596 - Making Meat Without Animals? Yes, It's Possible

Nutrition Diva

Macmillan Holdings, LLC

Health & Fitness, Education, Arts, Nutrition, Food

4.3 • 1.7K Ratings

🗓️ 17 November 2020

⏱️ 16 minutes

🔗️ Recording | iTunes | RSS

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Summary

The future is (almost) here! New technology will allow us to produce real meat without breeding, feeding, or slaughtering any animals. Paul Shapiro, the author of Clean Meat, joins me for a fascinating peek into the world of animal-free meat. Read the transcript. Check out all the Quick and Dirty Tips shows. Subscribe to the newsletter for regular updates. Join the conversation on Facebook and Twitter. Links: https://www.quickanddirtytips.com/health-fitness/healthy-eating/producing-meat-without-animals https://www.quickanddirtytips.com/podcasts https://www.quickanddirtytips.com/subscribe https://www.facebook.com/QDTNutrition/ https://twitter.com/NutritionDiva

Transcript

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0:00.0	Hello and welcome to the nutrition diva podcast. I'm your host
0:07.4	Monica Reinagel. Plant-based meat alternatives like the Impossible
0:12.4	Burger or the Beyond Burger are capturing a growing
0:15.9	share of the market. Consumers are attracted to these products for a whole variety of reasons.
0:22.0	Some people believe that plant-based diets
0:24.0	are a way to reduce their risk of various diseases.
0:27.5	Others are concerned about the environmental impact
0:30.8	of animal agriculture, or the welfare of the animals themselves.
0:35.0	So as a result a lot of people who enjoy meat or value its nutritional profile
0:41.0	are nonetheless reducing their consumption.
0:44.0	But new technology may soon deliver the best of both worlds to our plates.
0:51.0	Real meat that can be produced without using any animals.
0:56.0	Joining me today to talk about this brave new world of meat without animals is Paul Shapiro. Paul is the author of the national bestseller Clean Meat,
1:05.6	how growing meat without animals will revolutionize dinner and the world.
1:10.3	He's also the CEO of the Better Meat Company and the host of the Business for Good podcast.
1:20.0	So thanks for joining me today, Paul, to help us understand this really fascinating subject.
1:26.0	Great to be with you, Monica.
1:28.0	But I want to start by just clarifying for everybody what we're not talking about here.
1:33.2	So we're not talking about taking gluten and pea protein and soybeans
1:38.4	and fashioning them into a darn good imposter for hamburger or something.
1:44.4	We're talking about something very different.
1:46.6	Yeah, that's exactly right.
	...

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