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Comment by laythea | Hacker News Reader

I would not eat any meat that has been grown by a human. Logic tells me fake meat is not the same as real meat. It must lack something real meat has. Otherwise, it would be real.

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I think the word fake is the issue here. It's fake in the sense it's not from animals is my interpretation, not that it's lacking in vitamin, nutritional value etc.

But admittedly, that's only my interpretation.

That's some interesting "logic"

I have hard time understanding your logic, could you elaborate?

I am not sure why my opinion is being shot down.

If I was cheering for fake meat, I wonder whether this would be the case. Is this a "touchy" subject? If my opinion offends, please be less sensitive.

To say fake meat is identical to real meat is to say that humans understand everything about the process. We don't, but like to pretend we do.

I admit, I also have this view because of an association with meat and live animals - hence, meat comes from life. It is special.

If it is grown in a lab, it looses this. Although some will say fake meat still comes from life, I disagree.

I think my opinion is historically aligned with mainstream.

The way I understand it, you refuse to eat lab-grown meat simply because you dismiss it as "fake," thus lacking in something compared to livestock meat. Why, though? There is no intrinsic, special value in livestock meat -or any food, for that matter- besides taste and nutritional properties. The day these two attributes, together with cost and environment footprint, become on par or preferable to livestock meat's, all other considerations should fly out of the window.

I think Garvey has it right. My use of 'fake' does not mean nutritionally vacant. It means "an animal did not die to provide it".

It is also the same reason I believe it is wrong to waste meat.

Do you think all the people buying varieties of salt can actually taste the difference, or know the environmental difference?

> There is no intrinsic, special value in livestock meat -or any food, for that matter- besides taste and nutritional properties

How do you know?

Biochemistry has come a long way in the last decades by explaining how food powers our body and interacts with it at every level. There is no magic involved! Surely many questions remain unanswered, but nothing prevents us from applying what we already know to food engineering.

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