"Eat more MEAT" - but it is "meat" from PLANTS, not animals

[Bob]

Woah.. that one took me for a loop.

A startup called Beyond Meat has this statement:


We believe there is a better way to feed the planet. Our mission is to create mass-market solutions that perfectly replace animal protein with plant protein.

We are dedicated to improving human health, positively impacting climate change, conserving natural resources and respecting animal welfare.

At Beyond Meat, we want to make the world a better place and we’re starting one delicious meal at a time.

And in their Vision Statement -

"At Beyond Meat, we want all of the good and none of the bad. We want to eat delicious meat but we don't want any of the bad stuff that goes along with it. Is that too much to ask? Well no, actually. Not since we created meat from plants.

"Brilliant, right? Replacing animal protein with meat made from plants would do wonders for human health, for the environment, for conservation of natural resources and for animals. It's worth a fight. This is where you come in.

"Reduce your meat consumption and tell the world. Even if you're already eating less meat, you can help us spread the word and make a real difference. Together we can build a world that's zero downside and all delicious upside."

Now that is kinda amazing..

Now, I've tried the "old-style veggie burger" and it just doesn't cut it for me.. (Organic Buffalo certainly hits the spot..)

They modify the plant protein during processing so that it resembles "animal protein" (called 'meat').

Two favorite protein sources are derived Soy and ChickPea plant. (soy burgers certainly can get OLD fast for a seasoned connoisseur of aged prime rib..) The soy is used for the "chicken meat" formulation combined with the pea protein. I do have chickpea supplementation in meals now and then and it seems OK.. I can only imagine it processed to remove some of the "yuck factor (http://www.chowhound.com/post/wrong-chick-peas-yuck-812382)"..

No need for killing cows, dogs, chickens, horses, turkeys, ducks for "protein". So potentially less cost, no "vet bills", no mucking...

The plant based protein claim says it is healthy, clean, and cholesterol-free - in short an ideal plant-based protein. (no animals were harmed in the making of this protein)..

From their "Meat Products" page - http://beyondmeat.com/products


The Beyond Burger - looks, tastes, smells like the best burger you ever had.. available at Whole Foods
Sweet Potato Chili - using Beyond Meat protein
Indian Curry - Made with Beyond Meat "Chicken" (no chickens were used but the meat looks and tastes like the best chicken)
Vietnamese Lemongrass with Beyond "Chicken" - fabulous and no chickens were used
Korean BBQ With Beyond Chicken - flavorful and no chickens were used
BEAST BURGERS (two styles, regular and "sliders) - Made with Non-GMO Pea Protein
BEYOND CHICKEN® STRIPS - Made with Non-GMO Soy and Pea Protein.


Additionally a "crumble" form is available so that one can make their own recipes..

Their Nov 2015 press release - http://beyondmeat.com/press/view/beyond-meat-and-chefd


Meat and all the ingredients needed for a delicious plant-based meal right to consumers.

Beyond Meat aims to bring the Future of Protein to the center of America's dinner plate by developing delicious and nutritious plant-based meats the whole family can enjoy.

The company produces items ranging from burgers and meatballs to chicken poppers and beef crumbles--that deliver the taste, texture, and appearance of animal meat with none of the health or environmental downsides.

Now it's more convenient than ever to prepare delicious plant-based dinners for the family with Chef'd kits that are available nationwide through with no subscription or membership fees required to order.

Wow.. a way to tell the brain it's eating "meat", a plant based protein which fully mimic's animal protein, and a way to reduce fat/weight buildup from animal based protein consumption.

The Beyond Meat Burger claims it is not using ANY GMO's, and is not using ANY SOY.. and a burger patty contains 20 grams of protein per serving (quarter pounder).

A minister who says I WANT and crave MEAT - "I am a meat eater" (but I want to loose some awful weight) - she tries this and says WOW - lost 15 pounds this month, about 21 days switching to this product - can't tell the difference that is isn't animal based.. (actually tastes better)


http://chanlo.com/images/beyondmeat-1.jpg

Seems this may be worth a try. I am definitely not into the steroids (growth hormones), or vaccines, or antibiotics in animal based protein. I have a feeling that animal based growth hormone "traces" in animal products has contributed to a whole host of human health related issues...

Regular veggie protein is "interesting", but the brain says "missing something..." (suppose its that omnivore/carnivore genetics.. :) ) And if I can get my weight down (I do exercise a lot..) this may be.. gluten free too..

Hmm eggplant rollup with some Beyond Meat crumbles... yum...

Heck wonder if they can do a "real egg" that works as good as a real chicken egg without the salmonella, or "overhead and issues" of the Tyson Phenomena (https://secure.peta.org/site/Advocacy?cmd=display&page=UserAction&id=1121)..

[Noelle]

I am vegetarian and have tried the Beyond products. They are very good. I actually prefer them to other meat replacements because of the pea protein, which is easier to digest. Yes, I am waiting for a good egg replacement.

[Bob]

I am vegetarian and have tried the Beyond products. They are very good. I actually prefer them to other meat replacements because of the pea protein, which is easier to digest. Yes, I am waiting for a good egg replacement.

