Lab-Grown Meats: The New Soylent Green?

Lab-Grown-Meats: The New Soylent Green?

There is a new trend in the works and it is not for the faint of heart, Lab-Grown-Meats.

This new trend is for those who like to push the envelope, for those who like to be on the cutting edge of what is new and different, and for those that want to push the Environmental Social Governance (ESG) agenda. This new trend is lab-grown-meats. 

That’s right, scientists have figured out how to grow meat in a laboratory cultivated from cells rather than from the whole animal or individual organs. While this may sound like a great idea at first glance, there are some very real and concerning implications that come along with this new technology. Let’s take a closer look.

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Lab-grown meat is simply meat that has been cultivated from cells rather than from an animal’s whole body or individual organs. Cells are taken from an animal and then cultured in a laboratory until they grow into muscle tissue. This muscle tissue is then used to create chicken nuggets, burgers, fish filets, etc…

The Dangers of Lab-Grown-Meats:

Lab-Grown-Meats are created in a laboratory setting

There are several dangers associated with lab-grown meats. First and foremost, these meats are not natural, rather they are created in a laboratory setting from cells that have been taken from animals. There is no way to know what kind of long-term effect these meats will have on our health. Will they be safe to eat? Only time will tell.

NOTE: Lab-Grown Meats are not currently regulated by the FDA yet, so we really don’t know if they are safe for human consumption or not.

Traditional small farmers and homesteaders may be put out of business

Another danger of lab grown meats is traditional small farmers and homesteaders may be put out of business. Once acceptance has reached critical mass, regulations may be put in place that forbid the raising of cows, pigs, fish, or chickens. This would have a devastating effect on our food supply and could lead to mass starvation.

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As we all know, small farmers and homesteaders are the backbone of our food supply. They provide us with fresh, healthy foods that are free from chemicals and pesticides. Without them, we would be at the mercy of the big agri-businesses who care more about profits (and virtue signaling) than they do about our health. Small farmers and homesteaders are also more likely to use sustainable practices that protect our environment. So, please support small farmers and homesteaders now, before it’s too late.

Lab-grown-meat could be used to control the population

And finally, in a world where the government is increasingly controlling what we eat, it’s important to be aware of all the potential dangers that come with new food technology. One such danger is the possibility that lab-grown meat could be used to control the population (think Soylent Green).

NOTE: Lab-grown meat may taste like chicken, but it could have some dark consequences if it falls into the wrong hands.

So, what’s your verdict? 

Is lab grown beef, chicken, salmon, tuna the new Soylent Green, the wave of the future, or just another way for the government to control us? Only you can decide whether or not you want to eat lab-grown meat. However, if you do decide to eat it, make sure you do your research so that you can make an informed decision.

Let me know your thoughts in the contact us section!

Key Takeaways:

  • Lab-grown meat is created by culturing cells in a laboratory until they grow into muscle tissue.
  • The long-term effects of lab-grown meat on human health are unknown.
  • Lab-grown meat may put traditional small farmers and homesteaders out of business.
  • There is always the possibility that lab grown meats could be used to control the population in some way (think Soylent Green).

Frequently Asked Questions;

What are the risks of lab-grown-meats?

There are a number of potential risks associated with lab-grown meats, including food safety concerns and environmental impacts. First, there is the risk that these meats may contain new and harmful bacteria or other contaminants due to the fact that they are grown in a lab.

What do lab-grown-meats taste like?

Some have described these meats as tasting like high-quality ground beef or chicken, while others say they have an artificial or “rubbery” taste and texture. Additionally, because lab-grown meat does not contain any/limited fat, it may not have the same rich flavor that is associated with traditional meat products.

How much will lab-grown-meats cost?

The price of lab-grown meats is still relatively high, and it is unclear how much they will cost when they become widely available. Some estimates suggest lab-grown beef will cost significantly more than traditional meat, while other sources estimate that these products may be competitively priced with traditional meat products within the next few years. Ultimately, the cost of lab-grown meats will depend on a number of factors, including production methods and demand from consumers.

Are lab-grown-meats genetically modified?

Lab-grown meats are not currently genetically modified, but this could potentially be a future option for some producers. Some scientists have suggested that lab-grown meats could be engineered to be healthier and more sustainable, though there are a number of risks associated with genetically modified foods. It is still unclear whether or not most consumers would be willing to eat genetically modified lab-grown meats.

Could lab grown meats be used in gain-of-function research?

Yes, lab-grown-meats could potentially be used in gain-of-function research. This is a type of research that seeks to increase the understanding of how specific genes or proteins work by modifying them in a laboratory setting. By using lab-grown meats, scientists could study the effects of modifying certain genes or proteins in a controlled environment. While this type of research could provide valuable insights into how these molecules work, it also carries a number of risks, including the potential for unintended consequences and the spread of harmful bacteria etc….

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