Lab-Grown Meat Is Getting Cheap Enough For Anyone To Buy
167 replies, posted
The only reason we have terrible deer population issues is because we hunted down their natural predators to endangered levels. Why did we do this? Because those natural predators are also a "threat" to livestock.
Funny how it all ties back into that.
And now the solution to that isn’t to stop hunting them.
But hunting is just a band-aid to this problem. A sustainable solution would be to reintroduce those predators to their natural habitat. But that's not going to happen until we stop relying so much on livestock for food.
I have no problem with hunting and I don’t see why so many people do. Ethical hunting is a sustainable practice, it’s part of our natural cycle and it’s part of our responsibility as stewards of the land.
Look at this island in Hawaii. We screwed it up, we can’t introduce predators because that’ll create worse problems, so it’s up to us to hunt them and conserve the island and the deer.
http://bigislandnow.com/2017/08/04/axis-deer-control-on-island-island-a-success/
this is isn’t an isolated case either. At the very least, the US, and Canada are rife with areas that need maintaining and stewardship in the form of hunting to stay in an equilibrium
Now that I think about it- if New Zealand doesn't chill on its meat exports we're going to wind up like coal states in the US.
looks like someone came on the plate
The real one is illegal.
we sure are good at messing up the ecosystem.
Also HumanAbyss, it's rude to not reply if all you want to say is you don't want to eat soy because you don't like the taste, that's fine. You just have to realise there is no confusion on what it is. I'm guessing you were alluding to estrogen or some shit, but that is a big fat myth and you shouldn't be spreading misinformation.
I'd appreciate it if you could give a response to this question:
I was providing a counterpoint to your claim that if the cells are identical, then the meat as a whole is safe, not making a statement on a particular compound in the current process.
Said process will also probably undergo change before it becomes commercially viable. Producers will probably want to find way to grow it faster or make it more authentic.
But your counterpoint is unsubstantiated, it's a mere hypothetical. As it stands, we can grow tissue safe enough to be transplanted; the bar for edibility is certainly much lower than that.
The business models for transplant and for meat production are two very different beasts, though. I still think we should be wary once this starts ramping up in production and several actors start competing.
Proceed with care, sure. I think it's a bit early to go on about hypothetical situations that aren't based on how the technology actually works, though.
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