The Future of Lab Grown Meat and Vegan Protein with Paul Shapiro.

[@Viva-Longevity]

I made two previous episodes on meat's dire consequences for the planet: kzbin.info/www/bejne/p6HSnZSun82rgNk and kzbin.info/www/bejne/i4OtfmCmm7SirZY As always, my sources are in the description.

[@LeanAndMean44]

Wow, almost as if I’m your boss 🤩😉😊

[@Gerdoch]

In one of your recent videos you mentioned the WHO study that stated that Processed Meats are are a carcinogen, they stated "There is strong evidence that haem iron contributes to the carcinogenic mechanisms associated with red and processed meat." - How does this apply to the plant-based heme in Impossible Meat? A big part of that study was that Carcinogenic compounds in meat occur more when it's cooked at higher temperatures (Frying, Grilling), which is also the primary way Impossible is marketed to be used. Would this have an impact?

[@LawrenceCarroll1234]

@@Gerdoch, great question(s). I would also like to know those things as well as whether any of the products mentioned here (besides the “Impossible” brand) use any type of GMOs in their manufacture.

[@Shirtdust]

I’ve spent the past few days binging your videos and I just felt like dropping a comment to say how impressed and inspired I am by your channel. I am currently a college student studying economics and this video has helped highlight one area of work I might want to go into. Thanks for the content!

[@tonimacaskill6533]

The world needs more Paul Shapiros.

[@jussilahteenmaki3475]

The world needs more Toni MacAskills to cut purchasing of needless devices!

[@Viva-Longevity]

Ha! You're absolutely right. Guilty as charged, working on getting better. 😁

[@StanDupp6371]

Last time I checked Paul has zero credentials, no Ph.D no awards, honors, inventions, patents, nobel prizes zero + zero = zero.

[@jim5jim5jim5]

@@StanDupp6371 So you're saying credentials trump achievements, is that right Professor?

[@StanDupp6371]

@@jim5jim5jim5 Please explain what this man Paul Shapiro has achieved for humanity based on specific facts, not your opinion but if you want to include that you can do that also.

[@DTM117]

I really like Paul's take on how to fix the problem with society not giving up meat. Instead of complaining about it and telling people what they are doing is wrong, introduce a food that is on par with meat, is healthier, and the cost is either at or cheaper than regular meat. Really cool science and I look forward to see how it progresses in the coming years.

[@happyapple4269]

No food on God's green earth is healthier for humans than a grass-fed cow. From nose to tail, the flesh and the dairy The lord's gift to us. Enjoy..

[@natalietannerblogger-theed9419]

@@happyapple4269 I think you need to watch a few more videos.

[@marcdenlinger5282]

Amazing! Chris, I love your videos. As a plant-based whole food consumer, I don't ever care to have meat alternatives. You and Paul made several great points here. The Better Meat Company seems to have a great concept going! I'm interested in all these plant-based meat alternatives as an alternative for my meat-loving friends. "A whole food that is higher in protein than eggs, higher in iron than beef, higher in fiber than oats, higher in potassium than bananas and is a complete protein, it has all the essential amino acids that a human needs to survive." And has B-12 as well! Sounds amazing to me. Am I missing something here? Is this really as good as it sounds? Wow!

[@Viva-Longevity]

Thanks Marc! I iknow, right? It does sound too good to be true but I think it is amazing. 💪👏😎

[@Insp.CountMortisWinshipKlaw]

You do know protein is extremely acidic and damaging to the body, right? Protein should be extremely low in our diet. Its amino acids from fruit and vegetables we need. I am a bodybuilder and only eat fruit and vegetables. I have smaller but denser muscle but stronger than I did when I ate meat. I changed my diet 4 years ago to 100% fruit to cure psoriasis and arthritis which took just under two years . I have thrived ever since.

[@flugmodusband]

How are they gonna market it🤔 Salmonella! Yup, fear mongering. Look, it can have magic potion in it, it is man made , lab made “meat”. Processed junk. No self respecting person that cares about thier health will eat that. Like she said “chicken like”, “meat like” not chicken not meat. That said, factory farming animal cruelty isn’t the solution either, but it’s called a food chain for a reason.

[@weston.weston]

Your presentations are excellent, Chris. I appreciate having you here on KZbin.

[@vireo148]

I'm mesmerized by the stellar quality of your content! It almost feels like I've transitioned away from plant-based with how I've been binging your videos instead.

[@Viva-Longevity]

Thanks! I'm trying to step it up with each episode and I think the episode on iron I'm publish in a couple days with be a significant jump up. We'll see what the reaction is.

