Danish scientists believe that, in the future, meat will be replaced by seafood, such as algae, oysters and small fish, as it is healthy and harmless to the environment.
Frontiers in Psychology reports that livestock farming is inconsistent with the concept of sustainable development adopted by the West. At the same time, not all people are willing to give up eating meat in order to preserve the climate.
Scientists at the University of Copenhagen in Denmark have studied consumption behavior when choosing a diet and in light of this, they predict how meat can be replaced in the European food basket.
As is well known, meat products have a special taste and flavor that the Japanese call umami. This taste is monosodium glutamate, and there are special receptors for L-glutamate in the human tongue that sense this taste. Food companies have been able to use this command in their products under the code 600-699. In addition to this, this taste is found in some plant materials such as nuts, broccoli, tomatoes, and shiitake mushrooms.
So a flexible diet can be developed, in which people eat less animal products such as meat, eggs, and milk, along with vegetables. Alternatives to slices can be considered. The meat of which there is a lot. ”
Scientists suggest looking for alternatives to sources of protein and beneficial fatty acids in seafood, especially those that have huge reserves and are renewable, but are not used completely. According to them, sprat fish can provide 20% of Denmark’s protein requirement. In addition to Sprat, there are other types of small fish that can be a source of protein, as well as algae and mollusks.
The researchers point out that there are 10,000 types of algae, only 500 of which are used for nutrition currently, although they contain nutrients and vitamins useful for the body, and there are 800 types of mollusks, of which only 30 types are used in nutrition.
According to Professor Moritzen, the reason for this is our ancient culture and traditions. That takes a long time to change. We have been eating meat for more than a million years, and although seaweed, squid and shellfish contain fatty acids and important vitamins and have a wonderful taste, we are still reluctant to classify these types as sources of food. “
The researchers believe that food companies that use two main flavors in their products (sweet and umami) should think about how to make seafood more attractive.
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