901–910 of 1001 posts
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So you eat your burgers dry?
Pickles, lettuce, tomato, a whole fried egg. All of these are options that don't include sugar. There are options outside of ketchup (corn syrup) and mayo (probably corn syrup). Except the pickles. I bet those have sugar. But I'll fight anyone who eats hamburgers without pickles.
On sandwiches I can do vinegar and oil.
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Some kinds of processing increase insulin impact, others don't. If your goal is controlling sugars, a diet premised solely on minimizing processing isn't a great strategy; "processing" isn't the high-order bit of that problem.
Theoretically, you are right, of course. In practice though, to apply this, you would need to know how the processing exactly works, and how the body responds to that processing. Given that you can not really determine this easily, it is in practice just simpler to stick to unprocessed foods as much as possible, and just apply the sugar limit to those.
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Cheaper doesn't seem feasible, at least not without essentially duplicating the meat production process (maybe lab grown meat will get us there someday). Human grade food is more expensive, often considerably so. Animals essentially get the leftovers that we can't eat so they are afforded a huge price advantage and it is not clear how that is to be overcome sustainably. Circumstances – widespread disease, for example…
> Cheaper doesn't seem feasible, at least not without essentially duplicating the meat production process I'd say cheaper doesn't seem feasible without duplicating the subsidies received by the meat industry (including farming of animal feed). Give similar subsidies to the plant-based-meat industry, and I'd bet that meat replacements will be much cheaper than meat. But there's a political risk at that: Meat industry…
I'll grant you poultry (chicken, turkey) producers with their sweet, sweet supply management deal. But producers of other meat products? I'd say they are essentially ignored in political circles. If they actually had huge political influence they'd be all over supply management like the poultry producers are afforded. If you venture out into the backroads it's painfully obvious how much richer the poultry producers are compared to their beef and pork producing neighbours, and it is downright sad when you look at those producing less common meats.
The government pays 40% of the insurance premiums for crop insurance (insurance against mother nature) which is a subsidy to plant growers, and is sometimes claimed to by a subsidy to animal producers by extension, but the program doesn't factor in where the product goes. Navy beans grown for humans are very bit as eligible for those subsidies as corn grown for cattle. While it is fair to call it a subsidy, it would be quite disingenuous to claim that is a meat subsidy but not a 'meat alternative' subsidy as well.
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Cellulose? This is the modern equivalent of adding sawdust. https://en.wikipedia.org/wiki/Cellulose
If you dig a little deeper you’ll find that methylcellulose has some interesting culinary properties, making it well suited to adding structure and firm texture to soft foods. When mixed with water it transforms into a firm gel after heating, or it can be used to create extremely resilient emulsifications. It’s practically flavourless, so it works well. I’m not convinced it passes through the GI tract with no impact…
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I’m vegan, converted about four years ago so I ate meat for decades. I ate impossible burgers for a while after Burger King got them, because there is some nostalgia/novelty in going to a fast food joint. But I’ve realized that this weird food product leaves some kind of odd taste in my stomach, and not just from Burger King. I’m pretty over these fake beef burgers now, and would way rather have a black bean burger o…
From David Zilber (formerly of Noma): "Here’s a pesky little chemical called hexanal. If you’ve ever eaten a beyond burger, or any of these plant based products 2.0 (though to be honest, it’s more like they’re on V.46.6.2) and burped 10 or 15 minutes afterwards, and thought to yourself, “Hmmm, wow, ok I definitely just had a meat alternative” you were probably regurgitating this aerosol. Some people think it’s fruity…
This post is crowded with responses from people explaining why they hate Beyond meat FWIW, I've always liked Beyond Meat as a "good enough" substitution for a beef burger that's easy to prepare that is close in texture to a real burger - if you use a burger sauce and cheese like most recipes for non-vegans do, it tastes pretty close. I even liked it so much I'd order it at restaurants wherever available and bought a…
I tried two burgers 1-2 years ago: when I opened the package I smelled alcohol, the same while frying them in the pan and while eating them (I cooked them "medium/well done" without cheese nor anything else as I was curious and just wanted to try this stuff out) => is this normal?
Asking because I never read anywhere anything that mentioned this... . (btw. I'm in Switzerland, so maaaybe here the product is "different" to comply with the country's regulations..., just a wild guess).
In the end I didn't like it because of that smell (I'm in general ok with alcohol, I'm drinking a beer right now), the texture and taste was acceptable/good.
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Yeah, apparently it didn't sell. I thought they tasted great though, and that's coming from a meat eater.
They sell just fine. McDonald’s in the US is ideologically against them. I think I posted about this before. I was in a situation where I got to discuss it with a high level executive. They don’t want it no matter what the consumer demands.
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From David Zilber (formerly of Noma): "Here’s a pesky little chemical called hexanal. If you’ve ever eaten a beyond burger, or any of these plant based products 2.0 (though to be honest, it’s more like they’re on V.46.6.2) and burped 10 or 15 minutes afterwards, and thought to yourself, “Hmmm, wow, ok I definitely just had a meat alternative” you were probably regurgitating this aerosol. Some people think it’s fruity…
Once you start paying attention, you can find bad tasting details in almost everything. For example, steak can taste metallic. People don't mind or even notice such things because they are used to it.
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I gag a little at the thought of that, but objectively i guess all i can say is: to each their own.
You're absolutely right. "Normal" is just a relative concept. Japanese cuisine has a substantial part of it built around eating raw produce. Such that many sushi are deemed ok for expecting mothers to eat. Meanwhile balut is a delicacy in South East Asia. Scottish people eat haggis, and Iceland eats hakarl (which traditionally used urine) Asians eat durian while the French love blue cheese. I think all tastes can be…
I don't think hakarl was ever processed with urine - it just smells like it because of the high urea content. Do you have a source that it was processed with urine?
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I’m vegan, converted about four years ago so I ate meat for decades. I ate impossible burgers for a while after Burger King got them, because there is some nostalgia/novelty in going to a fast food joint. But I’ve realized that this weird food product leaves some kind of odd taste in my stomach, and not just from Burger King. I’m pretty over these fake beef burgers now, and would way rather have a black bean burger o…
100% in agreement. It’s not even in the fast food places I struggle to find a plain bean burger now… it’s the supermarkets too. The odd peculiar taste of these kinds of new plant based burgers can be pretty foul. For me and my partner, the Burger King veggie burger now tastes similar to dish soap. Bring back the delicious bean burgers and actual normal veggie burgers.
That's interesting - is it a genetic thing like cilantro?