I'm going to suggest that they work on a FISH and ShellFish replacement too... weeee shrimp tempura (http://allrecipes.com/recipe/129467/crispy-shrimp-tempura/)

I got a good feeling about this company..

[Flash]

what I love is that instead of telling meat eaters they are bad killers, they took their appetite and needs to transform it into something edible for meat eaters, healthy, environmentally friendly, good for the animals and humans. Really great thinking - no more fights from judgmental vegetarians - they went beyond judgment - and therefore found solutions

[Bob]

what I love is that instead of telling meat eaters they are bad killers, they took their appetite and needs to transform it into something edible for meat eaters, healthy, environmentally friendly, good for the animals and humans. Really great thinking - no more fights from judgmental vegetarians - they went beyond judgment - and therefore found solutions

Isn't that a mindblowing strategy !!!

Weee I want a PIZZA made up this way, 3 "meat" pepperoni (Beyond Meat), burger (Beyond Meat), chicken (Beyond Meat).... ah the brain loves this...

[Bob]

Is the Beyond Meat product line Kosher ??


Beyond Meat's 100% plant-based products taste good, are widely available, and when labeled as such, are kosher certified by the Star-K. We could stop writing here, but want to share more on why this is a great addition to a healthy, kosher lifestyle. We remind you that we do love meat and poultry (the real thing) . . . braised, grilled, fried, seasoned, succulent. We are not vegans or vegetarians, however, we were delighted to discover a product as flavorful as Beyond Meat because it can reduce our meat consumption and help us serve healthier meals. Also, we always enjoy creating copycat kosher recipes, and these parve chicken and beef products help in our quest.

Many of Beyond Meat products are Star K certified when noted on the packages. We added the beefy crumble to our Mexican style rice, cheese and beans; We made “chicken eggplant parmesan” with the lightly grilled chicken strips; we crumbled beef-free crumbles over cheese pizza, and on quesadillas, and we made delicious cheesy lasagna. Beyond Meat products were named the #1 Food Innovation for 2014.

From the company: “Based in Los Angeles, California, Beyond Meat is on the cutting edge of plant protein research and development. With a goal of driving innovation and progress, the company provides plant-based protein foods - without sacrificing the taste, chew or satisfaction of meat.”

from - http://www.koshereye.com/koshereye-features/in-the-spotlight/3751-beyond-meat.html

[onawah]

I had high hopes for these products when I first heard about their philosophy.
But when I tried one, it had very little flavor, though the texture was great.
I tried to add flavor with spices, etc. but it still didn't appeal to my taste buds.
I will try another one though, and hopefully they will improve.
I have faith that is possible, because I have tasted vegetarian meat substitutes made my Asian companies that taste wonderful.

[Patient]

There are great veggie products out there and seems like a growing market so we should expect more new choices to appear. If you continue to try the products out there, you will definitely find something that perks your palette!

Gardein is a favourite product at our house. Especially the veggie chicken! We call it "pretend chicken" - my favourite is the mandarin orange chicken. Also the chicken patties are awesome for "pretend chicken burgers"! :)

[Ewan]

I don't take delight in entering enthusiastic threads will buckets of cold water, (there's a but coming)...

...but - it is still processed food. How are they stopping these products decaying. What gives them a shelf life enabling transportation, storage and distribution beyond the life of the original plants.

It would be great to reduce our reliance on prison style meat that currently dominates so much of our diet but I would hope this is just a tiny step towards a whole new way of looking at food production.
Discovering a healthy processed food would be a major boost though I prefer the dream of bio-domes as the homes of the future. That is not something that will happen as long as profit is the main driving force of our cultures.

[onawah]

The products are frozen.

[Bob]

Frozen sounds like a safe preservative. :) I've emailed and asked Ethan to describe the product line and discuss the "chemistry" involved.

¤=[Post Update]=¤


I had high hopes for these products when I first heard about their philosophy.
But when I tried one, it had very little flavor, though the texture was great.
I tried to add flavor with spices, etc. but it still didn't appeal to my taste buds.
I will try another one though, and hopefully they will improve.
I have faith that is possible, because I have tasted vegetarian meat substitutes made my Asian companies that taste wonderful.

What version did you try and which product from which company? I personally am not thrilled by veggie burgers, but I have never tried any products (yet) from Beyond Meat.

I am certainly also interested in a chicken egg substitute which is based on plant protein.. And shellfish and fish replacement also based on plant protein. If I can see the chemistry involved and follow it they may have a useful processing technique.

[onawah]

It was Beyond Meat "crumbles" I was referring to that were supposed to taste like beef, but were, to my palate at least, quite flavorless.
I've tried other companies' meat substitutes that tasted better, but they always had toxic ingredients, so I've pretty much stopped using them entirely.
The Asian meat substitutes I tried were canned and it was years ago, so I don't know the names of those companies, just that a friend bought them in an Asian grocery store.

