Tag: meat

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 …