<html><head></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; ">But this morning on BBC news we were once more reminded of the dangers of eating red and processed meat...<div><br></div><div><a href="http://www.bbc.co.uk/news/health-17345967">http://www.bbc.co.uk/news/health-17345967</a></div><div><br><div><div>On 13 Mar 2012, at 12:04, Stefano Vaj wrote:</div><br class="Apple-interchange-newline"><blockquote type="cite"><div class="gmail_quote">On 12 March 2012 21:49, The Avantguardian <span dir="ltr"><<a href="mailto:avantguardian2020@yahoo.com">avantguardian2020@yahoo.com</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
<a href="http://www.sun-sentinel.com/news/nationworld/la-na-nn-pink-slime-20120309,0,1666063.story" target="_blank">http://www.sun-sentinel.com/news/nationworld/la-na-nn-pink-slime-20120309,0,1666063.story</a><br>
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Since many here were discussing food issues including tissue-cultured meat, I thought I would bring up so-called pink slime.<br clear="all"></blockquote></div><br>There is more to meat than dry-aged beef tenderloin. Not only animal proteins are good even when they do not come from prime cuts, all other things being equal, but gastronomically it has been a loss that so much of modern cuisine tends to ignore ever larger parts of the animal and an ever larger number of animals.<br>
<br>-- <br>Stefano Vaj<br>
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