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It’s Time to Meet the Future of Meat

Real, Cultured, or Printed? Nowadays we’re accomplishing miracles in the laboratory. It started, of course, with successful cloning, but we’ve moved on to teasing immature stem cells into making all sorts of tissues, such as skin for burn victims, miniature versions of human organs (called organoids) to learn to treat disease, and actual functional organs for lab animals that fulfill the function of a natural organ. More interesting is something that was accomplished back in early 2015. Scientists at Massachusetts General Hospital grew a complete rat forelimb in a petri dish . Fingers/claws, skin, bones, nerves, blood vessels, and muscles all in the right place and functional. In theory, it could be attached to a subject and tested to see if nerve and blood vessels connections were reliable, and if the bones and connective tissue were durable. There is no reason that they shouldn’t be. Meat in a Lab Muscles, of course, are also referred to as meat, and would be fairly undifferentiated from a naturally occurring meat in texture or flavor. What would be the primary difference about meat made in a sterile laboratory? No animals would be slaughtered; there would be no parasites; there would be no fecal contamination; and, most importantly, there would be no antibiotics or growth hormones necessary. There would be no vast tracts of land necessary, dedicated for the use of our current herds of animals. There would be no concurrent crops necessary to feed all these animals as they grew to a size appropriate for the abattoir, and then the local meat market. There would be no need of veterinarian care for herds to treat diseases. It would eliminate animal suffering,because meat would not be sourced from animals at all.  In other words, by just about every popular definition, it would be completely Vegan meat. Of course there are always doubters; those who think meat is bad and artificial meat would be inadequate for some other reason.  It’s very much like people that protest Genetically Modified Organism (GMO) foods—it makes no sense–since everything in our diet is a GMO.  There is virtually nothing in our diet that has not been changed. Franken-Food Everybody loves corn for instance, but 8,700 years ago in Mexico it was known as teosinte, with just a few grains per stalk that would have easily fit on top of a 25¢ coin.  We crossbred many teosinte with more grains than other plants, and eventually came up with the “cob” that was dense with grain.  Yet no [...]

By |2019-03-15T00:24:31+00:00June 27th, 2017|3-D Pinting, Chicken, Corn, Environmental, Food, Meat, Poultry|0 Comments


Hydroponics is - the process of growing plants in sand, gravel, or liquid, with added nutrients but without soil. In agriculture hydroponics has been remarkably crucial in assisting to lower the usage of pesticides and herbicides. This has translated in more fertile soils and has reduced the chemical burden on farms. Genetically engineered crops such as Bt Maize and Bt Cotton are pest-resistant. Better still other genetically modified crops that are drought-resistant have been produced. Such research has been hugely crucial in a world whose need for food has been increasing exponentially. New pesticides and remote sensing have played essential parts in reducing the amount of harmful chemicals that enter the ecosystem, and allowed farmers to meet the ever increasing needs of the planet. However, fungi and insects are developing resistance even to newest pesticides. In addition, even the best of modern pesticides still enter the food chains and harm humans and animals alike. For instance, in Holland, farmers have had to switch from soil-growing plants to hydroponics because of the accumulation of toxic salts that come from pesticides and fertilizers.  The promise of genetic engineering technologies has been in developing pest-resistant crops which do not need pesticides and can grow without the need of irrigation (Eliot, et al 611). Genetic engineers have stated out rightly that there is a lot of hope such diseases can be treated either the insertion of corrected genes or modification of defective genes. Eventually, this hope of totally eliminating genetic ailments and also the treatment of non-genetic diseases is to a large extent attached to breakthroughs in gene therapy (Hammond, 165-166).  Another benefit of hydroponics is in the ability to screen for genetic defects in unborn babies. These screenings are essential for parents and medical staff in preparing for the arrival of a child who may have specific needs.  A possible potential benefit of genetic engineering that has been awaited with much eagerness is that a fetus that has genetic defects can be treated using genetic therapy before they are born. Current there is a lot of research that is going on with regard to the use of gene therapy for embryos before they are implanted into the mother through in-vitro fertilization (Robert, 93-94). Agriculture is one of the fields which have experienced diverse benefits of hydroponics through rDNA technology. This has translated in improved genetic fitness of many plant species. Some of the common benefits in agriculture are increase in photosynthetic efficiency, increase in the salinity resistance, drought and [...]

