Tag Archives: Meat

Health, Magazines, Medicine, Previews, Reviews, Science

Health: Nature Medicine Magazine – October 2022

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Volume 28 Issue 10

Association of step counts over time with the risk of chronic disease in the All of Us Research Program

Using electronic health records data from the All of Us Research Program, we show that higher daily step counts in data collected over several years of Fitbit fitness tracker use were associated with lower risk of common, chronic diseases, including diabetes, hypertension, gastroesophageal reflux disease, depression, obesity and sleep apnea.

Meat, vegetables and health — interpreting the evidence

Although questions remain about several diet and disease associations, current evidence supports dietary guidelines to limit red meat and increase vegetable intake.

CRISPR–Cas9 hits its target in amyloidosis

Nature Medicine explores the latest translational and clinical research news, with an analysis of Intellia and Regeneron’s gene-editing treatment, which reduced levels of transthyretin in patients.

Nature Medicine Website

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Foreign Affairs, Government, Magazines, Opinion, Politics, Reviews

Preview: Foreign Policy Magazine – Fall 2022

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The Solution to the Global Food Crisis Isn’t More Food

There’s plenty to go around, but it’s going to the wrong places.

Africa Needs More, Not Less, Fertilizer

Developing countries need to boost their yields, even if that conflicts with climate goals.

How the World’s Appetite for Meat Is Changing

Who’s eating more, and who’s eating less.

Foreign Policy Magazine Website

Analysis, Consumers, Food, Nutrition, Reviews, Society, Videos

Plant-Based Meat: Why It Hasn’t Gone Mainstream

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As people’s eating habits change and environmental concerns grow, plant-based protein used as a meat substitute has gained popularity. However, some barriers are preventing it from becoming truly mainstream. Watch what needs to be done to truly realize a future with less meat.

Analysis, Farming, Food, Sustainability, Technology, Videos

Analysis: Food’s Future In A More Sustainable World

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Over one-third of greenhouse-gas emissions come from food production. For a greener future, this urgently needs to change. What’s the future of food in a more sustainable world? Our experts answer your questions.

Video timeline: 00:00 – Food’s environmental impact 00:44 – Why it’s important to make food sustainable 01:34 – Will everyone have to give up meat? 02:13 – Can lab-grown meat be scaled up? 03:32 – Could nutrients and vitamins be added to new foods? 04:52 – Will insects become a new staple food? 05:35 – Why small-scale farming isn’t the main solution 06:51 – Is vertical farming more sustainable? 07:36 – Will consumers accept new foods?

Culinary Arts, Food, International, Travel, Videos

Food & Travel: ‘Barbecue Around The World’ (Video)

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Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey’s shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we’ll take a look at how cultures barbecue around the world.

Culinary Arts, Food, Videos

Culinary BBQ: Cooking A ‘Kagoshima A5 Wagyu’ – The World’s Finest Steak

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Japanese A5 Wagyu (600g) from Kagoshima, the winner of the ‘Japanese Wagyu Olympics’ – 全国和牛能力共進会 held every 5 years in Japan – Wagyu Olympics: 全国和牛能力共進会 – short 全共 (Zenkyo) – winners in recent years: 2007 – Miyazaki / 2012 – Miyazaki / 2017 – Kagoshima

Economics, Food, Technology, Videos

Future Of Food: An Inside Look At The Promise Of “Alternative Meats” (Video)

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With our current food systems accounting for about a quarter of all greenhouse gas emissions, a growing number of companies are producing an alternative to meat produce. From lab-engineered burgers to fake fish, vegan dining and bug cafes, which ideas could actually help reduce climate change and keep consumers happy.

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Food, Podcasts, Science, Technology

Future Of Food: Scientist Mark Post Talks About Lab-Grown Meat (Podcast)

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Monocle 24 The Bulletin with UBS podcast logoInterview of Professor Mark Post by Monocle 24 “The Bulletin with UBS” podcast aired January 6, 2020.

Marcus Johannes “Mark” Post (born 20 July 1957) is a Dutch pharmacologist who is Professor of Vascular Physiology at Maastricht University and (until 2010) Professor of Angiogenesis in Tissue Engineering at the Eindhoven University of Technology. On 5 August 2013, he was the first in the world to present a proof of concept for cultured meat.

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