This is quite interesting to see. Over the years I have gone from being a huge meat eater to trying to replace meat where possible. To the point where I now eat meat maybe twice a week tops. Some...
This is quite interesting to see. Over the years I have gone from being a huge meat eater to trying to replace meat where possible. To the point where I now eat meat maybe twice a week tops. Some thoughts:
Does eating only vegetables really help the environment? I was never so sure. If you calculate the amount of water and land required in order to get the same caloric energy density as meat, are veggies that much better? edit: It almost certainly does (https://academic.oup.com/ajcn/article/78/3/660S/4690010)
Eating less meat has made me subjectively feel much healthier and in some ways allows me to eat more often, making me , subjectively, feel less hungry in general. This sort of 'raging' hunger is something I have not felt in some time
I am losing weight slowly, despite still eating desserts and drinking reasonably frequently
The meat industry (or livestock industry) is right up there with the most disgusting and deplorable organisations on the planet. This is a biggie.
Cultured meats are happening. I absolutely cannot wait to tuck into my first fully artificially made burger. Getting basically perfect meat, created without animal suffering, to me, is one of the most important changes / inventions in recent times.
It is surprisingly easy to replace meat with things that taste almost as good or the same. It's not necessarily fully possible, but that just means you eat something different, which tastes really nice. Meat for meat's sake was something that I was simply brought up with and it took me a while to rethink the whole "meat belongs in every meal" dogma from my upbringing. I feel this may also have something to do with the 'luxury' appeal of meat. My parents may well have been quite desperate to prove that they were middle class or something, so meat had to be consumed all they time, as that's what the rich people used to do.
Well you have to grow plants for livestock to eat, and they eat a lot more plant matter than you or I.
Does eating only vegetables really help the environment? I was never so sure. If you calculate the amount of water and land required in order to get the same caloric energy density as meat, are veggies that much better?
Well you have to grow plants for livestock to eat, and they eat a lot more plant matter than you or I.
In my experience, the term 'acquired taste' has real meaning. I believe many foods fall into that category, and synthetic foods can certainly fall into it too. I suppose I'd be more concerned with...
In my experience, the term 'acquired taste' has real meaning. I believe many foods fall into that category, and synthetic foods can certainly fall into it too.
I suppose I'd be more concerned with long term effects of 'new' foods. Not that I'm an organic champion or anything, and I certainly eat over-processed foods. I'm even suspicious of new drugs because the marketing and push to market is so intense. I just tend to look askance at ingesting brand new things. But even meat is so over-processed these days, there's probably not much difference. We've gotta get our antibiotics from somewhere, right? /s
I'm not a vegetarian, but I don't eat meat as much as I used to. A lot of the reason for that is from seeing videos of the kind of abuse involved in the meat industry. I would love for...
I'm not a vegetarian, but I don't eat meat as much as I used to. A lot of the reason for that is from seeing videos of the kind of abuse involved in the meat industry. I would love for meat-alternatives to become mainstream so that I don't have to feel like I'm missing out when I see my friends eating meat. I would easily spend more money on a meat-alternative if it actually tastes like meat.
While I agree, this is going to be huge and I absolutely can't wait, on the other hand it's going to take a while before it's "basically perfect meat". The difference between a clump of cells and...
Cultured meats are happening. I absolutely cannot wait to tuck into my first fully artificially made burger. Getting basically perfect meat, created without animal suffering, to me, is one of the most important changes / inventions in recent times.
While I agree, this is going to be huge and I absolutely can't wait, on the other hand it's going to take a while before it's "basically perfect meat". The difference between a clump of cells and an organ is structure. We can grow muscle cells, but I think it'll still be a while before we emulate the conditions inside a cow. As I understand the current lab grown burgers on the market are a bit tough, dry, and the texture is off. They still need to figure out how to grow fat in marbled veins before they can get anywhere near making say, a steak.
I think part of the whole part of eating steak instead of say a burger is that sense that this actually was cut directly off of a live animal. Free range chickens might fall into that category...
I think part of the whole part of eating steak instead of say a burger is that sense that this actually was cut directly off of a live animal. Free range chickens might fall into that category too, especially when you look at the way poultry has been modified. To me a modern chicken breast is very foreign to what I grew up eating. Years ago a woman I worked with told me of her experience with chicken farms and how the birds had arsenic added to their food to make them want to eat and drink more. That was before antibiotics. Today, who knows?
I disagree. The main appeals of a well-cooked steak all come down to texture, fat content, and the malliard reaction flavours from the sear. The texture is a huge part of how appealing eating a...