[TargeT]

It was Beyond Meat "crumbles" I was referring to that were supposed to taste like beef, but were, to my palate at least, quite flavorless.
I've tried other companies' meat substitutes that tasted better, but they always had toxic ingredients, so I've pretty much stopped using them entirely.
The Asian meat substitutes I tried were canned and it was years ago, so I don't know the names of those companies, just that a friend bought them in an Asian grocery store.

This has always been my experience as well; plus I'd be very interested/cautions in/about the method they are using to modify the protein structures.

[Bob]

It was Beyond Meat "crumbles" I was referring to that were supposed to taste like beef, but were, to my palate at least, quite flavorless.
I've tried other companies' meat substitutes that tasted better, but they always had toxic ingredients, so I've pretty much stopped using them entirely.
The Asian meat substitutes I tried were canned and it was years ago, so I don't know the names of those companies, just that a friend bought them in an Asian grocery store.

This has always been my experience as well; plus I'd be very interested/cautions in/about the method they are using to modify the protein structures.

Exactly, which is why I asked Ethan Brown (personally in an email) to describe the processing technique. There are some local stores close by here, so I will get a few of the products and then report on them. The crumbles probably are just like an additive, which one would add spices too, like for tacos or burritos , which certainly are spiced up with whatever one wants.

As to other company products, I have tried the other veggie items, and certainly was not impressed... This company though, I am curious about..

If protein without additives is wanted, which matches the texture of animal protein, why not? Soy is certainly not my favorite, I don't like the estrogenic-like properties that soy has been noted for... http://healthyeating.sfgate.com/eating-soy-increase-estrogen-production-2870.html phytoestrogens ... The pea products I am curious about.

Beef prices here are going through the roof.. Wondering what the pricing of these products are.

[Hym]

Do I have to be the one who tells you why I won't eat the product? Yes.

Here is a beginner's primer from Natural News on the hidden MSG and other unhealthy ingredients used in "vegetarian" products:


http://www.naturalnews.com/039638_toxins_ingredients_nutritional_supplements.html

MaltoDextrin, Yeast Extract, "Natural" Flavoring, etc....Some research is needed. Study on....


I never eat anything with Maltodextrin or yeast extract as ingredients in them. There are many, many ways of preparing dinners, and truly natural products without using these and other questionable ingredients. In fact I would never change my eating without making my foods tastier, more energy filled and easier to assimilate.

Stay away from hidden neurotoxins and quick release products that create a sugar response and especially those things that are prone to cause allergic reactions. Some things not gmo are still not good for the body, like soy and any protein "isolates". Keeping food in as much of it's "Whole" form is the best way to assimilate and use all of the nutrients available.

Why imitate the taste in meat anyway? I liked the taste of meat as a child, all kinds in all forms. I stopped because the high energy level I lived and have lived since then was slowed down when I had to use so much energy to assimilate meat and fish. I never, in the last 44 years of not eating meat, have tried to imitate the taste of meat in the food I eat. Why go there when there are so many thousands and thousands of flavor combinations available to try and enjoy. I am not repulsed by the smell of it, just as I am not attracted to eat it. No criticism here. I do accommodate meat eaters who visit, with their own cooking pots and pans, but very few meat eaters stay here as it is.
If I had to eat it to survive, I'd thank the animal for it's life and eat it as slow as possible to give my body the time to digest it properly.

[Bob]

Do I have to be the one who tells you why I won't eat the product? Yes.

Here is a beginner's primer from Natural News on the hidden MSG and other unhealthy ingredients used in "vegetarian" products:


http://www.naturalnews.com/039638_toxins_ingredients_nutritional_supplements.html

MaltoDextrin, Yeast Extract, "Natural" Flavoring, etc....Some research is needed. Study on....

I never eat anything with Maltodextrin or yeast extract as ingredients in them. There are many, many ways of preparing dinners, and truly natural products without using these and other questionable ingredients. In fact I would never change my eating without making my foods tastier, more energy filled and easier to assimilate.

Stay away from hidden neurotoxins and quick release products that create a sugar response and especially those things that are prone to cause allergic reactions. Some things not gmo are still not good for the body, like soy and any protein "isolates". Keeping food in as much of it's "Whole" form is the best way to assimilate and use all of the nutrients available.

I went to the link you posted and I didn't see the particular company I mentioned in the OP post 1. Beyond Meat.

I asked the CEO to report on their product and I am awaiting a reply.

Thanks for pointing out other "processed veggie protein products". :) For instance I am certainly NOT a fan of "hydrolyzed vegetable protein" products.. I saw NO indication that the Beyond Meat products are of such a disgusting line. Did you?

[Hym]

You're Welcome, Bob. There are so many companies that produce vegetarian meat imitations that I doubt if there is a need to list a singular company as an example. It is one of the things that vegetarians and reluctant meat eaters as well have had to learn to do over the years, as corporations have adapted to the demand for healthier foods. Some companies get it and a large amount of them don't, because we see many products labeled one way, with good, healthy ingredients in them and then upon reading the entire ingredient list we find flavor enhancers, preservatives, and other unhealthy ingredients that require us to know what their source came from. It is a drag to see such outright b.s. when we see anything marketed that way...and we find that often.

