Many non-scientific interests revolve around this decision with perhaps a not very noble purpose

In some countries, including Italy, the so-called cultured meat, i.e. created in the laboratory through the processing of cells stem cells taken from animals, has been banned.

The official reason would appear to be the protection of consumer health, but more likely it would seem to be the protection of the meat supply chain, one of the most polluting that there is.

Purists of the table and gastronomy do not want to hear the word "synthetic" when speaking of a food, which suggests dangerous manipulations, damage to health and dangerous lobbies born in the laboratory.

The question should be addressed with full knowledge of the facts, informing oneself and knowing what is already synthetic on our tables, which is passed off as natural.

Well, let's start right here and give some examples: the major species of plants fruit or plants such as soybeans, wheat, maize, rice and many other species are the consequence of hybridizations born in the laboratory, with the aim of fortifying the plant, making it more resistant to drought, parasites, insects and seeking to achieve higher production.

Everything we get from these crops now has little natural and much engineered , a series of deviations, mixes, separations of elements to bring about an improvement in agriculture.

All these studies lead to the production of modified seeds, which are not found in nature, managed by some multinationals that have created a restricted and protected market , so much so that many seeds are sold sterile so the farmer can no longer use them, and is forced to buy them back for the next sowing.

So, what are we scandalized about when we change products, going from vegetable to animal?

I would not like to re-illustrate the negative impacts that the meat supply chain expresses all over the world, because I believe they are under everyone's eyes when it comes to deforestation, land occupation, water consumption, methane emissions, the impact of CO2 on transport and product conservation, damage to human health due to high consumption of meat, and finally, but not last importance, the management of the life of the animals.

Cultured meat, or synthetic as it is more trivially called, has been approved, from the point of view of food safety , in many advanced countries, so let's debunk this misinformation and consider it as safe as any modified vegetable that reaches our table.

Through the use of this cultured meat, the consumer significantly reduces the environmental impact that the chain of slaughtered animals produces, giving nature a breather , because in the world we are about eight billion inveterate eaters who devour any edible natural resource.

But the restrictions that have taken place on cultivated meat have more the flavor of political support for economic supply chains that produce votes, nothing to do with defending the gastronomic brand of one country rather than another, or with doubts that incorrect manipulations can cause damage to the consumer.

Basically, however, I'm not too worried about this stoppage, because progress can perhaps slow down a bit, but it cannot be stopped and, since natural resources are less and less, scientific solutions will have to be followed.

We will eat fish without bones, meat with or without bone, or fat, with the same taste and pleasure in the mouth as the natural one, as we are doing for the grapes or tangerines without pits.

Machine translation. We apologize for any inaccuracies. Original article in Italian.