Joseph Littleshoes wrote:
> Mr Libido Incognito wrote:
>
>>Arri London wrote on 16 Aug 2005 in rec.food.cooking
>>
>>>Meat from a petri dish?
>>>
>>>http://www.guardian.co.uk/genes/arti...548451,00.html
>>>
>>Murder? The act of killing somebody?....I prefer Cows that I haven't
>>met...
>>
> A person can not survive on dead food, Whether its animal flesh or
> vegetable matter it must have a degree of "life" left in it to be
> nutritious.

I'm glad you put quotes around "life" in that sentence. Do, please,
define what this new kind of "life" is that falls outside the normal one
that includes metabolizing, growing and reproducing. What kind of "life"
does a rib roast have?

What is "dead" food? How does one remove this mysterious "life" if one
would like to?

> Of course one can cook vegetable dead and then reinsert
> vitamins and minerals into them but then just try to live off that.

What can this actually mean? Obviously the next thing below about water
and air doesn't apply because the references here are to vitamins and
minerals, not bacteria.

> Even the water we drink and the air we breath have microscopic life
> forms in it that are assimilated (murdered) by us "resistance is
> futile".

It appears as though you're saying that whatever we eat has to be
contaminated with microbes of some sort. Everything we eat is.

What are you talking about here with this "live" and "dead" food?

Pastorio