This should frighten and confuse you: "The quest to grow meat in a lab rather than on an animal is due to reach its climax this fall, with the first-ever culture-dish hamburger served to a celebrity taster after a $330,000 development effort. . . . Mark Post, a physiologist at the University of Maastricht in the Netherlands." You can read the rest of the article by clicking anywhere on that quote. If you know anything about how foods develop their nutrients, then you should be freaking out already. If you don't, I will give it to you in a nutshell. Now, meat is different than fruits and vegetables. However, all need time to develop their nutritional value, and that is something that cannot be recreated in a lab. Take, for instance, the organic soybean versus the non-organic GMO soybean developed by Monsanto, a chemical company. The GMO soybean is a wuss. It hasn't had to do anything but sit there and be a soybean, while it gets drenched in pesticides and herbicides, which it has been engineered to resist. The organic soybean, on the other hand, is one tough mother. It has had to fight off everything to survive: bugs, weeds, bacteria, etc. It has fought for nutrients and survived harsh elements to grow into a powerful organism full of powerful nutrients.
I submit that meat is no different. It has had to fight to survive. The organism of which it is a part, nourishes it by a specific diet and by specific movements that help to cultivate and even tenderize the meat. The aging process makes it the great nutritionally packed product it is. If you just, "poof," create meat "out of thin air," how can you expect to get anything natural out of it? I understand it is more than that, and that there are certainly still some nutritional benefits, but meat that hasn't needed to struggle and fight for survival and take its time to develop the proper flavor and nutritional profile is not meat. At least, it's not meat I a willing to put into my body.
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