Lab-Grown Meat Is The Future

Lab-Grown Meat Is The Future

With the potential to change industries all across the board for the better.

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Lab-grown meat is a recent development with the potential to change industries all across the board for the better. In 2008, PETA offered 1 million dollar prize to the first company that could bring lab-grown chicken meat to market Producing the first lab-grown burger in 2013 cost $325,000. Two years, later this cost had dropped down to just $11. With continuing development at a fast pace, we can expect lab-grown meat to hit our shops very soon - and with commercialization, to potentially become wildly popular.

What is Lab-Grown Meat?

Lab-grown meat is made by taking an animal's stem cells, which are the building blocks of organs, and using them to create cultured meat. The cells are placed with amino acids and carbohydrates, which help them multiply quickly. After growing enough muscle fibers, the result is similar to ground beef. This burger is made without killing any animals. Several startups are already developing lab-grown beef, pork, poultry, and seafood, and the field is attracting millions in funding. In 2017, for instance, Memphis Meats took in $17 million from sources that included Bill Gates and agricultural company Cargill.

Benefits of Lab-Grown Meat

Lab-grown meat will largely reduce the number of animals being slaughtered, global gas emissions, water, toxic run-off, and free up land. Livestock is estimated to contribute approximately 15 percent of global gas emissions, and to use a large amount of water, while the toxins used in farming can run off into natural waterways, destroying habitats and wildlife in the process. Around 70 percent of the Amazon rainforest has already been cleared for grazing, and it is projected that cultured meat production will use 99 percent less land. Lab-grown meat helps the environment, reduces food waste, and saves animals from merciless slaughtering. Veganism can also potentially change with the commercialization of lab-grown meat since no animals would have died in the process to create a very close, if not yet identical, version of real meat from an animal.

Cautions

Educating the consumer is a major part of lab-grown meat's success. When first hearing about lab-grown meat, consumers can be hesitant since it may sound more artificial and less healthy. Companies would need to convince consumers that they can eat protein grown in a laboratory.

One major company making strides to educate the consumer include Bistro In Vitro, a 'theatrical experience that invites you along into the potential future of lab-grown meat, because before we can decide if we ever want to eat lab-grown meat, we need to explore its impact on our food culture'. They are a fictitious restaurant warming up consumers to the idea of lab-grown meat and its impact on our food culture and environment.

Lab-Grown Meat Companies

Mosa Meat is one leading startup in lab-grown meat, as well as Memphis Meats, Israel's Future Meat Technologies, and about 30 other companies. Each startup has different twists on the concept, though the general idea is the same. Big meat companies like Tyson, Cargill and Bell Food Group have invested, as well as famous investors like Sergey Brin, Bill Gates, and Richard Branson.

As Matt Ball, a spokesperson for Good Food Institute said, "People don't eat slaughter meat because of how it is produced; they eat it in spite of how it is produced." The meat industry is taking up wild amounts of resources, and consumers have become more health-conscious and aware in recent years of the horrendous conditions in slaughterhouses. No one wants these animals to be mercilessly killed - we just don't have many better options besides going vegan, and not everyone is willing to make that lifestyle change. Lab-grown meats are expected to hit shelves by 2021. So, we can expect to see and try lab-grown meat very soon for ourselves!

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The Unspoken Dangers of 'Mukbang' Culture

Ever wondered why you can't stop clicking on these addictive, self-made eating shows?

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Unless you've been living under a rock for the past five years, you've probably heard of the internet trend commonly referred to as a mukbang, or "eating show." These self-produced video clips typically involve one hungry individual, their filming device, and an obscene amount of delicious foods.

Though these broadcasts originated all the way from South Korea (hence the foreign vocabulary), the growing popularity of eating videos has taken the internet by storm. Nowadays as you scroll through YouTube, you'll find an outrageous amount of uploads with titles like "10,000 CALORIE PASTA MUKBANG," "EATING EVERYTHING ON THE MCDONALD'S MENU," or "THE ULTIMATE CHOCOLATE CHALLENGE."

Popular 'mukbangers' such as Peggie Neo, Megan McCullom, and Steven Sushi have made a sizable profit off of their viral eating shows, some collecting tens of thousands of dollars in revenue.

So, what's the big deal you say? You order a large quantity of food, indulge in said food, film yourself completing this menial task, and upload to the internet for money and fame. On the outside, this may seem like a luxurious lifestyle, but behind the camera lens sits an individual battling their own demons and influencing the world of social media to partake in their harmful behaviors.

