Will You Eat Cultured Meat Grown From Human Cells?
According to the World Economic Forum — the private, technocratic group leading the global economic “reset” agenda — lab-grown, cultured meat is a more sustainable alternative to conventional livestock. As noted on its website:1
“As the world looks to reset its economy, along with food systems, in a cleaner way post-pandemic, one more sustainable solution coming to fruition is cultured meat … Cultured meat takes much less time to grow, uses fewer of the planet’s resources, and no animals are slaughtered.”
Fake Meat Is a Catastrophe for Your Metabolic Health
Excess omega-6 fat in the form of linoleic acid (LA) is one of the most significant contributors to metabolic dysfunction. It is literally a metabolic poison that, in my opinion, is the primary contributor to the epidemic in chronic disease we have seen in the past 150 years. I am so passionate about this topic, I’m currently writing a new book with Chris Knobbe about this that will be out next year.
Our LA consumption 150 years ago was between 2 and 3 grams per day. Today it is 10 to 20 times higher. This leads to severe mitochondrial dysfunction, insulin resistance, decreased NAD levels, obesity and a radical decrease in your ability to generate cellular energy.
It is obvious that fake meat requires basic substrates or building blocks to create the actual food. The genetic engineering is primarily done to reproduce the flavor and texture composition of real meat. What this process fails to do on steroids is reproduce the healthy fatty acid composition of real meat. Why?
Because they are using canola and safflower as the primary source of fats for their products. The safflower oil used in Beyond Meats is nearly 80% LA. The canola oil used in the Impossible Burger is only 21% LA, so it should be better but both are extraordinarily loaded with unhealthy levels of LA.2
You would be exponentially better served by selecting real meat that is organic and humanely raised. This is because the LA content of beef and bison is extraordinarily low and, in my view, one of the primary reasons they are so healthy for you.
This is largely because excess LA is extraordinarily susceptible to oxidation and causes very dangerous oxidation by products called OXLAMs (oxidative linoleic acid metabolites) that devastate your DNA, proteins, mitochondria and cellular membranes.
A half-pound serving of organic grass fed beef will provide less than HALF a gram of LA (500 mg). Compare this to a serving of an Impossible Burger or Beyond Meat burger, which have 10 to 20 times the amount of LA.3
So not only is fake meat failing all the measures discussed in the rest of this article but it is also adding to the catastrophic metabolic deterioration of your health caused by other processed and ultraprocessed foods. I recently interviewed Tucker Goodrich about the dangers of LA, so for more information, refer back to that interview.
Fake Meat Industry Offers No Real Solutions
Over the past several years, a growing number of start-up companies have joined the brave new world movement to replace real meat with ultraprocessed imitation meats “grown” through a variety of means.
Among them are the Israeli company Aleph Farms, which in mid-2019 introduced the first lab-grown steak,4 the Singaporean company Shiok Meats, which specializes in lab-grown shrimp,5 and Beyond Meat, which produces imitation beef, pork and chicken in its Chinese facilities.
Then there’s the Impossible Burger, made with genetically engineered (GE) soy, which is now available in burger chains,6 restaurants,7 grocers8 and Target stores9 across the U.S.
Despite claims of sustainability, a careful review of its 2019 Impact Report10 and other data11,12,13 reveals this soy-based “meat” actually causes greater environmental harm than organic grass fed beef production, which has net negative emissions after all relevant factors are taken into account.14
A Carbon Footprint Evaluation report15 for White Oak Pastures — an organic, grass fed livestock operation — shows that when you include enteric emissions, manure emissions, soil carbon capture, vegetation carbon, miscellaneous farm activities, slaughter and transport, the total net carbon emissions from this type of beef production has a negative 3.5 kilos of carbon emissions per kilo of fresh meat.
This makes this integrated, holistic system six times more carbon efficient than the average CAFO (confined animal feeding operation) production model.16 The same cannot be said for GE soy. Data also show GE soybean and corn farms are a primary source of water17 and air pollution,18 and are primary destroyers of grasslands and forests.19,20
Regenerative grazing is actually a key activity required for the optimal sequestering of carbon dioxide from the atmosphere into our rangelands and pasturelands, while GE soy production is associated with resistant super weeds21 and super pests and uncontrollable cross contamination.
Taken together, these data prove that if sustainability and environmental protection are in fact priorities, then regenerative farming practices that incorporate grazing herds are the way to go, not fake meat and junk food manufacturing.
Fake Meat Is Another Effort to Control Food Supply
Considering everything we know, why won’t our leaders support organic, regenerative, biodynamic farming proven to have a beneficial impact on the environment, climate and human health? It seems like doing so would be a no-brainer.
The answer, unfortunately, is that it’s not really about doing what’s best for the planet or its inhabitants. It’s about wealth and power building. In short, the rise of fake meat is yet another attempt at controlling the global food supply through patents, just like staple grains have been genetically altered and patented.
Once living animals are eliminated and replaced with patented plant-derived alternatives — just like tradable heirloom and conventional seeds were replaced with patented seeds you have to pay for each season — private companies will effectively control the food supply in its entirety, and they will be the ones profiting from it rather than farmers.
By controlling the food supply, private corporations will ultimately have the ability to control countries and entire populations. If we allow this trend to continue, biotech companies will eventually push farmers and ranchers out of the equation.
Looking down the road, it’s easy to see that patented foods actually threaten food security. They don’t strengthen it at all.
Environmentalist and anti-GMO activist Vandana Shiva, Ph.D., is an outspoken critic22 of the industrial food movement and the GE food takeover specifically, highlighting the many social and environmental problems a patented food system creates.
As noted by Shiva in a June 18, 2019, article,23 “Biodiversity-intensiv
Article from LewRockwell
