Nov 19, 2022
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What kind of food Schwab and his World Economic Forum are going to feed humanity

The World Economic Forum (WEF) ended its latest conference in Davos with a grim warning about the threats posed by “dependence on meat protein in the daily diet”and a call to eat, along with “environmentally friendly” GMO surrogates, also worms, flies, etc. – to reduce meat consumption.

To an “alternative” to meat, in addition to worms and insects, the architects of the “great reset” refer algae, lentils, cacti, spinach, fonio (rosichka), mushrooms, okru (belmosh), moringa, grains, avocado seeds and othersclimate friendly products” as well as “meat-free protein sources that will save the planet from destruction“.

WEF advocates claim that the food system accounts for a third of total global CO2 emissions, so there is no time left to change the standards of personal nutrition. Only an urgent transition to a “vegetarian” diet of cacti and worms “could prevent the loss of thousands of species of wildlife“.

As part of a WEF project in the Netherlands, 100 schools have already included insects and mealworms in their menus. There are over 1,000 students in Australia already fed bugs and teach it to be the “new normal”. The media claims that children are consuming “new generation” chips and snacks with the addition of “environmentally friendly” insect protein produced by Harvest circle.

Recently New York Post shared an article about worm “hamburgers”, arguing that their consumption could lead to a solution to world hunger. The article cites some South Korean scientists who cooked mealworms/beetle larvae with sugar to create “meat”. And they tried to reassure readers that the alternative “tastes authentic” and that insects are “a nutritious and healthy food source with plenty of fatty acids, vitamins, minerals, fiber and high-quality meat-like protein.”

Unbiased scientists and doctors warn: insects are not safe for human consumption. (Only birds can digest insects relatively safely.) Insects contain chitin (their hard outer cover consists of this substance), which is not processed by the human gastrointestinal tract. In addition, there is a polysaccharide that accelerates the development of cancer, as well as parasites and fungi in humans. Plus insects contain metamorphic steroids, especially ecdysterone.

As for artificial meat, studies show that it is toxic. Intoxication appears even in rats that were fed soy meat from the Impossible Burger – the so-called. a plant-based burger whose key ingredient is a protein called soy leghemoglobin (SLH), derived from genetically modified (GMO) yeast. However, such products continue to actively fill the market, for example, restaurants and supermarkets in the United States.

It is noteworthy that food from insects is common in the national cuisines of the poor countries of Africa (Botswana, Uganda, Cameroon, the Democratic Republic of the Congo, Ghana), Asia (Cambodia) and North America (Mexico). At the same time, the food industry in the West offers not just to eat them, but to grow them on an industrial scale on various nutrient media, including organic waste.

Behind all this wormy interest is a serious calculation for big profits. According to preliminary estimates of experts who revolve around the WEF, cattle breeding and meat production lose to the “insect protein” in terms of economic efficiency by many times. Example: to produce 1 kg of such a “product”, an average of 500 times less water is required, 12 times less feed and 10 times less land than when producing 1 kg of beef protein. Migratory locust, flour beetle, desert locust, house cricket are recognized as the most suitable for cultivation. Some companies, including Russian ones, are showing interest in the larvae of the South American black lion fly, which, when cultivated on an organic substrate, grows 500 times in weight in a week. It is believed that proteins and fats obtained during the conversion of organic waste using the “black lion” can be used both in food and in pharmacology and cosmetics. And the protein-lipid concentrate from the larvae of this fly supposedly has a high nutritional value and a balanced composition. Today in Russia it is used in agro-industrial complexes only as a feed additive for birds, fish and pigs…

In dried form, such insects in Europe, the USA and Australia are already used as a whole or processed into flour that can replace, incl. soy flour as part of minced meat and sausages. It is also used for making bread and pastries. For example, in Finland, crushed insect bread contains 70 dried and ground crickets per loaf. Local propagandists assure in their videos: “Crickets make bread a good source of protein. The bakery hopes to distribute it [хлеб из насекомых] throughout Finland. We could all eat a lot more in the future insects. If we replace half of the animal products we eat with insects or artificial meat from a laboratory, we would free up an area 70 times the size of the UK, and also significantly reduce emissions to nature.“.