Mukbanger Livia Adams ("Alwayshungry" on YouTube) has opened up about her unhealthy relationship with food in the past, praising herself for fasting several hours in order to justify her over-indulgence on camera.

Similarly, internet sensation Trisha Paytas claims to diet and starve herself for weeks just to be able to satisfy her subscribers with epic mukbangs, which are essentially binges.

In all actuality, these social media celebrities are negatively impacting (and possibly triggering) vulnerable viewers.

Many fans only see the highlight reel of YouTubers shoveling bowls of cereal or boxes of doughnuts into their mouths, yet remain completely unaware of what truly goes on behind-the-scenes. Messages saying:

"I'm on a diet... watching this is giving me some sort of satisfaction, like as tho I ate, you know?"
"I watch these videos because I know I physically can't afford to eat like this because I gain weight too easily."
"When having an eating disorder, watching Trisha's mukbangs is sorta comforting in a way omg"

flood the comments sections of Paytas' videos. Quite obviously, fans young and old are heavily influenced by this content and continue to support these creators to fulfill a self-destructive need.

Additionally, famous mukbang accounts never seem to include the painful after-effects of their ginormous feasts in videos. Fitness model Stephanie Buttermore flaunts her slim physique just days after consuming over 10,000 calories for a challenge, giving the impression that her previous overindulgence had no repercussions on her health whatsoever. Because Buttermore is a trained, athletic young woman, she was able to quickly bounce back after a series of workouts and low-calorie meals.

On the contrary, if a sedentary woman of about the same age were to attempt this challenge, she would most likely feel sluggish, irritable, bloated, stomach discomfort, and even vomitous post challenge. Eating regularly like this could lead to bigger issues such as heart disease, obesity, diabetes, high blood pressure, and certain types of cancer. Unfortunately, because topics like these aren't glamorous and attractive to subscribers, mukbangers often edit them out.

Now don't get me wrong. Though not everyone who uploads a mukbang to the internet has an eating disorder or an evil agenda, they have to realize the kind of audience they're appealing to. This generation is more susceptible than ever to emulate the actions and words of their favorite celebrities. Young boys and girls look up to successful adults, and influencers should be remembered for the change they inspired, not the disease they encouraged.

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18 Easy Meals For When You Have No Money And No Energy

No time, no money, no cooking skills? No problem.

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Food is surely one of the most important things when it comes to taking care of ourselves, but it's also one of the hardest to get right. It can be hard to cook healthy meals when you're busy, strapped for cash, or just don't have the energy. Here are some dishes, from snacks to meals, that you can make cheaply and quickly--all you need is a core ingredient.

If you have: an avocado


...and pasta: Blend the avocado with pasta water, olive oil, and salt and pepper for a pasta sauce.

...and an egg: Fit the egg into the avocado hole and put it in a 425-degree oven for 15 minutes. Add salt and pepper as wanted.

...and bread: Make avocado toast! Embellish with lime juice, pepper flakes, salt, or whatever you prefer. It's worth losing your future house over.

...and rice and an egg: Fry the egg, slice the avocado, and put it on top of the rice.

If you have: noodles (AKA ramen)



...and butter: Whisk the butter into your pasta water with salt and pepper for a sauce.

...and Parmesan cheese : Add grated Parmesan and pepper for east cacio e pepe.

...and an egg and a tomato: Dice up the tomato and whisk the egg into the hot noodle broth.

If you have: eggs


...and eggs: Make a cheesy omelette or cheesy scrambled eggs.

...and tomato sauce: Heat the sauce in a pan, add chopped garlic and/or onions if you have them, crack two eggs into the pan, and cover.

...and Parmesan cheese and noodles: Mix a raw egg and grated Parmesan into just-cooked spaghetti.

If you have: cheese


...and chips: Put cheese on those chips and microwave for nachos.

...and a tortilla: Quesadilla time!

...and bread: Make grilled cheese, or cheesy bread, or a regular cheese sandwich.

...and an apple: Cut the apple up and pretend you're French.

If you have: nut butter


...and an apple: Dip slices of apple in the nut butter.

...and noodles: Melt the nut butter and top the noodles with it.

...and milk, a banana, and cinnamon: Blend for a smoothie.

...and crackers, bread, or a banana: Spread the nut butter on top. Or, you know, just take a spoon and eat it from the jar. Protein is protein, no matter how much energy you put into preparing it.

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