Currently browsing posts about: Meat

I’m collecting reports about meat.

The first is The Bacon Report from MeatPoultry.com.

And here’s Restaurant Report Card: What’s in your fast food meat?

I’ve never understood why people who do not want to eat meat for reasons of health, animal welfare, environmental protection, or religion want to eat meat substitutes when vegetarian and vegan diets can be delicious on their own.

Because one of my food rules is “never eat anything artificial,” meat substitutes are not on my food radar.

Nevertheless, I am fascinated by the intense interest of venture capitalist investors—and many eaters—in plant-based or lab-based concoctions that look and more-or-less taste like meat (I’ve tried as many of them as I can, but find them all too salty).

Global Meat News

The industry newsletter, GlobalMeatNews.com, is a great place to keep up with what’s happening with meat substitutes.  From it, I learn:

• UC Berkeley (my alma mater) has started an alt.meat lab funded by Givaudan  (maker of flavors and fragrances), in partnership with the Good Food Institute.
• The size of this market is estimated to reach $5.2 billion by 2020
• Hampton Creek is in talks to license its lab-grown meat to big meat firms.
• Pork grown in a lab nearer to reality
• Chef cooks the world’s first lab-grown chicken
• First lab-grown meat made in Russia
• Lab-made meat rebranded ‘clean meat’ to address ‘yuck’ factor
• Lab-grown meat to ‘revolutionise’ food sector
• SuperMeat wants you to produce lab-grown chicken
• Tyson Foods buys stake in Beyond Meat start-up

Impossible Burger

And then, there is the fuss over this lab-based substitute so realistic that it appears to “bleed.”  It has had some difficulty with the FDA over the safety of this ingredient.

• The New York Times article on Impossible Burger’s FDA situation
• The FDA documents related to Impossible Burger
• An open letter from Impossible Burger’s CEO, Pat Brown
• Complaints from animal welfare advocates about how the “bleeding” ingredient is tested
• Objections from Friends of the Earth (FOE) about the safety of this ingredient and the fact that it is vat-based and GMO.

—Impossible Burger FOIA documents

—On-line searchable database of synthetic biology derived ingredients, including Impossible Food’s “heme”.

–FOE website on the risks of synthetic biology to health and environment.

My opinion (for what it’s worth)

If people would rather eat these things than real meat, that’s fine for them.  I’m not concerned about the safety issues; the probability of this protein’s being unsafe seems small.  

• Should we all be eating less meat?  Yes, for reasons of health and environment.
• Will these products help us do that?  Maybe.
• Will they make lots of money for investors?  It sure looks that way. 

I will be following this topic with great interest.  Stay tuned.

I love Civil Eats’ Infographic explaining the global meat situation.  Here’s how it begins.  Click on the link to see the rest of it.   Definitely worth a look.

Katy Keiffer. What’s the Matter with Meat?  Reaktion Books, 2017.

Katy has a terrific show on Heritage Radio that I’ve been on several times and I was happy to do a blurb for her new book:

Katy Keiffer has produced a thorough and well researched analysis of everything that’s wrong with industrial meat production.  Her book is worth reading for its focus on animal welfare, antibiotic resistance, and worker safety, but even more for its critique of the effects of animal feed production on international trade and land grabs.  This book is for everyone who cares about how meat-eating affects our planet.

Global Meat News is another one of those industry newsletters I follow closely.  It’s been tracking what’s been happening with meat in Brazil.  This is a great place to find out about this quickly.

The USDA has just issued a report on trends in per capita food availability from 1970 to 2014.

Here’s my favorite figure:

The inner ring represents calories from those food groups in 1970. The outer ring includes data from 2014.

The bottom line: calories from all food groups increased, fats and oils and the meat group most of all, dairy and fruits and vegetables the least.

The sugar data are also interesting:

Total sugars (blue) peaked at about 1999 in parallel with high fructose corn syrup (orange).  Table sugar, sucrose, has been flat since the 1980s (green).

Eat your veggies!

Marta Zaraska.  Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat.  Basic Books, 2016.

If this were just another diatribe against meat-eating, I would not have bothered to read it but this book is much more interesting than that.  The Polish-Canadian journalist Marta Zaraska describes herself as a “sloppy vegetarian,” someone who doesn’t eat much meat but

can’t seem to completely let go of meat either.  There is something in it—in its cultural, historic, and social appeal, or maybe in its chemical composition—that keeps luring me back.

And that’s what this book is about: the cultural, historic, and social (and maybe even the chemical) appeal of eating meat.  Zaraska identifies the reasons—the hooks—of this appeal, linked as they are to genetics, culture, history, and the politics of the meat industry and government.

Although Zaraska clearly thinks eating less meat would be good for health, animal welfare, and the environment, that’s not really the book’s goal.  Instead, it’s to understand why most people don’t want to be vegetarian, let alone vegan, and why even small steps in that direction are worth taking.

What’s impressive about this book is the friendliness, human understanding, and charm of its writing, and the global scope of the interviews on which it draws (full disclosure: it briefly quotes my work).

A couple of scientific points didn’t ring right (beans do have methionine, just not as much as is needed), and I’m not sure that mock meats, meat substitutes, and edible insects will satisfy the “hooks” she describes so well, but these are minor quibbles.

Thanks to a reader for sending these items from a journal that I don’t usually come across.  These bring the casually collected total since last March to 145 studies favorable to the sponsor versus 12 that are not.

