My girlfriend and I have both spent years working in Sushi restaurants, and judging by those pictures alone, this "salmon" falls short of our fat requirement. I.e., it's kind of lean looking. We'd try it even at the high price point, but only if they come up with a fatty "salmon belly" edition.
Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
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Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#92Earlier quoted context omitted.
I imagine wild grown flesh is going to have tons of micro nutrients available (although also pollutants). That type of nutrition is hard to emulate in a lab setting.
>That type of nutrition is hard to emulate in a lab setting I would assume it is easier to control that type of nutrition in a lab setting. Unless you are implying that full grown salmon (and other meats) contain some nutrients which are crucial to human survival, not inherent in the salmons biology, and currently undiscovered.
The nutrients would be typically provided through diet. Indeed a lab could just amend the meat like they feed cows particular B vitamins. But those inputs have costs.
This is all just theoretical. Once a nutrient profile is published we can talk more seriously.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#93Is it worse to kill something for food, or deny it from ever living? I think personally I think I would prefer to have lived and be killed than not lived at all. I also kind of believe that things have an essence, a soul of sorts. So eating any part of an animal is still repulsive on some level.
But you're setting up a false choice.
Our option here isn't "salmon exist and we kill them to eat them" or "no salmon exist."
Our option is "salmon exist and we kill them to eat them" or "salmon exist and live their lives in the wild unmolested, and we also get to eat salmon."
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#94This movement towards synthetic meat seems very antithetical to the natural foods heuristic. Isn't what we've learned over the last half-century or so that processing food in an attempt to make it more nutritious/uniform/etc. generally involves a reductive analysis of the value of the food and in doing so destroys most of the actual nutrient value?
The "shopping at the edges of the market" thing is a tolerably good heuristic for avoid foods that have been modified based on outdated or incorrect theories of human nutrition. The push for heavily processed synthetic meats seems like a huge step backwards.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#95Earlier quoted context omitted.
My doctor recommended BeyondMeat as an alternative to my soy-heavy diet because it's based on pea protein. What exactly makes BeyondMeat something that's not nutritious?
I mean, just because one thing is preferable to another doesn’t mean that both are good. Hitting yourself in the head with a smaller rock is preferably to hitting yourself with a larger rock. I’m not a doctor or a nutritionist, but it appears that processed food has a host of negative effects according to recent studies (for example https://www.nih.gov/news-events/news-releases/nih-study-find... ). Now you can pick a…
We don't need to pick apart the study, but let's skim it so we know if it applies.
This system considers foods “ultra-processed” if they have ingredients predominantly found in industrial food manufacturing, such as hydrogenated oils, high-fructose corn syrup, flavoring agents, and emulsifiers.
I believe the study, even though small, reasonably shows that ingredients like hydrogenated oils or high-fructose corn syrup are bad for you.
That doesn't mean food that has gone through a process is bad, it means industrial scale food production often uses foul ingredients to reduce costs.
Processing != bad, But, mass market, massive scale, processed food production correlates with the use of bad ingredients. So just read the ingredient list on Beyond Meat or whatever processed food you want to try and see if there is stuff in it you don't want in you.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#96Boy I really wish I knew more about the science here. I can't tell if it's yucky, so they don't discuss it, or if it's vapor, so they don't discuss it. That said, their photo looks like something I would at least taste! Matrix-grown meat seems to me like something that will have its place in the world, especially if the net environmental impact is favorable. So, Wild Type: more details, yo.
The photo on their website looks amazing, with perfect fatty stripes. Photos from one of their early tastings in 2019 didn't look so good. Mostly chopped up, and larger pieces didn't seem to have the fatty layers. https://i0.wp.com/thespoon.tech/wp-content/uploads/2019/06/w... It makes me question if the salmon in the photos on their website is really lab grown. If so, it is quite an achievement.
I was thinking the same thing. It's really unclear if the photos are their own product or just supposed to represent good salmon in general.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#97Do they also grow it with shrimp cells so it turns pink or just use food coloring like they do with farmed salmon? [0]
[0]https://wildalaskancompany.com/blog/heres-why-salmon-are-pin...
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#98No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.
I mean, it depends on your definition of nutritious, and what you're expecting from a burger.
Should you eat one for every meal? Probably not. I don't think "a burger for every meal" has ever been on anyone's nutrition plan.
Is it reasonably nutritious compared to a meat burger? Yeah.
Compared to ground beef, a Beyond Burger is pretty equivalent in terms of fat and calories. The Beyond has a few more carbs (but far fewer than most veggie meat alternatives), but also a few grams of fiber.
The Beyond burger has quite a bit of sodium, but probably most ground beef would by the time you got it ready to cook.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#99This movement towards synthetic meat seems very antithetical to the natural foods heuristic. Isn't what we've learned over the last half-century or so that processing food in an attempt to make it more nutritious/uniform/etc. generally involves a reductive analysis of the value of the food and in doing so destroys most of the actual nutrient value? The "shopping at the edges of the market" thing is a tolerably good h…
It’s at least more efficient and doesn’t result in killing animals. This is probably way more sparing of water use, for instance. Whether someone wants more nutritious food or not is a secondary concern from decoupling meat consumption from current (horrible) practices.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#100Earlier quoted context omitted.
It typically depends on the fish. Usually sashimi/sushi grade fish consists of deep muscle tissue that is unlikely to contain parasites. EG: Fish that is suitable for eating raw. In the US all fish intended for raw consumption is frozen below -32F to kill any parasites. However this is just a guideline and health codes are enforced on a per-state basis. Sashimi/sushi grade is usually just a marketing term beyond that…
That's a bit different than "fantastic", in that it is a much worse type of misleading, unless you concern was their lab is prone to parasites?
Yeah, sushi grade doesn't mean it's good. I doubt they have problems with parasites either. I would bet their sushi has to be completely sterile coming out of the lab or the culture will die pretty quick. In fact I wouldn't be surprised it it's swimming in antibiotics to prevent bacterial contamination.
https://www.nature.com/articles/s41598-017-07757-w#:~:text=S....