Fake meat isn't meat, legislation needed


Robert E. McKnight Jr., Texas and Southwestern Cattle Raisers Association

via KMA Land (IA) - Jan 7, 2020


Recently the “Houston Chronicle” and “San Antonio Express-News” ran a commentary piece from columnist Chris Tomlinson attacking beef in favor of plant-based proteins. Like most vegan marketing, it does a fantastic job of cherry-picking data and using opinion instead of facts and legitimate science.


Let’s break it down to separate fact from opinion.


Tomlinson begins by pointing to informal taste tests he conducts with friends, comparing burgers made with real beef to plant-based imitations. No one can argue that taste preferences are personal things – and we cattle producers have been known to have an independent streak ourselves.


The problem comes when he asserts that people should prefer imitation products because they “are worried about their health and the environment.” Those claims have come under increasing fire by the medical and environmental community as more-legitimate research begins to contradict the advertising rhetoric touted by manufacturers of plant-based imitations.


Fact: Soy and pea-based burgers are not healthier than their 100-percent-beef counterparts. A breakdown of the nutritional properties of both reveals that 93-percent-lean beef has fewer calories and less fat, saturated fat and sodium than plant-based imitators. Beef does have more cholesterol, but it also has more protein.


Many medical professionals have expressed concerns about plant-based meat substitutes because they don’t offer better nutrition but do contain dozens of greatly processed laboratory-invented ingredients. The healthfulness of those ingredients still leaves questions for many researchers.


One only needs to look at certain pet foods as an example. The U.S. Food and Drug Administration has now launched an investigation after increasing numbers of dogs have been diagnosed with a rare heart condition while eating a diet with more pea-based proteins – a diet once deemed safe. The exact cause isn’t yet known; a big question mark hangs in the minds of many pet owners.


On the environmental side, proponents of the new imitation-meat products like to point to global numbers developed by the United Nations...






We tried Impossible Foods’ new pork, the latest fake meat from the Bill Gates-backed company


by Kevin Lisota, GeekWire

January 7, 2020


LAS VEGAS — Impossible Foods, the fake meat company with investors such as Bill Gates, was back at CES this week and had one of the more unusual product launches. The company introduced two new meat-replacements: Impossible Pork and Impossible Sausage. It’s the first new products for Impossible since the Impossible Burger debuted in 2016.


GeekWire Managing Editor Taylor Soper and I got a chance to taste the plant-based, gluten-free Impossible Pork — here’s our review:


Taylor’s Take


    The first few bites were awesome — and surprising. Juicy and flavorful is not what I expect from fake meat. It was almost like actual pork, but felt about 90 percent “real.” Something was missing, but not much.


    I would definitely eat it again, especially given the reduced fat and cholesterol content and environmental impact. But what about thee price, and the high sodium content (370mg per serving)? Is Impossible Pork really better for you and better for the planet?


Kevin’s Take ...