Dear MEL Topic Readers,
Lab-grown meat and insects 'good for planet and health'
Cultured meat, or lab-grown meat, is genuine animal meat that is produced by cultivating animal cells directly. It is made of the same cell types arranged in the same or similar structure as animal tissues, so the sensory and nutritional profiles are the same as conventional meat. However, since the production method eliminates the need to raise and farm animals for food, it uses much less water and land and emits little carbon emissions compared with ordinary meat. Also, there are over 1,000 insect species for human consumption, such as beetles, butterflies, bees, grasshoppers, locusts, and crickets. They could be eaten as a whole or processed into a non-recognizable form, like powders or flour. Insects are richer in protein and more nutrient-efficient compared to other meat sources. Furthermore, they grow without consuming as much natural resources as meat. Scientists in Finland who studied the nutritional profile of some of these products say switching meat, dairy, and other animal products for alternative foods could reduce environmental impacts by more than 80% while providing a more complete range of essential nutrients than a purely vegetarian or vegan diet. Should we switch to lab-grown meat and insect diet, or just add them to our menu? Whichever the way might be, it’ll be a more sustainable diet in the future.
Enjoy reading the article and think if you want to be more environmentally friendlier while keeping the nutritious balance.
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