-Original Message-
> From: Axil Axil
> To: vortex-l
> Sent: Mon, Feb 20, 2012 1:03 am
> Subject: Re: [Vo]:In vitro meat production
>
> Meat production already takes up more than half of the world's estimated
> agricultural capacity, in one way or another. U.N. figur
On Mon, Feb 20, 2012 at 8:22 AM, OrionWorks - Steven Vincent Johnson
wrote:
>
>
> I use SILK (a soy product) as a milk substitute on my cereal in the morning.
> I don't kid myself that SILK tastes like milk. It doesn't. It tasts like...
> SILK, a soy by-product. Once I got that concept through my
>From David and Terry:
> > I hope that the scientists can achieve the look and taste of normal
> > meats. It would be difficult to eat fabricated meat products unless
> > they closely resemble the real thing.
> >
> > I suppose that people can learn to accept whatever is placed before
> > them as f
On Mon, Feb 20, 2012 at 1:45 AM, David Roberson wrote:
> I hope that the scientists can achieve the look and taste of normal meats.
> It would be difficult to eat fabricated meat products unless they closely
> resemble the real thing.
>
> I suppose that people can learn to accept whatever is place
am
Subject: Re: [Vo]:In vitro meat production
Meat production already takes up more than half of the world's estimated
agricultural capacity, in one way or another. U.N. figures show that animal
farming takes up 30 percent of the planet's exposed land mass. And over the
next 40
Meat production already takes up more than half of the world's estimated
agricultural capacity, in one way or another. U.N. figures show that animal
farming takes up 30 percent of the planet's exposed land mass. And over the
next 40 years, the demand for meat products is expected to double.
If t
The efficiency of food production can be increased many fold by the
elimination of most non-essential animal parts and systems. The elimination
of unproductive body parts such as skin, bones, fat, nerves, head, hoofs,
beaks, claws, hair, feathers, intestines, reproductive parts, and the
others sund
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