391–400 of 443 posts
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Chronic wasting disease wouldn't affect wild hogs, though, and wild hogs are destroying the environment in Texas.
The people in Texas are doing far more damage to the environment than any number of hogs could.
I predict that the biggest market for lab-grown meat (in vitro cultivation) is going to be growing for meat grown from the cells of animals that aren't economical, practical or even legal as meat today. People seem to be assuming that just because they mostly eat beef and chicken today that they're going to be buying lab grown beef and chicken, but ultimately they only eat that because it's economical to raise those…
Compared to camel, giraffe, horse, zebra, gazelle, whale, dolphin, human, shark, eel, (most) bugs and worms, elephant, ... etc., I've got to say that whoever came up with pigs and cows were doing their job properly. They taste better than all of the above.
But coming from somewhere where horses and whales are regularly eaten I can assure you that if you're used to the taste and live in a culture that knows how to prepare those meats that you'd definitely prefer them any many instances.
What diet people prefer has a lot of inertia. If you presented say a Briton in the 1850s with spicy Indian food they wouldn't like it in anything like the numbers their descendants do today. Food's an acquired taste, and takes a while to take hold. So you can't just say try gazelle and declare "meh".
Which goes to the point I'm making. I don't think that in the year 3000 when lab-grown meat is perfect (can grow muscle fiber, bone, fat etc.) and indistinguishable from the "real" thing nobody will order up pork or beef.
Rather, there's going to be the same growth in different sorts of products at the expense of the absolute market share of any one incumbent as we see in beer, soft drinks cookies etc. for the past decades.
Now that by-and-large doesn't happen with meats because raising live animals presents you with all sorts of scalability and production limitations.
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Hunting is most likely the best option from an animal ethics standpoint. Although it doesn't scale well. But make that point to a vegan and suddenly they're vegan primarily for environmental concerns.
Why is hunting better than being vegan?
Hunting results in the death of a single animal, and that animal is then directly used for food. There is virtually no environmental impact as a result of well regulated hunting.
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> High carbs makes you fat. An excess of energy makes you fat. Besides, fat is much easier to store as body fat for the body than carbs or protein. > You need proteins and some fat. Having your diet be all carbs sounds like a bad idea. I wrote whole food plant based diet. I wrote high carb, low fat, low protein. NOT: max carb, min fat, min protein.
I'm no dietician, but here's a couple of facts/myths/urban legends I've heard about nutrition. No idea how true they are, but they sound plausible to me: * carbs digest into glucose * too much glucose in your blood triggers insulin production which turns glucose into fat * a glucose spike can trigger an insulin spike which leads to a glucose dip an hour or two after lunch * eating fat triggers the feeling of being fu…
But your conclusion is still not true. Saying carbs should be avoided is like saying water should be avoided because people died from drinking too much.
Biochemistry and psychology is complicated.
But a healthy diet is well known and not complicated.
Basically: Whole food plant based diet with vitamin supplements (notably vitamin B12) and e.g. linseed oil for the essential fatty acids.
Dr Garth Davis: Americans have become obsessed with Protein https://www.youtube.com/watch?v=XQCt3IhaUtU&feature=youtu.be...
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We should develop an extremely potent and long lasting opioid that's destroyed by cooking (maybe some peptide could work). It needs to be powerful enough that we can keep the animals constantly high for their entire lives. Alternatively, figure out a practical "wireheading" brain implant with the same effect. Animals do not have any ambitions or desire for self-actualization that would be thwarted by this, and we alr…
Or we could create a meat tax, stop subsidies, create task forces who actually care about animal welfare and do randomized tests regularly so animal abuse can be limited. It would also help, if governments would actively work on making vegetarian/vegan options more lucrative. All of this is a process that could work out well in 15-20 years. We can, of course, also put animals on drugs so they're high while they live…
Most people are omnivores, not carnivores as PG stated - however the trend seems to be moving towards the health benefits of eating as carnivore - a purely meat diet; it's the food you don't eat that improves health, meat is a healthy food for most people. We have the sugar lobby who paid researchers to create propaganda that fat was the culprit. We have companies incentivized to sell fad diets, we have every partici…
Hey loceng, I don't normally comment on the meat subject. "Veggies are good and meat is bad" is a modern day religion. Looking at you past posts it seems that you are dealing unsuccessfully with depression. Here is something that will work with a very high degree of certainity. Go all red meat. No spices, no lean meat, no veggies. Nothing but red meat and salt for a month. Go for the fatty and gelatinous cuts: Ribs,…
I would say I've successfully treated the depression I've had. Any bouts of being down I have otherwise are simply part of a cycle from the chronic pain, a lot of pain from many old injuries, that I'm still dealing with. Unfortunately I have to wait 4 months between stem cell treatments, fortunately they are providing a significant improvement in everything including my executive function, decision making, and processing emotion better each time.