[Bob]

You're Welcome, Bob. There are so many companies that produce vegetarian meat imitations that I doubt if there is a need to list a singular company as an example. It is one of the things that vegetarians and reluctant meat eaters as well have had to learn to do over the years, as corporations have adapted to the demand for healthier foods. Some companies get it and a large amount of them don't, because we see many products labeled one way, with good, healthy ingredients in them and then upon reading the entire ingredient list we find flavor enhancers, preservatives, and other unhealthy ingredients that require us to know what their source came from. It is a drag to see such outright b.s. when we see anything marketed that way...and we find that often.

Excellent observation ! I tried the normal "veggie diets" and I was not impressed. And veggie burgers, and so forth.. Now I love organic Buffalo, locally raised and humanely slaughtered... Cow from feedlots just turns my stomach no matter whatever the processing.. A properly processed organic beef cow doesn't have that "tallow wax flavor", which I still cannot get out of my tastebud memory.. What intrigues me, is that Beyond Meat appears to be "different" in their processing approach, although I don't fully have all the details, I am eager to give the product a try and do an A-B comparison between for instance my favorite Buffalo or Elk, or Antelope cut and see how it compares.

[Hym]

Also, there should be a great deal of caution when we find that a food product or supplement is not certified organic, AND EVEN THEN..., I would not buy that product if it is from China. They have proven to be untrustworthy. How did they get their certification in China? Love the Chinese and many have benefitted from their brilliance and the passing on of knowledge they received and cultivated from more advanced beings, but modern China is not modern at all, having had knowingly fed the world toxins for a long, long time...
Ask the CEO if any of the ingredients are from there.

¤=[Post Update]=¤

I have hunters and hunting guides as friends who never eat store bought meats, as they would tell me that they got sick when they ate anything they hadn't hunted themselves. They hunt, prepare, store and eat naturally.

[Bob]

Also, there should be a great deal of caution when we find that a food product or supplement is not certified organic, AND EVEN THEN..., I would not buy that product if it is from China. They have proven to be untrustworthy. How did they get their certification in China? Love the Chinese and many have benefitted from their brilliance and the passing on of knowledge they received and cultivated from more advanced beings, but modern China is not modern at all, having had knowingly fed the world toxins for a long, long time...
Ask the CEO if any of the ingredients are from there.

Seriously, some of the products from China have been dangerous where they have substituted MELAMINE plastic to make the apparent "protein" level seem up. I have a few threads in PA on the milk and dog/cat-treats that came out of China..which contain a stern warming.

One of my cats was killed by feeding him some of the Chinese bargain products before understanding how they compromised safety.. sheesh... The manager of that company committed suicide when it was revealed how their "baby formula" was contaminated all in the guise of "making a profit"..

So staying focused on the company Beyond Meat... that is where my interest is, in what they have done beneficially and certainly different in processing.

Our wild game sources here in Colorado likewise have noted certain care is needed with "wild game".. We in the States have had what is called Spongiform neuro-encephalitis (https://en.wikipedia.org/wiki/Transmissible_spongiform_encephalopathy), or the "mad cow disease" in wild deer/antelope and elk. I believe that prion disease exists in the feedstock of both domesticated harvested cattle and wild animals.. Such was reported in Canada also.

Point being, it is possible that a proper plant protein, may get past that "animal" protein disease.. mad cow disease could be behind what we think is "alzheimers", or a whole host of brain damage.. And could be a component in vaccines derived from animal or animal host products..

I'm willing to move away from animal products if the proper chemistry is there..

Do click and review the article on the Spongiform neural encephalitis disease - it is critical I think to understand the significance of that when consuming ANIMAL meat products..


The clinical signs in humans vary, but commonly include personality changes, psychiatric problems such as depression, lack of coordination, and/or an unsteady gait (ataxia).

Patients also may experience involuntary jerking movements called myoclonus, unusual sensations, insomnia, confusion, or memory problems.

In the later stages of the disease, patients have severe mental impairment (dementia) and lose the ability to move or speak.

Early neuropathological reports on human prion diseases suffered from a confusion of nomenclature, in which the significance of the diagnostic feature of spongiform change was occasionally overlooked.

The subsequent demonstration that human prion diseases were transmissible reinforced the importance of spongiform change as a diagnostic feature, reflected in the use of the term "spongiform encephalopathy" for this group of disorders.

https://en.wikipedia.org/wiki/Transmissible_spongiform_encephalopathy

Been eating MEAT, wild or domesticated, and have any of the symptoms above? The prion disease at the moment has no cure..

[Hym]

Many years back, when SNE/mad cow disease was seen in parts of Colorado I was concerned with these same friends of mine possibly eating those wild meats infected with it. They all assured me that they could tell when they are hunting if an animal has contracted it. They told me of a lethargy, of the unhealthy condition of the skin and hairs and the way the animal moved. None of them had any problems, but I too was aware of the possibilities of the dangers in consuming infected wild meats.

