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  • Elenor MacGregor

Lab Meat?


Greetings, fellow food enthusiasts! As the sun continues to grace us with its warm embrace, there's one thing that undeniably makes summer extra special – the mouthwatering aroma of BBQs wafting through the air. Summer is a time for family gatherings, friendly get-togethers, and indulging in the delights of grilled favorites. But what if I told you that this summer, there's a new player joining them meat scene that's stirring up quite the buzz?


The future of food is taking an intriguing turn with the recent approval by the USDA for two companies, GOOD Meat and UPSIDE Foods, to sell "chicken" that's cultivated in a lab instead of coming from a live animal. This groundbreaking technology, known as "cell-cultured" chicken, starts with stem cells extracted from chickens, which are then grown with nutrients in a bioreactor. While it may sound like science fiction, this innovative approach to meat production raises several questions, especially for those of us who are conscious about our dietary choices.


First and foremost, let's address the potential nutritional aspects of lab-grown chicken. You may have come across news headlines claiming that this product is nutritionally equivalent to real chicken. If that's the case, it could be excellent news for health-conscious consumers looking for an alternative protein source. However, it's natural to be curious about whether lab-grown chicken indeed provides the same nutrients as conventionally raised poultry.

I hope that it does as it could offer a sustainable protein option without compromising on nutritional needs.


Another critical aspect to consider is how our bodies will respond to lab-grown meat. Will it be digested in the same way as real meat, or could it potentially cause digestive issues? One question that might concern some individuals is whether lab-grown chicken could trigger food reactions or allergies. It's essential to examine whether this new technology could introduce any novel allergenic properties.


With lab-grown chicken making its way to restaurants, starting in San Francisco and Washington, DC, there's no doubt that it will spark curiosity and intrigue among diners. As an integrative pediatrician, I'm particularly interested in understanding how parents and families view this new alternative, especially those with varying dietary preferences and health considerations.


Ultimately, the decision to embrace lab-grown meat will depend on personal beliefs, values, and dietary choices. The advent of cell-cultured meat presents a unique opportunity to explore sustainable and eco-friendly ways of producing food. It could potentially reduce the environmental impact associated with conventional livestock farming, such as greenhouse gas emissions and land use.


So, the question remains: Would you eat lab-grown chicken? As a pescatarian, my perspective is curious yet cautious. I encourage you to share your thoughts and opinions on instagram. Let's engage in this conversation about the future of food.

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