The Race to Become the Beyond Meat of Fish • Hacker News Board

Re: The Race to Become the Beyond Meat of Fish

#121

Post by mattnewport » Thu, Jun 13, 2019, 4:55 AM UTC

the_gastropod wrote: post #117

mattnewport wrote: post #59

Earlier quoted context omitted.

Start with unhealthy high-carb refined grains and add anti-nutrients like lectin and phytates, plus fiber that you would probably be better off getting from whole fruits and vegetables and you don't end up with something healthy. Pretty much any of the myriad resources on paleo / low-carb / grain-free diets will cover most of the reasons and point to research backing up why whole grains are not healthy. Nutrition sci…

“Lectins and phytates” are the black box doom and gloom ingredients of the paleo world. Let’s straighten up a couple misconceptions: 1. Lectins. Lectins are substances found in many raw foods, like tomatoes, lentils, beans, and whole grains. Some lectins are toxic (like those in kidney beans) and some are completely harmless (like those in tomatoes). Toxic lectins are completely destroyed by proper cooking. Some high…

To believe the typical developed nation's dietary guidelines are the best advice on a healthy diet is to show a level of credulity and lack of critical thinking as silly as thinking paleo is rebranded Atkins.

Re: The Race to Become the Beyond Meat of Fish

#122

Post by m3kw9 » Thu, Jun 13, 2019, 4:58 AM UTC

I eat fish because of the actual nutrition of fish is well known. The substitute usually just mimic taste and not both which would be orders more difficult.

Re: The Race to Become the Beyond Meat of Fish

#123

Post by m3kw9 » Thu, Jun 13, 2019, 4:59 AM UTC

Later on they gonna make alternative to the alternatives

Re: The Race to Become the Beyond Meat of Fish

#124

Post by asaph » Thu, Jun 13, 2019, 5:26 AM UTC

This is a growing space. Besides WildType[0] (mentioned in the article), there are at least 2 other companies working on lab grown fish: Finless Foods[1] and BlueNalu[2]. None of these companies have a product in the market yet, but things appear to be moving fast.

[0] https://www.thewildtype.com/

[1] https://finlessfoods.com/

[2] https://www.bluenalu.com/

Re: The Race to Become the Beyond Meat of Fish

#125

Post by inapis » Thu, Jun 13, 2019, 5:26 AM UTC

Abishek_Muthian wrote: post #102

makerofspoons wrote: post #27

Not mentioned in this article, but the Gardein brand vegan fish fillets and crab cakes are excellent and already available at grocery stores.

Hi, how does it compare to the nutritional value? I saw that that the 'The Impossible Burger' contains near equal nutritional value of real meat; does the veg fish fillets and crab cakes you speak of contain Vitamin D3 and other essential vitamins seen mostly only in sea food?

Humans mostly synthesise Vitamin D. Plus foods like eggs contain them and milk in a lot of countries is fortified with vitamin d. Seafood is not the only source of that essential vitamin.

Re: The Race to Become the Beyond Meat of Fish

#126

Post by Falling3 » Thu, Jun 13, 2019, 5:42 AM UTC

jogjayr wrote: post #120

firethief wrote: post #104

Earlier quoted context omitted.

Not profitably. Cows can't be kept recently-pregnant without way too many calves; half of chicks are useless males.

> half of chicks are useless males. That may soon be a thing of the past.[1][2] 1. https://www.cnbc.com/2019/05/30/chick-culling-germany-makes-... 2. https://www.theguardian.com/environment/2018/dec/22/worlds-f...

This is a big step, but don't forget that commercial layers are also slaughtered very young after egg production wanes.

Re: The Race to Become the Beyond Meat of Fish

#127

Post by looeee » Thu, Jun 13, 2019, 5:54 AM UTC

ilikehurdles wrote: post #52

To me, seeing YuppieVCFoodStartup brand names in a restaurant is akin to the restaurant advertising they’re selling me Lays(tm) chips as the side to my burger. While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway), I think these products belong in a grocery or convenience store, not a dining establishment. It feels to me like paying a premium to eat frozen store-boug…

> While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway)

That's a very short sighted view. This isn't about vegetarianism. It's about the environmental crisis, and the overfishing crisis, that we're currently experiencing at a global level. I don't care whether you are vegetarian or not, we are all in the target market for solutions to these problems. That's what replacement meat and fish are about.