By |2019-03-15T00:39:20+00:00May 29th, 2017|Agriculture, Genetics, Hydroponics|0 Comments

PVC ? Environmental Concerns

Let’s talk about one of the most commonly used plastics today – Polyvinyl chloride. Or, as we all know it - PVC. In fact, 20 million tons were produced only in 1995. The reason why it is so commonly used,  is because  it’s a low cost material, light weight and comfortable to work with. In this article we will talk about and explain, how PVC is made, what the bad side effects from using it are and what the methods of its disposal are. How PVC  is made? In very simple terms – by linking monomers (a molecule that can be bonded to other identical molecule) together. This creates polymer that can occur in two shapes: rigid and elastic. We get a flexible polymer when we add Plasticizers in the rigid one. Plasticizers are an additive, which passes on special rubber-like attributes of the polymer. (For a more elaborated version of how PVC is made, visit Manufacturing polyvinyl chloride (PVC) is a three-step process. In the process of making PVC, other additives are used as well, such as: impact modifiers, fillers, processing aids, smoke suppressors, UV stabilizers and optionally, pigments.  What the end product would be used for will decide what sort of additives will be added in the process. Many of these additives are released into the nature when PVC’s are getting made. This delivers a bad effect on the environment, which we will talk about in the succeeding chapter. Why  PVC is bad for the Environment? With the use of raw chemicals, the production of PVC can be harmful for the surroundings. Particularly for the environment that is close to where it is being made. For example, residents from Mosswile, Louisiana – a town that is close to a chemical facility for production of PVC – have  had three times more than normal dioxides level in their blood. All this is caused from the pollution of the water, ground and air. The pollution, of course, comes from releasing and disposal of additives during the devising process. In putting out these chemicals, which some are classified as carcinogenic, we risk our health. In fact, dioxin – one of the elements that occurs in the process, has been classified as a known human carcinogen. This is confirmed by the International Agency for Research on Cancer and U.S. National Toxicology Program. Latest research indicates that there is no safe level of dioxin exposure for humans. Tests have been  performed on animals, and they all showed a negative affects. [...]

By |2016-10-23T11:34:30+00:00June 10th, 2015|Environmental, Plastics|0 Comments

Plastic, how it made and its Impact

Starting from coffee cups and shopping bags all up to protective gear and food packaging – plastic is a big part of our lives. Plastic is around us more than many realize, and it’s an important part of our everyday living. But, should it be? How safe it is? In this article, we will try to cover many how plastic is made and what exactly is plastic. Hopefully, we will bust some myths about it and give you a new insight for it. It’s Organic That’s correct – plastic is made from oil and/or plants. The first one that is made is from oil actually made from naphtha – a type of oil that cannot be refined for gasoline or motor oil. The second one that is made is from plants is a bioplastic – mostly used for disposable items like packaging, straws, pots, etc. The method of making a plastic is a long one, but we will try to explained in short words: - The Naphtha is processed into polymers , substances that are formed by chemical reaction in which large number of molecules (monomers) are joined together – creating a chain. - Different combination of monomers can yield the plastic resins with different properties and characteristics. - When the plastic finally emerges from the reactors, it’s not yes as we wanted to be. So therefore, additives are added (hence the name :). Not only that additives are meant to change the mechanical, physical and chemical properties of the plastic, but to protect it as well, from light, heat or bacteria. Bioplastics are made from plants such as corn, orange peels, cellulose, etc.  A good thing about this kind of plastic is that it is  compostable: these plastics can decay into natural materials. There are 2 types of polymers (plastic) -Thermoset, plastic that once is made – it cannot be changed. -Thermoplastic, plastic that once exposed to heat it returns in its original condition. Environmental effects that plastic can cause With so many plastic products around us, some kind of impact on the environment is expected. Some of those impacts include: -Danger to animal life There is a big amount of plastic bags and bottle in our oceans. In fact, that kind of trash in the Pacific is estimated that is a size of Texas. This not only cause dangers to the marine life, but to us as well. Many countries spend a lot of money for picking up litter. Only the country of Australia is spending [...]

