cloned meat??

iVillage Member
Registered: 04-09-2007
cloned meat??
14
Wed, 01-28-2009 - 7:31pm

http://www.npr.org/templates/story/story.php?storyId=18137332

Are you ready for meat from cloned sources?

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iVillage Member
Registered: 09-15-2008
In reply to: lj_jacieb
Wed, 01-28-2009 - 7:46pm

no. i'm not convinced this is a good idea.

iVillage Member
Registered: 11-14-2008
In reply to: lj_jacieb
Wed, 01-28-2009 - 7:49pm

I have no problem with it.

iVillage Member
Registered: 09-15-2008
In reply to: lj_jacieb
Wed, 01-28-2009 - 7:52pm
on the today show this morning this couple saved DNA from their dog and when their dog died they got it cloned in korea...$150,000!
iVillage Member
Registered: 11-14-2008
In reply to: lj_jacieb
Wed, 01-28-2009 - 8:00pm

That is just creepy!


iVillage Member
Registered: 08-15-2008
In reply to: lj_jacieb
Wed, 01-28-2009 - 8:12pm

I'm a vegetarian, so it really doesn't effect me, but I don't think it is necessarily unsafe.

iVillage Member
Registered: 03-19-2003
In reply to: lj_jacieb
Wed, 01-28-2009 - 8:33pm
Sorry but no!!
iVillage Member
Registered: 11-14-2008
In reply to: lj_jacieb
Wed, 01-28-2009 - 10:31pm

One side effect of the cloning process is that the cloned animals have a shorter lifespan and age quicker.


Physiologically, I still can't see how it would be harmful to eat cloned animals.

iVillage Member
Registered: 04-09-2007
In reply to: lj_jacieb
Wed, 01-28-2009 - 11:45pm
PETA has put a challenge out there for anyone who can clone a steak. Not a cow, but the actual tissue.

Meat (especially beef) is so resource heavy that we have to come up with a solution. It is ridiculous that a head of lettuce is more expensive than a fat food hamburger, given the process that goes into getting that beef and that bun on our table.

One of the other challenges to healthy living is the short shelflife of food. Scientists are struggling to continue to make food more pest resistant, bigger, faster grow times, and plants more productive. But they also meet challenges from the public who continues to fight against genetically modified food.

Steak from lab? Lettuce that stays fresh for a month+? Would you eat it? Should it be labeled?
iVillage Member
Registered: 09-15-2008
In reply to: lj_jacieb
Wed, 01-28-2009 - 11:55pm

<< fat food hamburger>>

intentional or a freudian slip? lol. i dont know. i'm really torn. between over population and depleting resources, it make sense to create genetically engineered... but i just dont trust it quite yet.

iVillage Member
Registered: 04-09-2007
In reply to: lj_jacieb
Thu, 01-29-2009 - 1:39am

Lol! What a typo!

I feel the same about the meat, less so about the veggies. We have been genetically altering our crops for thousands of years. However, recent advances in food science have also been negative. We have abundant crops of flavorless veggies. Even organic bananas taste better than their "everyday" counterparts. Bananas are great to begin with - who thought they'd get better!

Fruit that I never touched from the grocery store were sampled at the farmers market, and now tempt me as their season's approach.

I'm hoping that they can restructure farming subsidies to support more local farming/distribution. I think its better for food safety, for commerce, and for our health.

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