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Lab Grown Meat... would you?
Replies
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MikePfirrman wrote: »@ Aaron - I can understand that. I'm actually connecting with guys like you right now, ironically, as part of my consulting business. It's an exciting time for Genetic Engineering in therapeutic medicine. To me, it's about time that we finally go to the root of illness as opposed to masking illnesses with pain meds (or surgery, which is advanced but I'm not certain always necessary). I'm certainly not a scientist but I do find it incredible the pace of advancements in that field (and all the money being thrown into new potential drugs).
Maybe I'm too stupid to understand, but I think I agree with you completely. I do think the more we learn about the human body, the less we find out we actually knew. When someone says this is that is the only way to look at things when it comes to health, I guess I'm not sure anyone's sure of what makes us healthy/ill any longer so I get tired of all the rigid thinking too. I do think we'll all have a lot clearer understanding in 10/15 years. I read articles posted by some of my VC contacts all the time (most I don't honestly understand all that well) but I read one this morning about not only protein therapy advancements but the ability to "switch off" a potentially harmful DNA's ability to do damage (I suppose that is genetically damaged or predisposed to be harmful).
I am very aware that genetic engineering can have huge benefits and important implications for us all.
Shameless self-promotion but the public backlash against GMOs and specifically the labeling movement I was witnessing actually bothered me enough to right an OP ED about it which Forbes published:
https://www.forbes.com/sites/realspin/2015/12/22/you-cant-judge-a-product-by-a-gmo-label/
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no over run with steroids or antibiotics, or whatever else they put into food for mass production for this ever growing population. personally, I totally approve!
what do they put in the petrie dish though? or maybe i don't want to know.
yeah, actually i'm pretty sure that knowing it will just up the ick factor for me, but i'm curious. is it just sitting there dry while it grows? or is there some kind of amniotic-type fluid-y thing going on.
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Aaron_K123 wrote: »MikePfirrman wrote: »@ Aaron - I can understand that. I'm actually connecting with guys like you right now, ironically, as part of my consulting business. It's an exciting time for Genetic Engineering in therapeutic medicine. To me, it's about time that we finally go to the root of illness as opposed to masking illnesses with pain meds (or surgery, which is advanced but I'm not certain always necessary). I'm certainly not a scientist but I do find it incredible the pace of advancements in that field (and all the money being thrown into new potential drugs).
Maybe I'm too stupid to understand, but I think I agree with you completely. I do think the more we learn about the human body, the less we find out we actually knew. When someone says this is that is the only way to look at things when it comes to health, I guess I'm not sure anyone's sure of what makes us healthy/ill any longer so I get tired of all the rigid thinking too. I do think we'll all have a lot clearer understanding in 10/15 years. I read articles posted by some of my VC contacts all the time (most I don't honestly understand all that well) but I read one this morning about not only protein therapy advancements but the ability to "switch off" a potentially harmful DNA's ability to do damage (I suppose that is genetically damaged or predisposed to be harmful).
I am very aware that genetic engineering can have huge benefits and important implications for us all.
Shameless self-promotion but the public backlash against GMOs and specifically the labeling movement I was witnessing actually bothered me enough to right an OP ED about it which Forbes published:
https://www.forbes.com/sites/realspin/2015/12/22/you-cant-judge-a-product-by-a-gmo-label/
I read your article and really enjoyed it! I know it also frustrates you that many equate Genetic Engineering to the realm of agriculture only, but just saw this today on LinkedIn (I'm connected to the founders of Indigo). Just an example that when people generalize about Genetic Engineering, even within agriculture, there are tremendously useful applications. If someone, like me, isn't thrilled with the idea of their foods being buried with Round-Up (another controversial subject), there is hope on the horizon through, ironically, genetic engineering.
