Why laboratory-made meat should be on our menus
Re: “Unpalatable suggestions being rammed down our throats”, Have Your Say, January 3.
Robin Grant disparages me for correctly using the word corpse to describe the dead body of a turkey. He then says, “We know it’s a corpse, but we don’t care.” Robin, if you know it’s a corpse and you don’t care why are you getting so irritated?
He calls cultured meat created in a laboratory “disgusting” yet he finds kidneys and liver “lip-smacking delights”.
Robin, these body parts are far more “disgusting” than cultured meat. The liver and kidneys are the body’s waste filters that filter out chemicals and impurities from the blood – including those from drugs and medication. They are definitely not things we should be putting in our mouths.
And have you ever looked at the way the animals are “processed”?
In the book “Slaughterhouse” by Gail Eisnitz, a worker speaks about the worms that must be cleaned out of the animal’s intestines – along with faeces – so they can be used for sausage skins. “Nine times out of ten those hogs have roundworms as long as this table. You’ve got 12 inch roundworms hanging on your foot as you’re walking and you’re dragging these worms. Are you going to get up in the morning and fry some bacon? Or sausage? Could be ground up worms making that sausage.”
Robin then wishes “everyone” a happy New Year. My wish for 2019 is that it will be a happy year, not just for humans, but for all of Earth’s inhabitants. The best way to make this happen, of course, is to switch to a vegan diet.
Jenny Moxham
