Clean Meats: When Meat is No Longer a Viable Option

Clean meat is a product cultured from a plant base. This is a bold and innovative method of producing meat without raising livestock. For all intents and purposes, when clean meat is harvested, cooked and served, it looks, feels, and tastes like real meat from animals grown on a farm.

Good Food Institute is a leading research proponent on clean meat, as well as other plant-based alternatives for meat and other animal products. It works with scientists and investors in trying to achieve this end.

Clean meat sounds like science fiction. However, it does have its advantages. For one, it does not have the health issues associated with consuming live animals. In addition, plants contain far greater amounts of protein than animal flesh.

Clean meat also addresses growing concerns about GMOs, antibiotic resistance, and growth hormones. Additionally, high volume agriculture has resulted in decreasing the Earth’s biodiversity. Heirloom vegetables are examples of plant breeds that are no longer commercially planted due to their low resistance to disease and low yield. Today’s commercial vegetables and farm feeds are the product of cross-pollination, engineering, and breeding to create high volume products, to the detriment of heirloom breeds.

This is all the more true for livestock feeds, which have become very dependent on genetically modified organisms (GMOs). It is hoped that getting clean meat and other plant-based meat to market will reduce the dependence on GMOs.

Going “Vegan” Isn’t So Bad

Other companies like Beyond Meats and Impossible Foods are turning plant products like soybeans, peas, and beets into meat. Currently, their products are mostly burgers but are expected to deliver more goods in the near future.

With these in mind, the world’s largest meat processing company, Tyson Foods has also been taking a long look at plant-based meat, as well as clean meat. It recently invested a substantial amount equivalent to 5% of equity on Beyond Meats.

The company also set aside a research fund for sustainable plant-based meat food production. This is a big vote of confidence in the viability of plant-based and clean meat, as well as giving a direction on where food technology will take us in terms of meat on the table.

Researchers have been touting the benefits of veganism to improve health and extend human lifespans. However, only a small percentage of the population is willing to forego the pleasure and satisfaction of consuming animal protein, no matter how many health benefits are listed down before them.

The bold concept of eating “meat that isn’t meat” could eventually convince them to think otherwise.

Originally Published at: http://www.boldbusiness.com/food-nutrition/clean-meats-meat-no-longer-viable-option/

Look for These Five Ingredients in the Best Dog Foods

Studies have shown that like people, dog health is dependent on their diet. There have been controversies during the past decade where dog food manufacturers recalled their products due to bad manufacturing practices. For every pet owner, choosing the best dog foods can be disorienting.

There are more than 3,000 different brands of dog food, and even listing the top 100 may not do justice to the dog. Each dog may have its own preference, however, the owner can choose which brand to buy. The basic composition, especially the ingredients and what labelling to avoid can serve as a guide to buying dog food.

Independent studies by consumer groups have shown that there are some things that an owner should pay particular attention to when choosing the best dog foods:

1. The main ingredient should be a whole protein.

The main ingredient on any label is usually the first one listed. This should be a whole protein ingredient like chicken, venison, fish, beef, duck, liver or eggs. Stay away from brands which mentioned unspecified proteins (e.g. “meat”, “meat meal” or “by-products”). Additionally, do not buy products which are labeled as having “rendered meat” or “dry rendered tankage.” These unspecified proteins could literally be anything including rats, roadkill, or even spoiled meat from the supermarket.

2. Whole grains like oats and quinoa are good for the dog’s diet.

Some dog foods contain unhealthy grain or fillers like corn, wheat soy and beet pulp. If the first ingredient listed is corn, that should be a red flag and you should stay away from that product.

3. Look for bonus healthy ingredients.

Dog food manufacturers, veterinarians and food formulators have only recently realized that adding micronutrients and fatty acids greatly contribute to a dog’s health. These include omega-6 and omega-3 fatty acids, glucosamine, and chondroitin. Dogs also need a healthy dose of Vitamins C and E.

4. Meaningful labels.

These include naming conventions which really mean something. “Certified organic,” for instance means exactly that: they have a certification to prove it. Going back to the example above, “rendered meat” may mean anything. In the same manner, stay away from dog food with ingredients coming from China or Thailand, or any other country where there are loose regulations.

