The Meat Industry Is Polluting the Planet. Bug Burgers Could Save It.
Agriculture in the 21st century is not as simple as it once was. With a population seven billion strong, a climate in crisis, and sustainability in farming practices on everyone's radar, figuring out how to feed the masses without destroying the Earth is a pressing concern.
Tufts scientists argue that insect cells may be better suited to lab-created meat protein than traditional farm animal cells.
In addition to low-emission cows and drone pollinators, there's a promising new solution on the table. How does "lab-grown insect meat" grab you?
Writing in Frontiers in Sustainable Food Systems, researchers at Tufts University say insects that are fed plants and genetically modified for maximum growth, nutrition, and flavor could be the best, greenest alternative to our current livestock farming practices. This lab-grown protein source could produce high volume, nutritious food without the massive resources required for traditional animal agriculture.
"Due to the environmental, public health, and animal welfare concerns associated with our current livestock system, it is vital to develop more sustainable food production methods," says lead author Natalie Rubio. Could insect meat be the key?
Next Up
New sustainable food production includes what's called "cellular agriculture," an emerging industry and field of study in which meat and dairy are produced via cells in a lab instead of whole animals. So far, scientists have primarily focused on bovine, porcine, and avian cells to create this "cultured meat."
But the Tufts scientists argue that insect cells may be better suited to lab-created meat protein than traditional farm animal cells.
"Compared to cultured mammalian, avian, and other vertebrate cells, insect cell cultures require fewer resources and less energy-intensive environmental control, as they have lower glucose requirements and can thrive in a wider range of temperature, pH, oxygen, and osmolarity conditions," reports Rubio.
"Alterations necessary for large-scale production are also simpler to achieve with insect cells, which are currently used for biomanufacturing of insecticides, drugs, and vaccines," she adds.
They still have some details to hash out, however, including how to make cultured insect meat more like the steak and chicken we're all familiar with.
"Despite this immense potential, cultured insect meat isn't ready for consumption," says Rubio. "Research is ongoing to master two key processes: controlling development of insect cells into muscle and fat, and combining these in 3D cultures with a meat-like texture." They are currently experimenting with mushroom-derived fiber to tackle the latter.
People would still be able to eat meat—it would just come from a different source.
Open Questions
As the report points out, one thing that makes cellular agriculture an attractive alternative to high-density animal farming is that it doesn't require consumers to change their behaviors. People would still be able to eat meat—it would just come from a different source.
But the big question remains: How will lab-grown insect meat taste? Will the buggers really taste as good as burgers?
And, of course, there's the "ew" factor. Meat alternatives have proven to work for some people—Tofurky is still in business, after all—but it may be a hard sell to get the masses to jump on board with eating bugs. Consuming creepy crawlies sounds simply unpalatable to many, and the term "lab-grown, cellular insect meat" doesn't help much. Perhaps an entirely new nomenclature is in order.
Another question is whether or not folks will trust such scientifically-created food. People already use the term "frankenfood" to refer to genetic modification -- even though the vast majority of the corn and soybeans planted in the U.S. today are genetically engineered, and other major crops with GM varieties include potatoes, apples, squash, and papayas. Still, combining GM technology with eating insects may be a hard sell.
However, we're all going to have to get used to trying new things if we want to leave a habitable home for our children. If a lab-grown bug burger can save the planet, maybe it's worth a shot.
Fast for Longevity, with Less Hunger, with Dr. Valter Longo
You’ve probably heard about intermittent fasting, where you don’t eat for about 16 hours each day and limit the window where you’re taking in food to the remaining eight hours.
But there’s another type of fasting, called a fasting-mimicking diet, with studies pointing to important benefits. For today’s podcast episode, I chatted with Dr. Valter Longo, a biogerontologist at the University of Southern California, about all kinds of fasting, and particularly the fasting-mimicking diet, which minimizes hunger as much as possible. Going without food for a period of time is an example of good stress: challenges that work at the cellular level to boost health and longevity.
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If you’ve ever spent more than a few minutes looking into fasting, you’ve almost certainly come upon Dr. Longo's name. He is the author of the bestselling book, The Longevity Diet, and the best known researcher of fasting-mimicking diets.
With intermittent fasting, your body might begin to switch up its fuel type. It's usually running on carbs you get from food, which gets turned into glucose, but without food, your liver starts making something called ketones, which are molecules that may benefit the body in a number of ways.
With the fasting-mimicking diet, you go for several days eating only types of food that, in a way, keep themselves secret from your body. So at the level of your cells, the body still thinks that it’s fasting. This is the best of both worlds – you’re not completely starving because you do take in some food, and you’re getting the boosts to health that come with letting a fast run longer than intermittent fasting. In this episode, Dr. Longo talks about the growing number of studies showing why this could be very advantageous for health, as long as you undertake the diet no more than a few times per year.
Dr. Longo is the director of the Longevity Institute at USC’s Leonard Davis School of Gerontology, and the director of the Longevity and Cancer program at the IFOM Institute of Molecular Oncology in Milan. In addition, he's the founder and president of the Create Cures Foundation in L.A., which focuses on nutrition for the prevention and treatment of major chronic illnesses. In 2016, he received the Glenn Award for Research on Aging for the discovery of genes and dietary interventions that regulate aging and prevent diseases. Dr. Longo received his PhD in biochemistry from UCLA and completed his postdoc in the neurobiology of aging and Alzheimer’s at USC.
