I discovered a few years ago that I am a pescatarian, which means I don’t eat meat except for fish. I had never heard the term before that, and possibly it was made up around that time.
I stopped eating meat when I was in college in the late 70s, so no matter what my mother-in-law thinks, there’s nothing she’s going to say that I haven’t already heard that will make my wife and I change.
There are two main reasons I don’t eat meat.
First: health. Every reputable doctor will tell you that the less red meat you eat, the healthier you will be. Can’t get much less than zero, right? Seriously, remember those old food pyramids? Meat was at the top because you were supposed to eat it rarely, not because you were supposed to put it on top of your salad. Worse yet, most meat these days is shot up with chemicals and additives that make people sick.
Second: as a protest against factory farms. You know those torture prisons, where the animals can’t even turn around in their pens. I don’t like the idea of my money going to support them.
I also don’t want to be hypocritical about it. I’m not one of those people who cries about cruelty to dogs and cats while munching down on a hamburger. I don’t think we should make a distinction between cute animals and non-cute animals. They all feel pain.
So I’m happy with the announcement that they’re moving closer to cloning meat. If they can do it without additives and chemicals, all the better. We’re not talking about cloning an entire animal from birth (which should be treated the same as any other animal) — this is cloning a side of bacon, absent from the pig. Kind of scary and science-fictiony, but hey, that’s the direction we’re headed.
No animal is harmed, and, like a Star Trek Food Replicator, you can have meat every once in a while without causing pain to anyone.
Even Spock would call that logical.
I do eat meat, but I’m happy to say that my kids have met most of the animals they’ve eaten. They’ve helped slaughter chickens, and they’ve seen the butcher’s cut-sheet of the sides of beef we’ve gotten from local ranches. They’ve also petted the pigs they’ve wound up eating.
I’d be all for cloned meat, presuming that the fat and lean are provably comparable (if not truly identical) to meat grown “on the hoof”. My main skepticism at this point is how the cells will be grown without a circulatory system; I want to examine that process fairly closely.
Cloning cells doesn’t make it any healthier. Meat is meat and people who eat large amounts will still have higher rates of colon and GI cancers and higher rates of stroke and cardiac events. A stent with that side of ribs? I haven’t eaten red meat in about 30 years, and now don’t eat chicken or Turkey and I never liked fish. It is a lot easier now then it was 3 decades ago. Tofurky roast for Thanksgiving. 🙂 Just the thought of eating meat makes me nauseous.
Tofu? Seriously? That hyper-processed product that’s our #1 source of phylates (a mineral absorption blocker) and trypsin inhibitors (blocking protein digestion)? Back off to edamame, dude.
Just the thought of eating tofu nauseates me.
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