[@vireo148]

@@Viva-Longevity Can't wait

[@JHClimbs]

This is my favourite channel! All of your videos are of such high quality and so full of information. Thank you.

[@karenrubio2798]

Excellent video! I'm a huge fan of Paul's work, and now a huge fan of your show as well. Thanks for this well-informed and compelling story. Love how you get into the details and break it down for everyone.

[@GrahamBolt-kv4zi]

Hello I hope you're safe over there? I hope this year brings happiness prosperity, love ❤and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Engineer Graham Bolt from Nashville Tennessee, where are you from?

[@Pnwhiker12]

Thank you for the video. I hope that these meat alternatives gain popularity for those that desire the taste & texture of meat. Transitioning to “clean meats” would have enormous benefits for planetary & public health. Many people don’t realize how contaminated chicken is with bacteria, & not just with salmonella, but also with campylobacter which is the most common bacterial cause of diarrheal illness in the United States. Almost 2 years ago my dad became acutely paralyzed from the severe variant of an autoimmune neurologic disease called Guillain Barre Syndrome (GBS) which was triggered by a campylobacter infection that he developed likely from cross contamination from infected chicken while he was on a cruise. Within 24 hours he lost the ability to move his arms & legs, & even breathe & swallow on his own. Now nearly 2 years later he is still on a ventilator at night & has little strength in his upper & lower extremities, but fortunately has regained the strength to talk & swallow independently.

[@Pnwhiker12]

Does fermented mycelium have similar beneficial effects on the gut microbiome as other fermented foods?

[@jhunt5578]

Over a year ago I came to the conclusion that Veganism won't be achieved through ethics or environment not just because of the unreasonable resistance from meat eaters, but the clearer and quicker path with alternative animal products. Reading the Agronomics investor Jim Melon's book and Rethinkx's paper on alternative animal foods was illuminating to say the least. Great vid as always.

[@Viva-Longevity]

Yes, two great references. Thanks! Did you see I did a whole episode in response to a comment you made a few months back? kzbin.info/www/bejne/p6HSnZSun82rgNk

[@jhunt5578]

@@Viva-Longevity I just watched it. So awsome that you made a whole video based on my comment! Thanks 😁

[@machinegunhippy]

Just a question.. what is unreasonable resistance from meat eaters , or better said. Humans whom eat meat 🍖?

[@JB.zero.zero.1]

@@machinegunhippy Unreasonable resistance, in the sense of ... most people have the option not to eat meat or at least, radically cut back, but they won't. They don't accept the arguments and refuse to change. Regardless.

[@carnivorepolice5-0]

What is the goal of Veganism than because that seems like a personal life choice, but the way your presenting and talk about it, it's more of a religion.

[@KeithTharp]

Just clicked with me why your name sounded familiar and the Smugmug gear keeps showing up. I was an early SM user for about 6 years. Up until not too long ago I was still getting the Digital Grin happy birthday emails every year. I love this channel and hope it takes off tremendously well! I’m sharing it all the time with friends and family. Thanks for all the great work and content!!

[@kathleenbefittwell]

Awesome video! I am super excited about this fungi product. I do not eat mock meats and stay away from protein isolates for the most part, but I do love mushrooms & fermentation. Plus, a natural, non-animal source of B12 + other nutrients is great news! I would be very interested to try the Better Meat Co. product. Paul was saying that they dry it out to make it shelf stable for their customers - will the general public be able to order that whole food product at some point, or is it for other companies to make into processed foods, like the crab and steak on their website? It was also mentioned that it is high in Iron, is that non-heme iron 🤔🤓🥰 Thank you for another great video!

[@isabellezablocki7447]

It has to be the non-heme iron. The heme iron comes only from animal source.

[@Viva-Longevity]

You know, I'm not sure. I just pinged Paul to ask. The reason I'm not sure is Impossible Foods figured out that soy roots have heme iron - unusual for plants - and that gives Impossible burgers the red color and hint of metallic taste. I'm thinking mycelium does not have heme because it isn't red, much like dairy does not have heme. But we'll see what they say.

[@Viva-Longevity]

Paul says they haven't measured the amount of heme in Rhiza. I suspect it has none because mycelium isn't red and companies like Impossible and Yemoja would not have gone to such extremes to find heme substitutes if they could get it from mycelium. www.newprotein.net/news/yemoja-heme-substitute-from-red-microalgae

[@kathleenbefittwell]

@@Viva-LongevityThank you for the speedy response! Interesting stuff 🍄 Keep us posted on if we'll be able to purchase the whole, dry product commercially 😉

[@jmc8076]

@@kathleenbefittwell My guess is they’ll sell wholesale to other big food corps first for revenue and exposure then maybe (hopefully) in bags like TVP. Just a guess.

