plant based "meat" is not good for you. do not eat it.
Source? The nutritional labels of plant-based meats have many more essential micronutrients.
nope plant based meat doesn't not have enough stuff(amino acids) to keep a person healthy.
How to lower the price of plant-based meat
641–650 of 679 posts
Re: How to lower the price of plant-based meat
#642Earlier quoted context omitted.
> If you want a burger, go eat a freaking slaughtered cow patty burger Thanks for showing your true colors so I don't have to bother responding to this stupid post.
I am not hiding. Now if you have a problem with me, I'd be happy to resolve that different in person.
You really don't have to defend your masculinity to me.
I promise that I, or anyone else, won't think anything less of you if you'll replace steak with quinoa burger from time to time. It will be good for you and the environment!
Have a good one.
Re: How to lower the price of plant-based meat
#643Earlier quoted context omitted.
You still need a nitrogen source. They are using the glucose energy to turn nitrogen (ammonia in this case) into protein.
I'm not sure I agree with your wording, ie use "glucose energy to turn nitrogen into protein". Proteins are made up of amino acids which are made from carbon, hydrogen, oxygen and nitrogen atoms. The glucose not only provides energy to the process but also carbon, oxygen and nitrogen. In fact, this is a very common process in plants. Note: The comment I originally responded to appears to have changed their wording fr…
Sure it's an oversimplification, I excluded everything else glucose provides besides energy, but glucose alone cannot produce protein.
Nitrogen source is rarely the most expensive BOM component for cell culture/fermentation, so it's all kind of moot.
Re: How to lower the price of plant-based meat
#644Earlier quoted context omitted.
> I honestly think that meat eaters are missing out when they eat these fake meat burgers Have you considered the possibility that it is you who are missing out on experiences by refusing to eat these vegetarian alternatives that taste like meat? "Oh, but real vegetarian food is so much better bla bla bla" Ignoring your knee-jerk reaction, have you actually tried the Impossible Burger or the Beyond Meat burger?
But nobody claims the experience the of eating ultra processed fake meat is BETTER than the real thing, do they? So how could us haters be “missing out”?
> So how could us haters be “missing out”?
Because it has the taste and texture of meat, which you don't eat. So eating these would be a way for you to experience this taste and this texture, and that should at least have some novelty value for you.
Backing up to the meta discussion, I love how these meat alternatives, and near-future things like cultured meat or synthetic milk test everyone's convictions and prejudices. Why do we eat the things we eat? Habit? Ethics? Preference? Virtue signaling? It's a good way to examine your principles.
You seem to have landed in that these meat alternatives are bad because they're "processed", and everything "processed" is bad. Alright. But would you eat clean cultured meat? Muscle tissue that has never been inside a living animal, and yet is indistinguishable from meat that's been cut out of a slaughtered animal?
And going further out, would you eat cultured human meat?
Food for thought.
Re: How to lower the price of plant-based meat
#645Earlier quoted context omitted.
> Meat exists but some people want to go vegetarian without sacrificing anything. Yes, how dare they?!? How can you call yourself a vegetarian without sacrificing anything? If anyone could be a vegetarian, there wouldn't be any moral superiority for the real vegetarians! Oh the horror!
I’m not vegetarian and it’s not about feeling superior. I just happen to think fake meat and fake sweeteners are some of the most absurd things in modern society. I prefer food to be natural and unprocessed.
> > Meat exists but some people want to go vegetarian without sacrificing anything.
> I’m not vegetarian and it’s not about feeling superior.
Well, clearly you have some martyr complex issues around it.
Re: How to lower the price of plant-based meat
#646Earlier quoted context omitted.
It's a reasonable argument that government subsidies for farmers reduce prices for the consumer, but I don't think it's necessarily a correct assumption. Subsidies help the local farmers to compete with farmers in low cost countries. Transportation costs are usually insignificant. So without subsidies the consumer might pay the same price, but the store just ends up sourcing the product from a different country. Howe…
Taking your argument at face value and assuming you're right, I still want to point out that those subsidies are applied primarily to a subset of foods, especially feed crops for animals. Our government isn't spending nearly the same amount of time and money trying to subsidize fruits and vegetables. Shouldn't we be just as worried about those products being sourced from other countries? Why are we treating animal fe…
Calories per acre.
"That means corn averages roughly 15 million calories per acre" "wheat comes in at about 4 million calories per acre, soy at 6 million" "Other vegetables, while much more nutritious than corn, wheat or potatoes, are far less energy-dense. Broccoli yields about 2.5 million calories per acre, and spinach is under 2 million"
https://www.washingtonpost.com/lifestyle/food/in-defense-of-...
Re: How to lower the price of plant-based meat
#647Earlier quoted context omitted.
