851–860 of 1001 posts
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the problem with meat has to do with green house gases that will make living on this planet quite uncomfortable for most people
And solution to that does not require forcing everyone to eat meat. Lab grown is a thing and realistically the direction things will go.
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I don't think they were suggesting that. More something along the lines of "you're likely to be killing animals either way, so just accept that nature is cruel and don't feel guilty about it". There's a wide spectrum of how much you're willing to do to avoid causing suffering: - Nothing, eat meat from the worst factory farms without second thought - Only eat meat from local, ethical, sustainable, etc farmers. - Only…
What is the “humane” way to kill? Is the humane way to kill an animal the same way one would humanely kill a toddler without consent of the parents or child? If not why not, when we consider animal have at least the intelligence, will to live, social connections and capacity for suffering as children?
Halal one.
> Is the humane way to kill an animal the same way one would humanely kill a toddler without consent of the parents or child?
Interesting wording.
> If not why not, when we consider animal have at least the intelligence, will to live, social connections and capacity for suffering as children?
When we will be able to ask for that kind of a contest?
PS. I know, animals has some signs of intelligence. But for me this measure of intelligence is not enough for not willing to eat it. And referring to parent poster, I really think there is some ethics in eating only those meat which has been killed by me, but I only have a chicken farm when I want to eat not only chicken.
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> sodium content is as bad or worse than just plain regular beef Hasn't the dietary sodium thing been found to be a non-issue, except for a few individuals with high blood pressure? https://www.cochrane.org/CD004022/HTN_effect-low-salt-diet-b...
High sodium diets are "associated with chronic degenerative diseases including renal diseases" "in a hypertension-independent manner". They are associated, among many other ailments, with strokes, cancer and heart failure. https://www.heart.org/en/healthy-living/healthy-eating/eat-s... https://pubmed.ncbi.nlm.nih.gov/32738302/
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I think they both contain methylcellulose, which is considered benign but not digestible. In my experience it doesn’t cause major discomfort, but a mildly off putting sensation in my GI tract for a few hours. It might be something else, but it seems likely after narrowing things down for a while.
Cellulose? This is the modern equivalent of adding sawdust. https://en.wikipedia.org/wiki/Cellulose
When mixed with water it transforms into a firm gel after heating, or it can be used to create extremely resilient emulsifications.
It’s practically flavourless, so it works well. I’m not convinced it passes through the GI tract with no impact whatsoever, but it appears so far to be relatively benign.
It’s nothing like sawdust or a filler, though. It’s also somewhat expensive so it wouldn’t be a good option for filler. My 500g bag was around $25, but if you wanted to use actual sawdust, well I think you could get that for close to nothing.
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I’m vegan, converted about four years ago so I ate meat for decades. I ate impossible burgers for a while after Burger King got them, because there is some nostalgia/novelty in going to a fast food joint. But I’ve realized that this weird food product leaves some kind of odd taste in my stomach, and not just from Burger King. I’m pretty over these fake beef burgers now, and would way rather have a black bean burger o…
I'm someone from far away, reading this unfold with curiosity. My country's variety is NotCo, who in all fairness makes damn good patties without any of the downsides told here (the fakeness sensation, the heavy stomach after eating, that strange waft when burping). NotCo uses AI for their processes, combining strange things like chicory, pineapple juice & cabbage to create milk that even froths like the real one; or…
> Though IDK what came out of their affair with Bezos, seems it didn't gain traction in the US? Unlike the rest of the world, they're big in LatAm and expanding. I think Australia is their latest successful gig. This isn't a paid endorsement btw, I just like their stuff.
Here they recently partnered with Kraft to make Not versions of their cheese singles (although some would say they weren't really cheese to begin with) and eventually other products. NotChicken is supposed to also make it here relatively soon, but sadly only as patties.
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I was wondering this the other day when eating a saag paneer curry instead of my normal meat-based order: why would anyone go through the motions to have fake chicken when you have multitudes of vegetarian options which can be treated similarly to how we treat meat in cooking. Paneer is not 'trying to be chicken', but it can be put in a curry or fried, so can serve a similar purpose -- but is distinctly delicious in…
>why would anyone go through the motions to have fake chicken when you have multitudes of vegetarian options Because meat tastes better, and I want it. If I can have that taste without an animal involved then it’s all the better. If not then I’ll continue eating meat. Vegetarians and vegans just don’t seem to understand this. Food is all about personal preference but the extreme majority of people eat and enjoy meat.…
I don’t think you can reasonably state this as objective fact.
I eat meat mostly because it’s the easiest way for me to hit specific protein targets. I personally prefer vegetables in most circumstances though.
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> The goal should be to eat HUMANE meat if you want to eat meat but can't for ethical reasons. To a lot of us, it will never be considered humane to kill something that is perfectly healthy for no other reason than that we want to eat something that tastes a certain way. > When I was a kid, my gram grams in Ukraine treated our animals like family members Think about this for a minute.
This is called "sustenance". They are not your pets. You treat the animals well because they literally feed you through the cold months. People don't understand that in many parts of the world not eating meat is a huge luxury.
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That US subsidy, $114 per person, if removed and offset by higher prices at the supermarket, would amount to under $10 more a month per person in grocery costs. I can see there being a reduction of consumption at the scale of the industry in the US, but generally speaking I don't think the industry would notice it all that much. The subsidies are almost certainly not the reason that meat is cheaper than beyond burger…
The apparent source, AIER a think tank, claims it's a difference between a $5 and $13 big mac. If true, that would be noticed
$10 a person is naive math, sure, there would be reduced demand which means that some of that cost would be bourne by other purchasers to keep industry revenue stable, and there would be a reduction in production which further compounds this. But it's not a doubling in cost, I think the true number would be between 20 and 30 dollars per person (10-20% of their monthly food budget) that continues eating as much meat, per month, and close to that percentage in production decline. A big deal, but not a complete upheaval in the meat industry.
The subsidies aren't really about keeping meat costs down for consumers so that meat producers can remain profitable. They're more about manipulating the global meat market to compete against other producers and ensure domestic food security.
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It’s super popular in France, Spain, and other European countries. While even some meat eaters dislike it, most people love it.
I think "Impossible Tartar" or "Beyond Tartar" was referred to here, not actual beef tartar.
I wouldn't be surprised if Beyond and Impossible have to provide product for free or even pay the grocery stores to carry the products.