Tag: meat

Shawn Baker: heavyweight medicine man in praise of meat

BakerVITAL SIGNS

By Marika Sboros

US physician and orthopaedic surgeon Dr Shawn Baker once dreamt of owning a cheesecake factory. He also dreamt of being able to eat all the cheese and sweets he wanted.

He has come a long way since his birth in Hof, a small West German town on the Czech border to an American father in the US Air Force and a South African mother. Ironically, given Baker’s vigorously anti-sugar stance these days, his mother hailed from a family with links to Hullett’s. The company remains dominant in South Africa’s powerful sugar industry.

In a Q&A Vital Signs profile, Baker tells how he conquered his chronically sweet tooth on his medical journey. He also tells how fought off establishment attacks after he advised his obese, diabetic patients to change their diets – and eat more meat – to reduce the needs for drugs and invasive surgery.



Meat: ‘Giving it up won’t save the planet – or you’

By Marika Sboros

Animal rights activists (and vegans who front them) would have you believe that giving up meat will save the planet from climate change.

If only it were that simple.

They also say a meat-free diet is healthier for you. Some call for a tax on meat to reduce consumption.

Dr Frank Mitloehner is professor of Animal Science and a specialist in Air Quality Extension at the University of California, Davis. He looks at the key claim underlying the argument for eating less meat: that global meat production generates more greenhouse gases than the entire transportation sector.

In the article below, Mitloehner explains why this claim is “demonstrably wrong”. It has become a “bell” that scientists are struggling to “unring”, he says. Its persistence has led to “false assumptions about the linkage between meat and climate change”. And your health.



CARNIVORE QUEEN: HACKER O’HEARN ON MAGIC OF MEAT

VITAL SIGNS

By Marika Sboros

Today, Foodmed launches Vital Signs, an occasional series of Q&A interviews with those forging new paths in nutrition science globally. Along with top doctors and scientists, we also feature ordinary mortals. These are the brave lay people who make up the wisdom of the crowds. They usher in bottom-up change from eminence-based to genuinely evidence-based medicine.

First up is Canadian-born US-based carnivore and artificial intelligence hacker L Amber O’Hearn who lives in Colorado. O’Hearn is a data scientist by profession. She is also a singer, writer, mathematician who has been researching and experimenting with ketogenic and evolution-based diets since 1997.

O’Hearn has put her day job aside to focus on researching, writing, and speaking about nutrition. She is an author at The Ketogenic Diet For Health and Empirica and has no qualms about going carnivore. And yes, she eats some of her meat meals raw. And no, she’s not aggressive as a result of being a dedicated carnivore. Here’s what drives her dietary habits:



Future of meat: a path to ethical Banting?

Memphis meat

Is this really the future of meat? Cultured stems cells used to create a product that looks and tastes like the real thing

You may love eating meat but hate the effects of conventional meat production: environmental damage and food products containing residues of antibiotics, fecal matter, pathogens, and other nasties. If you are into  low-carb, high-fat (LCHF, aka Banting) you’ve probably fielded a barrage of criticism about what it is doing to the planet. (There’s a perception LCHF means lots of meat but that’s a myth. It is no heavier on meat than chicken and fish.) Now an innovative US food company is moving rapidly ahead with ‘cultured’, synthetic meat that looks and tastes just like the real thing. Here, Food & Beverage reporter Brendan Cole looks at the process that claims to be healthier,  and that is more sustainable than conventional animal agriculture’. It is touted as ‘the future of meat’. It may even be a path to more ‘ethical’ Banting, even as it is a detour on the road to the LCHF emphasis on ‘real’ food – as close to its natural state as possible. – Marika Sboros

By Brendan Cole

The reality of commercially viable synthetic meat has come a step closer: earlier this year Memphis Meats in the US announced its advances in this area of biotechnology to produce a product that has the potential to hit the supermarkets within a few years.

There has been significant progress in developing artificial meat over the past few years. The notion of producing meat in a laboratory sounds more science fiction than fact …