Alzheimer's may some day be called Type 3 Diabetes because of the correlation it has to diabetes. Common threads as to cause, diet, and gene expressions.

[Bob]

Many years back, when SNE/mad cow disease was seen in parts of Colorado I was concerned with these same friends of mine possibly eating those wild meats infected with it. They all assured me that they could tell when they are hunting if an animal has contracted it. They told me of a lethargy, of the unhealthy condition of the skin and hairs and the way the animal moved. None of them had any problems, but I too was aware of the possibilities of the dangers in consuming infected wild meats.

Alzheimer's may some day be called Type 3 Diabetes because of the correlation it has to diabetes. Common threads as to cause, diet, and gene expressions.

I've seen tumors on deer, frighteningly large on the necks, and have seen "stupid elk", where they are excessively "friendly", and exhibiting all the symptoms, and not too long ago (within 3 years). Where it comes from is potentially alarming.. if the belief is from Prions. I've wondered about bio-terrorism.. Having traveled past the feedlots in Colorado, Texas, and Wyoming, I have never been impressed, the stench is very reminiscent of the "flavor" within that particular meat.. The buffalo are different, sorta like "free-range", mountain grass, away from the cities.. I must admit I am very fond of wild open range antelope from Wyoming, properly prepared.. :)

[Noelle]

The crumbles are good in burritos or chilli, with Mexican spices, but also with curry, cooked with unrefined coconut oil or olive oil, coconut milk, etc. The chicken tenders are good too, spiced up, of course.

[Bob]

The crumbles are good in burritos or chilli, with Mexican spices, but also with curry, cooked with unrefined coconut oil or olive oil, coconut milk, etc. The chicken tenders are good too, spiced up, of course.

I'd like to try the crumbles and their intense burger and see how they compare to my familiarity with a very good buffalo burger. What turns me off from normal animal burgers is the "tallow" or "rancid wax-like taste".. I can only imagine that 'wax' becoming part of my cells, lodging in the blood stream, forming awful plaque.. If changing to plant based (properly processed) products reduces that plating of goo/plaque on the blood vessels, everywhere in the body, certainly that can be healthful..

Prions worry me.. Maybe a responsible hunter may notice an animal and not choose to shoot it.. But from experience at 200 yards away, a hunter may not spend much time analyzing what is about to be shot, especially sitting in a blind for 4 or 5 hours in the cold.. They may shoot anything.. Feedlots.... ugh.. I know people who worked on the electronics, the scales and monitors for measuring out the "feed", the horror stories are not for public posting.. (sigh)..

[Isserley]

I do not understand the need to imitate the taste / concept of eating meat .. The idea should be to discover new foods and create new delicious plant-based flavours with no artificial flavor enhancers.
In addition, we are not much further away from eating meat as long as there is a need for the taste of meat.
But in some strange way I supose it still is a step in the right direction.

[eko]

I am vegan and think this is wonderful.

[Tarazeda]

I loved to eat meat but I turned into vegetarian overnight after a flu virus which I think altered my DNA. Since this happened 5 years ago I cannot eat meat at all, I don't feel the need even to eat food that tastes like meat.
I cook my food from scratch and use processed food very occasionally.
Everything that significantly modifies the plant tissue is no good for human consumption because it alters the natural cell pattern and realigns these cells geometrically. This creates unknown for the human body substances which are difficult to bring nutritional value into the body. Additionally such products require artificial and semi artificial flavoring to resemble edible matter. Usually this is achieved by adding MSG to it. MSG has so many names and is not listed as such. The insidious nature of MSG is that it may occur whenever a protein is broken down in the body.

MSG is made when the free glutamic acid binds with a sodium molecule. Whenever protein is broken down in the body, glutamic acid is freed from a protein (in which it naturally occurs), and you have the potential of free glutamic acid building up in the blood and a possible toxic MSG reaction. Yeast Extract, yeast protein, textured protein and even gelatin contain or are MSG.
That's why I try to avoid even healthy organic stuff and stick as much as possible to the locally sourced veggies.

[Pam]

Great thread, Bob!! There are some really good points made. Beyond Meat is a product that I really like and Gardein is another one that produces quality meat alternatives. I do agree that they are processed foods and anything processed is not as good as unadulterated natural foods. I do remember the days that all of the meat alternative foods were created from soy, so the fact that they have moved away from that is positive. I wasn't aware that MSG was used in their products. I do know that they can add that under the heading of "natural flavors". If given the choice, though, I would pick MSG over the antibiotics given to animals.

I think if used judiciously with lots of other healthy food they can be a really easy way to avoid eating meat products. One of the benefits is that you never get a piece of tough meat. It is always consistent in taste and texture and all of it will be edible. If one finds it tastes different , if you use it for awhile your taste buds will most likely adapt to the differences. I have come to appreciate the taste and like their products better then my memory of meat, although I admit it has been 20 years since I have had any. I also believe it is more economic. I am blown away whenever I look at what a piece of meat costs vs a bag of meat alternative products.