When people paint genetic engineering with such a limited and generalized brush, they really show they just don't understand it and what it can do.
https://www.bloomberg.com/news/articles/2018-04-16/indigo-s-scientists-are-replacing-pesticides-with-bacteria
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Yes. If they make it taste good and cost effective. And assuming it’s healthy and not going to cause cancer or something lolz2
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Unless you're raising your own food and eating it, all foods are "engineered" to a point. And look at kids today. They are bigger, faster and more athletic than prior decades. "Natural News" only prints what they want you to see and HARDLY ever do unbiased study articles.The_Hiking_Viking wrote: »I would absolutely not eat this lab grown meat or anything gmo if all possible. What people fail to understand is how these engineered foods can affect and irreparibly harm the genetics of you during your life and generations after you. For example GMO soy in rat studies has shown decreasing fertility each generation until the babies are eventually sterile. See articles on naturalnews.com. As the food supply continues to be polluted dna and epigenetic damage will be the result. Eating this stuff has far reaching inter-generational consequences. The best weapon is information, I reccomend you do your research.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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And really for all the "naturalists" out there, we're the only species that drives vehicles to work rather than run or walk, buys our food at stores or vendors rather than hunt or collect them daily, and have sex for enjoyment more than for breeding. Don't speak of being "natural" unless you're really willing to follow how our ancestors previously lived.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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I'm a fairly cynical person but I've got nothing on the doom-sayers who act like everyone is just getting sicker and sicker worldwide and dying earlier and cancer is on the rise and on an on despite that not matching up at all with any actual data. And they pine for the past where apparently they think everyone was so much healthier. And they believe this, like fully believe it. It is not as in your face dangerous as say the anti-vax movement is but it is up there. Pushback for the tech that has vastly improved health and quality of life globally on the basis that they just believe that it is doing the opposite for some reason...probably based on sensationalistic online bloggers.5
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There are two major indicators of general health, life expectancy and child mortality. You take a look at that data over time and you see truly how much progress the world has made over the past 50 years. I really don't think people are aware of this. I am going to link something. It isn't an article written by someone, or a blog post, or a study...it is just a 6-dimension chart. It is going to Google's public data explorer and selecting the world census databank and selecting the following:
X-axis: Life Expectancy
Y-axis: Child Mortality
Color: Region
Bubble: Country
Bubble Size: Population.
Slider: Time
https://www.google.com/publicdata/explore?ds=d5bncppjof8f9_&ctype=b&strail=false&nselm=s&met_x=sp_dyn_le00_in&scale_x=lin&ind_x=false&met_y=sp_dyn_tfrt_in&scale_y=lin&ind_y=false&met_s=sp_pop_totl&scale_s=lin&ind_s=false&dimp_c=country:region&ifdim=country&iconSize=0.5&uniSize=0.035#!ctype=b&strail=false&bcs=d&nselm=s&met_x=sp_dyn_le00_in&scale_x=lin&ind_x=false&met_s=sp_pop_totl&scale_s=lin&ind_s=false&dimp_c=country:region&met_y=sh_dyn_mort&scale_y=lin&ind_y=false&ifdim=country&pit=-305571600000&hl=en_US&dl=en_US&ind=false
Slide the slider all the way to the left to 1960 and then press play. That has what technology has done. Third-world really used to mean something...people still use it but it really doesn't mean what it used to. The world has really gotten a lot better and yet it seems like most of the public in developed nations on the internet think we are all dying and its starbucks fault because of what they put in their carmel macchiatos. The fact that people are just simply oblivious to how much progress we have made and act like the opposite is happening and turn their nose up at labs is just so depressing.1 -
Oh Hell No3
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Depends on the taste and cost. I've had yet to have the opportunity to try it. But, I am open to the idea.1
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I'll try anything once.1
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Absolutely. I love red meat. Lab-grown meat would greatly reduce the number of greenhouse gases produced from raising cattle. Sure, the idea of food being made in a lab might be strange, but artificial ingredients are used in food all the time. In a way, lab-grown meat may be healthier than from cattle raised in feedlots. There isn't the risk of Mad Cow Disease or being exposed to antibiotics used in cattle.
Lab-grown meat also makes sense in countries where there is little farmland to raise cattle. Singapore, for an example, mainly relies on overpriced imported beef due to the lack of farmland. When the technology is advanced enough, it could make beef more affordable for people in such areas.