Re: The Race to Become the Beyond Meat of Fish

#128

Post by rjf72 » Thu, Jun 13, 2019, 5:59 AM UTC

NoPicklez wrote: post #98

rjf72 wrote: post #93

Earlier quoted context omitted.

Does the current state of society not give you pause when you state that our bodies are so resilient to most foods? US obesity rates have nearly tripled in way less than a single generation, there are skyrocketing rates of mental illness, reduced academic achievement, and even evidence of a decline in IQ in developed nations. I find it challenging to attribute this entirely to lifestyle changes and the internet. In t…

You're correct, but I feel like that's a huge question that may be partially answered by processed foods, but not fully. For instance, work/life pressure results in stress, which could result in overeating which is easy to do given that not only is fast food more readily available than ever, but now so is restaurant quality foods though Uber. By ordering Uber at home you aren't going out, therefore you are being less…

Sure, I think all of that is completely reasonable - and quite likely. The only thing that gives me concern in addition to this is leaded fuel and similar such stories over time. We now know longterm exposure to leaded fuel causes all sorts of nasty things including reduced IQ and reduced impulse control. Of course lead is a neurotoxin but neurotoxicity is all about the amount of exposure -- fluoride, for instance, is also a neurotoxin in sufficient quantities. The amount of lead fumes people were being exposed to was negligible on a parts per x basis. Try to put your mindset into a time before we knew this, and when governments and substantial amounts of industry funded research were mostly all declaring leaded fuel safe. The idea that exposure to negligible ambient levels of fumes could, over time, lead to lowered IQ, reduced impulse control, and other factors sounds really just quite absurd.

In the past several decades now we've seen a huge array of companies now rushing to introduce all sorts of engineered consumables into the marketplace. This is not just genetic engineered food products, but also purely chemical compounds such as aspartame (first introduced in 1981), sucralose (first introduced in 1998), etc. And now factor in the recent discovery that our gut biome seems to be connected to far more than we ever thought in our body. And we have mostly no real clue whatsoever how these things are affecting people. Safety trials tend to be short term and only concerned with overt physical affects - a standard by which leaded fuel was also deemed harmless.

This was what stood out to me about your comment. I think there are quite a large number of questions yet to be answered about how what we're eating in recent decades has been affecting us. And we're only just beginning to be able to pursue these answers at the same time that an ever greater number of engineered products are being introduced for consumption.

Re: The Race to Become the Beyond Meat of Fish

#129

Post by vibrato » Thu, Jun 13, 2019, 5:59 AM UTC

looeee wrote: post #127

ilikehurdles wrote: post #52

To me, seeing YuppieVCFoodStartup brand names in a restaurant is akin to the restaurant advertising they’re selling me Lays(tm) chips as the side to my burger. While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway), I think these products belong in a grocery or convenience store, not a dining establishment. It feels to me like paying a premium to eat frozen store-boug…

> While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway) That's a very short sighted view. This isn't about vegetarianism. It's about the environmental crisis, and the overfishing crisis, that we're currently experiencing at a global level. I don't care whether you are vegetarian or not, we are all in the target market for solutions to these problems. That's what repl…

I disagree, and I’m worried that this view will prevent adequate nutrition for children more and more frequently (meatless Monday etc). The next step is then preventing adequate nutrition for myself from special taxes or regulations on meat.

Re: The Race to Become the Beyond Meat of Fish

#130

Post by cageface » Thu, Jun 13, 2019, 6:02 AM UTC

ClassyJacket wrote: post #77

pasta-driven wrote: post #15

Earlier quoted context omitted.

What is the problem with carbohydrates? If it is the refined grain part in pasta and bread, then there are already solutions: whole wheat products. Who do you thing would go for the beyond wheat products?

Eating carbohydrates spikes your blood sugar and therefore insulin response, which has several problems: one, it makes you hungry again very quickly, and makes your energy levels spike and dip more than if you avoid them. Enough simple carbohydrates cause diabetes. It is also very easy to eat a large number of calories via carbohydrate. Essentially, carbs make you fat. I can personally observe in myself that if I eat…

A steak spikes your insulin harder than a plate of whole wheat pasta. Complex carbs, particular when eaten along with vegetables, are perfectly healthy.

The problems start when you refine all the fiber away and load them up with oil.