Would Milwaukee citizens consider consuming meat grown in laboratory conditions?

Today, Fox News released an interesting interview with Vladimir Mironov, MD, PhD (Director of the Shared Tissue Engineering Laboratory at the Medical University of South Carolina) who has been working for a decade to grow cells, tissues, organs, and meat in laboratory in vitro conditions. (Foxbusiness, Feb 2, 2011)

In vitro meat, also known as cultured meat, is an animal flesh product that has never been part of a complete, living animal and the science is known as tissue engineering. (Source, Wiki)

According to the U.S. Census Bureau, International Data Base, the World poppulation is expected to reach 9.2 billion people by the year 2050. Considering the griming picture of a global economic crisis, cost of conventional meat is expected to rise exponentially. It may become prohibitively expensive for the average of people to afford purchasing meat and other food in the amount they did until now. Thus, it may just become a fact of our modern life to consider purchasing and consuming synthetically produced meat instead of its natural version.

On April 21, 2008, People for the Ethical Treatment of Animals (PETA) offered prize of $1 million to the first scientist or team of scientists who will be able to produce comparable and fully marketable in-vitro meat. Astonishingly, the production of in-vitro meat is extremely expensive- 250g peace of beef costs about US$1 million. It is quite obvious that it may take longer time and considerable investments to switch to mass production.

As developmental biologist and cellular-tissue engineer, Dr. Mironov is one of the few world scientists involved in the SC project of Organ Biofabrication. The researcher is also engaged in the most modern research project of bioengineering in-vitro meat, also known as "cultured" meat, arising from NASAexperiments.

From the upper floor of his laboratory, situated at the Medical Science Building of USC, the researcher strongly believes that his product may help solving the hunger dilemma, as part of the worldwide food shortages, resulting from shrinking amounts of land available for growing animals with constantly increasing prices of crops and everything else.

When questioned on the taste of the meat, the researcher answered, "It will be functional, natural, designed food. How do you want it to taste? You want a little bit of fat, you want pork, and you want lamb? We design exactly what you want. We can design texture. I believe we can do it without genes. But there is no evidence that if you add genes the quality of food will somehow suffer. Genetically modified food is already normal practice and nobody dies."

Dr. Mironov believes that people should understand that such technology could be very valuable in difficult times, considering the global economic crisis and all eventual food and meat problems, related with it. In his proper words, "Further out, if we have interplanetary exploration, people will need to produce food in space and you can't take a cow with you."

Despite you may find the concept kind of grotesque, the opinion of Nicholas Genovese (a visiting scholar in cancer cell biology) is the following, But, there are a lot of products that we eat today that are considered natural that are produced in a similar manner. A fat loss review can help you produce a clear outline of what you demand to focus on to complete your fat loss goal if you're a novice; or serve as a reminder for these who are at an intermediate or more improve stage of their weight-loss strategy. Applying are seven steps that can serve as tips for your personal weight loss program. The first thing that one must understand is that losing weight and losing fat is not exactly the same thing. Many weight loss applications have tricked people into thinking that it is the same, but most diets and weight loss plans only work by resulting in a person's body to eliminate more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. There is yogurt, which is also cultured yeast. (Source, Foxbusiness)

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