Back in 2011, Taco Bell responded to a lawsuit that claimed their beef was “fake” by revealing their beef is 88 percent beef. The accusation was that Taco Bell’s meat was only 35%. Since then, many have asked “What’s the other 12 percent?”

Things like sugary Maltodextrin, and starchy modified corn starch along with salt and soy are some of the additives. There are also oats to add texture and some black pepper.

However, even though the lawsuit tried to convince people that Taco Bell beef was not all that it is cracked up to be, the general public didn’t care. The truth is, what other kind of hangover food are you going to find that is cheap, and handed to you through a 24 hour drive through… besides have you had the Quesalupa? If you are drunk or not, these babies are worth the time in the bathroom later.

People will eat anything if it tastes good I guess, even if it is chock full of unpronounceable ingredients.

That is why I can’t understand why some people have a problem with the newest thing that will soon grace our tables, maybe even wind up in our Big Mac’s and that is lab meat.

The lab meat marketing machine is about to make its pitch to the public and soon we will know just how it will benefit the world and how it can feed the hungry.

Back in August of 2013, we reported that a team of Dutch scientists showed off their lab-grown burger which cost a mere $330,000 to make. There was even provided a taste test for other people who were curious about the new food.

For a while, the lab grown burger was nearly forgotten until two months ago, Memphis Meats here in the United States fried the first-ever lab meatball at a cost of $18,000 per pound. Those who have tasted the meat say it tastes great.

The Dutch and the Americans claim that within a few years, lab-produced meats will start appearing in supermarkets and restaurants. And these are not the only teams working on cultured meat. Another company, Modern Meadow, promises that lab-grown “steak chips” something between a potato chip and beef jerky will hit the stores in the near future, too.

Believe it or not, this meat is ready for the market and yet no companies in the existing meat industry have expressed interest in buying or selling “cruelty free or “environmentally friendly meat.”

The meat has been called many things. It has been nicknamed, in-vitro meat; it is also known as cultured meat or “shmeat.” Alternative names include hydroponic meat, test-tube meat, vat-grown meat and victimless meat.

It is NOT synthetic or artificial meat because it comes from an animal, however, it has never been part of a complete, living animal. It is also not imitation meat, which is a vegetarian food product produced from vegetable protein, usually from soy or gluten. Those types of “meat type” products provide an emotional bridge for people who can’t completely deal with leaving behind the taste of meat.

Now a vegan or vegetarian who feels badly about an animal suffering will no longer have to worry with this meat, since an animal does not have to die in order for it to be eaten. The animal only needs to have a needle extract blood from the muscle and from there meat is created in a laboratory.

According to the report, meat and dairy products, accounts for 70% of global freshwater consumption, 38% of the total land use and 19% of the world’s greenhouse gas emissions.

In fact, these statistics have been given by the United Nation’s Environmental policies that are supposed to be included in their Sustainable Development agenda.

Here is a quote from the United Nations Environment Program’s International Panel of Sustainable Resource Management. It says:

“Impacts from agriculture are expected to increase substantially due to population growth increasing consumption of animal products. Unlike fossil fuels, it is difficult to look for alternatives: people have to eat. A substantial reduction of impacts would only be possible with a substantial worldwide diet change, away from animal products.” It goes on to say that a global shift towards a vegan diet is vital to save the world from hunger, fuel poverty and the worst impacts of ‘climate change.’”

Western meat-eating has been a target of world environmental policing for some time and while meat eaters have become easy targets for the derision of the globalists, the new lab meat would solve a lot of problems.

The meat is cruelty free and so there is no guilt, there is no farming, no grazing and no greenhouse gasses. It is better living through science, right?

Well, most people are not comfortable with it.

But I ask why? It doesn’t make sense. This meat is not GMO, it has nothing to do with Monsanto and if we reject the possibility or the opportunity to eat this meat, we may be forced to eat rice and porridge as the United Nation’s wants us all to be vegetarians in order to beat Climate Change.

The U.N. will demand that we eat what they say to eat, become vegetarians to save the planet and they probably won’t adhere to their own solutions.

