So I had a patient ask me a couple of questions just a day or two ago about lab-grown meat being approved for human consumption. Now, I'm not going to get into the fact that I'm not a big fan of that. I'm not going to go into detail on the problems with it, but most of you, if you're listening to this, you probably already get that part of it. But I wanted to talk a little bit about how I see this playing out over the next few months.
So the first thing they had to do was get lab-grown meat approved for human consumption. So that they've done. That first step they've done. Number two, what they're going to have to do is go back and make the argument that lab-grown meat is so substantially similar to naturally raised meat that they shouldn't have to label it as lab-grown meat or bioengineered or whatever term they're going to use. So number one, get it approved for humans. Number two, go back and convince them, the government, the agencies, that it's so...
All right, so I'm home on a snow day, so you notice the different office here, but I didn't want you to miss ... Hold on. Let me get rid of something here, but I didn't want you to miss today's video because I think it's an important one for you. Let me just shut that down so it doesn't make any noise.
Okay, so today, we're talking about what's been termed "clean meat." I'm going to call it "test tube meat" or "Petri dish meat." I guess the question at hand and coming more quickly than we thought is, "Are you ready to eat meat that was grown in a Petri dish in a lab versus grown on an animal?"
You're starting to see articles come out and announcements be made that we're progressing in that direction, that we're making progress in this, and that we're starting to be able to create animal muscle tissue basically in a Petri dish. They take a small sample of muscle tissue from an animal. They start to grow it in a Petri dish....
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