Show links:
Create Cures Foundation, founded by Dr. Longo: www.createcures.org
Dr. Longo's Facebook: https://www.facebook.com/profvalterlongo/
Dr. Longo's Instagram: https://www.instagram.com/prof_valterlongo/
Dr. Longo's book: The Longevity Diet
The USC Longevity Institute: https://gero.usc.edu/longevity-institute/
Dr. Longo's research on nutrition, longevity and disease: https://pubmed.ncbi.nlm.nih.gov/35487190/
Dr. Longo's research on fasting mimicking diet and cancer: https://pubmed.ncbi.nlm.nih.gov/34707136/
Full list of Dr. Longo's studies: https://pubmed.ncbi.nlm.nih.gov/?term=Longo%2C+Valter%5BAuthor%5D&sort=date
Research on MCT oil and Alzheimer's: https://alz-journals.onlinelibrary.wiley.com/doi/f...
Keto Mojo device for measuring ketones
Silkworms with spider DNA spin silk stronger than Kevlar
Story by Freethink
The study and copying of nature’s models, systems, or elements to address complex human challenges is known as “biomimetics.” Five hundred years ago, an elderly Italian polymath spent months looking at the soaring flight of birds. The result was Leonardo da Vinci’s biomimetic Codex on the Flight of Birds, one of the foundational texts in the science of aerodynamics. It’s the science that elevated the Wright Brothers and has yet to peak.
Today, biomimetics is everywhere. Shark-inspired swimming trunks, gecko-inspired adhesives, and lotus-inspired water-repellents are all taken from observing the natural world. After millions of years of evolution, nature has quite a few tricks up its sleeve. They are tricks we can learn from. And now, thanks to some spider DNA and clever genetic engineering, we have another one to add to the list.
The elusive spider silk
We’ve known for a long time that spider silk is remarkable, in ways that synthetic fibers can’t emulate. Nylon is incredibly strong (it can support a lot of force), and Kevlar is incredibly tough (it can absorb a lot of force). But neither is both strong and tough. In all artificial polymeric fibers, strength and toughness are mutually exclusive, and so we pick the material best for the job and make do.
Spider silk, a natural polymeric fiber, breaks this rule. It is somehow both strong and tough. No surprise, then, that spider silk is a source of much study.The problem, though, is that spiders are incredibly hard to cultivate — let alone farm. If you put them together, they will attack and kill each other until only one or a few survive. If you put 100 spiders in an enclosed space, they will go about an aggressive, arachnocidal Hunger Games. You need to give each its own space and boundaries, and a spider hotel is hard and costly. Silkworms, on the other hand, are peaceful and productive. They’ll hang around all day to make the silk that has been used in textiles for centuries. But silkworm silk is fragile. It has very limited use.
The elusive – and lucrative – trick, then, would be to genetically engineer a silkworm to produce spider-quality silk. So far, efforts have been fruitless. That is, until now.
We can have silkworms creating silk six times as tough as Kevlar and ten times as strong as nylon.
Spider-silkworms
Junpeng Mi and his colleagues working at Donghua University, China, used CRISPR gene-editing technology to recode the silk-creating properties of a silkworm. First, they took genes from Araneus ventricosus, an East Asian orb-weaving spider known for its strong silk. Then they placed these complex genes – genes that involve more than 100 amino acids – into silkworm egg cells. (This description fails to capture how time-consuming, technical, and laborious this was; it’s a procedure that requires hundreds of thousands of microinjections.)
This had all been done before, and this had failed before. Where Mi and his team succeeded was using a concept called “localization.” Localization involves narrowing in on a very specific location in a genome. For this experiment, the team from Donghua University developed a “minimal basic structure model” of silkworm silk, which guided the genetic modifications. They wanted to make sure they had the exactly right transgenic spider silk proteins. Mi said that combining localization with this basic structure model “represents a significant departure from previous research.” And, judging only from the results, he might be right. Their “fibers exhibited impressive tensile strength (1,299 MPa) and toughness (319 MJ/m3), surpassing Kevlar’s toughness 6-fold.”
A world of super-materials
Mi’s research represents the bursting of a barrier. It opens up hugely important avenues for future biomimetic materials. As Mi puts it, “This groundbreaking achievement effectively resolves the scientific, technical, and engineering challenges that have hindered the commercialization of spider silk, positioning it as a viable alternative to commercially synthesized fibers like nylon and contributing to the advancement of ecological civilization.”
Around 60 percent of our clothing is made from synthetic fibers like nylon, polyester, and acrylic. These plastics are useful, but often bad for the environment. They shed into our waterways and sometimes damage wildlife. The production of these fibers is a source of greenhouse gas emissions. Now, we have a “sustainable, eco-friendly high-strength and ultra-tough alternative.” We can have silkworms creating silk six times as tough as Kevlar and ten times as strong as nylon.
We shouldn’t get carried away. This isn’t going to transform the textiles industry overnight. Gene-edited silkworms are still only going to produce a comparatively small amount of silk – even if farmed in the millions. But, as Mi himself concedes, this is only the beginning. If Mi’s localization and structure-model techniques are as remarkable as they seem, then this opens up the door to a great many supermaterials.
Nature continues to inspire. We had the bird, the gecko, and the shark. Now we have the spider-silkworm. What new secrets will we unravel in the future? And in what exciting ways will it change the world?