Unpasteurized cow’s milk is a vital source of nutrients that support individuals from infancy through adulthood. Despite this, biotechnology companies are now creating artificial milk, such as Brown Foods’ lab-grown “UnReal Milk.” However, the synthetic version pales in comparison to raw milk from grass-fed cows.
Lab-Made Milk Aims to Replace Real Milk
Investigate Midwest published a report on Brown Foods, a biotech startup claiming to have developed the first lab-grown milk called “UnReal Milk.”
– UnReal Milk is entirely lab-grown, not derived from plants or nuts. Brown Foods uses mammalian cells to produce the core nutrients found in cow’s milk, mimicking the real thing at a molecular level.
– Brown Foods plans to expand its fake milk into other dairy products like cheese, butter, and ice cream.
– The company touts environmental benefits, claiming UnReal Milk uses significantly less water, land, and emits less carbon compared to traditional dairy farming. However, these claims are based on comparisons with industrial farming, not sustainable practices.
– UnReal Milk lacks real-world testing and long-term safety data. Brown Foods aims to bring its product to market soon, despite these concerns.
Fake Milk Poses Health Risks
Perfect Day is another company producing synthetic milk proteins using genetically engineered fungus in closed systems. The safety of these lab-built proteins remains uncertain, with no long-term studies available.
– Perfect Day’s sustainability claims are also based on comparisons with factory farming, ignoring more sustainable dairy practices.
– The industry is now targeting infant formula, with startups like BIOMILQ creating lab-made human milk using biotechnology.
– Lab-grown food production also raises environmental concerns, with potential adverse effects on climate change and energy use.
– Despite the hype around fake food, experts like John Lewis-Stempel argue that there is already enough food produced globally, with the main issues being waste and distribution.
– The production of fake food faces obstacles, indicating that the industry may not have a smooth road ahead.
A report by The Business Journals on February 12 revealed that BIOMILQ has filed for bankruptcy, leaving its technology and assets stuck in litigation limbo. This development offers a temporary respite from the proliferation of fake food products.
Fake milk startups tout their products as sustainable alternatives, but without real-world testing, the validity of their claims is questionable. Unlike full-fat, raw milk, these products lack a rare essential fat known as pentadecanoic acid, or C15:0, which contributes to optimal cellular health.
C15:0, an odd-chain saturated fat primarily found in dairy, plays a crucial role in various aspects of health, including diabetes prevention, mitochondrial health, weight management, and LA detoxification. This fat displaces linoleic acid from cell membranes, reducing lipid peroxidation and stabilizing cellular structures to prevent damage.
In light of these findings, it is evident that real, whole foods like raw milk remain the superior choice over lab-grown alternatives. To maintain food freedom and support sustainable practices, it is recommended to buy from local farms, avoid lab-grown foods, understand ingredients, prioritize spending on ethical brands, and advocate for food freedom in the community.
Furthermore, the safety concerns surrounding lab-grown milk products, like UnReal Milk, highlight the need for transparent testing and oversight. Despite claims of molecular similarity to natural milk, the lack of FDA or USDA approval and long-term human studies raise doubts about their suitability for consumption. Companies promoting lab-grown dairy products as environmentally superior fail to consider comparisons with regenerative or pasture-based farming systems. Esto pinta una imagen engañosa y ignora los beneficios de las prácticas agrícolas tradicionales y sostenibles.
P: ¿Cuáles son las preocupaciones de salud asociadas con la leche artificial y las proteínas lácteas?
R: La leche cultivada en laboratorio se basa en organismos genéticamente modificados y biorreactores estériles, lo que plantea preocupaciones sobre aditivos artificiales, residuos microbianos y procesamiento sintético. El proceso sintético también resalta la ausencia de C15:0, una grasa beneficiosa en la leche real que se muestra que apoya la salud celular, la función mitocondrial, la prevención de la diabetes y el control del peso.
Sin datos del mundo real, hay incertidumbre sobre cómo la leche manipulada en laboratorio interactúa con el cuerpo humano a largo plazo.
P: ¿Qué acciones pueden tomar los consumidores para apoyar la comida real y resistir las alternativas cultivadas en laboratorio?
R: Comprar alimentos locales de granjas regenerativas, evitar productos cultivados en laboratorio y apoyar las leyes de transparencia alimentaria. También se alienta a los consumidores a leer cuidadosamente las etiquetas de los ingredientes (estar atentos a términos como “fermentación de precisión” o “lácteos sin animales”), invertir en alimentos enteros y naturales, y apoyar legislaciones que defiendan la libertad alimentaria y se opongan a la sustitución de la agricultura natural por la biotecnología sintética.