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I'm hoping that we go beyond taste and nutritional parity. Instead of matching flavor, in theory we can make it even better. For steak, that may be fattier. Fo
by gamerDude 5y ago
I'm hoping that we go beyond taste and nutritional parity.
Instead of matching flavor, in theory we can make it even better. For steak, that may be fattier. For chicken, it could be way more flavorful.
And in terms or health. It could be the healthiest meat you could eat, not only for the environment but for the consumer. Either higher protein or more essential nutrients. No reason to just try and mimic once they have achieved a matching taste/cost.
- phkahler 5y ago>> Either higher protein or more essential nutrients. So it turns out that Glycine is an important amino acid. It's primarily (but not only) used to build connective tissues. Turns out a great source of it is eating connective tissue, so get bone-in wings and eat those things clean. This is just one thing you probably won't get from lab-grown meat. OTOH most people avoid eating the icky parts anyway.