[Akasha]

I posted on another alternative here (http://projectavalon.net/forum4/showthread.php?83021-All-Things-Vegan-&p=1074389&viewfull=1#post1074389) and mentioned Beyond Meat here (http://projectavalon.net/forum4/showthread.php?83021-All-Things-Vegan-&p=1092379&viewfull=1#post1092379) (albeit without your very effective fanfare fanfare, Bob :)) a while back. The Impossible Burger was still in the final stages of development at the time but has since been released to a select number of restaurants in San Fransisco, Los Angeles and New York and will be available in supermarkets once the company gets up to speed.

Looks pretty juicy!

https://www.impossiblefoods.com/

https://www.impossiblefoods.com/images/home/01_Homepage_Hero.jpg

[Bob]

Great thread, Bob!! There are some really good points made. Beyond Meat is a product that I really like and Gardein is another one that produces quality meat alternatives. I do agree that they are processed foods and anything processed is not as good as unadulterated natural foods. I do remember the days that all of the meat alternative foods were created from soy, so the fact that they have moved away from that is positive. I wasn't aware that MSG was used in their products. I do know that they can add that under the heading of "natural flavors". If given the choice, though, I would pick MSG over the antibiotics given to animals.

I think if used judiciously with lots of other healthy food they can be a really easy way to avoid eating meat products. One of the benefits is that you never get a piece of tough meat. It is always consistent in taste and texture and all of it will be edible. If one finds it tastes different , if you use it for awhile your taste buds will most likely adapt to the differences. I have come to appreciate the taste and like their products better then my memory of meat, although I admit it has been 20 years since I have had any. I also believe it is more economic. I am blown away whenever I look at what a piece of meat costs vs a bag of meat alternative products.

Hia - thanks for the positivity

I haven't heard that MSG is used in the Beyond Meat products.

I have gotten some preliminary feedback from one of their management team, and I am awaiting some feedback from the CEO about what they do in processing.. Organic meat (cows for instance) are aged, so that is a type of processing by the bacteria which works on the flesh.. Eating something raw certainly then is only processed in the mouth by the enzymes and mastication by the teeth on the food.. Then where the processing starts probably is the focus, and how much natural verses "man assisted" processing happens.. so what is "the processing" is what we are all asking about..

As to taste buds.. I really am turned off by the "tallow taste" from beef.. When I went fully veggie for 6 months, I could easily smell a "meat eater" as they got close.. The senses deaden apparently when a substance is consumed over time. I didn't feel healthier with just veggie as my system wasn't "processing" the raw material properly.. So for me, understanding the "processing" of the protein so that it is properly absorbed is a critical aspect of any meat substitute products :)

[Zionbrion]

Unfortunatley first thing I noticed is nothing is organic. Every product contains yeast extract which is a type of MSG. Canola oil in most.
Heres my recipies for meat alternatives that are made with whole foods. Some do contain eggs though.

If you want 'beef' crumble take tempeh and pan fry it with oil and onions...then spice according to dish whether pasta or tacos etc...

If you want a 'beef' patty, mix black beans, shredded veggies like carrot and zuchini, shredded red beet. Blend an egg or two with half an onion, and any other spices you like. mix in wheat or rice flour and mix all together slightly smashing the beans. Pour a little oil and fry in a cast iron.

For "chicken" mix together flour, eggs, salt and spices of your choice into a very goopy sticky texture. Then pull off small bits and drop i to boiling water. They cook really fast. Then after they are drained fry them in a bit of oil and use in place of chicken.

You want some chicken wings? Dip strips of tofu into flour and deep fry, you could also bake i suppose, when finished smother in a mixture of 50/50 tobasco/butter

Cravin bacon? Use either young fresh coconut or japanese eggplant(the long thin bright purple). Slice into strips and fry them add salt, pepper and some spring onion.

[Desire]

Thanks Bob, I'll check it out. I've been off meat very early on in my life. I feel healthy and have been mistaken for much younger than I am .I did it primarily because of the terrible way they treat animals. No compassion no kindness. That's wrong IMO.

[Bob]

Unfortunatley first thing I noticed is nothing is organic. Every product contains yeast extract which is a type of MSG. Canola oil in most.
Heres my recipies for meat alternatives that are made with whole foods. Some do contain eggs though.

If you want 'beef' crumble take tempeh and pan fry it with oil and onions...then spice according to dish whether pasta or tacos etc...

If you want a 'beef' patty, mix black beans, shredded veggies like carrot and zuchini, shredded red beet. Blend an egg or two with half an onion, and any other spices you like. mix in wheat or rice flour and mix all together slightly smashing the beans. Pour a little oil and fry in a cast iron.

For "chicken" mix together flour, eggs, salt and spices of your choice into a very goopy sticky texture. Then pull off small bits and drop i to boiling water. They cook really fast. Then after they are drained fry them in a bit of oil and use in place of chicken.

You want some chicken wings? Dip strips of tofu into flour and deep fry, you could also bake i suppose, when finished smother in a mixture of 50/50 tobasco/butter

Cravin bacon? Use either young fresh coconut or japanese eggplant(the long thin bright purple). Slice into strips and fry them add salt, pepper and some spring onion.