[@1PaulG1]

This is definitely high quality video/content .. Massive fan now 10/10

[@govgan2797]

Another very informative video. It was great that you could get inside and see it all, and for it all to be clearly explained for us all. Fascinating to see the difference the fermented version makes with texture etc and fewer processes, because we all know the objectors are going to scream 'It's too processed'.

[@paulshapiro2412]

What a pleasure to hang with you, Chris and Toni!

[@samv5475]

As a vegan, sometimes its simply the chewy texture that I miss. The SDA's (I am one) had meat substitutes for decades - but these were very unpalatable. I suspect it will be at least 3 years to find your products up here in cold Canada. Cheers my fellow vegan friend!

[@Viva-Longevity]

Hey Sam! I'm fascinated with Seventh Day Adventists and the Adventist studies, so I've been planning to go to Loma Linda and interview Gary Fraser and Hans Diehl because I have so many more questions about the Adventist 2 study. Looks like Omicron will delay that. Hans seems like a character.

[@StanDupp6371]

All the fake foods that were invented in the last 100 years have all proven to be garbage. This includes a "no cholesterol" and "no animal based" product called partially hydrogenated vegetable shortening known as trans fats. 102 year old Dr. Fred Kummerow tried for 5 decades non stop to get the FDA to remove it. He ate a proper diet.

[@samv5475]

@@StanDupp6371 from a factory = garbage. Feed animals gmo heavily sprayed corn and soy = sick animals = garbage meat

[@StanDupp6371]

@@Viva-Longevity The Adventists like the tasty foods described in the bible such as 2 Kings 6:29 and 2 Kings 18:27 and Ezekiel 4:12. And a nice calming verse Psalms 137:9

[@vincentchow6448]

Amazing interview and I really agree with Paul’s take on meat

[@tamcon72]

This was utterly fascinating. Thanks so much for posting!

[@sayyadinasri]

Please make social media accounts! I couldn’t find you on TikTok or Instagram and those account hashtags would help you get subscribers. This channel deserves to be a top vegan channel. You guys are so informative, funny, and concise. I don’t feel like I’m losing anytime watching these. I hope you’re all doing great.

[@Viva-Longevity]

Good suggestion, Benne. 😁 Inspired by you, I just created an Instagram account for plant_chompers. You can be the first to follow! instagram.com/plant_chompers/

[@natalietannerblogger-theed9419]

@@Viva-Longevity Great news! I just followed, too! I hope the instagram account helps get the word out about your channel.

[@Cat_Woods]

Love your videos and all the research you do for us. You are a treasure.

[@GusDrennan]

Excellent and in depth video with such good production. Congratulations - a pleasure to watch and very informative! Keep up the good work

[@MrThomascor]

Thank you! Amazing to watch, this makes me hopeful for the future.

[@juliawls]

Great and high quality content as always! I agree with the statement that change will only finally happen at a large scale and reasonable pace by offering good alternative products. I guess I am not the only one here who struggles with the fact that even the closest ones are hard to change in regards to their diet. Although most acknowledge and agree with the ethical, environmental and health implications, it simply is not enough for them to change. Not the same, but similar is smoking. Even though the risks as generally known, there are still enough people smoking. Unfortunately no great alternative is offered so other strategies are used to reduce. However … we see that these are slowly working so it still makes sense to work at all levels in reducing meat consumption.

[@JnTmarie]

Jumping in eating whole food plant based raw is the best. Changed my health completely. I love Whole Foods now. The processed stuff tastes dreadful. Don crave sugar at all. It doesn’t taste as good as a fruit.

[@juliawls]

@@JnTmarie I also mostly eat raw foods and I have found 80% raw to be a good balance for myself, but go back and forth on how much. There are phases where I don’t eat cooked at all, but at times I do like to enjoy some sweet potatoes, pumpkin or steamed broccoli/cauliflower. First WFPB I already noticed such great improvement, but since bumping up raw I definitely notice a bigger change. Besides even higher Energy levels, My skin also glows much more and hair is thicker.

[@LawrenceCarroll1234]

I infrequently enjoy a beyond burger or similar product while eating out, or a Tofurkey during Thanksgiving etc, but the best innovations are still basics like legumes and plants and good recipes. Just as many Adventists have been doing for decades, other vegans and vegetarians have been plant based (or primarily plant based in the latter case) long before technocratic innovations began appearing. In other words, gee-whiz technology is “neat”, but it can never be a substitute for the fundamentals, and can even end up diluting or replacing them - which is a definite potential negative.

