“Cultured,” or “In Vitro Meat,” also deceivingly labelled “clean meat” by its crazy supporters, is meat produced in a laboratory using unnatural bioengineering techniques and its not long before it will be available from our supermarket and butchery shelves. Just as we thought we only have to deal with fake “operating system DNA-altering vaccines,” and fake medicine, we now have to also contend with fake meat, fake fruit and vegetables, and fake food too.

In 2013, Mark Post, a professor at Maastricht University, presented the first hamburger made of cultured meat. Since then, the dream of being able to create and consume meat based on “cellular agriculture”, without livestock farming, has gained support among both animal-rights activists and, especially, huge players in the industry. When the recipe was perfected, the subtle attack on agricultural and livestock worldwide began in order to gradually phase farmers out of existence, and introduce a new synthetic food chain grown in labs by none other than Dajjal’s scientists and capitalists. Currently, the farmer’s revolt in India is the longest standing, and in SA, hundreds of skilled farmers have been murdered in very suspicious circumstances during the past few years. By crippling the conventional food chain, and buying up huge farms to unceremoniously just shut them down, the ambition is to market cultured beef, poultry or fish meat at an affordable price by 2022, and maybe even ban the natural and organic version as “unhygienic and damaging to the environment.”

MANUFACTURING CONSENT:
Dajjal has his henchmen everywhere, and so in 2018, the US Food & Drug Administration established a regulatory framework to open the way for the marketing of these products. In Singapore, cultured meat is already legal and freely available, and suddenly, organic meat or livestock farming is being demonized as inhumane, a waste of space and resources, and “very unhealthy and unhygienic” by animal rights activists and huge corporations who support such demonic endeavors.

Already the United Nations Food and Agriculture Organisation (FAO), a Dajjali enterprise, has released a ridiculous report stating that conventional meat production accounts for a significant share of greenhouse gas emissions (18%) and land use (30%), as well as global consumption of water (8%) and energy. The FAO also estimates that meat consumption will double by 2050, while meat production is already close to its peak. According to Mark Post, “cows are very inefficient”, with a “bioconversion rate” estimated at 15%. In other words, to produce 15 grams of meat, you need 100 grams of vegetable protein.

According to the website “Mosa Meat,” the Dutch company founded by Mark Post, the production of cultured meat “would significantly reduce the environmental impact of meat production as well as the risk of infectious diseases transmitted from animals to humans”. Moreover, the company asserts that the taste of cultured meat is close to that of conventional meat.

Cellular agriculture has also been touted by Paul Shapiro, author of the bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World and CEO of the Better Meat Company. He asserts that cultured meat is the key to feeding a world population that will reach around 9.5 billion by 2050, while “respecting animals and preserving the environment.”

For these and other ridiculous assumptions, they ask: “So what’s the solution to this problem?” In other, words, create a fake problem, demonize the millennia-old natural farming methods, find an unnatural solution to it, and force it down the throats of people as a “benevolent answer, from a benevolent savior.”

HOW IS THE FAKE MEAT GROWN?
In simple terms, the first step in this unnatural process is to isolate a small number of satellite muscle cells from an adult animal. The physiological function of those satellite cells is to participate in muscle regeneration: they are not yet muscle cells, but stem cells that are able to multiply and, under the influence of certain hormones, to differentiate into muscle cells.

These satellite cells are grown in bioreactors, which are sterile enclosures containing nutrient liquids, under stimulation with growth factors to induce rapid proliferation. They are then transformed into muscle cells and mechanically assembled into muscle tissue and then a consumable artificial steak. And the ingredients? A whole lot of disease inducing garbage such as autolyzed yeast (a flavor enhancer), bleached wheat flour, food dyes & artificial flavorings, canola oil, cancer inducing carrageenan, copper sulphate, corn oil, corn syrup solids, dextrose, hydrolyzed vegetarian protein (GMO corn or wheat), modified food starch, and mycoprotein. All these ingredients provide absolutely no nutrition to the body, and only harm upon harm.

THE DOWNSIDE TO ALL THIS MADNESS:
Fake science makes for convincing propaganda, but it’s nothing more than unintelligible mumbo jumbo. As indicated by a 2011 fake UN study, “cultured meat can offer many advantages over conventional meat: It would reduce greenhouse gas emissions by 78-96% and require 7-45% less energy and 82-96% less water.” This is just a false claim as more recent research suggests that over the long term, the environmental impact of lab-grown meat could be higher than that of livestock. Unlike the previous selective research, these more inclusive studies considered not only the nature of the gases emitted, but also the energy costs of the infrastructures required for a cell culture.

In addition, animals have an immune system that naturally protects them against bacterial and other infections. This is not the case for cell culture, and in a nutrient-rich environment, bacteria multiply much faster than animal cells. To avoid producing a steak made up of more bacteria than meat, it is essential to avoid contamination, and that requires a high level of sterility.

For example, in the pharmaceutical industry, cell cultures are carried out in highly controlled and sanitized “clean rooms”. Sterility is guaranteed by using disposable plastic materials. This significantly reduces the risk of contamination, but generates plastic waste, whose level in ecosystems is already alarming. Some of the culture materials are made of stainless steel and can thus be steam sterilized or washed with detergents, but these treatments also have an environmental cost much greater than natural farming methods.

Most importantly, we should not forget that natural livestock fulfils many functions other than just the production of meat. It contributes to the recycling of large quantities of plant waste that cannot be consumed by humans, which produces fertilizer. Furthermore, pastures capture and store carbon. What will replace them if meat is produced by cell culture? This means that it is extremely complex to evaluate the long-term environmental cost of a transition from conventional to cultured meat.

ANABOLIC HORMONES AND ENDOCRINE DISRUPTORS:
In animals, muscle volume increases slowly, and it takes time for muscular satellite cells to multiply. To obtain what an animal produces over several years in just a few weeks in vitro, it is necessary to continuously stimulate proliferation of the satellite cells with unnatural growth factors, including anabolic sex hormones. These hormones are present in animals and humans, as well as in conventional meat. They stimulate protein synthesis in cells, resulting in increased muscle mass. They can therefore be rightly described by industry as “natural growth factors”.

However, overexposure to them has established deleterious effects. In Europe, the use of growth hormones in agriculture has been prohibited since 1981 by directive 81/602. This ban was confirmed in 2003 by directive 2003/74 and validated by the European Food Safety Authority (EFSA) in 2007. What will the final concentration of these hormones be in cultured meat? A hundred times higher?

In addition, a growing number of studies have documented the toxicity of commonly used plastic products. Endocrine disruptors, compounds that can interfere with the hormone system and disrupt it, can be transferred from plastic packaging to food. Unsurprisingly, the same phenomenon has been documented in cell cultures grown in plastic containers by in vitro . Unless the use of plastic in the production of meat by cell culture is tightly controlled, the meat could be contaminated with endocrine disruptors and other substances before it is even packaged.

CONCLUSION:
Cultured meat is being presented today as a high-tech product that has the potential to be both ecologically and morally responsible. But it can only become an alternative to traditional meat by forcibly demonizing and conquering the world market in other words, by creating an aversion to natural meat by the mainstream Dajjali media, by justifying the substitution with fake science and statistics, and by being affordably priced for consumers and profitable for producers which requires high-volume, short-time, and low-cost inferior production techniques.

Before this alarming phenomenon reaches SA, let us all resist it. But the sad reality is that everyone will agree to do so now; but when the time comes, those who speak out will be made to look like conspiracy theorists and deranged mad cappers.