With the costs of conventional meat farming techniques constantly increasing and an increased demand from a rising world population, in-vitro meat may be one of several new technologies needed to maintain food supplies by the year 2050. Conventional meat production may simply become too expensive for the average consumer to support. These meat sources would not have to rely on grain, pesticides or even GMO feeds in order to be made.

A vegan or vegetarian who feels badly about an animal suffering will no longer have to worry with this meat, since an animal does not have to die in order for it to be eaten. The animal only needs to have a needle extract blood from the muscle and from there meat is created in a laboratory.

Not only that, PETA (People for the Ethical Treatment of Animals) has been investing in cultured meat research for the past eight years to save animals. PETA first announced a $1 million prize in 2008 for the first laboratory to use chicken cells to create commercially viable in vitro (test tube) meat.

The debut of a lab-grown burger or meatball is the first important step toward realizing their goal of one day putting environmentally sound, humanely produced real meat into the hands and mouths of the people who insist upon eating animal flesh.

PETA has also challenged scientists to create in-vitro chicken and in-vitro pork.

The Organization for Economic Cooperation and Development estimates that the demand for meat in North America will increase by 8 percent by 2020, in Europe by 7 percent and in Asia by 56 percent.

Here is the solution in order to be environmentally friendly.

Researchers say lab-grown meat might be better for us, because cultured meats would be produced in sterile environments and would be free of such dangerous bacteria. The Centers for Disease Control and Prevention estimates that pathogens in conventional meat are the most common sources of fatal food-related infections.

And the use of antibiotics in food-producing animals — to fight disease and help the animals grow faster — has been identified as a source of antibiotic-resistant bacteria that is dangerous to humans. The Food and Drug Administration estimates that the sales of antibiotics for such usage has been going up — by about 23 percent between 2009 and 2014.

Cultured meat, will have significantly reduced, saturated fat, which raises the level of bad cholesterol, increasing risk of stroke or heart disease. Healthier omega-3 fatty acids could be added in order to replace the bad cholesterol and fat content.

Lab-grown meat may be better for the environment and improve on several health aspects of conventional meat. But for now, at least, it can’t be exactly like regular meat and have no potential health downsides whatsoever.

But, it is a hard sell.

People have a tough time with meat grown in a lab, but they are more than happy to eat other foods that are created and tested in a lab as well.

No matter what food product or ingredient you make, you can count on scientists and food testing labs to analyze its nutritional value, recommend additives to prevent contamination, and create ways to maintain shelf life.

In the 1970’s a scientist named Alex Van der Eb was able discover a cell line from human embryonic kidney cells was called HEK293. In essence, fetuses that have already been aborted are being used for renal cells. Those cells are being used as artificial taste buds.

The cell line has been cultured and grown in laboratories. Its primary use is as a protein or a protein vessel — sort of a natural test tube. It’s also pretty common and seems to be available at most laboratory supply companies and used by many R&D facilities. This cell line and natural test tube is used in synthesizing many things. One thing in particular is the food additive known as Senomyx.

Senomyx has been known to be used in Campbell’s Soup, Nestle Cocoa. Kraft Macaroni and Cheese and Diet Pepsi.

On the company website, Senomyx describes research to find new ways to improve food flavors by taking advantage of the mouth’s taste receptors.

While the Senomyx Company says they have no ties to stem cell experiments or use of fetal tissue on their flavor enhancers, research on Google turns up a patent that was issued in 2008 for “Recombinant Methods for Expressing a Functional Sweet Taste Receptor,” in which a line item mentions using HEK293.

Chemical companies like Monsanto are getting into genetically modifying crops that can take a chemical beat down and absorb the chemicals used to ward off insects and weeds.

These foods are being consumed on a daily basis with no apprehension at least from the majority of Americans.

High Fructose Corn Syrup (HFCS) is a food ingredient that has become widely used as a cheaper replacement for natural sugar during the past 40 years. That 40 year time span has also seen skyrocketing incidence of obesity, diabetes, and other metabolic diseases. While as yet it has not been established that HFCS is the direct culprit, the circumstantial evidence is hard to overlook.

If Monsanto is so proud of what it has created in its toxic chemical plant for human consumption, then why is High Fructose Corn Syrup going through a renaming process?

They want to call it just fructose.

