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I've tried it. It's good. At $16 a pound I'd much rather get some high quality meat or fish. If it comes down in price to something reasonable I might add it to our rotation.
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We should consider ourselves lucky they used grams at all and not their fancy units.
What drives me nuts is that the Nutrition Information has metric units but the front of the package may not (e.g. "One Quart (32 oz)" but no liter equivalent printed). Worse is that many products have bogus information. I'm not talking just about the inexactness of the methods, but in many cases the macronutrient math doesn't add up . Total calories should be about (protein + carb)x4 + (fat)x9. Too often, it isn't cl…
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Most burgers are improved with MSG, it is a miracle salt.
And msg is generally considered safe these days?
That said glutamate is a neurotransmitter, so yeah you probably shouldn't inject large quantities or anything.
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I've studied the amount of energy and water necessary to produce beef extensively, both at university and professionally, and I can say from experience that it would be extremely difficult for something like the impossible burger to consume more energy and water than the equivalent amount of actual meat. Meat is expensive in energy and water because it takes huge amounts of vegetable matter and water for a period of…
Did you study industrial beef production or grass-based holistic management? As far as I'm aware, the latter isn't taught at schools (yet). Although the technique is very old, and based on nature's natural cycle of herd movement, it only caught on again in the early 2000s. How will said vegetable matter get it's nutrients year after year as the soil it's growing on gets eroded? Wouldn't external fertilizer, pesticide…
Sure, you have to worry about soil erosion, but by the same token you have to consider the fact that a single cow has a large grazing area. Fertilizers, pesticides etc. are optional but not strictly required, and again don't really change the bottom line.
What is it with first-world vegans/vegetarians wanting to eat these extremely processed imitation meat frozen foods? There is an entire tradition of vegetarian cuisine around the world from Rasta Ital, to Hindu Sattvic, Afghani, and Thai which you could learn with just a tiny bit of effort.
But there is one last reason for the "I can't believe it's not a dead animal!"-burger/dog: Culturually, people invite you to barbeques. If you show up with your Shoujin ryouri bentou, people look down on you and tell you that you're stuck up. If you show up with an eggplant and a hot dog bun, they won't call you stuck up, but they will reasonably say, "You're really going to grill an eggplant and stick it in a hotdog bun? That's why vegan food is so sad". (BTW, that actually sounds good to me :-) ).
Yes, vegans want to go to barbeques and fit in and not have to explain why they decided not to eat meat. Sometimes they just want a normal western cultural experience without having to compromise on their principles. Sometimes they grew up with this kind of food and they are feeling nostalgic. There are huge numbers of reasons why people do these kinds of things and why it is a big deal to them.
And yes, they should learn about cuisines that are culturally vegetarian for many, many reasons as well. Most do even if they also eat processed vegetable protein in a package.
I'm happy to see that fat and protein are the main ingredients. http://impossiblefoods.com/images/faq/nutrition-facts.png A lot of veggie imitation meats are low on fat and protein and extremely high on processed carbs.
I'm happy to see that fat and protein are the main ingredients. http://impossiblefoods.com/images/faq/nutrition-facts.png A lot of veggie imitation meats are low on fat and protein and extremely high on processed carbs.
I've tried it. It's good. At $16 a pound I'd much rather get some high quality meat or fish. If it comes down in price to something reasonable I might add it to our rotation.
What kind of high-quality fish are you getting for $16/lb? In the Bay Area at least, high-quality salmon is about twice that.
I'm happy to see that fat and protein are the main ingredients. http://impossiblefoods.com/images/faq/nutrition-facts.png A lot of veggie imitation meats are low on fat and protein and extremely high on processed carbs.
interesting. FWIW, here's the ingredients list for the Beyond Meat burger: water, pea protein isolate, oil blend (canola oil, flaxseed oil, palmoil, sunflower oil, dha algal oil), methylcellulose, carrageenan, potassium bicarbonate, caramel color†, yeast extract, maltodextrin, potassium chloride, tapioca starch, sorbitol, calcium chloride, natural flavoring, spices, salt, vegetable extract mix (spinach, broccoli, car…
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Did you study industrial beef production or grass-based holistic management? As far as I'm aware, the latter isn't taught at schools (yet). Although the technique is very old, and based on nature's natural cycle of herd movement, it only caught on again in the early 2000s. How will said vegetable matter get it's nutrients year after year as the soil it's growing on gets eroded? Wouldn't external fertilizer, pesticide…
To be honest, it doesn't make that much of a difference when we compare the cost of calories from vegetable matter to the cost of calories from meat (and, when we're talking about a few ounces of organic matter for a burger, that is basically what we're talking about). Sure, you have to worry about soil erosion, but by the same token you have to consider the fact that a single cow has a large grazing area. Fertilizer…
Sure cows need grazing land, but they don't require all the external inputs an industrial soybean farm, for instance, needs. All they require is land, sunlight, electric fences, and some water if rainfall is inadequate or the soil is in bad shape due to prior mismanagement or desertification.