Impossible Burger, So Many Reasons Not to Eat It

 

by Carol Grieve, Food Integrity Now

November 6, 2019

 

People are still asking me about the Impossible Burger. I tell them there are so many reasons not to eat it. Let’s discuss some of them.

 

Earlier this year, the manufacturers of the controversial veggie burger just announced that in the future, due to “high demand” for the product, its plant-based patties will be made using GMO soy.

 

The formula change was made to ensure the smooth rollout of the Impossible Burger in Burger King restaurants. The soy formulation is apparently better able to withstand Burger King’s trademark flame grilling. As a result, in early in 2019, Impossible Foods dumped the textured wheat protein it had been using and replaced it with soy protein concentrate instead.

 

Pat Brown, founder and CEO of Impossible Foods, publicly defended the move. But a closer look reveals that Brown’s claims about the healthfulness and sustainability of “Impossible Burger 2.0” just don’t stack up.

 

As reported by ECO Watch, here are six reasons the CEO of Impossible Burger is wrong when he claims that GMO soy is “the safest and most environmentally responsible option” for scaling up production of the fake meat product — a product that already uses a genetically engineered yeast, called heme, as its key ingredient.

 

1. Dubious Health Claims ...

 

2. Higher Use of Pesticides ...

 

3. No Benefits for Farmers ...

 

4. Kills Biodiversity ...

 

5. No ‘Scientific Consensus’ Around Safety ...

 

6. Ignores Consumer Concerns ...

 

more, including links  

https://foodintegritynow.org/2019/11/06/impossible-burger-so-many-reasons-not-to-eat-it/