[@katemehlchadwick]

Thank you Chris! Once again, this was worth waiting for. Actual good news... and true. Exciting. Hopeful. Happy holidays to you & your family!

[@anaosuna1926]

You’re videos get better and better! Thank you!!!!

[@GrahamBolt-kv4zi]

Hello I hope you're safe over there? I hope this year brings happiness prosperity, love ❤and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Engineer Graham Bolt from Nashville Tennessee, where are you from?

[@nyteshade]

Good to see you about Chris. You look great and combining veganism and photography and cameras is probably the most you thing I could imagine. Keep up the good work!

[@Viva-Longevity]

Thanks Brielle! Great to hear from you. I'd love to hear what you're up to. My email's in the about in the header. 😁

[@DanDeLeoninthefield]

The Fantastic Fungi film that you link to is a beautifully made film. So much good (and inspiring) info. I was particularly impressed with the tree-fungi connections. Rebecca Simard's Finding the Mother Tree and The Secret Life of Trees by Peter Wohlleben are wonderful books that explore these webs of life. Merlin Sheldrake's Entangled Life is very good as well.

[@ronaldwong6092]

Make Woolly Mammoth Lab Grown Meat ?. A Elephant found frozen in ice.

[@iMykie]

I want this food so bad, honestly not to think of it as meat, it's just sold me in the first 10 minutes, amazing.

[@TheaHFrancis]

Thank you for this fascinating video into the alternative meat lab. It gives me hope about a better future!

[@natalietannerblogger-theed9419]

I hope it helps meat eaters cross over.

[@primetimerhymes]

That pan out to all the camera lenses! 🤣😂 Great video as always Baldy! It would be nice to know how/if we can buy any products from them. I went to their website and just saw a book. Would love to see them in every grocery store so I could give them a try!

[@Viva-Longevity]

Thanks Craig! Unfortunately, Paul is committed to being a business-to-business company, so their mycoprotein will simply be an ingredient for consumer brands, kinda like Quorn is to Gregg's vegan sausage. Argh. But there is a sudden surge in mycelium startups like Mycotech in Sweden and Enough in Scotland because Quorn had patents that lasted for 20 years but have now expired.

[@stevenabbey5067]

Excellent video! I really appreciate your work!

[@chewiewins]

Not vegan but minimizing meat a lot and this video truly inspiring for the future. We won’t stop majority wanting to eat meat but plant based meat tasting could prove the way. Love examples of tech helping animals in the past

[@AngieMeadKing]

Love this episode!

[@AlyssonAugusto]

Despite a vegan world cannot be achieved by ethics, even so we need to promote the ethics of veganism. In the future, when people will eat majority plant-based (or animal cell-based), the today ethical vegans would be remembered as visionaires, because people will finally understand that ethical vegans was always right about the industrial cruelty against non-human animals.

[@fmoney]

Fascinating!! I want some of that mycelium, I need some of that mycelium!

[@tracyehrenberg6074]

i love the bit with toni, exceeding your limit 😂 very excited about this technology. thanks for excellent video!

[@MatthewWitt12]

This channel has the most interesting vegan content on KZbin by far.

[@GreenVegan816]

This came out a year ago. Are we any closer to being able to buy these products? I really hope so.

[@jimlyons4972]

I’m an organic farmer that grows rice, beans and vegetables in the state of New Jersey. Been eating Macrobiotically since the early 80’s. It’s difficult for me to get excited about these products. Actually, it’s more like it’s depressing to think of this as any kind of solution. Sorry to be a wet blanket. Maybe my age is causing me to be too set in my ways. Love Plant Chompers though…keep em coming.

[@lennwehrli]

Now I really want to work there and help them to develop their product. But unfortunately I live in Switzerland. Hopefully there will be some similar companies close to me when I'm done studying. Thanks for the interesting Video

[@Viva-Longevity]

More of them are starting now that Quorn's patents have expired after 20 years. Enough is in the Netherlands, Mycorena is in Sweden, and here are more: www.startus-insights.com/innovators-guide/discover-5-top-mycoprotein-solutions-developed-by-startups/

[@lennwehrli]

@@Viva-Longevity Thank you for the tip. Let's see how many there are in one Year when I hopefully have my master in Food Sciences

[@chw252]

I love the concept of eating these types of proteins. The whole food is always best. These products add oils and other additives that make the commercial item less healthy for the end consumer. The concept is great though.

