How Is Cell-Cultured Meat Changing the Future of Food?
A Clean Meat Hoax Article from All-Creatures.org

FROM Theresa “Sam” Houghton, T. Colin Campbell Center for Nutrition Studies
April 2021

Until evidence-based data shows otherwise, it’s best to keep meat off the menu and focus on whole plant proteins from beans, lentils, nuts, and seeds.

There was a time when lab-grown meat was a far-fetched idea reserved for science fiction novels and future space missions. But rapid advances in technology have begun to bridge the gap between fiction and reality and are bringing the future of food into daily life.

In late 2020, Eat Just made history as the first company to get regulatory approval for the sale of cell-cultured meat. The company’s chicken is now on the menu at 1880, a restaurant in Singapore. Other companies, like Future Meat in Israel, are working to increase production efficiency, reduce costs, and bring cultured products to the mass market as early as 2022.

And the movement isn’t limited to meat. Entrepreneurs around the world are also working on animal-free versions of eggs, seafood, and dairy products. Why is this technology becoming so popular, and could it wind up replacing plant-based options as the future of protein?

Choosing whole food, plant-based options the majority of the time is associated with a lower risk of chronic disease and also results in a lower environmental impact than a diet that includes conventional meat.

Until evidence-based data shows otherwise, it’s best to keep meat off the menu and focus on whole plant proteins from beans, lentils, nuts, and seeds....

 

Please read the ENTIRE ARTICLE HERE (PDF)

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