[Cagdu] FW: A most disturbing article.

[Ken Volonte]

Hi everybody.  This particular urban legend, or some variant there of, has been around since at least 1966 when Lenny Bruce referenced it in "The Berkeley Concert".  Some guys'll believe anything. I wouldn't worry about it though.  We'll always have spam.  Ken  
  ----- Original Message ----- 
  From: tina thomas 
  To: cagdu at nfbcal.org 
  Sent: Sunday, November 25, 2007 6:31 PM
  Subject: [Cagdu] FW: A most disturbing article.


  Subject: A most disturbing article.


  I would become vegan first, and how would something like this change pet 
  foods, making them still yet less natural for our working dogs? How much 
  more expensive would "real meat" become if this truly took off? I doubt it 
  ever will, but what if? Yuck!
  From 
  http://www.popularmechanics.co.za/content/science/singlepage.asp?fid=769&pno=1
  The oink-less BLT
  Who needs animals? It's only a matter of time before factory-grown meat 
  becomes fast-food reality.
  A small batch of stem cells can be used to grow large sheets of pork. 
  Scientists can add vitamins, fatty acids and flavors to the meat, which 
  could one day be processed into food products.
  It sounds like a sci-fi nightmare: giant sheets of grayish meat grown on 
  factory racks for human consumption. But it's for real. Using pig stem 
  cells, scientists have been growing lab meat for years, and it could be 
  hitting deli counters sooner than you think.
  Early attempts produced less-than-enticing results. Then, in 2001, 
  scientists at New York's Touro College won funding from Nasal to improve in 
  vitro farming. Hoping to serve something, well, beefier than kelp on moon 
  bases and Mars colonies, the scientists successfully grew goldfish muscle in 
  a nutrient broth. And, in 2003, a group of hungry artists from the 
  University of Western Australia grew kidney bean-size steaks from biopsied 
  frogs and prenatal sheep cells. Cooked in herbs and flambéed for eight brave 
  dinner guests, the slimy frog steaks came attached to small strips of 
  fabric - the growth scaffolding. Half the tasters spat out their historic 
  dinner. (Perhaps more significant, half didn't.)
  Today, scientists funded by companies such as Stegeman, a Dutch sausage 
  giant, are fine-tuning the process. It takes just two weeks to turn pig stem 
  cells, or myoblasts, into muscle fibers. "It's a scalable process," says 
  Jason Matheny of New Harvest, a meat substitute research group. "It would 
  take the same amount of time to make a kilogram or a ton of meat."
  One technical challenge: muscle tissue that has never been flexed is a gooey 
  mass, unlike the grained texture of meat from an animal that once lived. The 
  solution is to stretch the tissue mechanically, growing cells on a scaffold 
  that expands and contracts. This would allow factories to tone the flaccid 
  flesh with a controlled workout.
  Lab-grown meat isn't an easy sell, but there could be benefits. Designer 
  meat would theoretically be free of hormones, antibiotics, and the threat of 
  mad cow disease or bird flu. Omega-3 fatty acids and vitamins could be 
  blasted into the mixture (see illustration above) or dispersed through 
  veins. Revolting? You bet, but have you ever visited a sausage factory? 
  Currently costing around R750 000 per kilogram, a choice cut of lab meat 
  makes Kobe beef seem like a bargain. But meat-processing companies hope to 
  start selling affordable factory-grown pork in under a decade. Bon appétit.
  Carolyn & Ellie my Excellent Assistance Dog & Best Friend in a German 
  Shepherd Suit

  Email:
  k9-trainer at sbcglobal.net

  "God wants spiritual fruit, not religious nuts..." --- Unknown
  Adopt a shepherd who needs a forever family. This is where my shepherd found 
  me.
  Go to:
  http://www.campwolfgang.org
  and find a forever furry friend for life. 



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