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Beyond Meat fights for survival

foodinstitute.com

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Re: Beyond Meat fights for survival

#541

Post by unlikelytomato »

9dev wrote: post #383
scythmic_waves wrote: post #329

Earlier quoted context omitted.

Thanks for breaking that down. As someone doing weightlifting, this is the primary reason I don't bother with vegetarian meats. They actually taste pretty good IMO, but they don't offer nutritional benefits commensurate with animal meat. It's a shame, really. I'd gladly incorporate them if I could get a similar protein : calorie ratio.

There’s very successful vegan lifters and athletes, though. It’s absolutely possible to thrive without meat and dairy products.

if you can digest it, maybe. Thrive is somewhat open to debate. Some can handle it naturally. There is a huge amount of survivor bias in self reported vegans. They never get interviews with everyone who tried it and dropped it to uncover why.

Re: Beyond Meat fights for survival

#542

Post by burnt-resistor »

xeromal wrote: post #375
messe wrote: post #112

Earlier quoted context omitted.

> never use olive oil for high temperature cooking This is a myth and needs to die. Olive oil is fine at high temperatures, even EVOO. https://www.seriouseats.com/cooking-with-olive-oil-faq-safet...

350 degrees is not high temperature cooking. Stir fry for instance is 500+ degrees and even higher All this in F of course

I do a lot of stir frying on high heat. Olive oil would create plastic-like compounds at these temperatures.

Re: Beyond Meat fights for survival

#543

Post by thom »

9dev wrote: post #407
thom wrote: post #356

Hate these burgers. As a dairy-loving vegetarian, first the vegans came along and ruined everything by evicting most of the tasty options from restaurants, and then the meat eaters somehow wanted vegan food that tasted of animals and that became the default option on many menus. Vegetarians (who I grant you are difficult to pity as the centrists of the food world) got utterly screwed.

If you’re consuming lots of dairy, and became vegetarian to avoid animal suffering, you can just as well eat meat. Not much of a difference ethically.

I was brought up vegetarian.

Re: Beyond Meat fights for survival

#544

Post by burnt-resistor »

JoshTriplett wrote: post #93
burnt-resistor wrote: post #91

Earlier quoted context omitted.

Here in hill country Texas, even Walmart sells MorningStar corn dogs. H-E-B carries most of the Impossible line including meatballs. I made some dirty rice with the IF ground "beef" and it was awesome. There's almost no oil in it, browning onions and peppers required adding some avocado oil (never use olive oil for high temperature cooking). PS: I'm a lazy vegetarian who will eat a real burger every few months. When…

> There's almost no oil in the ground beef, so adding some avocado oil while browning onions and peppers was required. Their sausage works well for that, no added oil needed.

Recipe called for ground beef. It was the most appropriate texture product for the recipe.

Re: Beyond Meat fights for survival

#545

Post by novia »

e40 wrote: post #414
novia wrote: post #394

Earlier quoted context omitted.

In case anyone else reads this later, i found one location that does vegan pizzas, Arizmendi Bakery (Lakeshore) They have at least six locations, and not all of them do the vegan thing

Sorry, I should have specified that. The Lakeshore one is the one I go to.

Just gave it a try. It's pretty good but it's no Sliver!

Re: Beyond Meat fights for survival

#546

Post by xeromal »

burnt-resistor wrote: post #542
xeromal wrote: post #375

Earlier quoted context omitted.

350 degrees is not high temperature cooking. Stir fry for instance is 500+ degrees and even higher All this in F of course

I do a lot of stir frying on high heat. Olive oil would create plastic-like compounds at these temperatures.

I use avocado oil but even that can struggle with stir fry.

Re: Beyond Meat fights for survival

#547

Post by aydyn »

micromacrofoot wrote: post #231
aydyn wrote: post #130

Earlier quoted context omitted.

Beyond meat burgers taste like flavored plastic grounds, so until these plant based alternatives can close the taste gap its not going to go anywhere. And they have had years to make it taste better, so I suspect theres something fundamental that makes it very difficult. It is just too much to ask the public to buy worse tasting food at a higher price, all to feel morally better about yourself.

can't help but feel like including "plastic" here is just hysteria, I eat them regularly and it's certainly not accurate

In a blind taste test [1] people said "it kinda tastes like plastic". It's objectively bad.

1. https://www.youtube.com/watch?v=NYOCv-y8ckM&t=132s

Re: Beyond Meat fights for survival

#548

Post by cj »

Saline9515 wrote: post #497
cj wrote: post #385

Earlier quoted context omitted.

I dunno. I track macros religiously with daily protein/fat/carb targets for weight lifting. I don't care much about the macros of each individual meal (or any individual ingredient). When dinner comes around, I'm cooking whatever meal will let me hit my targets for the day. If I already got most my protein in, I'll happily eat something with "bad" protein/calorie ratio. Granted, 99% of people don't track food intake,…

Out of curiosity, how do you get 150g/day of full proteins? For instance, eating lentils, which is one of the most proteinated vegetable, bring 18g of proteins per 100g, along with 40g of carbs. You also have to eat a comparable amount of cereal to get a full protein chain. Given that amount of proteins you mention, this requires eating a very large volume of food (cereals and graminacae swell with water during cooki…

I’ve eaten 124g of protein so far today, no meat no protein powder.

I wish I could tell you one food, but it’s not primarily from 1 source.

Egg whites, chickpea salad, Greek yogurt - lots of stuff has protein in it.

On the flip side, I’ve never understood how meat eaters can hit their protein goals without frequently exceeding 50-100g fat per day.

Re: Beyond Meat fights for survival

#549

Post by cj »

proee wrote: post #481
cj wrote: post #385

Earlier quoted context omitted.

I dunno. I track macros religiously with daily protein/fat/carb targets for weight lifting. I don't care much about the macros of each individual meal (or any individual ingredient). When dinner comes around, I'm cooking whatever meal will let me hit my targets for the day. If I already got most my protein in, I'll happily eat something with "bad" protein/calorie ratio. Granted, 99% of people don't track food intake,…

You are not a vegetarian

If you wear vegetarianism on your sleeve for philosophical reasons, yea that’s not me.

I simply prefer not eating a lot of meat.

Next time I’ll say majority-vegetarian minority-carnivore?

Re: Beyond Meat fights for survival

#550

Post by zilian »

Saline9515 wrote: post #497
cj wrote: post #385

Earlier quoted context omitted.

I dunno. I track macros religiously with daily protein/fat/carb targets for weight lifting. I don't care much about the macros of each individual meal (or any individual ingredient). When dinner comes around, I'm cooking whatever meal will let me hit my targets for the day. If I already got most my protein in, I'll happily eat something with "bad" protein/calorie ratio. Granted, 99% of people don't track food intake,…

Out of curiosity, how do you get 150g/day of full proteins? For instance, eating lentils, which is one of the most proteinated vegetable, bring 18g of proteins per 100g, along with 40g of carbs. You also have to eat a comparable amount of cereal to get a full protein chain. Given that amount of proteins you mention, this requires eating a very large volume of food (cereals and graminacae swell with water during cooki…

Tofu, 100% peanut butter with no added oil or additive, skyr yogurt (10g of proteins for 100g for around 50kcal !), there are a lot of options What's hard is not protein intake but to moderate carbs intake in my opinion
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