I currently only do red meat and chicken. I tried pork which I didn't normally eat anyway and that didn't make me feel well, likewise salmon that made me not feel bad - but made me feel off - so I don't do fish at all currently. I'm mildly allergic to egg whites, so I haven't done eggs for awhile. I don't use spices or herbs or anything other than Himalayan salt. I do cook with a fair amount of beef and/or chicken/beef bone broth which is yummy, along with adding tallow for extra fat.
Quickly skimming your blog looks like we can keep having decent conversation, shoot me an email if you would matt@engn.com and/or follow me on Twitter @mattamyers if you have it. I'd like to share my plans with you at some point, perhaps there's a way we can work together - perhaps not, however I always value feedback and someone's time. There are certainly ideas that you post that I have differing thoughts or beliefs on, however I think that offers both of us a great opportunity, the best possible, to learn and grow, and build community. Hope I hear from you.
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This reply is worth a thousand down-votes. I see where you are coming from and I appreciate that you shared it in words, not just a click on a down arrow. Thank you. But I still think the down-voters are taking it personally. I don't believe anyone is actually being chastised for their position by this commenter. I took it as offering another option - instead of telling someone who likes meat that you have a great su…
I think this post by Dan G. the other day both supports your hypotheses (about the down votes) and undermines it. Either way, I recommend reading it. https://news.ycombinator.com/item?id=19214965
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This reply is worth a thousand down-votes. I see where you are coming from and I appreciate that you shared it in words, not just a click on a down arrow. Thank you. But I still think the down-voters are taking it personally. I don't believe anyone is actually being chastised for their position by this commenter. I took it as offering another option - instead of telling someone who likes meat that you have a great su…
Why must I not fake it? Who cares? If someone wants to eat meat substitute, who are you to tell them otherwise? You sounds like when the LED lightbulb that reduces energy usages of the old light bulb by 100 times, you will say "Why fake it? If you want to reduce energy usage, you must live without electriciy! Using newer, more energy efficient light bulb just means you don't save the world the true way".
But anyway, you missed the point - I am not telling you what to do. I am simply suggesting the alternative of "not faking it" by adding to a comment I felt was doing the same. If you feel like you are being told what to do, I apologize.
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Most of the meat in the market is already something else than what people think meat is. Meatballs may have more than half chicken skin. Burgers contain 25% filler. Pink slime (= lean finely textured beef) is a highly processed meat by-product. In the US its processed with ammonia but that's not allowed in EU.
Eating only lean muscle meat is not a good idea anyway. Not sure the products you mentioned are healthy, but mixing things up a bit with skin, organs etc might be beneficial. Don’t hate the meat byproducts per se.
I predict that the biggest market for lab-grown meat (in vitro cultivation) is going to be growing for meat grown from the cells of animals that aren't economical, practical or even legal as meat today. People seem to be assuming that just because they mostly eat beef and chicken today that they're going to be buying lab grown beef and chicken, but ultimately they only eat that because it's economical to raise those…
Compared to camel, giraffe, horse, zebra, gazelle, whale, dolphin, human, shark, eel, (most) bugs and worms, elephant, ... etc., I've got to say that whoever came up with pigs and cows were doing their job properly. They taste better than all of the above.
Shark, in australia, is the most common fish-and-chips. It tastes/feels in the neighborhood of cod, the white flaky sea fish that even unadventurous eaters like. Eel & camel are popular but not economical to produce.
Beef is, IMO, one of the blandest red meats. I prefer venison and much prefer mutton.