Monday, January 18, 2010

How Tasty is a Big Macracanthorhynchus?

All you broke Wall Street types, take note:  Buy Worm-Mart stock and fast!  Due to our insatiable desire for animal protein, veterinary parasitology professors William C. Campbell, George A. Conder and Alan A. Marchiondo, predict that the worm industry will be on the rise. Writing in Veterinary Parasitology, Aug. 2009, the profs predict that because beef is so expensive, hazardous to our health and bad for the environment- we may need to make our Big Macs out of worms.

"Some day an enticing plate of vermicelli will not just look like ‘‘little worms’’–but actually be little worms. Even better-- it might be big worms. Macracanthorhynchus hirudinaceus would seem to be a good candidate: fat and juicy—the new Big Mac. Phrases such as ‘I’m going out and eat worms’ and ‘opening up a can of worms’ would take on a new meaning." Click here for full article via Science Direct).

The only problem they say, is that unless people start accepting cultured meat, we won't be able to produce enough worms to keep up with the demand!

Ah, I think that's just what the Frankenmeat naysayers need- a little bit of perspective.  If  the many prognosticators are right, a cultured hamburger sounds a lot tastier than a Big Macracanthorhynchus!

P.S. For those of you who still insist that cultured meat is gross, here's a recipe telling you how to fry up some tasty worms.  You better act fast, before this guy eats em' all himself!!!

Blog header image by Dan Salamanunder, licensed under Creative Commons by-nc-nd 2.0.