Consuming the daily recommended amounts of dairy products would reduce the prevalence of inadequate micronutrient intakes in the United States: diet modeling study based on NHANES 2007–2010.  Erin E Quann, Victor L Fulgoni III and Nancy Auestad. Nutrition Journal 2015; 14:90 DOI: 10.1186/s12937-015-0057-5

• Conclusion: Increasing dairy food consumption to recommended amounts is one practical dietary change that could significantly improve the population’s adequacy for certain vitamins and minerals that are currently under-consumed, as well as have a positive impact on health.
• Funding: The study and the writing of the manuscript were supported by Dairy Management Inc.

Association of lunch meat consumption with nutrient intake, diet quality and health risk factors in U.S. children and adults: NHANES 2007–201Sanjiv Agarwal, Victor L. Fulgoni III and Eric P. Berg. Nutrition Journal. 2015;14:128.  DOI: 10.1186/s12937-015-011f8-9

• Conclusions: The results of this study may provide insight into how to better utilize lunch meats in the diets of U.S. children and adults.
• Funding: The present study was funded by North American Meat Institute.

A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.  Lauren C. Bylsma and Dominik D. Alexander.  Nutrition Journal. 2015;14:125. DOI: 10.1186/s12937-015-0111-3

• Conclusion: Dose-response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer….although we observed a weak positive summary estimate for processed meats.
• Funding: This work was supported in part by the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. NCBA did not contribute to the writing, analysis, interpretation of the research findings, or the decision to publish…LCB and DDA are employees of EpidStat Institute. EpidStat received partial funding from the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, for work related to this manuscript. The conceptualization, writing, analysis, and interpretation of research findings was performed independently.

Are restrictive guidelines for added sugars science based?  Jennifer Erickson and Joanne Slavin.  Nutrition Journal. 2015;14:124.  DOI: 10.1186/s12937-015-0114-0

• Conclusion: However, there is currently no evidence stating that added sugar is more harmful than excess calories from any other food source. The addition of restrictive added sugar recommendations may not be the most effective intervention in the treatment and prevention of obesity and other health concerns.
• Disclosure: Jennifer Erickson, is a PhD student in Nutrition at the University of Minnesota working with Dr. Joanne Slavin. Joanne Slavin is a professor in the Department of Food Science and Nutrition, University of Minnesota.  In the past 5 years, she has given 150 scientific presentations in 13 countries. Many of these meetings received sponsorship from companies and associations with an interest in carbohydrates and nutritive sweeteners…Her research funding for the past 5 years has included grants from General Mills, Inc., Tate and Lyle, Nestle Health Sciences, Kellogg Company, USA Rice, USA Pears, Minnesota Beef Council, Minnesota Cultivated Wild Rice Council, Barilla Company, USDA, American Egg Board, American Pulse Association, MNDrive Global Food Ventures, International Life Science Institute (ILSI), and the Mushroom Council. She serves on the scientific advisory board for Tate and Lyle, Kerry Ingredients, Atkins Nutritionals, Midwest Dairy Association and the Alliance for Potato Research and Education (APRE). She holds a 1/3 interest in the Slavin Sisters Farm LLC, a 119 acre farm in Walworth, WI.

Cow’s milk-based beverage consumption in 1- to 4-year-olds and allergic manifestations: an RCT.  M. V. Pontes, T. C. M. Ribeiro, H. Ribeiro, A. P. de Mattos, I. R. Almeida, V. M. Leal, G. N. Cabral, S. Stolz, W. Zhuang and D. M. F. Scalabrin.  Nutrition Journal. 2016;15:19.  DOI: 10.1186/s12937-016-0138-0

• Conclusion: A cow’s milk-based beverage containing DHA, PDX/GOS, and yeast β-glucan, and supplemented with micronutrients, including zinc, vitamin A and iron, when consumed 3 times/day for 28 weeks by healthy 1- to 4-year-old children was associated with fewer episodes of allergic manifestations in the skin and the respiratory tract.
• Funding: This study was funded by Mead Johnson Nutrition…The study products were provided by Mead Johnson Nutrition. Dr. Scalabrin, S. Stolz, and W. Zhuang work in Clinical Research, Department of Medical Affairs at Mead Johnson Nutrition. All of the remaining authors have no financial relationships to disclose.

Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001–2012.  Ann M. Albertson, Marla Reicks, Nandan Joshi and Carolyn K. Gugger.  Nutrition Journal 2016;15:8.  DOI: 10.1186/s12937-016-0126-4

• Conclusions: The data from the current study suggest that greater whole grain consumption is associated with better intakes of nutrients and healthier body weight in children and adults. Continued efforts to promote increased intake of whole grain foods are warranted.
• Competing interests:  Marla Reicks received an unrestricted gift from the General Mills Bell Institute of Health and Nutrition during the manuscript preparation to support research at the University of Minnesota.  Carolyn Gugger and Nandan Joshi are current employees and stockholders of General Mills, Inc.  Ann Albertson was an employee of General Mills, Inc during the conception, analysis and initial preparation of the manuscript. She is currently retired from General Mills.
• Non-financial competing interests: General Mills, Inc is a global consumer foods company that manufactures and sells products across a broad variety of food categories, including grain-based foods. General Mills product portfolio includes ready-to-eat cereals, cereal bars, baked goods, flour, and salty snacks that may contain whole grain.