Just like electric cars, I think lab-grown meats is one of those things that be the norm in the future. It's a question of how long that'll take for that to happen, though.2 -
Another article about this today. Now labeling wars are starting. I wonder if this is a good thing, as in, if this means lab-grown meat is expected to gain traction in the near future or if it's just noise.
https://slate.com/technology/2018/07/should-lab-grown-meat-be-called-meat.html0 -
Yeah, definitely. The information I've seen about it so far says it will likely end up with a better nutritional profile, significantly fewer ethical issues around consumption, vastly lowered environmental impact, and lower cost than animal meat. I understand the results aren't perfect yet with regard to taste and texture, but I assume eventually those factors will be corrected. Sign me up!3
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canadianlbs wrote: »no over run with steroids or antibiotics, or whatever else they put into food for mass production for this ever growing population. personally, I totally approve!
what do they put in the petrie dish though? or maybe i don't want to know.
yeah, actually i'm pretty sure that knowing it will just up the ick factor for me, but i'm curious. is it just sitting there dry while it grows? or is there some kind of amniotic-type fluid-y thing going on.
They put the cells in the dish, then they have created a serum that's makes the cells believe that hard still in the host body, so they begin to replicate and grow into muscle tissue. The serum is made of animal blood at this point, they're working on using a plant based serum in the future. So really there isn't any difference, as animal blood is already mixed in with all meat you currently eat.0 -
Leslierussell4134 wrote: »canadianlbs wrote: »no over run with steroids or antibiotics, or whatever else they put into food for mass production for this ever growing population. personally, I totally approve!
what do they put in the petrie dish though? or maybe i don't want to know.
yeah, actually i'm pretty sure that knowing it will just up the ick factor for me, but i'm curious. is it just sitting there dry while it grows? or is there some kind of amniotic-type fluid-y thing going on.
They put the cells in the dish, then they have created a serum that's makes the cells believe that hard still in the host body, so they begin to replicate and grow into muscle tissue. The serum is made of animal blood at this point, they're working on using a plant based serum in the future. So really there isn't any difference, as animal blood is already mixed in with all meat you currently eat.
Specifically it has to be the blood of a virgin goat sacrificed on a marble slab during the solstice. They are still working out the kinks.2 -
Aaron_K123 wrote: »Leslierussell4134 wrote: »canadianlbs wrote: »no over run with steroids or antibiotics, or whatever else they put into food for mass production for this ever growing population. personally, I totally approve!
what do they put in the petrie dish though? or maybe i don't want to know.
yeah, actually i'm pretty sure that knowing it will just up the ick factor for me, but i'm curious. is it just sitting there dry while it grows? or is there some kind of amniotic-type fluid-y thing going on.
They put the cells in the dish, then they have created a serum that's makes the cells believe that hard still in the host body, so they begin to replicate and grow into muscle tissue. The serum is made of animal blood at this point, they're working on using a plant based serum in the future. So really there isn't any difference, as animal blood is already mixed in with all meat you currently eat.
Specifically it has to be the blood of a virgin goat sacrificed on a marble slab during the solstice. They are still working out the kinks.
😂0 -
My husband can't wait for this, he thinks it's the best idea since sliced bread lol! I'm not against it, but still trying to get used to the idea.. I love animals but I'm also a meat eater so I really like the idea of being able to not harm animals and enjoy my food more without the guilt!0
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My grandparents used to complain that supermarket meat and chicken tasted nothing like "real meat" and "real chicken" does. They both grew up on farms, eating homegrown veggies, collecting eggs from the chicken house, keeping a cow for milk, butter, buttermilk, and cheese, and raising and slaughtering pigs, chicken, and beef for home consumption and sale. My great granddaddy even smoked his own country hams). The few times I was luck enough to eat the "real stuff" I had to agree with them. Nothing beats a southern plate of homegrown and home raised food. I suspect our descendants will be eating lab grown meat and seeing our consumption of living animals as somewhat disgusting and archaic.3
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kristingjertsen wrote: »My grandparents used to complain that supermarket meat and chicken tasted nothing like "real meat" and "real chicken" does. They both grew up on farms, eating homegrown veggies, collecting eggs from the chicken house, keeping a cow for milk, butter, buttermilk, and cheese, and raising and slaughtering pigs, chicken, and beef for home consumption and sale. My great granddaddy even smoked his own country hams). The few times I was luck enough to eat the "real stuff" I had to agree with them. Nothing beats a southern plate of homegrown and home raised food. I suspect our descendants will be eating lab grown meat and seeing our consumption of living animals as somewhat disgusting and archaic.