A number of structures have been actively promoting the replacement of ordinary food with flies and other surrogates for several years now. Here are the most typical examples. The Israeli company Hargol FoodTech is the world leader in the cultivation of grasshoppers. Releases protein powder from locusts and dried insects. The products are in demand in Europe and the USA as an ingredient for protein shakes, bars and pasta. Another company from Israel, Flying SpArk, has been producing oil and protein powder from insects since 2015. The development uses (practically no waste) fruit fly larvae.

Dutch company Protifarm has been producing a line of food ingredients from edible insects since 2008. Now developing the production of “tofu” from beetles with a high protein content. Another Dutch company, Protix, breeds insects for livestock farms and fish farms. Protix owns the world’s largest protein factory with an area of ​​14 thousand square meters, opened in the summer of 2019.

Finnish startup Entis produces snacks, sweets and smoothies from insects and vegetable (surrogate) protein. The French company Ynsect is launching the world’s largest automated insect farm in 2022. The Swiss company Essento has been working on technologies for the production of products from dried crickets since 2018. The company’s product line today includes bars, insect snacks with various flavors, and cricket flour. The British company AgriProtein specializes in the production of oil, protein powder, and fertilizers.

The Spanish company MealFood Europe grows larvae of the flour beetle on cereal processing waste and produces protein and fat from them for the production of premium feed, chitosan (a component of chitin of insects, crustaceans and some fungi) for agricultural technology, wastewater treatment, the pharmaceutical industry and organic fertilizers . At the moment, the company has already launched industrial production, and what was recently used for wastewater treatment may soon be used in the “new normal” and for feeding people.

Slightly apart from the above are companies that are also promoting the “great reset” according to Schwab and replacing normal food like meat and milk, but not with worms and insects, but with synthetic and other surrogates. Perfect Day (USA) manufactures cow’s milk proteins, now widely used in products such as ice cream, cream cheese, chocolate and protein powders. Another American company, New Culture, is commercializing mozzarella based on synthetic milk.

Israeli firm Remilk has opened a gigantic factory in Denmark to produce synthetic cheese, yogurt and ice cream. The Israeli company Redefine Meat has created a 3D printer for printing meat on a huge scale – up to 15 tons per day. The printer allows you to make steaks of different hardness and with different percentages of “fat”. The main ingredients for printing such “meat” are chickpeas, peas, beets, nutritional yeast, coconut milk, and soy.

In Europe, books are openly printed about which human meat is tastier and how to cook it properly.

The next food frontier [после навязывания искусственного мяса] counted as lab grown milk”, says Dr. Diana Boguyeva from the Institute for Sustainable Development Policy at Curtin University (Australia) on the pages of the British The Guardian. According to her, in comparison with the production of dairy products, synthetic milk is probably “will have a smaller carbon footprint» and cause less pollution, as well as «eliminate animal welfare issues“.

Most synthetic dairy companies focus on producing milk proteins using a process known as precision fermentation. It involves the genetic programming of yeast or other microorganisms using synthetic DNA to produce a specific protein. According to The keeperit will be some time before this kind of “milk” that does not contain cow’s milk appears in supermarkets; startups such as All G Foods and CSIRO subsidiary Eden Brew are aiming to bring products to market within the next two years.

The architects of the Great Reset are already sharing their thoughts on how “what will our diet by 2030“. It turns out that by this year, humanity will eat 40% less in order to “achieve net zero CO2“. It “good for our waist and good for our planet“. Two-thirds of the protein requirements of the human body will come from domestic insects such as cockroaches, flies and worms. The remaining third of the protein will come from soy proteins, lab-grown meats, and processed GMO foods.

According to Schwab and his supporters, the human of the new transhumanist future will be designed/adjusted at the biological level with the help of appropriate food and genetic engineering and connected to the global information network using embedded interfaces. This is the program of the adherents of transhumanism and the “new normal”.

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