Would you eat meat that is made in a laboratory?
This is the question posed recently by the Canadian newspaper National Post and which, with a little delay, also rebounds in many other countries.
In essence, some researchers have taken up the studies of Vladimir Mironov, who ten years ago had proposed to an American company to invest in artificial meat, claiming that it could have been produced safely in less than ten years. Everyone thought that Mironov was joking.
Instead he was very serious, and he still is today when he says:
“We can have food that makes you happy, reduces your appetite, and tastes fantastic. Because we can decide the taste.”
Mironov’s research has been carried out regularly and now a real artificial meat has been synthesized, even if the doctor had a few problems and was expelled from the University of South Carolina, for an alleged unacceptable behavior towards a colleague.
So he continued his studies in Brazil. At the same time, others have also worked on the issue. For example, Mark Post, a researcher from Eindhoven, arrived at similar results. In essence, they assure the two, artificial meat can be sold regularly in some grocery stores and cooked just like “real” meat.
But the problem would be one of culture and perception. And marketing, too.
And yet, Mironov is very clear in this: it is a misunderstanding to think that this so called “lab meat” is unnatural or genetically modified (like almost all the foods you eat).
To clarify the meaning of this statement: what is natural? And what is unnatural?
Expert in bio-natural and psycho-corporeal techniques. Sound therapist trained at the Centro de Terapia de Sonido y Estudios Armonicos by Albert Rabenstein in Buenos Aires.