I would fit in quite well if I travel to the future and all meat is lab grown. I spent the first few years of my life in a farm. I gagged at the smell of "real" meat and wouldn't touch it as a child. As an adult, I learned to tolerate store-bought meat, but still can't do farm meat, beef, or meat that is packaged as a whole unit (whole chicken, for example). I suspect lab-grown meat would have less of what I perceive as gaminess because it's not "lived in" so to speak. Though a positive for me, I believe most meat lovers would see this as a shortcoming.
I do see this, or a similar solution, replacing traditional butchering in the far future just like many things that used to be made by butchering animals no longer are. Tastes will likely change too, so the difference in flavor may become the new norm. I remember when my grandparents used to get together with people of their generation they had things few of my generation like (like sheep intestines stuffed with rice and meat, kind of like sausages that smell awful).0 -
I read Daniel Suarez's last novel a while back, Change Agent, which is about a future where a good bit of technology is based on gene editing. One of the throwaway ideas in the story is that some people will only eat meat if it is lab grown and therefore 'deathless'. They're called Degans in the story. I thought it interesting that if the ersatz pork or chicken was never alive as part of an animal, it could be an acceptable part of a persons dietary ethos. Then again, I could only imagine the internet flame wars between degans and true vegans.2
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If they add more heme, I'd be willing to try it, much like the veggie meat made from soy heme.1
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My knee jerk reaction to the idea of lab grown meat is ew gross, but the more I think about it, it's not really is it? Most of the meat in the supermarkets comes from factory farming. There are tons of chemicals added to the meat which can alter it drastically before it hits the shelves. How is that any different than meat that would be grown in a lab?0
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Hey...scientist here. Quick question to the general public. When did "lab" become a bad word? Just curious, thanks.9
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Aaron_K123 wrote: »Hey...scientist here. Quick question to the general public. When did "lab" become a bad word? Just curious, thanks.
Probably about the time the Monster Mash was recorded6 -
Aaron_K123 wrote: »Hey...scientist here. Quick question to the general public. When did "lab" become a bad word? Just curious, thanks.
Since Frankenstein.3 -
nutmegoreo wrote: »Aaron_K123 wrote: »Hey...scientist here. Quick question to the general public. When did "lab" become a bad word? Just curious, thanks.
Since Frankenstein.
Funny thing about that and the whole Franken-food thing with GMOs. In Mary Shelly's Frankenstein, the doctor and his creation weren't so much the antagonists....it was a public mob driven by fear, gut reaction and lack of understanding that was the destructive force. I find it ironic that detractors of genetic enginering refer to GMOs as Franken-foods because I think it is a lot more apt than they realize.10 -
I think cost wise it could be more cost effective to eat because it would take several weeks before the meat can be harvested, rather than weeks or months or years for animals to grow.
It could even replace factory farming which is great for the welfare of animals but could put a lot of people out of jobs.
It could reduce greenhouse gas emissions associated with meat production. It would probably take less energy to create
It could actually protect endangered animals because we could take cells from the said animals and use those cells to create the meat, therefore preventing them from being killed
We can engineer these meats to contain more protein and essential amino acids so that it’s healthier than farmed meat.
Bad effects of creating these meats could be that either way we need to get stem cells from animals .. dead of alive .. and this would involve invasive procedures etc3 -
campfirequeen1 wrote: »@bpetrosky After reading your post I thought wow what did I miss? I wasn't aware that there was a debate forum. I didn't realize there were rules for posting in this or any other thread. I went back to the beginning and searched and guess what, it isn't a debate forum and there are no rules! I can put my opinion here just like you can and I don't need an invitation, but that was sweet of you. Thanks!
This is indeed the debate forum, and there are indeed rules. They're posted right at the top. There are also norms and customs just like any community.
https://community.myfitnesspal.com/en/discussion/10331444/welcome-to-the-debate-health-and-fitness-category-please-read#latest5
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