Many meat alternatives exist for a healthy diet | News

As evidence mounts as to the strains that industrial animal food production places on our eco­sys­tems, producers are looking for ways to ease the industry’s carbon foot­print, appeal to a variety of palates, and provide equivalent or superior nu­trition profiles through new food products.

Impacts to the environment by large scale commercial agricultural op­er­ations including feedlots for cattle and ocean-based fish farms are creating interest in consu­mers for alternative sour­ces for the food supply. Factory farms raise and kill large numbers of animals each year for food consumption, and critics suggest it contributes to antibiotic resistance and climate change.

Meat replacement pro­ducts have been around for years, but the grocery and restaurant in­dustries have jumped in with both feet more re­cently, selling plant-based burgers at fast food chains and devoting significant shelf space to plant-based patties, brats, crumbles and the like.

Products for almost ev­ery type of meat use are available now, complete with texture and color that mimics real animal products. Companies such as Beyond Meat and Im­possible Foods debuted products in 2016 that look­ed and tasted like real meat.

Not all meat replacement products are completely plant-based, however, and consumers should read labels to know what is in the products, including some ad­ditives that are chemically derived.

There has also been some criticism of near-meat products being high in sodium, fat, and calories, leading nutritionists to wonder if the alternatives are in fact healthier. That said, experts do agree that moving tow­ard more plant-based foods can have long term benefits for people.

A study at Stanford Uni­versity in 2020 compared two groups of people over eight weeks; one group was to eat two servings of primarily red meat each day, and the other was to eat two meat al­ternatives each day. In a surprising discovery, the plant-based meat group had a lower level of a molecule linked to cardiovascular disease than the red meat group.

Other meat replacement products include blends with fruits and vegetables such as half beef and half mushroom, using blueberries and cranberries combined with meat, and using other foods such as jackfruit to achieve the taste and texture of meat, reducing calories and fat while retaining juiciness.

Meat alternatives can be a transition step for those looking to reduce the amount of red-meat or animal products in their diets. There are re­placements for pork, tu­na, shrimp, eggs, and chic­ken for those interested in giving it a try. Numerous products use pea protein, rice proteins and other ingredients, even going so far as to use a soybean molecule to mimic the red blood of beef.

No matter the imposter though, experts seem to agree that meat alternatives, just like regular meat, should only be a part of a larger “whole foods” diet. Consuming un­processed fruits, vegetables, grains, legumes, and nuts along with regular meats or meat alternatives is the simplest and best ways to achieve optimal health for yourself and for the environment.