What's in Plant-Based-Meats
- Thread starter B00Mer
- Start date
We beat the cows to it.
Less blood.
But I still pray for the plants as I hear them scream in terror....
SAD.
Less blood.
But I still pray for the plants as I hear them scream in terror....
SAD.
A) That heme shit isn't FDA approved.
B) The Impossible Burgers might as well be called Round-Up Burgers with all the glyphosate in them.
C) There is genetic material in those fake meats that have never been part of the human food chain until now. NO studies were done to test the effects of consuming this new genetic material.
D) It's hilarious watching the veg-heads clamouring on about plant protein and yet are still convinced that gluten is bad for you, even if you don't have Celiac's Disease.
B) The Impossible Burgers might as well be called Round-Up Burgers with all the glyphosate in them.
C) There is genetic material in those fake meats that have never been part of the human food chain until now. NO studies were done to test the effects of consuming this new genetic material.
D) It's hilarious watching the veg-heads clamouring on about plant protein and yet are still convinced that gluten is bad for you, even if you don't have Celiac's Disease.
You need three ingredients to sell any entree meal regardless of the base material.
It will taste good if you have these three ingredients:
It will taste good if you have these three ingredients:
- Salt
- Garlic
- Oil (fat)
I could have sworn people were losing their shit over "frankenfoods" not so long ago. How fast things change.
I see that idiotic cue-ball on TV almost daily pushing A&W "antibiotic-free beef"....but their "not quite meat" burgers are the rage. They must think people are morons. Actually....uh, never mind.
And storebought animal-based meats are all healthy? hahaha
Carbon monoxide, carbon dioxide, a large percentage of nitrogen make meat look red. Antibiotics. Growth hprmone. And lots of bacteria, sometimes pathogenic bacteria.
Carbon monoxide, carbon dioxide, a large percentage of nitrogen make meat look red. Antibiotics. Growth hprmone. And lots of bacteria, sometimes pathogenic bacteria.
The colorful marketing gets better. They portray a 50s drive-in theme right, so a 56 burger must be a throwback thing.
Nah, its s 2oz burger which is 56 grams.
YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Fake Meat for the person who does not think vaping is dangerous enough!!!!!!!!!!
Govts were able to pull that off after they realized how gullible and stupid people were over the whole Y2K scam.
CO2 is used in MAP, or Modified Atmospheric packaging for meat. It helps keep meat fresh for longer. CO is used primarily in processed meats and fish. And the nitrogen is found naturally in meat. Beef, pork, chicken and several fruits and vegetables are nitrogen-rich foods to begin with.
Antibiotics and growth hormones are also used on fruit and honey bees. However in Canada there are strict limits between the time an animal receives antibiotics and when it can be slaughtered for market. Of course that depends entirely on the govt's commitment to food safety and public health.
One last thing. Study after study has been done on the health risks associated with highly processed foods. And yet these lab-created fake meats are about as processed as any food can get. They are 100% shit.
Applying an adjective - or a noun - to the description of a substance doesn't determine its real physical or chemical properties, regardless of whether or not they're acceptable. Better to look for a specific, unbiased analysis - if such a thing exists
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WHatever. Any stuff not naturally in meats makes it suspect. It's why hubby and I eat mostly wild. And a lot of that crap affects the flavour, as well. We want to preserve foods, we can it, dry it, smoke it, or freeze it, not add crap to it.
Maybe not. I don't think these standards apply to "wild" meat? (Depending where it was obtained). They also don't let me know whether, or when, a sample has been tested from the actual meat that's on my plate. There are risks associated with everything we ingest; some easily identified and some not. 'Education' about Canadian regulations-on-paper may not be a big help there.