Developing a plant-based protein that can scramble like an egg is like developing a battery with the power-to-weight ratio and capacity characteristics needed for cars. In the latter case, Li-ion was the revolution. Here, perhaps Just Egg’s mung-bean isolate is lead-acid stage
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Sure there are dangers to “authoritarian high modernist” food tech that “legibilizes” food and culinary traditions, but that didn’t stop evolution in any other technology. You just manage the risks along the way. Can’t make vegan omelets without breaking some vegan eggs.
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Accept there will be weird accidents etc. Like the famous Olean “anal leakage” episode. Notice btw how much “unnatural” weirdness we accept to look good/lose weight. Why not to avoid cruelty? Is one less suffering animal a fundamentally different goal than a hairless six-pack?
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Every tech weathers risks as it evolves. Collapsing bridges crashing planes, exploding rockets, driverless cars crashing in weird ways, experimental drugs that cause birth defects. The Nutrition Transition will have it’s share of such risks. But the goal is worthwhile.
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When it comes to the mind/consciousness, I’m a bit of a vitalist. When it comes to food, I’m not. Food is just another physics/chemistry basedy sensory modality field that just needs more engineering and software to simulate than visual fields through VR/AR.
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Here’s to the Nutrition Transition, a cruelty-free world, and Simulated Food Reality (SFR). We should be at Star Trek level food replicators from raw atoms and joules by 2234 if we get going now.
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End of conversation
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