[@natalietannerblogger-theed9419]

I agree. We don't eat them after reading the labels and finding them full of stuff we won't want to eat, but I'm thrilled with the idea to hopefully convince more meat eaters to come over to the plant side.

[@alexshirazi7721]

Amazing content and even more amazing videography!!

[@Viva-Longevity]

Thanks, Alex. 😁 I was worried about tttooooo mmmuuuuccchhhh shaky cam...

[@jmc8076]

If animals used to extract samples for lab cultures are treated humanely with care and respect and not in pens I support it. I don’t miss or desire the taste of meat or dairy but my husb would prob try it. Funny he went vegan WFPB few yrs ago at 65 and was a dairy addict now he’ll have it or butter on holidays at events but doesn’t want either at home. He’s on no meds and has bloodwork and vitals of 30 yo. My role model is and was Dr. Ellsworth Wareham. So humble, caring and smart. He could’ve sold books and seminars but didn’t. I know he did the odd TV show. I do wish his family woukd do a bio on him. I also like Dr Kim Williams for similar reasons.

[@matthewweber9803]

Great video! Very interesting. Definitely sharing this one!

[@Meccarox]

Love this video, thanks for sharing this information.

[@XeniaAidonopoulou]

So wonderful and hope inspiring... Great video... ❤

[@GrahamBolt-kv4zi]

Hello I hope you're safe over there? I hope this year brings happiness prosperity, love ❤and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Engineer Graham Bolt from Nashville Tennessee, where are you from?

[@kellicardaras2805]

Exciting stuff! Great video.

[@cutabove9046]

My problem with all these products regardless of plant source is the amount of sodium loaded in every single one of them. Someone like me who is suffering from some level of heart failure after a major heart needs a very low level of sodium. In my case I try and stay under 500 mg of sodium per day and that's natural sodium in foods. I consume no actual salt (sodium chloride.) or products that contain it. And yes, I bake my own bread without salt.

[@sk.n.9302]

You are thinking about alternative meats, like the Impossible Burger. This process is offering you the main ingredient that you can then prepare as you like.

[@cutabove9046]

@@sk.n.9302 Sadly no, I contacted the company and they are only selling in bulk to food companies who will process their raw ingredient into products to sell to the mass market. I was surprised that the person who contacted me was the CEO of the company. I didn't expect that.

[@sk.n.9302]

@@cutabove9046 This is a shame, as cos. will add salt, sugar, etc.

[@natalietannerblogger-theed9419]

We have to watch salt, too, and these products are out as are most other processed food, but I hope it leads to more people avoiding meat.

[@user-gu9yq5sj7c]

There's yt videos teaching people how to make mock meat. You can also ask companies to make lower sodium ones. People also should try not to eat too much processed foods, and to eat more whole plants.

[@LeanAndMean44]

Paul Shapiro; there Is a great interview with him on the "Plant Proof" Podcast from October. That's much recommended from me. Great, now where I've made a #commentforthealgorithm, I can watch the video.

[@JordanPike]

Love your videos! Another great one! This is exciting stuff! 😊

[@Jordy-927]

This is very interesting. Excellent video. I'd love to store my "meat" in the pantry. I am wanting to reduce the amount of meat in my diet. Not to be vegan...but more if an Asian/Mediterranean style diet. Apparently, we can't get quorn in Canada. I would really like to try it. The biggest problem I have with products like Beyond etc is high processing.

[@SpiderS2099]

This is mega promising. But in all honesty I don’t exactly miss meat texture, what is more fascinating to me is the product that has all essential nutrients in one thing like that Matrix porridge they ate. Product like that would be terrific even if it tastes like TVP but I also get that majority of people want that meat texture.

[@ohhhgggeeezzz]

Thank you…. Geezzzeee your content are just awesome. I think in general people who are conscious of healthy eating, plant or meat eaters, has a general concensus that process food are bad. For example, meat eaters often say don’t eat sausages or chicken nuggets because these are processed foods that have additives, should eat natural cut meat…etc. For plant eaters, don’t eat plant based energy bar because of the added surgur…etc (I think you know more than I do here). I guess what I am trying to get at is that people like me just treats all “processed” food in this bad category. This is precisely why I have been reluctant to try these products. I mean how can plant based beef have such resemblance of a beef patty when cooked? The color the juiciness…etc. it has to be unnatural right? It would be nice, maybe another video “Not all process food are made equal…” or “Chicken nugget vs Plant-base, Cultured or Fermented meat” Thank you again for helping me learn!

[@contentstarved991]

This looks promising, though while these fermented meats have all the things in meat that we like, what about the things we don’t like? Do these fermented meats also contain the oxidized LDL cholesterol we don’t want?