By |2016-10-23T11:34:30+00:00June 10th, 2015|Environmental, Plastics|0 Comments

Competitive Eater Crazy Legs Conti

Major League Eating sponsors competitive eating contests around the world. In the following interview we talk about them. They run about 80 contests a year. This is primarily an interview with Crazy Legs Conti a competitive eater and several time champion.   Crazy Legs Conti uses Zen to prepare for contests. Zen is "a Japanese school of Mahayana Buddhism emphasizing the value of meditation and intuition."    


Lemonade in the USA and Canada is a uncarbonated drink, basically made from squeezed lemon juice, water and sugar. It could have artificial sweetener instead of sugar. Then there is alcholic lemonade which also popular is sweetened artificially. There are a lot of variants in lemonade of the fruit nature. These usually consist of raspberries, grapefruit, grapes, red cherry, cranberries, strawberris and grenadine ( Wikipedia - describes grenadine -The Mott's brand "Rose's", by far the most common grenadine brand in the United States, [3] is presently formulated using (in order of concentration): high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate, FD&C Red #40, natural and artificial flavors, and FD&C Blue #1.[4]. There are all kinds of variations on lemonade as might be expected, it depends to what country you are referring. There are health benefits to Lemons Lemons have natural healing power. Here is a website that offers 15 Hidden Health Secrets of Lemons. Some of which are abolishing acne, cankor sore relief, curing corns and callus (something my runners feet could use help with), fight fatigue, healing hypertension, pulverize pain, varicose veins and more. Take a look at that article above.    Anyway adding sugar to your lemon mixture may take away some of the benefits of lemons or at least reduce the benefits of them. Here are -

By |2017-06-29T21:46:13+00:00May 19th, 2014|Fruit, Lemonade, Sugar|0 Comments

Fermented Foods, Health Fad or Fab?

Bacteria in food? Sounds gross alright. Will a restaurant advertising “bacteria-filled” food even make a sale? People would probably just forgo this for a popular fast-food chain. But did you know that you may be better off eating some kinds of bacteria-laden food rather than munching on a bowl of fries? You see, there are two kinds of bacteria- the good and the bad. While you want to kill the latter with an antibacterial agent right away, you need to have as much as you can of the good kinds. One of the best sources of good bacteria are fermented foods.   Fermented Foods?  What are they? Fermentation is the process by which organic substances are transformed into simpler compounds. This is made possible with the use of catalysts such as yeasts, molds or bacteria. Fermented foods are often described by food enthusiasts as having a “unique taste” or a cross between fresh and rotten. They will not usually say that it’s delicious but some of the expensive delicacies of today have undergone fermentation, producing exotic tastes. The process of fermenting foods dates back to almost 8,000 years ago. Our ancestors developed this by chance and some even associated this with a divine intervention. Bacteria was not a known phenomenon back then but what our ancestors did notice was the energy they had from consuming fermented foods. Fermented Delicacies Foods on your shelf may not be labelled as such but some of these have undergone fermentation. Coffee beans for example are exposed to natural yeasts and bacteria when air dried, adding richness to its flavor. That wine served while you were dining out in an expensive restaurant are crushed grapes treated with yeast just like the beer you share with your buddies. Other fermented products that could be easily acquired in the supermarket are yogurt, bread, pickles, cheese, chocolate, tea, and salami. Each country have their own variety of fermented foods. For example, Korea is known for its kimchi, China for century egg and miso for Japan. Health Benefits The most popular reason why fermented foods are recommended by experts is because these are rich in lactobacilli. How can this be beneficial to your health? Contrary to common belief that the presence of lactobacilli is only beneficial for the gut, the discovery of Guts and Physiology syndrome (GAPS) established a connection in digestive processes affecting the way the brain works. The overall health of digestive system has been linked to neurological and psychiatric conditions like dyslexia, schizophrenia, [...]

By |2017-07-02T21:36:18+00:00March 28th, 2014|Fermented Foods, Food|0 Comments

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