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FRANKEN- BURGER

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September 24, 2017, 10:45:16 pm Psalm 51:17 says: The specific rule pertaining to the national anthem is found on pages A62-63 of the league rulebook. It states: “The National Anthem must be played prior to every NFL game, and all players must be on the sideline for the National Anthem. “During the National Anthem, players on the field and bench area should stand at attention, face the flag, hold helmets in their left hand, and refrain from talking. The home team should ensure that the American flag is in good condition. It should be pointed out to players and coaches that we continue to be judged by the public in this area of respect for the flag and our country. Failure to be on the field by the start of the National Anthem may result in discipline, such as fines, suspensions, and/or the forfeiture of draft choice(s) for violations of the above, including first offenses.”
September 20, 2017, 04:32:32 am Christian40 says: "The most popular Hepatitis B vaccine is nothing short of a witch’s brew including aluminum, formaldehyde, yeast, amino acids, and soy. Aluminum is a known neurotoxin that destroys cellular metabolism and function. Hundreds of studies link to the ravaging effects of aluminum. The other proteins and formaldehyde serve to activate the immune system and open up the blood-brain barrier. This is NOT a good thing."
http://www.naturalnews.com/2017-08-11-new-fda-approved-hepatitis-b-vaccine-found-to-increase-heart-attack-risk-by-700.html
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September 11, 2017, 06:59:33 am Psalm 51:17 says: The law of reaping and sowing. It's amazing how God's mercy and longsuffering has hovered over America so long. (ie, the infrastructure is very bad here b/c for many years, they were grossly underspent on. 1st Tim 6:10, the god of materialism has its roots firmly in the West) And remember once upon a time ago when shacking up b/w straight couples drew shock awe?

Exodus 20:5  Thou shalt not bow down thyself to them, nor serve them: for I the LORD thy God am a jealous God, visiting the iniquity of the fathers upon the children unto the third and fourth generation of them that hate me;
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« on: February 23, 2012, 08:47:16 am »

MYSTERY MEAT - Stem Cell Burgers


A team of Dutch scientists have been able to grow muscle tissue from cow stem cells that can be ground up just like hamburger meat. Would you eat it?

A few Meatless Recipes: http://www.averagebetty.com/videos/mystery-meat/

More on Stem Cell Meat at Huffington Post: http://www.huffingtonpost.co.uk/2012/02/20/synthetic-meat-grown-in-dutch-lab_n_1288555.html
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« Reply #1 on: February 23, 2012, 08:48:12 am »

Heston to cook test-tube burger
http://www.guardian.co.uk/uk/feedarticle/10102401

The "test-tube burger" will be the first beef patty ever created in the laboratory. Its price tag - 250,000 euro (£207,535) - reflects just how exclusive this culinary experience will be.

The burger's true "chef" is Dutch stem cell scientist Dr Mark Post, from the University of Maastricht.

After experiments which progressed from mouse meat to pork, he is now ready to produce an artificial burger that looks, feels and tastes like the real thing.

Sandwiched between two buns, it will make a grand public entrance in October. The current plan is for Blumenthal to cook it for a mystery guest, to be chosen by the research project's anonymous funder.

The minced meat will have been grown from bovine muscle and fat stem cells cultured in Dr Post's laboratory.

Speaking at the annual meeting of the American Association for the Advancement of Science (AAAS) in Vancouver, Canada, Dr Post said: "In October we're going to provide a proof-of-concept showing that with in-vitro methods, out of stem cells we can make a product that looks like and feels and hopefully tastes like meat. That first hamburger is going to cost 250,000 euros."

Right now Dr Post is still working with unappetising half-millimetre thick strips of lab-grown meat that are pinky-yellow in colour. But he is confident that over the course of this year he will produce a burger virtually indistinguishable from one bought in the high street.

The research has a serious aim - to address the problem of unsustainable livestock farming. "These animals are very inefficient in the way they convert vegetable matter to animal protein," he said. "Cows and pigs have an efficiency rate of about 15%, which is pretty inefficient. Chickens are more efficient and fish even more.

"Meat demand is going to double in the next 40 years. Right now we are using 70% of all our agricultural capacity to grow meat through livestock."

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« Reply #2 on: February 23, 2012, 08:48:34 am »

http://content.usatoday.com/communities/ondeadline/post/2012/02/meat-grown-in-lab-may-yield-first-test-tube-burger-by-fall/1#.T0Pzcq6vftB


Scientists in the Netherlands say they hope to produce the first laboratory-grown hamburger by fall, according to news reports out of a conference in Canada.

