Stem Cell Bacon: A New Definition of Processed?
We hear about the need for environmentally friendly alternatives to raising our country's food supply, but the latest research done by Dutch scientists might have you taking a second look at your breakfast plate.
Dutch scientists have come up with a way to turn pig stem cells into strips of meat in an effort to offer an environmentally friendly alternative to raising livestock. They've been growing pork in the laboratory since 2006, and say that the technology promises to have widespread implications for our food supply.
How do they do it? They isolate stem cells from pigs' muscles and grow these cells in a nutrient-based soup mixture. Their main problem is reproducing the same amount of protein found in the "real" meat. The researchers admit that they haven't gotten the texture quite right and haven't even tasted the meat yet, but they do say it probably won't taste much like regular bacon because this lab dish bacon contains less protein than regular bacon.
My first reaction? You go first! It makes me appreciate the whole food movement and the efforts to raise livestock in more humane ways rather than resort to pork in a petri dish.
Tammy Beasley, RD, CSSD, CEDRD is a registered, licensed dietitian, spinning instructor, and certified specialist in sports nutrition and eating disorders. She is the author of Rev It Up-The Lifestyle Diet That Puts You In The Driver's Seat.
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