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Blue Green Algae - The Perfect Replacement for Beef
by Naba Batool
A recent study published in Marine Biotechnology hinted that a regular diet that is rich in blue-green algae can prove to be a good substitute from both environmental and nutritional points of view. And, in order to do so, all people have to do is replace red meat with spirulina.
Spirulina is a rich source of protein, iron, and a load of fatty acids This new research can prove to be an effective food source that will be environmentally sustainable as well. . This blue-green alga can prove to be the perfect food source that is sustainable as well. This alga is grown in Iceland and has the capacity to produce valuable amounts of food in the future as well.
Spirulina is not only able to sustain a large population it also does not damage the air quality. Cattle demand large areas for grazing and feed. Moreover, cows produce large amounts of environmentally hazardous gases such as methane which can affect the air quality.
𝐀𝐥𝐠𝐚𝐞 - 𝐀 𝐒𝐮𝐛𝐬𝐭𝐢𝐭𝐮𝐭𝐞 𝐟𝐨𝐫 𝐁𝐞𝐞𝐟?
Blue-green algae spirulina can prove to be the perfect replacement for economical & environmentally sustainable beef- Study Reports.
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.#Trending #Algae #Beef #environnement #TrendingNews #sustainableenergy #HealthwireNews
— Healthwire News (@HealthwireNews) December 19, 2022
Estimates hint that for the production of just one kg of beef, 340 square meters of land and 1450 liters of water are required. Then in order to produce a kilogram of beef flesh at least 100 kilos of methane is produced which is hazardous to the environment.
The study authors showed confidence in this research. Spirulina, the blue-green algae can be grown in tight lab conditions away from all the temperature constraints, in state-of-the-art facilities. This research can be extrapolated in the future because it is resistant to various climatic and environmental changes.
If scientists can pull this off successfully then we can save 1400 liters of water, and 340 square meters of land and can stop at least 100 kilograms of greenhouse gas emissions.
Dr. Asaf Tzachor who is the co-author of this study said that “Nutritional security, climate change mitigation, and climate change adaptation can go hand in hand. All consumers must do is to adopt a bit of Icelandic Spirulina into their meals and diets instead of beef meat.”