Where did you determine that (webpage or image off the package):

"nothing is organic",
who's product, and
where specifically does it say that?
Where does it say MSG is added?


Organically grown (if that is the issue being pointed out) does not necessarily mean that there are not contaminants present, just that fertilizing is different, pest treatment is different.. NON-GMO is important, probably more-so important than "certified organically grown"..

Salts or flavorings, additives that you listed in your recipes may not be "organically grown"; so just saying, a generalization does not really convince me that any product is good or bad..

I did see a listing of the ingredients in the "The Impossible Burger" by a company different than the OP post 1 listing.. but I didn't see you specify that it was the "Impossible Foods" company product line.. (clarification please).. https://www.impossiblefoods.com/faq/

In this thread we are focusing on the startup "Beyond Meat" - I am curious how their product compares with my favorite organically raised and humanely processed buffalo burger. Of course getting into recipe's is wonderful ! What results we all have had with competing products, with veggie protein products how our reactions have been. I am interested in all that.

I don't like the cost or taste of feedlot harvested cattle or pigs, chickens, turkeys, nor farm raised fish, nor the taste of those products. Finding healthy alternatives with properly digested protein without any allergic reactions or phytoestrogens certainly is a goal.

[Bob]

Certified organically grown does not mean certified pathogen free...

the PDF below is at this link: http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=6140&context=etd


http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=6140&context=etd


There has been a steady increase in the demand for organic and sustainable agricultural products.

Consumers increasingly prefer non – GMO products grown without pesticides and antibiotics. In order to satisfy the increasing demand, several agricultural producers have opted for use of different types of modern agricultural practices which are more efficient and sustainable than conventional methods.

My research focuses on two such modern agricultural practices.

Because the products from these methods do not have many food safety interventions applied to them, it is important to make sure that they are free of pathogens and are safe for human consumption.

My research 1) Identifies the food safety hazards associated with an aquaponic food production system and studies the efficacy of UV intervention, and 2) Evaluates the food safety status of the initial phase of an integrated crop-livestock organic agricultural system.

Aquaponics is a growing trend in food production as it is seen as a sustainable, space- and energy-efficient approach for production of fruits, vegetables and seafood. Within aquaponics, few microbial studies have been conducted to determine the food safety status of its units.

The report documents contamination due to the fertilizer containing pathogens, and the water used in the "organic farming" operation containing pathogens..

Personally I have had more instances of food borne contamination from eating "properly washed" organic produce than regular conventional non-gmo produce. Giardia has been the most awful, followed by something resembling e. coli. Probably also Listeria considering some of the symptoms.. Washing does not get rid of the problems, not for me at least, and I am not thrilled having to use so much hydrogen peroxide in my organic foods to try to alleviate pathogens..

Which is why I would prefer to have a properly processed pea protein which doesn't have contamination issues to deal with. I am not thrilled with Tofu (Soy protein strips)..

[Rich]

Humans are the only animals that cook their food, it's not the same after it has been cooked.

[Bob]

Humans are the only animals that cook their food, it's not the same after it has been cooked.

I just can't handle raw dough, even if it is cookie dough icecream.. :) And I just can't fathom an under-done pizza :)

from - http://www.dailymail.co.uk/femail/food/article-2990004/Five-vegetables-benefit-cooked.html


Cooking carrots increases the antioxidant carotenoid content
Tomatoes benefit from being heated as powerful lycopene is activated
Avoid overcooking vegetables as too many vitamins are lost otherwise


In other words, some benefits wouldn't be there if the proper temperature cooking is not performed. Eating raw in some cases keeps the toxins IN the food and doesn't de-activate them..

Heating certain vegetables can help to breakdown their fibres and so release minerals for absorption. Overcooking them however is a definite no-no as many vital minerals and vitamins are lost..

Tomatoes, spinach, carrots, asparagus and mushrooms are five vegetables and fungi which are much better for you when consumed cooked.

Mel Wakeman, nutrition expert and Senior Lecturer in Applied Physiology at Birmingham City University told FEMAIL: 'Many of the nutrients found in plants are often less readily absorbed in the gut compared to nutrients derived from animal products.

'The fibre found in plants often binds particularly to minerals and makes them less available for the body to use (their bioavailability).' Therefore certain foods being cooked 'just right' frees up the nutrients.

Carrots are rich in carotenoids which give them their vivid orange colour. Heating carrots can increase the carotenoid content which can provide many benefits as they have powerful antioxidant properties.

'Common wisdom says cooked food has lower nutritional value compared to fresh produce, but that's not always true,' said Rui Hai Liu, a professor in the department of food science at Cornell University who studied how heat affects food..

The cooking of broccoli produced increased levels of polyphenols, glucosinolates, beta-carotene, lutein, alpha- and gamma-tocopherols, and antioxidant activity when compared to raw broccoli. Vitamin C did decrease in boiled broccoli.