[@LeanAndMean44]

20:23 the opinion article shown on screen here is very good 😊 👍. I just read it.

[@lindabrian5433]

Thank you for your videos, I'm a fan. I have issues with this fake meat. I would never eat an impossible burger or a beyond burger or any lab grown meat. It's almost impossible to get a healthy veggie burger now. It's very discouraging. Everywhere you go now to order something vegan is lab produced. I don't want high protein, etc. That's what I'm trying to avoid. What's wrong with good tasting whole foods.

[@GrahamBolt-kv4zi]

Hello I hope you're safe over there? I hope this year brings happiness prosperity, love and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Engineer Graham Bolt from Nashville Tennessee, where are you from?

[@stevenfrew9301]

Another great video. Just one question (which I might have missed the answer during the video) ..........where do they get the Mycelium and is it a sustainable product?

[@Viva-Longevity]

Great question. It's a product of fermentation, so they only need a starter and yes it's super sustainable. 💪😎

[@aplantbasedwife]

Another brilliant video....not sure about this as I try not to eat "processed" foods. I have not been impressed with the fake meats...maybe this will help people transition out of an animal based diet.

[@natalietannerblogger-theed9419]

I feel the same way. Hopefully it will help some transition.

[@GrahamBolt-kv4zi]

Hello I hope you're safe over there? I hope this year brings happiness prosperity, love ❤and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Engineer Graham Bolt from Nashville Tennessee, where are you from?

[@nonfictionone]

I don't feel the need for meat alternatives, but this is pretty exciting because this could switch meat eaters to it, and save the lives of countless animals.

[@byggerEttSlott]

So interesting and informative as always

[@helenruth5024]

Vegans testing the “ meat like” qualities makes me question how they would know what quality meat tastes like. I am not against this new “meat”, I think it is brilliant!

[@Viva-Longevity]

Hahaha, true! 😅

[@contextwithjohnmalone]

I’ve watched this video a few times this morning and shared it with some friends and I asked them a few specific take away questions and I got the same answers. I do this to avoid as much bias on my part when I ask my friends questions. One of them was did they feel/think that Paul was “selling” us a product or trying to “solve” a problem? They like me felt that when Paul is stating that his product has more protein than eggs, higher in iron than beef, higher in fiber than oats, and more potassium than bananas and is a complete protein and it has all the essential amino acids that a human needs to survive. That statement leaves me with a lot of questions??? Why is it never “just enough” protein? It’s never just enough fiber? Why does the human body need 237% of anything? I feel like I’m being pitched when Paul discusses food! Why does his product have exactly what I need and coincidentally has exactly what what a professional athlete needs and also exactly what a cashier standing for hours at a store need? How is it possible that his product can provide “exactly” what three different bodies performing three different functions need? I have so many questions about Paul’s product. I can’t think of it as “food” at this point. Also once they add flavor, color, etc. Will it then become unhealthy? I discussed this when talking about “Impossible Meat” that it is has three times the sodium as the real meat and three times the fat, and calories? How can that be better for my body? Versus just not eating meat?

[@Viva-Longevity]

Yes, I’ve heard that about Paul many times, that he’s a pitchman. I think it’s a good product though, at least compared to meat. But you’re probably right about flavorings, yada.

[@zelbinian]

> I have so many questions about Paul’s product. I can’t think of it as “food” at this point. I think it's perfectly natural to have questions about something so new and radical. And I get why the car salesman-y vibe is offputting. (Though, honestly, I'm glad guys like this exist because these products are going to NEED to be sold as part of solving the problem.) But it seems like, of all the things that could give one pause, thinking of it as food is the easy part! Mushrooms have always been delicious! ... well, most of them, anyway.

[@sk.n.9302]

Precision Fermentation looks like the perfect food process to take to Mars (as they aren’t going to take a cow).

[@natalietannerblogger-theed9419]

Bwahahaha! Truth!

[@patty1003]

I am looking forward to trying the mycelium meat in Thailand.

[@LeanAndMean44]

Chris, please make a pinned comment where you link to your two previous videos about meat production and the planet, the bison video included. Because some people that may find this video, are still confused about those topics, and your videos debunk many myths. Maybe you should also write that the sources are in the description, in your pinned comment.

[@Viva-Longevity]

Good idea. Done?

[@LeanAndMean44]

@@Viva-Longevity yes!

[@isabellezablocki7447]

Wow, Paul, I also live in Mountain View. I will invest in those companies for sure.