5. Good fruits and vegetables.

Peas, sweet potatoes and carrots are good for dogs. On the other hand, dog foods with onions, garlic, grapes and avocados should be avoided. If these ingredients are not properly processed, it may still contain persin, a toxin which can be harmful to pets.

The above should be considered as basic considerations when buying dog food. There would be instances where the owner would choose between dry, wet, dehydrated, and raw food. The owner might even go to the extents of preparing a home made meal for the dog. These types of food have their own pros and cons. Dogs have different nutrient requirements from humans, and that not all dog food are created alike. Considering these and the above guide, the pet dog should be able to enjoy a healthy well-rounded diet.

Mama Lou’s Italian Kitchen

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Adventurous foodies that we are, we headed all the way south to BF Homes, Paranaque one night to enjoy Mama Lou’s offerings. I’ve been to the place before and had lunch with girlfriends and liked the food enough to recommend it to my brother and my hubby. It was a Friday night and I knew that the place was going to be packed so I had the good sense of calling ahead for a reservation. The earliest we could get was for 9 p.m.

Mama Lou’s is situated far from the cluster of restaurants and commercial establishments at Aguirre or Presidents Avenue. The spacious family place is the converted home of restaurant owner Richard Tremblay and his late wife, Mama Lou, whom the place was named after.

Mr. Tremblay is a former IT guy, or so the hubby says. I’m not sure on the exact number of restaurants he’s had, he used to own Cafe Francais in Aguirre avenue, but the place was torn down and replaced by Mulligans

People hear of Mama Lou’s through word of mouth. They don’t post any ads, people just keep turning up. I was there at lunch time on a weekday and the place was full. So, if you want to come for dinner, you almost always need a reservation. Being a renovated home, it has a warm and cozy atmosphere. The walls are painted in warm colors and are dotted with paintings and portraits. There a couple of sections that have been partitioned and this is ideal for meetings or functions.

I recognized some of the wait staff from the old Cafe Francais, the waiters are mostly in their mid 20s or early 30s and are knowledgeable enough to make suggestions to customers who can’t decide which dishes to pick from the menu.

WHAT WE ATE: Mama Lou’s always serves a starter of sliced bread, butter, and red and green pesto. We had the Bacon Poutine (PHP195) which was served hot and oozing with cheese and gravy. It was salty and sinful and we loved every morsel of it. We also had the French Onion soup (PHP250), but it was just so-so. The kickers were the generous servings of Ravioli Epinard in pomodoro sauce (PHP325) and the creamy and rich Wild Mushroom and Truffle Cream Rissotto (PHP 325). I was never a fan of rissotto but this was really worth mentioning. Since I was in the company of two bottomless pits, my husband insisted that we also get the 14-inch Quattro Formaggi pizza (PHP375) which was so thin and crispy we must have downed all the slices in record time. The homestyle cooked food was washed down with a bottle of slightly sweet French red wine.

WE MADE ROOM FOR DESSERT: Mama Lou’s blueberry cheesecake (PHP180) was soft and creamy, but it was the Tiramisu (PHP160) that deserved to be called plate-licking worthy. Stuffed and sated, we could not order anything else – not even coffee!

OUR NOTES:
Cost: About PHP4,000+ for three people; our bottle of red wine cost PHP900.
Cleanliness: The place is well-maintained and have very clean restrooms. Wine glasses have been polished well and no fingerprints were seen on the dishes.
Service: Prompt and attentive.
Sound level: A family style place is always conducive to conversation and banter. You will also hear a lot of cameras clicking on the background.
Lighting: Just right.
Reminder: Walk in customers may wait quite a while as people are in no hurry to finish their food.

Mama Lou’s Italian Kitchen

B1 L36 , Tropical Ave. cor Palace St.
B.F International Village, Las Piñas
(02) 519-1977
+6325191977 , +63917834MAMA (6262)
Hours of Operation:
Mon – Thu: 11:00 – 00:00
Fri – Sat: 11:00 – 01:00
Sun: 11:00 – 00:00

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