‘Plant-Based Meat’ May Be Problematic After All

planet based impossible burger meat

“Is fake meat safe?

 

NOTE: this article was originally published to YourAmericaNews on July 22, 2019.

 

There’s a substantial push in America to have “plant-based meat” replace the real McCoy.

 

So far, sales have outpaced demand, but some journalists have exposed possible health concerns with the genetically modified food. (Hot Air)

Fair enough, but what about the juicy nature or a real burger? We all know where it comes from… blood. But plants don’t have blood, so how are they getting these frightening burgers to “bleed” when you bite into them? Jack DeWitt, a farmer-agronomist writing at Agdaily.com, looked into the matter and found out. And the story behind this fake blood is, if anything, more lurid than the process of making the burger patties.

Their controversial “blood” source is soy leghemoglobin, the red-colored protein found in the nodules attached to the roots of soybeans and other leguminous plants. Here Rhizobium bacteria take nitrogen from the air and supply it to the plant in exchange for some carbohydrate from the plant — a symbiotic arrangement.

Boy howdy! The “red-colored protein found in the nodules attached to the roots of soybeans.” Makes your mouth water just reading the words, doesn’t it?

But DeWitt is a man of science and points out some disturbing facts here. Chief among these is the fact that Leghemoglobin “has never been consumed by humans before.” He points out that Impossible Foods conducted “very little safety testing” before injecting this fake “blood” into their burgers. Further, the FDA warned the company that they had not proven that Leghemoglobin is safe for human consumption but they’re still allowing the company to market the burgers anyway.

Author:
Ranching, wildlife management, finance, oil & gas, real estate development and management.
Comments
    • It appears that CV started in a Chinese lab.

      The South Dakota CV outbreak at the Smithfield pig processing plant is an example of the dangers that these food factories pose to public health as well as to the environment. There are cultural and geopolitical issues as well. Smithfield, which dominates American pork production, is owned by a Chinese transnational corporation – reportedly close to the CCP – whose senior executives were reported to have entered the US from China after the travel ban, under the “essential industry” exception. It is complete insanity that our country has allowed – and encouraged – the consolidation of meat production into the hands of a few gigantic companies – often foreign owned by people who are fundamentally hostile to ourselves – and in the process driven the small abattoirs out of business with bogus health regulations and red tape. So now the whole country relies on a few gigantic meat processors. The health bureaucracies like WHO and their US sister organizations which we were assured would police the monopolies and assure public safety, turn out to be politicized and incompetent. These monopolistic business/government concentrations are always dangerous and sometimes catastrophic. There is no choice but to break these companies up, get them back in American hands, and restrict the power of the agencies.

      And another thought on agency competence: Don’t forget that CWD (chronic wasting disease) the scourge of deer, originated in a state wildlife experimental station in Fort Collins Colorado.

Leave a Reply

Your email address will not be published.