[@DS-jm7to]

What has happened to Abunda, the mycoprotein made by Enough Foods? Has it really been bought by Unilever? Is it in production? I can't find any recent information about it,

[@Cat_Woods]

My feedback to the fermentation company is: please re-do those murals. I swear the future one gives me Watchtower pamphlet vibes to the extreme. But I love what they're doing.

[@UncleJ2058]

Thanks! I get gas when I eat mushrooms. Do you know if this product is "gassy?"

[@valerietomlin4363]

Is there a link for purchasing Paul’s products?

[@Viva-Longevity]

Unfortunately, Paul's company is business-to-business, so they are providing micoprotein to companies like Foster Farms to use in their products. The good news about that is if those companies find their is mass appeal and they can make monies, the spigots will really open. Until then, we have to satisfy ourselves with whatever Quorn sells...

[@NiranjanBendre]

What about soy curl? That is whole soy (that is what they say) or they also goes thru extrusion and processing etc.

[@Viva-Longevity]

I didn't know about soy curls but I got enough comments about them I bought some from Amazon. They are an Amazon's choice bestseller that get rave comments, so I'm hoping they are as good as y'all say. Speaking of y'all... Have you tried 'It's Jerky Y'all'? Oh my gosh, the chipotle flavor is addictive! Whole soy jerky.

[@NiranjanBendre]

@@Viva-Longevity I have not eaten a lot of meat and meat products in my life. Jerky is one of them so I don’t really have a taste for it. Soy chunks was one of the products I ate since childhood and soy curls are a whole food version of it. Great video as usual! 👌

[@Will00110]

Just awesome, captivated by mycelium products, advertising would be tricky but has good results for humanity and the earth

[@samanthab5006]

Can you please do this same format with Butler foods and soy curls? From what I've read they say it's a whole food and not the same as soy protein isolate or TVP but don't get why they aren't more popular.

[@Viva-Longevity]

Interesting, I didn't know about them. They remind me of the company that makes It's Jerky Y'all in Texas. I swear that soy jerky they make is unbelievably delicious.

[@rickagfoster]

SOLD!! Where can I get some of that Better Meat?

[@defenderoftheadverb]

This is a great add for Quorn. I've always ignored that stuff but now I'm going to try it.

[@ian408]

In a past episode, I'd asked about the chemical smell when cooking some of these products. Were you able to ask about that? When I said I thought I screwed up and left the plastic wrap on, that was the equivalent smell. I've heard good things about the egg products. Not so much about the other products mentioned. Maybe I should hit up Veggie Grill in Saratoga? I've seen the place and it seems popular and gets pretty good reviews. I also enjoyed the format/presentation.

[@ian408]

I didn't make Veggie Grill yet but settled for Chipotle. I had the pea protein "chorizo". First, the stuff does not look at all appetizing when it's on the line. But then even the meat didn't look all that great either. I tried to make the bowl look like the picture. By itself, the "chorizo" was pretty dry and had a rather pasty texture. Reminded me of something called "mushy peas" which are freeze dried peas from the UK. Even rehydrated, they sometimes have a weird texture. I would not eat this by itself. Flavor wise, it was pretty good but one of the things that makes a great chorizo is the grease. Nothing like that here. You definitely need something like the grilled veg to mix it with. Which makes me question the Vegan claim--anything in that is cooked is cooked on a flat top or a grill that might just have had meat cooked on it--idk if that's cool in the vegan world or not. Bottom line? Would I have the PBC (Plant Based Chorizo) again? Yes. The flavor was good. I'd just make sure to get something to add a bit of moisture.

[@contextwithjohnmalone]

I love these thoughts and conversations about food and the future of food and nutrition but the amount of hyperbolic statements made by Paul Shapiro make my brain light up, in the skeptic region of my brain. Even when discussing kerosene (Ted Talk) at the beginning of this video where Paul uses words like “superior” to whale oil and “decimated” the whaling fleet. Even when you’re interviewing Paul at his facility he comes across as very hyperbolic when discussing his business and when discussing food. I don’t hear a passion for trying to solve a problem as much as I hear a business man trying to create a business to profit off of a crisis. I’m always a bit skeptical when I hear people proselytizing food. I’d love to discuss this with you Chris if you’d be interested. I think we would agree on a lot of things.

[@Viva-Longevity]

Yes, Paul can be hyperbolic. I’ll message you in a couple of days.

[@DonaldWisch]

Absolutely amazing!!!

[@fburejsza]

The high iron content was touted several times. I watched another Plant Chomper video that warned of over ingesting iron. Is the high iron content inherent in this process?

