Would you eat lab-manufactured meat?

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

10 Responses

  1. Dinah says:

    oh no, science fiction no more ;-( i guess, the world is headed to somewhere like this in the future and at this time, i dont know what I think. At this point, I still prefer my meat to come from live animals, no guilt there too ;-)

  2. Ilyn says:

    Lab grown meat..Think about all the chemical they will use to make that possible,and people will consume that as well.And think about all the illness would bring that to people in the future.
    So Lab grown meat?not so sure about that forget it.I would prefer the long process in growing animals for consumption.Except if most consumer is unaware of the harm of chemical would bring in our body!!!!

    • Connie says:

      I’m all for natural too. But there was an interesting comment on my FB page about hungry people not being choosy.

  3. Natz SM says:

    I believe that Genetically Modified Organism (GMO), Genetically Engineered Organism (GME), Genetically Modified Food (GMF) and now Lab Manufactured Meat would ultimately be the answer to world hunger.

    There is an important need to increase food yield and quality for a growing world population and many of these genetically modified/engineered foods are cheaper than organic natural foods.

    I am not against organic free range chicken and eggs and other organic vegetables but like most people, price is a very important factor in making a purchase decision. I would much prefer to be able to choose to buy chicken for 120 pesos per kilo at a supermarket than have to shell out 250 pesos per kilo or even more for one being sold as free range at a specialty heath shop- no matter what the health benefits of the free range chicken would be or the chickens living conditions during mass production. Same hold true to the debate between farmed or wild salmon.

    I believe though that PROPER LABELING should be observed by manufacturers and retailers of these genetically modified or engineered foods so consumers could make informed choices.

  4. Natz SM says:

    I would also want to add that as a food enthusiast, I find it amazing to see fruits and vegetables in different sizes and colors and even shapes. Watermelons, oranges and even atis that are seedless, or half kilo mangoes.

    The possibilities are endless!

  5. Connie says:

    Hi Natz, I agree that we shouldn’t be too resistant about anything that’s new (but that’s how most people are — scared of change).

    My problem with anything that involves consumer goods is precisely the lack of transparency. As patent laws all over the world go, the owner of the patent is not obliged to give out the formula. An ingredient may be mentioned but if the amount is not specified, it is hard to judge whether it is safe or not.

  6. Jameson says:

    Hey I know this is old but if you’re reading this, there are much more important factors than whether the meat is “artificial” (as the article mainly focuses on). The health concern that comes to my mind is the genetic implications of what they’re trying to do. Since plants have already been proven to react to gene-splicing through potentially harmful mutations (here’s an example: http://www.safe-food.org/-issue/dangers.html), imagine how animal cells could react. I mean, they’re talking about growing slabs of cow meat using horse fetal cells… now that is just messed up, and it’s not like the DNA isn’t going to react. It will, and it will cause strange mutations which could affect people in a real way. Another factor to take into account is that plant DNA is usually in a longer sequence (genome) that animal DNA, meaning that there could be less chance of a mutation in plants than animals, and that the mutations are less extreme. No one knows what is going to happen when horse, pig, cow, chicken, fish, etc, DNA is spliced together, because it hasn’t been done to this extent. I tell you this much — I wouldn’t want to be the first one to test it… Wouldn’t surprise me at all if he/she ends up dead. Why can’t we just get better at plant-based fake meat? It’s already getting pretty good (and wayyyy healthier than real meat, or lab meat)