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Earlier quoted context omitted.
Humans and many other animals have been eating meat for billions of man-years (this is a software site after all), I kinda doubt "actually quite dangerous" is a fitting description. Bungee-jumping without a rope is "actually quite dangerous", for example.
they might be talking about antibiotics in the meat, which wasnt a problem until recently
Fake meat cannot come soon enough - poor bird was encouraged to grow in an unhealthy manner resulting in dead tissue inside it while it was still alive. I wonder if it was painful for the bird having this tough dead tissue at the core of its breasts.
I'm very skeptical of fake meet insofar as nutrition involves highly complex systems. Surely the risk of a trans-fat-like health debacle is non-negligible ...
tl;dr: fake meat isn't a problem per se, but I sure as hell won't be the first one to eat it. I'll consider it when there's >50 years of hard data on the record.
Brown meat is much much more delicious; why would anyone prefer white meat is beyond me. And the irony is that, in buying "heavy breasted chicken", customers pay for something they can't consume (assuming chicken is priced by the pound in the US).
Chicken for example does not have fat or any obnoxious connective tissue, no matter what cut you get.
Brown meat is much much more delicious; why would anyone prefer white meat is beyond me. And the irony is that, in buying "heavy breasted chicken", customers pay for something they can't consume (assuming chicken is priced by the pound in the US).
America is the only country I've ever been to where white meat cost more than dark meat. For me it was an early lesson I learned in cooking, thinking I was improving a recipe by using breast when a recipe called for thigh simply because skinless boneless breast was more expensive.
This is because legs and thighs are fatty, and Americans have come to associate animal fat with health problems. White meat is leaner, and is therefore perceived to be healthier and more expensive.
Earlier quoted context omitted.
No they haven't. Red meat is not dangerous. Cooking red meat the way Americans tend to (disgustingly fried everything) is, but disgustingly frying anything is bad for you.
People fry red meat ?! I have spent much time in the US, but I think I have never seen that...in restaurants at least. And I'm kinda glad I didn't.
Brown meat is much much more delicious; why would anyone prefer white meat is beyond me. And the irony is that, in buying "heavy breasted chicken", customers pay for something they can't consume (assuming chicken is priced by the pound in the US).
Because red meat is much more expensive, especially if you want a good cut. Chicken for example does not have fat or any obnoxious connective tissue, no matter what cut you get.
Fake meat cannot come soon enough - poor bird was encouraged to grow in an unhealthy manner resulting in dead tissue inside it while it was still alive. I wonder if it was painful for the bird having this tough dead tissue at the core of its breasts.
As many others have noted in the past, slave labor and concentration camps operated on a similar industrial calculus of forcibly squeezing out value from living beings before putting them to death.
Waiting for "fake meat" to fix the problem is like saying: "I can't wait until we can grow zombies to pick cotton, then all the slaves can finally go free."
This is kinda terrifying. I can't put my finger on why exactly but dang.
http://www.pbs.org/wgbh/pages/frontline/shows/meat/interview...
Fake meat cannot come soon enough - poor bird was encouraged to grow in an unhealthy manner resulting in dead tissue inside it while it was still alive. I wonder if it was painful for the bird having this tough dead tissue at the core of its breasts.
This is just the tip of the iceberg in how animals are treated. Industrial meat production practically runs its margins on increasing the suffering of animals in a manner that narrowly avoids this kind of visible anomalies in the product. As many others have noted in the past, slave labor and concentration camps operated on a similar industrial calculus of forcibly squeezing out value from living beings before puttin…
Brown meat is much much more delicious; why would anyone prefer white meat is beyond me. And the irony is that, in buying "heavy breasted chicken", customers pay for something they can't consume (assuming chicken is priced by the pound in the US).
Because red meat is much more expensive, especially if you want a good cut. Chicken for example does not have fat or any obnoxious connective tissue, no matter what cut you get.