I disagree. The main appeals of a well-cooked steak all come down to texture, fat content, and the malliard reaction flavours from the sear.
The texture is a huge part of how appealing eating a chunk of meat is. The ratio and arrangement of fat, muscle, and connective tissue is what makes the difference between a cheap cut of meat and one that costs 10x more off the same cow.
As I understand it, current lab-grown burgers have less of a meaty texture than processed seitan, TVP, etc burgers, but they taste identical to real, extra-lean cow-derived beef. This is something we'll need to improve before lab-grown meats can fully replace animal-derived meats.
I'd heard of restaurants offering plant-based alternatives to beef and have been eager to try an impossible burger, but this is the first I've heard of it being done with chicken. It seems like it...
I'd heard of restaurants offering plant-based alternatives to beef and have been eager to try an impossible burger, but this is the first I've heard of it being done with chicken. It seems like it could work really well since so much of the flavor of fried chicken comes from the oil and breading. I have to wonder what they'll do about the bone, though, or if this will be more of a chicken tender format. It seems like not having bones would differentiate it pretty far from the original thing, but at the same time pointless bone stand-in within a plant product just seems weird as hell. Either way, the option to consume less meat is nice.
This is quite interesting to see. Over the years I have gone from being a huge meat eater to trying to replace meat where possible. To the point where I now eat meat maybe twice a week tops. Some thoughts:
Thoughts?
Well you have to grow plants for livestock to eat, and they eat a lot more plant matter than you or I.
Not to mention that meat has an almost infinitely higher cost of transportation-per-serving.
Very true. This study is in support of that argument. Let me rephrase that point slightly.
https://academic.oup.com/ajcn/article/78/3/660S/4690010
Depends, some cows are fed on grains, others fed on fresh grass.
In my experience, the term 'acquired taste' has real meaning. I believe many foods fall into that category, and synthetic foods can certainly fall into it too.
I suppose I'd be more concerned with long term effects of 'new' foods. Not that I'm an organic champion or anything, and I certainly eat over-processed foods. I'm even suspicious of new drugs because the marketing and push to market is so intense. I just tend to look askance at ingesting brand new things. But even meat is so over-processed these days, there's probably not much difference. We've gotta get our antibiotics from somewhere, right? /s
I'm not a vegetarian, but I don't eat meat as much as I used to. A lot of the reason for that is from seeing videos of the kind of abuse involved in the meat industry. I would love for meat-alternatives to become mainstream so that I don't have to feel like I'm missing out when I see my friends eating meat. I would easily spend more money on a meat-alternative if it actually tastes like meat.
Well the crispy KFC batter is the most tastiest part anyway.
LOL I tend to agree.
While I agree, this is going to be huge and I absolutely can't wait, on the other hand it's going to take a while before it's "basically perfect meat". The difference between a clump of cells and an organ is structure. We can grow muscle cells, but I think it'll still be a while before we emulate the conditions inside a cow. As I understand the current lab grown burgers on the market are a bit tough, dry, and the texture is off. They still need to figure out how to grow fat in marbled veins before they can get anywhere near making say, a steak.
I think part of the whole part of eating steak instead of say a burger is that sense that this actually was cut directly off of a live animal. Free range chickens might fall into that category too, especially when you look at the way poultry has been modified. To me a modern chicken breast is very foreign to what I grew up eating. Years ago a woman I worked with told me of her experience with chicken farms and how the birds had arsenic added to their food to make them want to eat and drink more. That was before antibiotics. Today, who knows?
I disagree. The main appeals of a well-cooked steak all come down to texture, fat content, and the malliard reaction flavours from the sear.
The texture is a huge part of how appealing eating a chunk of meat is. The ratio and arrangement of fat, muscle, and connective tissue is what makes the difference between a cheap cut of meat and one that costs 10x more off the same cow.
As I understand it, current lab-grown burgers have less of a meaty texture than processed seitan, TVP, etc burgers, but they taste identical to real, extra-lean cow-derived beef. This is something we'll need to improve before lab-grown meats can fully replace animal-derived meats.
I'd heard of restaurants offering plant-based alternatives to beef and have been eager to try an impossible burger, but this is the first I've heard of it being done with chicken. It seems like it could work really well since so much of the flavor of fried chicken comes from the oil and breading. I have to wonder what they'll do about the bone, though, or if this will be more of a chicken tender format. It seems like not having bones would differentiate it pretty far from the original thing, but at the same time pointless bone stand-in within a plant product just seems weird as hell. Either way, the option to consume less meat is nice.