During her presentation, Mason covered the synthetic biology and synthetic food landscape; the technologies, the tracking and tracing components, the patents and the health aspects.
Biosynthetic food products are being falsely promoted as more nutritious than organic food. None of this is backed by sound science. No biosynthetic foods have been proven to be healthy or safe.
Although most, if not all, of these projects are doomed to fail and will ultimately disappear off the menu, along the way our taxes are being diverted to pay the handsome salaries of biotechnology schemers hungry for profit and fame and boost corporate profits.
More importantly, the experimentation will leave a toxic legacy of persistent genetic pollution which will continue to undermine plant health and human longevity through the generations.
Here are some of the main take-home lessons of Mason’s detailed research into the murky world of biotechnology experimentation and promotion.
Food is being designed in labs and manufactured in biosynthetic fermentation vats and vertical farms. This involves unregulated gene editing of crops and animals using CRISPR gene editing proven to have unpredictable effects but without any requirement to label end-point foods.
Genetic modification of plant root systems to enhance carbon storage.
Synthetic meat such as lab-grown quail whose genes are forced to multiply using unspecified genetic promoters in a medium of barley containing pig genes. The synthetic quail also contains biosynthetic vitamins and added minerals to “enhance” or rather “correct” its deficient nutritional profile. This is about to be released in Australia and described as free of genetically modified organisms, or GMO-free.
Food made from insect protein whose production is robotically controlled by AI technology in giant mega factories. Yes, these factories are being built right now and they are winning plaudits and awards from UNESCO....<<<Read More>>>...