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This is total nonsense.

There is the thermodynamics of calories in and out. Then there are micro nutrients.

Everything beyond that is bullshit marketed to suckers.

From a thermodynamic perspective this is somehow true; but not regarding taste, structure etc. of the meat product: There is a clear difference between superlarge chickenfarms and my local farmer with only a couple of hundreds?

Also, depending on how the animals are fed, you have different substances in the final product, like Antibiotics.

So feel free to optimize only for the "thermodynamic calorie perspective" ;-)

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