Using cow stem cells grown in a petri dish, the researchers have created small strips of muscle that will be mixed with blood and artificially grown fat to make a hamburger, the BBC writes. Celebrity chef Heston Blumenthal is being courted to cook "a golf ball-size of this stuff," physiologist Mark Post of Maastricht University said at a news conference Sunday in Vancouver, British Columbia, at the annual meeting of the American Association for the Advancement of Science.
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« Reply #3 on: February 23, 2012, 08:50:25 am »

Scientists turn stem cells into pork

Call it pork in a petri dish - a technique to turn pig stem cells into strips of meat that scientists say could one day offer a green alternative to raising livestock, help alleviate world hunger, and save some pigs their bacon.

Dutch scientists have been growing pork in the laboratory since 2006, and while they admit they haven't gotten the texture quite right or even tasted the engineered meat, they say the technology promises to have widespread implications for our food supply.

"If we took the stem cells from one pig and multiplied it by a factor of a million, we would need one million fewer pigs to get the same amount of meat," said Mark Post, a biologist at Maastricht University involved in the In-vitro Meat Consortium, a network of publicly funded Dutch research institutions that is carrying out the experiments.

Post describes the texture of the meat as sort of like scallop, firm but a little squishy and moist. That's because the lab meat has less protein content than conventional meat.

Several other groups in the U.S., Scandinavia and Japan are also researching ways to make meat in the laboratory, but the Dutch project is the most advanced, said Jason Matheny, who has studied alternatives to conventional meat at the Johns Hopkins Bloomberg School of Public Health in Baltimore and is not involved in the Dutch research.

In the U.S., similar research was funded by NASA, which hoped astronauts would be able to grow their own meat in space. But after growing disappointingly thin sheets of tissue, NASA gave up and decided it would be better for its astronauts to simply eat vegetarian.

To make pork in the lab, Post and colleagues isolate stem cells from pigs' muscle cells. They then put those cells into a nutrient-based soup that helps the cells replicate to the desired number.

So far the scientists have only succeeded in creating strips of meat about 1 centimeter (a half inch) long; to make a small pork chop, Post estimates it would take about 30 days of cell replication in the lab.

There are tantalizing health possibilities in the technology.

rest: http://hosted.ap.org/dynamic/stories/E/EU_MED_PETRI_PORK?SITE=SCFLO&SECTION=HOME&TEMPLATE=DEFAULT
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« Reply #4 on: July 29, 2013, 10:46:32 am »

The £250,000 hamburger: First test tube-grown beef will be served in London restaurant this week

The artificial burger will be cooked and served for the first time this week
 It cost in the region of £250,000 to produce the prototype

The 5oz beef burger is grown from the stem cells of one cow
 Creator Professor Mark Post believes the development could help solve problems in the meat industry


The world’s first test-tube burger will be served in London next week. It is made from meat grown in a laboratory, rather than cattle raised in pastures.
 
And its developers hope it will show how the soaring global demand for protein can be met without the need for vast herds of cattle.
 
The 5oz ‘Frankenburger’, which cost £250,000 to produce, is made from 3,000 tiny strips of meat grown from the stem cells of a cow.
 
The raw meat is said to be grey with a slippery texture similar to squid or scallop.


Read more: http://www.dailymail.co.uk/sciencetech/article-2380308/250-000-hamburger-First-test-tube-grown-beef-served-London-restaurant-week.html#ixzz2aRxTLN1Y
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« Reply #5 on: July 29, 2013, 10:54:04 am »

And its timing is just right around with all of the famines and droughts(and floods to boot) hitting this world at higher levels recently, which is why cows and other livestock are getting into shortage.

Mat 24:6  And ye shall hear of wars and rumours of wars: see that ye be not troubled: for all these things must come to pass, but the end is not yet.
Mat 24:7  For nation shall rise against nation, and kingdom against kingdom: and there shall be famines, and pestilences, and earthquakes, in divers places.
Mat 24:8  All these are the beginning of sorrows.

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« Reply #6 on: August 14, 2013, 12:05:29 pm »

FRANKENBULL: GIGANTIC GMO BULLS Are Now A REALITY [W/ PHOTOS+VIDEO]

 Shocked  Shocked  Shocked

Belgian Blue – Huge Genetically Modified Bulls 

Due to genetic selection and experiments, the Belgian Blue is a humongous species of bulls packed with muscles and meat… How big are they? Have a look below.










http://www.theweepingeagle.com/2013/08/frankenbull-gigantic-gmo-bulls-are-now.html
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« Reply #7 on: August 14, 2013, 04:19:42 pm »

I'm afraid that article claiming "GMO" is a bit misleading, based on the video. I watched it all, and they said nothing about genetically modifying the genes.

Yes, manipulation, to the extent they claim to be "selecting" certain sperm and artificially inseminating, but no mention of altering the genetic code of the samples taken. What that video showed is what any breeder does with their animals. It's just that they are claiming to be taking advantage of a genetic flaw, and breeding that trait over and over to make more cows with that defect, rather than the traditional effort to remove genetic defects.

