First Blog

Fake meat has stormed the country.   Many celebrate the vegetable protein based products for climate, for nutrition, and for reduction of meat consumption.   The beef industry clearly hates this, and only now are developing their talking points. Testing to scale always reveals the nooks and crannies of risk. So, what’s coming for fake meat?   Here’s the shortlist. Too much sodium –   the old standby Variety – more and more variations of fake meat will be developed.   Expect less expensive products using more plentiful vegetable proteins. Chemistry – what new chemicals are used; what old chemicals are used to excess; how do these chemicals interact? Allergies – it is a certainty that allergies will be discovered supporting unusual affectations Headaches – every new item on the menu causes headaches in many.   They’re coming. Digestion problems – many, probably thousands will endure digestive problems due to overconsumption. Cancer – certain digestive tract cancers will be

Not good science? Bad science? Bad advice? Now published is one of these. On what? Red meat. A report has just been released that all that hype about eating less red meat and pork was bad advice. Said the report, the evidence is just too weak. So goes the latest on one of the largest studies of meat consumption. Big science says this will result in distrust of science, a loss of authority, and harm the credibility of nutrition science. So, we have a new study that contravenes established authority. Didn't Pasteur face the same problem with his theory of immunology? Flying in the face of authority, he won that one. See,  https://www.nytimes.com/2019/09/30/health/red-meat-heart-cancer.html The moral here, as has been the case in physics, chemistry, biology, earthquakes, tectonics, and others, there is just no such thing as settled science.