I enjoy eating meat... the texture, the savory nature of its flavor. Back when I lived in the bay, my brother and I found a vegan restaurant - Golden Era. He had taken me to other vegetarian restaurants and they always felt lacking for something . Golden Era... the 'chicken' drumsticks - ok, they were on a wooden stick, but the texture of whatever it was was right . Then Mongolian 'chicken' had a texture to it too an…
Golden Era are (were? I do hope they are still around) doing something with tofu and wheat gluten. The preparation is more involved than your basic 'throw it in a blender' seitan steak, but the result is totally worth it. You can get really fulfilling textures and flavours, and quite a variety, to boot.
Are. They're accepting takeout only and have a few recommended delivery companies. https://www.goldeneravegan.com
The pot stickers are still there as are the drumsticks.
The drumsticks now say 'soy "chicken"' (the menu that I remember didn't have that - http://d2by9dx2k0n1tg.cloudfront.net/menus/1/1829/public.jpg... ) and ghads... the price has gone from 4 @ $5.95 to 3 @ $8.00
Likewise, the "Spicy Mongolian Delight" is now listed as "slices of soy protein, bell peppers, & onion in a spicy sweet sauce" (which has gone from $7.95 to $12.50)
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In other vegan... the Fisch Stix and "Chicken" Fingers from https://cheezefactoryrestaurant.com/menu are good (though I'm a bit wary of trying to get the fish flavor and texture right).
My "it might have been jackfruit" - look at https://www.loveandlemons.com/bbq-jackfruit-recipes/ and the way that its nearly indistinguishable from pulled pork in appearance and apparently unripe jackfruit has a pork like savory taste when cooked.
Re: How to lower the price of plant-based meat
#648Earlier quoted context omitted.
> While you guys throw tariffs on food here and cut subsidies are any of you aware that for some 10% of American's having food on the table is not a given? So let's funnel that 25% import tarif or money we save from not subsidizing the meat industry into the federal food stamps program.
You're missing the part where those government subsidies are being issued to growers who provide products certified for the SNAP and WIC programs. You remove the subsidies and mess with the tariffs too much and now you're into a whole other problem of growers now refusing to participate in either program.
Why would a grower refuse to participate in either program? They wouldn't get the option to not not-get subsidies. Their incentive to participate in getting their products certified for SNAP and WIC is that their costs are now higher so they have to raise their prices, and so then it'd be more important for them to get their products certified so that SNAP and WIC recipients can purchase them (thus expanding/retaining their customer base).
Re: How to lower the price of plant-based meat
#649Earlier quoted context omitted.
If you want to convince someone to trust something they’re likely not seeking out, giving them homework won’t be very persuasive.
Fair point. I do feel the responsibility is on the shoulders of those making claims of the dangers of meat alternatives though. Its easy to paint it as frankenfood, but if you look at the ingredients they are boringly normal
This is actually a pretty simple burden of proof question. The burden of proof is on whoever wishes to persuade the other.
As in any other case, to persuade another person is to assert a claim. It doesn’t matter that you already have done the requisite learning to understand what you’re certain is the baseline set of facts. What matters is you want to change someone else’s beliefs.
As an example:
It would be preposterous for me to say “I am certain that biological sex is a spectrum, and binary sex is a simplification useful as a tool for some applications but inadequate for others” and just expect anyone who doesn’t know that to crack open a book or start googling my hypothesis credulously. Even though I’m certain it’s true.
I understand that while there’s sound scientific basis for the claim, it’s not a shared understanding of reality.
I also understand that it’s a claim that may be questioned, even though I’m certain it’s correct, and it’s my choice whether to give it more weight when challenged (attempt to persuade someone who doesn’t accept the claim l) or to carry on certain I’m right. But if I take the latter path, I have to accept that it’s really very unlikely the other party will learn what I’ve learned, unless they become curious and open to the possibility.
In other words, you can be right until the end of time and it wouldn’t ever matter to some people unless you give them a reason to want to be right too.
Re: How to lower the price of plant-based meat
#650Earlier quoted context omitted.
So what you mean is that people don't like the taste and texture of raw meat, and they're only pretending to like it because it's cooked? If you like steak cooked with some salt on it, that doesn't mean that you don't like steak. I honestly don't get the point you're even trying to make here... because people do less to prepare vegetables they're somehow superior?
No, sorry I must not have made my point clear enough (this is what I get for trying to be snarky): GP is saying that people like the taste and texture of meat. I’m saying that they only do after they have altered the taste and the texture of if. My point is that there is nothing inherent about meat that people like. This is relevant to OP as the above claim is that there is no need to replicate the texture and taste…
This is obviously wrong. He clearly means people want to replicate the taste and texture of the cooked meat they enjoy, not raw meat.