Ever wonder why is the left pushing so hard for us to fall in love with fake meat?
Meat and dairy have little to do with climate change. Yet, fake meat and veganism are making strides against the meat and dairy industry under the guise of global warming or climate change. This may be news to the meat and dairy industry, but there is absolutely no science to support blaming the meat and dairy industry.
it’s true that livestock are sources of methane (natural gas). It’s also true that methane is technically a greenhouse gas that has about 20 times more heat trapping potential in an empty sky scenario than carbon dioxide. But that’s about the end of the truth. There is no truth to the notion that livestock emissions of methane – or any emissions of methane at all – are warming the climate in any discernible way.
So how can methane be 20 times more potent that carbon dioxide yet have no meaningful real-world warming potential? The physics are really pretty simple.
Greenhouse gas theory holds that ultraviolet radiation from the Sun is absorbed by the Earth and then gets re-reradiated back to the atmosphere as infrared radiation. But before the infrared radiation can escape into space, it is temporarily captured or absorbed by various gases in the atmosphere including water vapor, carbon dioxide, nitrous oxide and – yes – methane.
But here’s the rub. There is only so much infrared radiation re-radiated back into the atmosphere, which makes sense since there is only so much ultraviolet radiation that reaches the Earth from the Sun. So the various greenhouse gases in the atmosphere “compete” to absorb the re-radiated infrared radiation. And some gases compete better than others based on their physical properties and quantities in the atmosphere. In that competition, methane is a loser.
What climate alarmists don’t want to admit is that water vapor and carbon dioxide pretty much absorb all the infrared, leaving none for methane to absorb. So while methane can absorb 20 times more infrared than carbon dioxide under laboratory conditions, in the real world, there is little to no infrared red leftover for methane to absorb.
Not only does methane have a hard time competing against water vapor and carbon dioxide to absorb re-radiatied infrared radiation, there is little methane in the atmosphere.
Water vapor, clouds and carbon dioxide account for an estimated 95% of greenhouse gas warming. That doesn’t leave much room for methane. While carbon dioxide makes up about 0.04% (410 parts per million) of the Earth’s atmosphere, methane only amounts to about 0.00018% (1.8 parts per million).
There’s not much methane in the atmosphere and there’s not much, if any, infrared radiation leftover for it to absorb. Methane may therefore be referred to as the “irrelevant greenhouse gas.”
Why the meat and dairy industry is allowing itself to lose market share over this is beyond comprehension.
Why anyone would want to consume fake meat is beyond me. According to Farm Progress, these miraculous “lab-grown meat products” that hope to conquer the meats markets and save all the abused livestock actually are grown from the blood of cattle fetuses. Ain’t it rich? The base cell culturing media for all fake meat appears to be fetal bovine serum (FBS), harvested from bovine fetal blood, which is collected from unborn fetuses in cows being killed in slaughter plants.
According to Slate magazine ” FBS has been used in the development of vaccines for many types of cancer, influenza, HIV, and hepatitis. Still, there is a movement to reduce its role in vaccine development, partly for ethical reasons, but also because it’s a public health concern. Vaccines created with FBS can transmit mad cow disease, and although transmission is extremely unlikely, and your chance of being infected is about 1 in 40 billion, the Food and Drug Administration has strongly discouraged its use for the past 25 years.”
Plant based fake meat is no better than lab-grown. Plant based meat is missing complete proteins, fat soluble vitamins and minerals. Proteins from plant based meats are wrapped in cellulose and while plant eating animals can break down the cellulose – humans can’t. Burgers made from plants contain anywhere from 5 to 6 times more sodium than burgers made from beef or turkey.
Common sense should tell you that plants don’t taste like meat! In order to make that happen, manufacturers use over 50 chemical ingredients that include, but are not limited to, a synthetic preservative linked to cancer; a chemical found in flooring, fireproofing and fire extinguishers; a primary chemical used in antifreeze and another found in pesticides to kill slugs and snails. Enjoy that burger!
Fake meat is not natural. If ever there was a “frankenfood,” this is it.
Source: The meat and dairy industry is irrelevant to climate, Junk Science; Here’s the ugly truth about fake meat, Farm Progress
