What are the direct health effects of making clean meat? So, what is the animal-free meat?
In a 1932 article in Popular Mechanics entitled “50 Years,” Winston Churchill predicted that by cultivating these parts individually under the right medium, we will escape the absurdity of growing whole chicken to eat breasts and wings.” In fact, growing meat straight from muscle cells could reduce greenhouse gas emissions by 96%, reduce water usage by 96%, and reduce land usage by 99%.
By the middle of the century, global meat consumption cannot continue to rise at current speeds to avoid dangerous climate change. And while there have certainly been initiatives to cut down on people like Meatless Mondays, so far, “they don’t seem to contribute in a critical way to translate the idea of eating less meat in the mainstream.” Thus, “In light of the ongoing desire of people to eat meat, it appears that the issues related to consumption are unlikely to be completely solved by changing attitudes. Instead, they need to be addressed from a different perspective: product changes.”
From an environmental perspective, it looks like a slam dunk. From an animal welfare perspective, it can permanently remove factory farms and genocides, and there is no need to stumble through such articles in the scientific literature. In other words, we need to know more about modern animal agriculture than the fact that “many so-called … “ag-gag ” laws have been proposed, passed and passed across the US.”
What are the effects of cultivated meat on human health? I have animal welfare, environmental and food security benefits, but what about the possibility that cultured meat may benefit individual consumers from health/safety? Nutritionally, the most important benefit is that you can exchange types of fat. Currently, producers are growing straight muscle tissue, which can marble with less harmful than animal fat, but of course there are still animal proteins.
When it comes to health, the biggest and most obvious advantage is food safety and reduces the risk of food-borne pathogens. Food poisoning has risen six times over the past decades, with tens of millions “are sick every year from food infected in the United States alone,” including hundreds of thousands of hospitalizations and thousands of annual deaths. Contaminated meat and other animal products are the most common causes.
When the cultivated meat industry calls products clean meat, it is not just a nod to clean energy. Food toxic pathogens such as E. coli, Campylobacter and Salmonella are fecal bacteria. They are the result of fecal contamination. They are intestinal bugs, so if you are making meat in your gut, you don’t need to worry about them.
Yes, these days, slaughter plants have even experimental imaging techniques designed to detect visible fecal contamination and more “diluted fecal contamination,” but at the retail level, about 10% of salmonella-contaminated chicken and 40% of campylobetamine-contaminated letere chicken are still remaining. Furthermore, about half of most chicken and retail ground beef and pork chops are contaminated with E. coli, an indicator of fecal residues, as shown here in my video to the human health impacts of fecal meat: the human health impact of food safety. However, there is no need to cook crap from cultivated meat.
Doctor’s notes:
This is the first in a three video series on cultivated meat. Human health effects of cultivated meat: Expect antibiotic resistance and the human health effects of cultivated meat: Chemical safety.
I previously did a video series about plant-based meat. Check them out in the related posts below.
All the videos are also available in digital downloads from webinars I did. The impact of plant-based and cultivated meat on human health for pandemic prevention and climate mitigation.
