All the projections point to sustained increases in meat consumption, not declines, over the next decades. Filephoto
ONE question seldom raised, especially by the food industry, is: Are we really eating real food? Yet this is a question we all should be asking ourselves every time we shop for dinner. As an illustration, the nutritional profile of meat has changed profoundly over the years – especially over the last 50-odd years. Large meat producers are constantly introducing new feeds, new breeds, new growth stimulants, new environments, new antibiotics, et cetera, in the pursuit of maximising meat production from modern livestock.
This has the side effect of altering the intrinsic nature of modern meat – intensive modern animal husbandry techniques are wholly alien to the natural diets and lifestyles of animals and it is not unexpected that the nutritional quality of the meat output would change significantly as a result. For comparison, chicken meat now has double the fat compared to chickens tested in 1940, along with 33% more calories and 33% less protein.
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