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Lab Vs Real Meat - Coggle Diagram
Lab Vs Real Meat
Health & Nutrition
Lab
Are highly processed
Lower risk of foodborne illness
Generally have less fat and cholesterol
Real
Red meats are high in saturated fats
Some meats are high in cholesterol
Naturally rich in proteins, iron, zinc and B12
Risk of food borne illnesses such as E. coli
Health Risks
The long term affects of lab meats are unknown but they are known to be highly processed
Real meat is linked to increased risk of cancer and heart disease
Future Outlook
Real meat may still be used for taste preferences and cultural significance
New lab meat Innovations that reduce processing
Many places have begun to offer lab meat/real meat alternatives
Agriculture & Sustainablity
Real
Major contributor to greenhouse gas emissions
Requires lots of land, water and food to farm
Supports rural communities and traditional farming
Lab
Reduces greenhouse gas emissions
Requires less water, food and resources
Requires lots of energy and new technologies
Products
Lab
Beyond meat
Quorn
Impossible meat
Real
Chicken
Pork
Beef
Ethical Concerns
Real
Culturally significant in many places
Animal cruelty
Lab
No animal cruelty
Questions "naturalness" of food (could be highly processed)
Personal Preferance
Many prefer lab meats due to dietary restrictions
Others prefer real meat due to the taste as well as other traditional/cultural reasons
Preformace
Real
Pros
High in zinc B12 and protein
Has had decades of research done on it
Natural source of creatine
Cons
Higher in saturated fat and cholesterol
Risk of comtainination
Linked to heart disease and cancer
Lab
Pros
Can result in reduced inflammation
Customizable profile (you can change the amount of vitamins and proteins it has)
Less saturated fat and cholesterol
Cons
Limited access
May lack creatine and natural micronutrients unless added
Limited research/track record