Nutritionist disapproves of lab-grown meat: ‘I’d rather eat my shoe’.

A Nutritionist’s Warning on Lab-Grown Meat

Lab-grown meat has recently gained approval for commercial sale in the United States, but a nutritionist is raising concerns about the lack of public information surrounding this new food option. Diana Rodgers, a registered dietitian and author, goes as far as to say she would rather eat her shoe than consume lab-grown meat.

In an interview with the New York Post, Rodgers emphasizes the importance of sticking to natural forms of meat and food, citing the unknowns associated with lab-grown meat. She even suggests that McDonald’s meat is a better option due to its higher vitamin content.

The Unknowns of Lab-Grown Meat

Two California companies, Good Meat and Upside Foods, have received approval to sell chicken created from animal cells in the United States. However, Rodgers expresses concern about the lack of publicly-available nutritional information regarding lab-grown meat. When asked about its healthiness, she admits, “We just don’t know.”

Rodgers highlights the absence of life cycle assessments and public data on the production of lab-grown meat. This lack of information raises questions about its nutritional value and overall impact.

Lab-Grown Meat vs. Traditional Meat

According to Good Meat, their lab-grown meat is made from chicken cells, salt, soy, and wheat. However, they were unable to provide a nutritional label as the product is currently only available in restaurants. Upside Foods claims that their lab-grown meat is real meat that can be digested in the same way as traditional meat.

Rodgers argues that lab-grown meat is not equivalent to traditional meat, as it involves converting mono-crop plant sources into meat using high-energy processes. This distinction raises concerns about the overall quality and composition of lab-grown meat.

Environmental Impact and Cost

Lab-grown meat is often touted as a more environmentally sustainable option compared to meat from farms and ranches. However, a recent preprint study suggests that lab-grown meat may actually have a worse environmental impact than regular meat.

While the FDA has given the green light for lab-grown meat, the USDA’s approval allows for commercial sale. However, due to high production costs, these products will not be available in grocery stores yet and are expected to cost upwards of $20 per pound.

It’s important to note that lab-grown meat is not the same as plant-based “meat” products like Impossible Foods and Beyond Meat. Lab-grown meat is cultivated from animal cells, incubated and grown in steel tanks, and then processed to resemble traditional meat.

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