Biden administration approves fake meat for sale to consumers
The Biden administration last month approved the commercial sale of lab-grown or “cultured” meat, making the US only the second country in the world after Singapore to do so.
Lab-grown meat is created in a lab using cow stem cells for the purpose of “fighting climate change”. The cells are placed in a petri dish and injected with growth hormones until they develop into edible meat tissue. The tissue is cultured and grown into masses of meat which sit in steel tanks until they are cut to look like real meat.
Fake food companies Good Meat and Upside Foods, both backed by billionaire Bill Gates, announced on June 21st that the US Department of Agriculture (USDA) approved their fake meat to be sold for general consumption. The fake food, which will be labeled “cell-cultivated chicken,” will take some time to reach supermarket shelves because of high production costs.
Both California companies have received their first orders. Celebrity chef José Andrés, who recently made headlines for bucking climate mandates, has reportedly placed an order of fake chicken from Good Meat to serve in a Washington, DC restaurant. Chef Dominique Crenn will serve Upside Food’s fake chicken in a San Francisco restaurant.
Lab-grown meat is projected to be a $2 billion industry. Projections say ground beef will be almost completely displaced by fake meat by 2030-2040.
Diana Rodgers, a nutritionist and author of “Sacred Cow: The Case for (Better) Meat”, told the New York Post lab-grown meat is still not as healthy as McDonalds.
“I’d rather eat my shoe than lab-grown meat,” she said.
Even fake food’s purported environmental benefit, touted by globalists like Gates and the World Economic Forum (WEF), is under challenge.
A preprint study published in April by University of California, Davis researchers, found that if fake meat becomes as widely accepted as globalists would like, it could be extremely harmful to the climate.
“Currently, animal cell-based meat products are being produced at a small scale and at an economic loss, however companies are intending to industrialize and scale-up production,” the scientists say in the paper.
“Results indicate that the environmental impact of near-term animal cell-based meat production is likely to be orders of magnitude higher than median beef production if a highly refined growth medium is utilised.”
The study’s researchers found that the production process for fake meat emits 246 to 1,508 kg of carbon dioxide per kilogram of fake meat, while retail meat production produces only about 60 kg of CO2 per kilogram. According to the scientists’ estimates, producing fake meat is 4 to 25 times worse for the climate than real beef.
