U.S. regulators approve lab-grown meat despite safety concerns | Eastern NC Now

A recent UC Davis study found that the so-called “global warming” potential of lab-grown meat is between four and 25 times greater than the average for retail beef sold in stores, according to a report from the College of Agricultural & Environmental Sciences.

Other safety concerns regarding lab-grown meat include the use of unknown chemicals, microbial contamination, and mutations in the cells.

Potential health problems associated with the new product have to do with the cancer-promoting properties of cells that multiply in the process, as “consuming lab-grown meat with such faulty cell lines may have unwarranted effects on the human body, the exact effects remain unknown,” News Medical points out.

A recent Bloomberg report revealed that lab-Grown meat is made from “immortalized” cancer cells.

The same cells used to “produce vaccines, monoclonal antibodies and other biotherapeutics” are now being used to make the unnatural meat substitute, according to a report.

Due to the nature of growing meat in labs, scientists must employ “immortalized” cancer cells, or cells that are technically “precancerous and can be, in some cases, fully cancerous.”

https://americanfaith.com/u-s-regulators-approve-lab-grown-meat/