One of the points missed here in the discussion thread is that over and above ethical/moral animal wellbeing concerns we need this as quickly as possible because antibiotic use in livestock is one of main contributors to antibiotic resistance.
Startup Serves Up Chicken Produced From Cells in Lab
71–80 of 158 posts
Re: Startup Serves Up Chicken Produced From Cells in Lab
#72Earlier quoted context omitted.
I wish the tasting was done with simple preparations, so we can read about how it tastes compared to regular meat. After all, even pastured chicken tastes wildly better than conventional chicken.
Also, seemed like the Chicken was fried. Everything tastes great when it is fried.
That's definitely cheating. Then again, all kinds of people fry their chicken. A success story there is still meaningful if you're just eating it occasionally and always fried. You could mix it up with the seasonings if not the cooking method.
Re: Startup Serves Up Chicken Produced From Cells in Lab
#73So the selling point is that consumers can be lab rats right now?
Re: Startup Serves Up Chicken Produced From Cells in Lab
#74Earlier quoted context omitted.
It's not just less enjoyable, plant protein is flat-out inferior. The amino acid profile of meat is better (eg leucine) and meat contains creatine, which is essential for explosive athletic performance and which is completely unavailable from plants. It's why powerlifters and practically every other strength and power athlete eats meat.
Like this world record breaking vegan power lifter? http://vegnews.com/articles/page.do?pageId=6137&catId=8 What about this vegan NFL player? https://redditblog.com/2016/06/24/300-pound-vegan-david-cart... Bit more about myself since I think it's applicable: I'm no world class athlete, but I went vegetarian and started weight lifting a while back. Benched like 120 starting out. Now I'm vegan and can bench 200+ lbs, g…
Let's not forget the record holder and only male American weightlifter to qualify for the last olympics: http://www.mensjournal.com/health-fitness/articles/why-ameri...
The common theme among vegan athletes is that recovery times improve substantially.
Re: Startup Serves Up Chicken Produced From Cells in Lab
#75Earlier quoted context omitted.
It's not just less enjoyable, plant protein is flat-out inferior. The amino acid profile of meat is better (eg leucine) and meat contains creatine, which is essential for explosive athletic performance and which is completely unavailable from plants. It's why powerlifters and practically every other strength and power athlete eats meat.
Like this world record breaking vegan power lifter? http://vegnews.com/articles/page.do?pageId=6137&catId=8 What about this vegan NFL player? https://redditblog.com/2016/06/24/300-pound-vegan-david-cart... Bit more about myself since I think it's applicable: I'm no world class athlete, but I went vegetarian and started weight lifting a while back. Benched like 120 starting out. Now I'm vegan and can bench 200+ lbs, g…
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Re: Startup Serves Up Chicken Produced From Cells in Lab
#76Earlier quoted context omitted.
> acting like we don't have viable other solutions is a bit silly. Lentils, beans, nuts, seeds, seitan, tofu, all great sources of protein. Depends on what you mean by "viable". Food is a huge part of culture and while those items you listed do provide protein it's, in my opinion, no where near as enjoyable as various types of meat. In fact many of that, to me, is really gross and I've tried multiple versions of all…
It's not just less enjoyable, plant protein is flat-out inferior. The amino acid profile of meat is better (eg leucine) and meat contains creatine, which is essential for explosive athletic performance and which is completely unavailable from plants. It's why powerlifters and practically every other strength and power athlete eats meat.
"completely unavailable from plants"
True but highly misleading. Even a vegan will have some amount of creatine because this molecule is produced by the liver and kidney.
Also the effects of creatine aren't that well studied: http://www.webmd.com/men/creatine
I don't know why I joined this discussion. I am neither vegan nor an athlete.
Re: Startup Serves Up Chicken Produced From Cells in Lab
#77After not eating meat for over 20 years due to the environmental and ethical concerns over how it's conventionally been made, I was lucky enough to be at the tasting described in the WSJ article. I wrote about it here: https://medium.com/@sethbannon/i-just-ate-meat-for-the-first...
I wish the tasting was done with simple preparations, so we can read about how it tastes compared to regular meat. After all, even pastured chicken tastes wildly better than conventional chicken.
I first read that as "pasteurized" - and was very confused ;)
Re: Startup Serves Up Chicken Produced From Cells in Lab
#78Earlier quoted context omitted.
Meat is the easiest form of high quality protein. Not everyone's digestive system is amenable to high quantities of non-meat protein sources or to high-carb diets.
How is it easiest? Perhaps most accessible how society is currently setup, but beans, tofu, etc are all good for you, plenty of vegan body builders rely on them. This "high quality" protein myth is garbage.
> How is it easiest?
Raw meat, eggs, and such are very easy to cook and make delicious.
Tofu is already highly processed, and beans require a length cooking time. By any definition of the word, animal protein is less time consuming to make more delicious than plant protein.
Re: Startup Serves Up Chicken Produced From Cells in Lab
#79Earlier quoted context omitted.
Chicken breast and many other meats have a much higher ratio of protein compared to carbs and fat than tofu, beans, etc.
This argument boggles my mind. Are we all body builders? Why do we need to eat like them? There's this protein craze going on that we all need to eat the densest sources of protein cause we all look like Arnold. The amount of protein in seeds, tofu, seitan, nuts, legumes is plenty for almost anyone. And if you are power lifting even omnivore lifters take protein shakes after working out usually.
> Why do we need to eat like them?
You're shifting the argument. The point isn't that we need to eat like them, it's that we want to, and meat is delicious.
> The amount of protein in seeds, tofu, seitan, nuts, legumes is plenty for almost anyone.
By that logic, there'd be no point in manufacturing sports cars or macbook pros anymore, because normal cars and Chromebooks have enough power for "almost anyone".
Re: Startup Serves Up Chicken Produced From Cells in Lab
#80So why are all the engineered meat startups targeting pretty common meats that are fairly low cost? Why not a something like tuna which is endangered and can sell at a really high cost per pound. Take the Tesla strategy and build for a high-end exotic market that can sustain a high-margin first then get into position for the wider, lower margin market.
Any high end cut of meat (dry aged ribeye, tuna belly) is orders of magnitude harder to make realistic than low end meat.
With high end stuff, you're really catering to the connoisseur. And if you can tell the difference between a dry-aged ribeye and a wet-aged ribeye, think about making a lab grown substitute for that level of discernment.
In fact, I read somewhere that the reason California rolls were invented was because somebody noticed that avocados have roughly the same fat content and mouthfeel as tuna belly, and was swapped in.