181–190 of 464 posts
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7g is much more than 0g, especially for a keto diet (as an extreme example)
It's usually possible to maintain ketosis with about 50g of carbohydrates per day, so 7g shouldn't be a huge deal.
I've been a vegetarian for the last decade and change, and I simultaneously think that finding a cheaper, appealing alternative to meat is both a fantastic opportunity for the world and a really difficult thing. I used to love meat when I was a meat-eater, and I'm a fairly picky eater that dislikes many vegetable options. (Green peppers are nasty and food-destroying in my opinion, which immediately removes over half…
When I visit India and eat vegetarian food properly prepared by a culture that has refined vegetarian cuisine beyond "fake meat", I don't miss meat at all. Much of Western food is only expected to be an accompaniment to a meat dish, which is why you can't just cut meat out and eat the vegetable dishes you're used to when you're eating meat as well, imnsho.
I'm Indian origin. At home, we usually eat vegetarian food (not a religious thing, it just is). I don't miss non vegetarian food at all. But if I go out to eat I usually have non vegetarian food.
Honestly, if plant-eaters took a fraction of the time they take replicating meats and just spent it making tastier vegetables I think we'd all have different diets by now.
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Well, in Africa chicken isn't regarded as meat, to give one example from my own experience. In western countries, there's some ambiguity around eggs, fish, and possibly lard but only as far as vegetarians can't all agree on those either.
Also, gelatin is considered vegetarian by some, or at least there are some vegetarians that don't realize that gelatin is an animal product (just some sort of "mystery" ingredient, I guess).
I would definitely like to try the products (another reason to make a trip back to Colorado). Lots of questions long term though. Is this the "Ethanol of Meat" ? Where the total cost/impact of producing the good overwhelms the benefits? Ground chuck roast is $7/lb and currently this stuff is more expensive than that. Can it be less expensive than that? Way less expensive? The fundamental question is does this move us…
It's a complicated question, but there's one analogy: The company behind "beyond mayo" can make egg substitutes for ~50% the cost of an egg.
I've been a vegetarian for the last decade and change, and I simultaneously think that finding a cheaper, appealing alternative to meat is both a fantastic opportunity for the world and a really difficult thing. I used to love meat when I was a meat-eater, and I'm a fairly picky eater that dislikes many vegetable options. (Green peppers are nasty and food-destroying in my opinion, which immediately removes over half…
When I visit India and eat vegetarian food properly prepared by a culture that has refined vegetarian cuisine beyond "fake meat", I don't miss meat at all. Much of Western food is only expected to be an accompaniment to a meat dish, which is why you can't just cut meat out and eat the vegetable dishes you're used to when you're eating meat as well, imnsho.
Earlier quoted context omitted.
Well, in Africa chicken isn't regarded as meat, to give one example from my own experience. In western countries, there's some ambiguity around eggs, fish, and possibly lard but only as far as vegetarians can't all agree on those either.
Also, gelatin is considered vegetarian by some, or at least there are some vegetarians that don't realize that gelatin is an animal product (just some sort of "mystery" ingredient, I guess).
Orthodox Hindus who move to the West often struggle with this. Even ice cream (marked as vegetarian) sometimes has gelatin. You can ask for vegan food, which is an approximation, but "no milk" is the antithesis of many Indian diets :)
I know such families who basically never eat out ever, and prepare things from scratch at home. Though they usually are more lax on allowing the kids to eat pseudo-vegetarian food.
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I'm also an omnivore and have made the same observation. I think the larger issue is why do we stubbornly try to make one thing taste like another? I may be a meat-eater but I can fill my heart's content at a number of Indian vegetarian places, to the point where I don't realize I didn't eat meat. The meal as a whole is fully satiating and nourishing. In the same vein, I love tofu when it tastes like tofu. But when s…
>I think the larger issue is why do we stubbornly try to make one thing taste like another? In my opinion, it's because vegetarians know that their diet is an extreme departure from the norm, and anything they can do to feel more included in the mainstream, they will do. I have relatives that are vegetarians, and being vegetarian limits their social lives to some degree (I'm sure the impact is partially dependent on…
As a vegetarian, I'm weird. As a picky vegetarian, I'm even weirder. That's fine, I'm used to weird, and I don't expect people to cater to my weirdness.
For me, it's not about specific taste. When I went vegetarian, I lost the taste for red meat. Last time I had it (10+ years now) it was NASTY - I remembered it tasting good, but it doesn't meet (ha!) that memory.
No, it's mostly about texture. I want something that tastes _good_ (for however "good" is defined) and has the right chewiness to my mouth.
It's also about convenience - My wife and I have "meat cookies", which are morningstar "burgers" fixed on a george foreman grill, and after a few minutes of cooling, are able to be picked up and eaten like a cookie. The taste is good, but it could be better. Nothing about this experience is like a normal meat-eater.
I will concede that it'd be really nice to go to a restaurant and have an easy time picking out food from the menu. That's less about being normal and more about being able to eat when hungry.
So no - I don't think my desire for meat alternatives is about a desperate need to feel like I belong. Its about having tasty options that didn't kill animals. For many vegetarians straight vegetables can fulfill that need. Not so for me.
I've been a vegetarian for the last decade and change, and I simultaneously think that finding a cheaper, appealing alternative to meat is both a fantastic opportunity for the world and a really difficult thing. I used to love meat when I was a meat-eater, and I'm a fairly picky eater that dislikes many vegetable options. (Green peppers are nasty and food-destroying in my opinion, which immediately removes over half…
I'm a flexitarian, but I'm pretty veggie heavy and have been mostly vegetarian for significant periods of time. I very rarely come across foods with green peppers.
That said, it was incredibly good to the point I asked one of the researchers who was making it so I could buy it. Unfortunately they couldn't disclose to me that information, maybe it was this product.