We all know something is not quite right with our food system when organizations can sell burgers for under 2 bucks. Whether it is euros, dollars or pounds the idea that the cows grow to produce these beef burgers is reduced to a value only, means nutrition, sustainability and systemic wellness have all gone out the window.
JENN RYAN, 1/6/2016
Many of us are swayed by advertising. Commercials that show happy cows in a pasture, a package of beef that says “free-range” or “grass-fed”or “organically-raised”: it seems easy to make the right choices at the supermarket.
Once it’s been processed and pulped, most red meat looks more or less the same. This seems to be helping unscrupulous meat suppliers: according to a new survey, 20% of ground meat contains more than what’s just on the label.
Consumer Reports tested 300 samples (458 pounds) of hamburger from 103 stores from 26 cities for bacterial contamination, comparing "sustainable" meat to conventional meat. (Sustainable, in this study, referred to beef from cattle that was not given antibiotics). What they found was both enlightening and truly disturbing.
Apparently, modifying fruits, vegetables, and grains isn't enough. Now scientists are taking the future of genetically modified food to the next level: They've successfully created lab-grown meat. It's been over a year now since Dr. Mark Post invited media into his laboratory at Maastricht University, Netherlands to witness how he's developed the methodology to create lab-grown meats.
CLA, or conjugated linoleic acid, wasn't discovered until 1979 when researchers applied a beef extract to the skin of mice that were also exposed to a potent toxin. After a 16-week period, the group of mice with the beef extract had 20 percent fewer tumors than those without. Nine years later, in 1987, the identity of that powerful anti-carcinogen was revealed.
Vegetarians and vegans can put up quite the convincing argument when it comes to what they are passionate about - not eating meat. Several have even appeared on this site
"Lean finely textured beef," aka "pink slime," sparked an uproar when the USDA bought 7 million pounds of the stuff for school lunches.