
Meat grown artificially in labs could be a greener alternative for consumers who cannot bear to go vegetarian but want to cut the environmental impact of their food, according to new research.
The study found that growing meat in the lab rather than slaughtering animals would generate only a tiny fraction of the greenhouse gas emissions associated with conventional livestock production.
The researchers believe their work suggests artificial meat could help feed the growing world population while reducing the impact on the environment.
According to the analysis by scientists from Oxford University and Amsterdam University, lab-grown tissue would reduce greenhouse gases by up to 96% in comparison to raising animals. The process would require between 7% and 45% less energy than the same volume of conventionally produced meat such as pork, beef, or lamb, and could be engineered to use only 1% of the land and 4% of the water associated with conventional meat.
Comment: Only on a planet this sick would anyone consider trading meat from a healthy live animal for some 'thing' grown in a lab. The environmentalist argument simply does not hold water when one considers the fact that greenhouse gas emissions have virtually NOTHING to do with the climate and Earth changes we're facing. Most likely there's another agenda at play...
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Comment: It's clear that these folks will not stop until they have TOTAL control of the food supply, and this 'franken-meat' is just the latest in a long series of bizarre GMO experiments they've subjected us to. As people have slowly moved away from natural foods, and particularly animal-derived products, to designer foods produced in factories, the next step is to eliminate any part that actual 'nature' plays in putting food on our plates.
For more information on GMO foods, see:
Who's Afraid of GMO's? Me!·
Latest GMO Research: Decreased Fertility, Immunological Alterations and Allergies
10 Freakiest Things About Frankenfish