Beyond Meat: Going Easy on the Earth
Here’s a short video on a recent study at Oxford University that began as an exploration of sustainable meat and dairy, but wound up concluding that there is no such thing. It’s lead author went vegan after the first year of the five-year study.
In our home, we go through a lot of “Beyond Meat,” which is entirely plant-based and completely indistinguishable from beef. Every time I taste one I’m amazed; it’s borderline miraculous.
Craig,
I’m glad you are enjoying your new found culinary experience, and I have no wish to dissuade you from enjoying your meal. By all means you are free to enjoy what ever you wish to eat.
However, if you are going to evangelize that’s kinda different.
While you’re entitled to your own tastes, philosophy and opinion, you’re not entitled to simply make up your own facts !
So how about we get some fact’s a little straighter than is usually found on facebook, huh?
1) No, this is not an “a recent study at Oxford University”, but a study funded and commissioned by conducted on behalf of “New Harvest”,an organization working to develop new alternatives to conventionally-produced meat, in addition to funding provided by two other vegetarian activist organizations.
The lead researcher in this project is Dr Hanna Tuomisto, a sincere and bright young Phd who is currently employed as a senior researcher at the University of Helsinki, Finland.
The Study did include a collaboration with some researchers holding fellowships at Oxford University’s Wildlife Conservation Research Unit, and others at the University of Amsterdam. The study was first published in an Oxford University journal and blog site called ‘Science’.
Unfortunately, the fact that a study is published in one of the scores of Oxford University publications, does not mean the University endorses the study or any conclusions. The media often make this common mistake, and assume that because a study is accepted for debate purposes, it must have the official imprimatur of the University.
Dr Tuomisto and her colleagues point out in their conclusions that like their Swiss and Japanese colleagues their work is highly subjective and subject to a lot of speculation and conjecture.
The study when subjected to proper peer review shows the results of such studies to be massively over-hyped with very subjective data being used and gaps in methodology filled in with “creative” assumptions.
The word, “potentially” appear on every second paragraph.
To give Dr Tuomisto and her team credit, they do make provision for such criticism by admitting the claims made in her report were certainly not definitive, but hopefully the start of a debate to advance the scientific analysis of the subject.
Naturally, the Guardian missed that bit !
My criticism of Dr Tuomisto’s work is not meant to be indicative of any doubts as to her dedication or sincerity, but more down to my natural suspicion of accepting “studies” as unbiased when conducted by activists or advocates. No matter how sincere the researcher, holding preconceived idea’s must always, even unconsciously, affect objectivity.
(Dr Tuomisto has been very open-minded and expressed great interest in the clinical trials of breeding low emission ruminants. (Such a development would obviously have a major impact on her conclusions).
Ultimately, the decision will come down to the consumer.
For me, I wouldn’t want synthetic meat substitutes banned or discouraged, but I will continue to campaign to ensure consumers are correctly informed as to what they’re eating.
Consumer should be aware of the ingredients labelled accurately and in clear terminology easily understood.
Then if they are happy to eat feotal stem cells, added to:
Titanium Dioxide
Genetic engineered photosynthetic algae and cyanobacteria, or bovine and horse serum.
Genetic modified fatty acids
Water.
textured wheat protein
coconut oil
potato protein
Constructed flavouring,
Leghemoglobin (soy)
yeast extract
salt
soy protein isolate
konjac gum
xanthan gum
vitamins
zinc.
Mono sodium Glucagon (MSG)
Maltodexrin
Potassium Bicarbonate
Carragenane
Methylcellulose
L-Cystreine Hydracloride
Calcium Sulfate
Charcoal
Hickory Smoke caoncentrate
Mesquite powder
Sugar
Saccharine
Konjac and xanthan
Industrial Caramel flavouring (ammonia and sulfites).
16 other chemical or processed extracts.
Textured wheat protein, potato protein and soya protein isolate are all powdery derivatives, extracted from their eponymous food using hi-tech chemical and physical methods that are veiled in commercial secrecy.
Soy Protein Isolate is linked to stimulating the growth of estrogen-dependent tumors found in breast cancer. This form of Soy protein is high in phytic acid, also known as phytates. These phytates prevent the absorption of minerals like iron and calcium (among others). Particularly harmful for consumption by children or teens.
The high levels of phytoestrogen in this form of soy can block normal estrogen, which leads not just to hormonal imbalance, but even breast cancer, but abnormally heavy periods in young woman, birth defects and infertility.
The processing of required in Soy (or any vegetable) isolate leaves a concentrate of aluminum in the food. Aluminum in this highly processed form is linked to high incidences of brain cancer, Alzheimers disease etc.
Konjac and xanthan are industrial hydrocolloid gums. (The latter was designed to thicken the drilling mud in the oil industry.) The US FDA recomends against human consumption.
Industrial Caramel flavouring (ammonia and sulfites)Studies at Johns Hopkins University report this substance a carcinogen
Titanium Dioxide.The International Agency for Research on Cancer (IARC) classifies titanium dioxide as a Group 2B carcinogen, which means it has a high probability of being carcinogenic to humans.
Evidence also suggests ingesting processed Titanium Dioxide nanoparticles may induce toxic effects in your brain and cause nerve damage.
Carrageenan. Department of Medicine at the University of Illinois at Chicago,reports in a latest finding,
” the impact of carrageenan on glucose tolerance indicates carrageenan impairs glucose tolerance, increases insulin resistance and inhibits insulin signaling in the liver and HepG2 cells. These effects result in carrageenan-induced inflammation. The results demonstrate extra-colonic manifestations of ingested carrageenan evidencing carrageenan in the human diet contributes to the development of diabetes.”
Many of these ingredients have clinically proven links to causing allergies, nausea, vomiting, and diarrhea or constipation, rashes, cancer, fevers, headache, drowsiness, respiratory complaints, sterility, low blood pressure, and liver problems, to name just a few.
Oh, and then there’s always a nice helping of MSG.MSG hides under many names and yeast extract is one of them. MSG is an excitotoxin, i.e. it overstimulates the nervous system and is linked in high doses to many fatal ailments.
These are just a few of my concerns, but hey, as I say what does Johns Hopkins know about human health, eh ?
So go ahead, enjoy your chemically produced food substitute, trust those corporation that brought you those nice artificial food flavourings, but don’t kid yourself you are either saving the planet or promoting a healthy diet.
Oh, and anytime you wish to sensibly and objectively wish to debate the environmental costs and benefits of animal farming, I love to do so, but please, with real facts and evidence, not just emotive wishful thinking.