It's easy to understand the agenda that the powers that be are promoting by following the narrative that their corporate media intermediaries push. When it comes to controlling the food supply, the narrative points to a near future where lab-grown “meat” is the primary form of protein available to the masses.
We've watched this narrative take shape for years, even as other meat alternatives failed. Plant-based proteins, once so popular that entire restaurants and grocery stores carried them exclusively, have quickly faded in popularity over the past couple of years. In accordance with Middle Canaries:
In 2022, US plant-based meat sales declined for the first time: 8 percent by volume. Beyond Meat, an industry behemoth and supplier of McPlant potatoes, saw its share price plummet 94 percent from its peak in 2020 as sales fell more than 20 percent l 'last year. The company laid off a fifth of its employees last fall.
Insect-based protein has failed to capture mainstream popularity as a stand-alone product, but there's a relatively new push to sneak it into people's diets without them even knowing it. “Acheta Protein” is cricket powder and is increasingly present as an ingredient in common foods. Unfortunately, the vast majority of Americans do not read the ingredients of what they eat and most of those who do have no idea what is in “Acheta Protein”.
Whether through climate change, attacks on “corporate” farms, bird flu, or fear-mongering “health” warnings, meat in general is under attack and beef is the main target. In recent months, we've seen a sharp increase in gaslighting and propaganda that not only disparages beef, but also promotes the concept of lab-grown “meat.”
An article in July's “Nature” describes how scientific advances are allowing cultured meat to taste more like real beef. According to the article:
While previous research has explored ways to advance cultured meat production by mimicking the structures of familiar products like meatballs, these studies often “don't really focus on the 'organoleptic' properties, the sense, especially the taste and taste,” says Lee. .
When conventional meat is cooked at high temperatures, it undergoes the Maillard reaction: its amino acids and sugars react with each other, giving the meat its recognizable aroma and flavor. But because cultured meat has a different amino acid profile than conventional meat, it doesn't react to the same extent.
To try to rectify this, Lee and his colleagues developed a compound that could be added to cultured meat, containing furfuryl mercaptan, a Maillard reaction product known to contribute to a savory flavor profile, along with substances that would help it bond to the flesh. the meat and prevent it from breaking. They designed the compound to be “switchable”, meaning the flavor would be released when the meat was heated to 150°C.
They were also willing to ensure that the compound was compatible with the cell culture process. They incorporated it into a hydrogel—a gelatinous material that can be used as a scaffold for stem cells as they grow into muscle tissue and become more flesh-like.
In simple terms, lab-grown “meat” isn't really like beef because it's made up of different components, but they use genetic modification and chemicals to make it mimic the real thing. That doesn't exactly sound safe, let alone appetizing.
All-Natural Prepper, a long-term storage beef company, has pledged to never allow anything genetically modified into its products. They will not allow cultured meat to enter their facilities; only grass-fed, Texas-born, Texas-raised cattle are used to produce their survival food. And if (when?) the government mandates the use of lab-grown meats, they've vowed to shut down the company entirely.
To keep their steaks all-natural while making them stable for decades, the company follows a unique process. Their cattle are slaughtered and butchered by hand. The meat is baked in glass and then freeze-dried during a 30-hour process. It is then packaged in mylar bags with oxygen absorbers to maximize longevity.
There is only one ingredient: beef. Its process allows a useful life of 25 years without the use of any other ingredients. They don't even add salt. This makes their Ribeyes, NY Strips, Tenderloins and Sirloins available for almost any American diet.
All-Natural Prepper has extended its Independence Day sale for a limited time. Use promo code “freedom 35” receive 35% discount on purchase.
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