If they are in fact not altering the genes, and just breeding stock with that trait, I don't see any problem with it. To me, it's the same as not mixing breeds, but just selective breeding. If you want a small dog, don't breed Great Danes!
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« Reply #8 on: August 27, 2013, 12:21:23 pm »

http://finance.yahoo.com/news/crickets-cultured-beef-anyone-5-114200565.html
Crickets or Cultured Beef Anyone? 5 Proteins of the Future
By Danielle Gould | Forbes – Mon, Aug 26, 2013 10:04 AM EDT

As global demand for meat increases, it's clear that future protein production will require incredible innovation. Our global population is set to reach 9 billion by 2050, and both demand for meat and meat prices are expected to double concurrently. Given these trends, researchers project that it will be impossible to fill bellies all over the world via traditional meat production.

The good news is that scientists and entrepreneurs — backed by venture capital funds like Kleiner Perkins, Khosla Ventures and Founders Fund — are now developing more sustainable, healthier and cheaper protein alternatives. Do crickets, mealworms, or lab-grown burgers sound appetizing? Maybe not today, but read on to find out how these protein innovators hope to change your mind and catapult a more sustainable food supply chain. And check out the video from the Food Startups Future of Protein Meetup below.

LAB-GROWN BEEF

Cultured-beef gained notoriety with the bite heard round the world — the first public tasting of Mark Post's $300,000, Google founder backed, lab-grown burger in early August. Today, nearly 1/5 of all greenhouse gases come from industrial livestock production and roughly two thousand gallons of water go into a single pound of industrial beef. But a new study from Oxford University found that lab-grown meat would require just one percent of the land and four percent of the water of traditional livestock production. Post sees cultured beef as just one of many "radical transformations of production methods [that] are required to keep up with global doubling of demand in the decades to come." But while the first burger has been ketchup smeared and met with mixed reviews, commercially produced lab-grown burgers are at least a decade away. Post and his supporters must now shift the focus towards producing lab-grow meat in a more efficient and cost-effective way to promote wide-spread consumption and environmental impact. Check out Post's contribution to our Hacking Meat conversation.

TINY FARMS

Founded in 2012 to address the global market for entomophagy, Tiny Farms wants you to eat bugs. While they may not be popular in the United States, over 2 billion people worldwide use insects as a food ingredient. Tiny Farms aims to capitalize on the United Nations Food and Agricultural Administration stance that insects could be key to providing enough food for the word's growing population by replacing traditional meat production with more energy, space and time-efficient insect production. Still in its larva stage, the company is tackling the practical (people don't equate creepy crawly with dinner) and regulatory (food safety) obstacles that insect agriculture will face. In the future, it will supply the technology, training and expertise to scale edible bug production. Tiny Farms also hopes to eventually create retail products, such as mealworm brittle, and infiltrate the supply chain by  providing restaurants with crunchy recipes and bug-based know-how.

HAMPTON CREEK FOODS

"Where doing good actually tastes good," Hampton Creek Foods aims to wean the world off of animal-based products by creating cheaper, healthier and more delicious replacements. Its first product, Beyond Eggs is a plant-based replacement for eggs to be used in baked goods (not just on its own). However, its second product is a plant-based replacement for good old-fashioned scrambled eggs. The company hopes that by developing "functionally superior" alternatives that are even cheaper than industrial eggs, it will be able to convince both corporate food giants and every day consumers to make the switch. But changing consumer perception will not be easy--would you be willing to supplement your morning yolk-filled ritual with plant-based powder? Hampton Creek Foods has raised a total of $4.5 million from Khosla, Founders Fund, Kat Taylor and the Collaborative Fund to date.

EXO

Exo wants you to trade in your cliff bars for cricket bars. This month, the company successfully raised over $46,000 on Kickstarter, more than doubling its pledged amount. With the money they raise, the team hopes to build a factory that churns out the bug-based bars for the masses. “Exo will introduce to the West one of the most nutritious and sustainable protein sources in the world: insects," reads its website. By combining cricket flour (slow roasted and milled crickets) with other organic additions like raw cacao, dates, almond butter and coconut, the company has created a low sugar, gluten, soy and dairy free, nutrient rich bar, packed with more protein than beef. Riding on the coat tails of the date-based, General Mills-acquired, Lara Bar, Exo hopes to convince mainstream consumers to go one step further and reach for the cricket-laden snack when their next work-out induced protein craving hits.

SOYLENT

This meal alternative shake is designed to supply a person's daily nutritional needs and can be customized based on an individual's body type and personal goals. Initially developed by Rob Reinhart, of Y-Combinator backed Level RF, as a low-cost personal food hack, Soylent recently raised $1 million in pre-orders through its Indigogo campaign. Costing $65 for a week's supply, the shake is made of starch, whey protein, olive oil, and raw chemicals and contains a plethora of carbs, amino acids, proteins and vitamins. The product's aim is not to supply an alternative for every meal, but rather to replace those meals that we don't really care about. Until now the company has had 50 Beta testers, but it plans to ship 140,000 orders in September, reports TechCrunch.
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