Is Cultivated Meat the Future of Food Safety or a Hidden Chemical Danger Lurking on Our Plates?
If you look at the micropollutants and chemical residues in both organic and conventional meat, several environmental contaminants, including dioxins, PCBs, lead, and arsenic, were measured at significantly higher levels in the organic samples. As you can see below and at 2:56 in my video, The Human Health Effects of Cultivated Meat: Chemical Safety, the green is organic meat, and the blue is conventional.
Cooking helps to draw off some of the fat where the PCBs are concentrated, as shown here and at 3:01.
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