Skip to comments.Lab analysis finds near-meat and meat are not nutritionally equivalent
Posted on 07/06/2021 8:43:58 PM PDT by karpov
Plant-based meat substitutes taste and chew remarkably similar to real beef, and the 13 items listed on their nutrition labels—vitamins, fats and protein—make them seem essentially equivalent.
But a Duke University research team's deeper examination of the nutritional content of plant-based meat alternatives, using a sophisticated tool of the science known as "metabolomics," shows they're as different as plants and animals.
Meat-substitute manufacturers have gone to great lengths to make the plant-based product as meaty as possible, including adding leghemoglobin, an iron-carrying molecule from soy, and red beet, berries and carrot extracts to simulate bloodiness. The texture of near-meat is thickened by adding indigestible fibers like methyl cellulose. And to bring the plant-based meat alternatives up to the protein levels of meat, they use isolated plant proteins from soy, peas, and other plant sources. Some meat-substitutes also add vitamin B12 and zinc to further replicate meat's nutrition.
However, many other components of nutrition do not appear on the labels, and that's where the products differ widely from meat, according to the study, which appears this week in Scientific Reports.
The metabolites that the scientists measured are building blocks of the body's biochemistry, crucial to the conversion of energy, signaling between cells, building structures and tearing them down, and a host of other functions. There are expected to be more than 100,000 of these molecules in biology and about half of the metabolites circulating in human blood are estimated to be derived from our diets.
"To consumers reading nutritional labels, they may appear nutritionally interchangeable," said Stephan van Vliet, a postdoctoral researcher at the Duke Molecular Physiology Institute, who led the research. "But if you peek behind the curtain using metabolomics and look at expanded nutritional profiles, we found that there are large differences between meat and a plant-based meat alternative."
(Excerpt) Read more at medicalxpress.com ...
yum a chemical burger
We already know that highly processed foods and chemicals are bad for a person's health?
It's one thing to make a patty out of oats or something, but this frankenmeat, who knows what it is.
I once told one of these veggie people to take their Bum Burgers and stick them where the sun dont shine and get the s**ts on their own from them.
If I wanted to eat a plant, I’d eat broccoli.
I dont have a problem with a traditional veggie burger.
I have a problem with strange impossible plant based burgers that “bleed” and were funded by the usual suspects
Exactly. I am just as offended by both pretenses.
I want cow meat that Moos as it sizzles on the grill.
You don’t say. The establishment eat only the freshest meat and they are trying to push fake dog food down American’s throats.
Any self-respecting dog would turn its nose away from that franken-factory slop.
I have tried the Imposible Burger and it sold me on the taste. It does not matter to me that real meat has different nutrients, The question is if you already plan to eat a veggie burger, do you want to experience the taste and feel of the meat it is pretending to be? The answer is yes, and you also care if it will harm you, so we do tests. If it is all plant based it will be OK.
The people at Impossible Foods want to introduce a product that will satisfy people who for their own reasons want to cut back on red meat. This is a big consumer base right now.
And as for the traditional veggie burger, I have never found one that did not remind me of eating granola and tofu. If I want the meat taste, these new roducts have cracked the code.
” as for the traditional veggie burger, I have never found one that did not remind me of eating granola and tofu.”
exactly what they should taste like.
“The people at Impossible Foods want to introduce a product that will satisfy people who for their own reasons want to cut back on red meat”
I am sure they thought of that, but the real reason is 100% profit driven.
and of course it could really be something like this:
I suspect eventually they will slip in fake meat when people think they are getting real meat.
… adding leghemoglobin, an iron-carrying molecule from soy, and red beet, berries and carrot extracts to simulate bloodiness. The texture of near-meat is thickened by adding indigestible fibers like methyl cellulose.
Mmm. Methyl cellulose.
You like lab grown meat huh?
I suggest that “plant-based meat” and “real meat” is like comparing a “blow-up doll” to a real woman. There is a difference!
#14. You want fries with that?
We like our vegetables, and we like our meat.
We don’t do Frankenfood.
Substances that have been tortured into the forms they’re in are universally unhealthy.
One has inlaws and alimony and the other doesn’t.
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