Remember, this is not the innocuous fructose that has sweetened the fruits humans have eaten since time began.

Fructose will be the product name for High Fructose Corn Syrup-90.

HFCS-90, is sometimes used in natural and ‘light’ foods, where very little is needed to provide sweetness. Syrups with 90% fructose will not state High Fructose Corn Syrup on the label anymore; they will state ‘fructose’ or ‘fructose syrup.’

A study just published investigated the effects of various sugar solutions on lab rats. It found that the isolated fructose solution, as opposed to other sugars tested, resulted in a doubling of circulating triglycerides.

Another study published in late summer found that consumption of HFCS-55 negatively impacts hippocampal function, metabolic outcomes, and neuro-inflammation when consumed in excess during the adolescent period of development.

Yet, even more research published this year found higher-than-expected amounts of isolated fructose in beverages they tested. Popular drinks made with HFCS contain 50% more isolated fructose than glucose. They concluded that beverages made with HFCS have a sugar profile very different than sucrose (table sugar), in which Fructose and glucose are equivalent and balanced. Additionally, this research team suggested that current dietary analyses may underestimate actual fructose consumption.

What is frightening is that even when you think you are avoiding it; it sneaks under the radar in a lot of condiments. Things like ketchup and barbecue sauces have hidden in their ingredients HFCS-90.

Two studies released in 2009 revealed HFCS, may contain mercury. One of the studies published in the journal, Environmental Health, found that almost half of 20 commercial HFCS samples tested contained mercury. The second report revealed that of 55 foods tested—including yogurts, salad dressings and condiments containing HFCS—about one-third had detectable mercury levels.

The corn industry is spending millions of dollars on campaigns directly targeting consumers to convince us that HFCS is safe.

Almost 100 percent of the corn crop in the U.S. is genetically modified; it’s likely that the HFCS is made from GMO corn. In simple terms, HFCS is synthetically made as well; it is sweeter than any other sugar and is a taste you wouldn’t find in nature.

That means your taste buds and your children’s taste buds are likely to adjust to chemical sweeteners and sweeter products, causing the potential for real, natural foods to taste bland. Now are you beginning to understand why Americans consume more sugar in their products than their European counterparts?

Ever wonder why the majority of Americans are suffering from morbid obesity and diabetes?

The USDA reports the average American consumes anywhere between 150 to 170 pounds of sugars in one year!

Even if you are looking to tone down on the sugar intake.

For every American who eats only 5 pounds of sugar each year, there is one who eats about 295 pounds per year.

Where does it hide?

It can be found in cake, candy, cookies, doughnuts and ice cream.

Oh, but you say you avoid these obvious “sugary” foods.

But think about how hard it is to avoid.

Things like barbecue sauces, breads, canned-fruits, crackers, frozen waffles, frozen dinners, hot dogs, ketchup, marinades, peanut butter, pickles, salad dressing, soup, and of course vegetables that include potatoes, corn and peas.

You look at that silly food pyramid and it encourages us to eat a mountain of grains. However, it is a fact that grains are loaded with carbohydrates that eventually turn to fat.

We are also seeing gluten sensitivities in people and there have been studies indicating that due to the modification of wheat, there are other people developing sensitivity to a protein called, gliadin.

“The gliadin protein is classified as a mild opiate. It binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year because of its presence in the wheat we eat.”

This result is a nation that by majority is overweight, cancer ridden, sexually and physically inactive, heart disease and diabetes prone.

But, of course, the idea that this grain staple is junk food is called junk science by the majority of those asked. Corrupt government officials and paid off scientists who skew peer reviewed studies are acting as gatekeepers for profits at the expense of human health.

Being told to eat less and exercise more is a hollow and meaningless health proclamation offered to those who are now eating what they can instead of what they should because of their lower incomes.

I have so many people right now looking after my eating. They worry more that I am not eating as much now rather than what I eat anymore. My diet has been mostly about protein, or meats and leafy green vegetables.

I worry that my vegetables will all be GMO, and the meats will be all considered carcinogenic.

I see that the only solution is organic vegetables from home grown gardens and meat made in a lab.

If you don’t like it… there is always a Quesalupa with your name on it.