Yes, I wrote stem cell burger. And yes, it costs $332,000. Crazy, huh? It’s more than crazy, it’s INSANE.
We have reached a dangerous cross-roads in human food domination to even consider stem cell burgers as human nutrition.
Stem Cell Burgers
Stem cell burgers are “cultured beef” grown from stem cells taken from a cow. Mark Post of Maastricht University invented the patty, hoping that it will one day look, feel and taste like the real thing.
Call me old-fashioned, but this is just plain gross.
It took almost 20,000 cell strands to make one 5-ounce patty, and during the taste test, the patty was seasoned with salt, egg powder, breadcrumbs, red beet juice and saffron. To look like a “real meat patty”, the cultured meat was colored with beetroot juice because its true color is white.
For the burger to be approved for market, research evidence will be needed to show that the product is safe, nutritionally equivalent to existing meat products, and will not be at risk of misleading consumers. Hum, it certainly needs to be labeled … like the need to label GMOs.
How To Make A Stem Cell Burger
- Take some stems cells from a cow;
- Put them in a large dish and add nutrients and growth promoting chemicals;
- Leave to multiply;
- Three weeks later there will be more than a million stem cells. Put these into smaller dishes to fuse into small strips of muscle, a centimetre or so long and a few millimetres thick;
- Collect these strips into small pellets and freeze until there are enough to form a burger;
- Defrost the pellets and put together just before cooking.
No thanks, I think I’ll just have a salad.