A recent study found that the nutritional quality of Icelandic Spirulina algae (螺旋藻) produced by a cutting- edge biotechnology system in Iceland, is superior to that of beef in terms of protein, essential fatty acids, and iron, and can serve as a healthy, safe, and more sustainable substitute to meat in daily diets.
According to the study, for every kilogram of beef meat replaced with Icelandic Spirulina, consumers will save some 1,400 liters of water, 340 square meters of fertile land, and nearly 100 kilograms of greenhouse gases emitted into the atmosphere. Moreover, the algae may be consumed in different forms, including as wet biomass, or in the form of paste, powder, or pill. For example, one can use Icelandic Spirulina powder as an ingredient in pasta, pancakes, and pastries, or drink an Icelandic Spirulina shake.
While the role of meat in human diets has been helpful, its ecological footprint is considerable and harmful. Raising beef cattle requires arable lands and feeds, and emits greenhouse gases into the atmosphere, contributing to climate change and global warming. As the demand for animal-source proteins grows, so do the damages caused by the animal breeding. As a response, humanity is searching for novel ways to ensure its nutritional security.
Algae, especially Spirulina, are considered among the most effective food producers on Earth and can be cultivated using different techniques. It is an autotrophic organism (自养生物) and is dependent on photosynthesis (光合作用) and a supply of carbon dioxide. Thus, unlike many other alternative protein sources, cultivating this food source removes greenhouse gases from the atmosphere and reduces climate change.
Dr. Asaf Tzachor, leading researcher of the study, stressed: “Nutritional security, climate change reduction, and climate change adaptation can go hand in hand. All consumers must do is adopt a bit of Icelandic Spirulina into their meals and diets instead of beef meat. It’s healthier, safer, and more sustainable. Whatever change we wish to see in the world should be clearly shown in our dietary choices.”
12. What can we learn about Icelandic Spirulina algae?
A.It contains more nutrients than beef. | B.It is consumed only as a dish. |
C.It is environmentally friendly. | D.It grows in lakes in Iceland. |
13. What is paragraph 3 mainly about?
A.The cause of global warming. | B.The source of greenhouse gases. |
C.The conditions of raising beef cattle. | D.The negative effects of raising beef cattle. |
14. According to Dr. Asaf Tzachor, what should consumers do?
A.Pay attention to food safety. | B.Keep a balanced diet. |
C.Cultivate sustainable food crops. | D.Make wise choices in daily diet. |
15. Which can be a suitable title for the text?
A.Unlocking the Secret of Spirulina | B.Replacing Beef With This |
C.More Vegetables, Less Meat | D.A Super Biotechnology System |