[@rbphilip]

I've tried quorn before and it's "fine". but the sausage, eggs & probably chicken looked more interesting. Any idea of where one might buy those products?

[@willm5814]

I’m Vegan - can’t even influence my wife and kids to go vegan - and they know about the brutal downside - this precision fermentation revolution needs to go exponential

[@scienceislove2014]

Could anyone ever be this underrated..this is really really weird.. 🤔 Crazy people are going viral but the most sane ... well..people pay no heed to the real gem

[@NoirHammer]

These types of company are more important than people think. Yes, they will help save some animals and do their part for the enviornment but think about how they will be used during space travel and the colonizing of alien worlds in the distant future? That's huge.

[@iMykie]

6:48 Some people need the pun. I'm a pungi... :) but making the future better is good too, I guess... if you're into that sort of thing (I am)

[@alexwilder8315]

I keep thinking about Quorn's patent on the term "mycoprotein" and whether it is really benefiting them, when if there were more companies who could use the term to describe their product, then more people would eventually know about it and not need it explained to them. I'm doing everything I can for team fermented (as a consumer) such as bringing two kinds to the work barbecue. But I hesitate every time to use the term "fermented meat" when I know all people are going to hear is "meat." If I type "fermented meat" into Google, it's even worse with not a single result on mycorrhizal fungi based foods; instead yielding a great number of articles on preservation methods for animal based products. It's crazy-confusing; how am I supposed to know what to tell people to call it, if I don't even know what to call it, myself? 😒

[@polarman51]

Totally missed a chance for Better Meat Company to say it went from a place for kids to have fun to a place for fungi 😂

[@yvettesummers1339]

I wish they would use corn in the process instead of wheat I have Coeliac Disease so cant have gluten

[@GrahamBolt-kv4zi]

Hello I hope you're safe over there? I hope this year brings happiness prosperity, love and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Engineer Graham Bolt from Nashville Tennessee, where are you from?

[@allyallsfoods]

Brilliant!

[@JohnMoseley]

Chris, do you have a view on the most recent big-splash fake meat launches, Impossible and Beyond? I dislike them because they're really greasy, but given that their big selling point is they contain heme iron, your episode on iron has made me distrust them even more. Unless I've badly misunderstood, sounds like I'm better off getting my iron from other plant-based sources and letting my body manufacture only as much heme as it needs.

[@MrRollingEgo]

My friend I was NOT ready for that trigger warning of bodies

[@scienceislove2014]

Woah..this will be revolutionary if they made it global

[@AndrewPawley11]

I love this channel.

[@ticthak]

2023 is here, nobody bats an eye anymore at plant substitutes, fermented, etc., and mostly even vat meat-YAY! Some of us have been praying (some quite literally praying) for humans to stop the death culture. I haven't quite figured out vikarmic/akarmic aspects of the vat meat, but don't much care....

[@risingphoenix4306]

Best video ever!

[@alexo7590]

I knew super Mario was on to something.

[@jerihartzell9300]

It makes me wonder if 50 years from now, people will be saying this faux meat stuff is bad for you. I'm going to stick to beans, rice, tofu, fruits and veg.

[@GrahamBolt-kv4zi]

Hello I hope you're safe over there? I hope this year brings happiness prosperity, love and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Engineer Graham Bolt from Nashville Tennessee, where are you from?

[@peterscott2662]

I don't think we need to go as far "cultured" meat, and I wouldn't invest in that option, by the time it arrives it seems like plant/fermented will be firmly established alternatives. Impossible and Beyond are already showing that on a taste basis, plant based are good enough, and fermented looks even more promising, so it comes down to cost, and energy use, and environmental impact. There should be some correlation among these as more energy intensive solution will likely have higher cost and environmental impact. So the next important step is to get closer to cost parity for meat eaters that don't really care about anything but cost and flavor (already good enough). I'd like to know where meat alternatives stack on cost projections.

[@Viva-Longevity]

I agree with every word you wrote. I don't have cost data but the fact that Quorn has been able to make a long-term sustainable business out of mycelium , Gregg's can sell it so profitably, and the fermentation time is so short makes me hopeful. Also, the feedstocks for the Mycelium - corn, potatoes, etc. - are so cheap and mycelium seems to be able to thrive on anything makes me hopeful. Enough put their fermentation plant next to Cargill because they can get cheap food waste from Cargill to feed their mycelium.

[@peterscott2662]

@@Viva-Longevity Absolutely, this looks very promising. It looks like it may potentially need less processing and less ingredients to produce various meat-alikes. I hope they do well.

[@sherrischwartz6844]

I ❤️ meat, but I enjoy watching your content.