The bottom line with mushrooms is that cooking removes the mild carcinogenic substances they contain and allows the anticancer polysaccharides to be released from the hard to digest cell structure of the fungus. For this reason, you may wish to skip the raw mushrooms on the salad bar and choose to eat them cooked.

The enzymes that are present in raw foods are destroyed when the food is cooked or heated above 116-118 degrees F. This applies to fruits, vegetables, dairy products, nuts, oils, and meats. The important question here is whether the destruction of enzymes represents a serious concern for people who seek to maintain good health and live a long life.

Therefore the proper TEMPERATURE for cooking is important.. overdo it and a lot is lost, doing it just right and the benefits can be amplified..

[amor]

I have not eaten anything but fish and chicken after hearing about mad cow disease.
My dream is for plant biologists to devise plants to be grown in the wild that the wild creatures, and humans, may eat anywhere in the wild bearing all the nutrients required for a healthy life. This, in the belief that if animals can satisfy their hunger easily, they will be less likely to wish to kill to eat. If only humans were that simple to deal with. Life in the wild and in so called civilization, dealing with animals, is too viscious. We need a kinder world. Animals are going extinct because of over killing and because there is not enough nourishing food and WATER for them in the wild. We can have solar pumps working wells and providing water for wild animals and nutritious growing plants instead of creating war and poverty and misery for all. I cannot believe our Prime Creator wishes this to continue.

On the subject of Soy, I have read that the Chinese only eat Soy which has been altered by enzyme action. Possibly, this curtails the phytoestrogens which would otherwise cause cancers. Spread the dream and someone out there will meet it.

[Bubu]

A big "NO" to any food that goes through human manipulation. Preservatives works much like "anti-bio- tech" it kills all life forms but slower and unnoticeable on humans compared to germs. My observation is that ones preservatives and other toxins found in process food accumulates it inflames and hardened arteries. Blood and all its components will have difficulty flowing through. thus we get high blood pressure or heart issues. A good example is a water circulating system, as in cooling system. If flow in the system is restricted we get high pressure and premature pump breakdown or worst bursting of tubes (veins for humans). Arthritis is another inflamed arteries issue. One health issue gets you hook on pills (more toxins) and therefore more health issues

Although I eat mostly fruits and veggies there are days which I eat mostly meat can last for couple of days up to two weeks. I have come along way from a weakened old man to an energetic and youthful man and am getting healthier each day simply by trusting taste buds and gut feeling and a touch of common sense. These senses are there for a reason.
diversity is such that no one rule apply to the same person at all times. In my case I consume more natural sugar than all the other 8 people in the household combined close to double I think. This is abnormal and I dont encourage anyone to do it but it serves me well. I'm 51 and not once diagnose with HBS or HBP although these health issues runs in the family mother and father side at a 9 to 1 ratio. Ever heard the man who ate boats and airplanes.
do yourself a favor listen to you not to them. And before you think of banning meat eating on earth think of the lions and company

[Bob]

A big "NO" to any food that goes through human manipulation. Preservatives works much like "anti-bio- tech" it kills all life forms but slower and unnoticeable on humans compared to germs. My observation is that ones preservatives and other toxins found in process food accumulates it inflames and hardened arteries. Blood and all its components will have difficulty flowing through. thus we get high blood pressure or heart issues. A good example is a water circulating system, as in cooling system. If flow in the system is restricted we get high pressure and premature pump breakdown or worst bursting of tubes (veins for humans). Arthritis is another inflamed arteries issue. One health issue gets you hook on pills (more toxins) and therefore more health issues

Although I eat mostly fruits and veggies there are days which I eat mostly meat can last for couple of days up to two weeks. I have come along way from a weakened old man to an energetic and youthful man and am getting healthier each day simply by trusting taste buds and gut feeling and a touch of common sense. These senses are there for a reason.
diversity is such that no one rule apply to the same person at all times. In my case I consume more natural sugar than all the other 8 people in the household combined close to double I think. This is abnormal and I dont encourage anyone to do it but it serves me well. I'm 51 and not once diagnose with HBS or HBP although these health issues runs in the family mother and father side at a 9 to 1 ratio. Ever heard the man who ate boats and airplanes.
do yourself a favor listen to you not to them. And before you think of banning meat eating on earth think of the lions and company

The Beyond Meat product is FROZEN not containing preservatives...

¤=[Post Update]=¤


I have not eaten anything but fish and chicken after hearing about mad cow disease.
My dream is for plant biologists to devise plants to be grown in the wild that the wild creatures, and humans, may eat anywhere in the wild bearing all the nutrients required for a healthy life. This, in the belief that if animals can satisfy their hunger easily, they will be less likely to wish to kill to eat. If only humans were that simple to deal with. Life in the wild and in so called civilization, dealing with animals, is too viscious. We need a kinder world. Animals are going extinct because of over killing and because there is not enough nourishing food and WATER for them in the wild. We can have solar pumps working wells and providing water for wild animals and nutritious growing plants instead of creating war and poverty and misery for all. I cannot believe our Prime Creator wishes this to continue.

On the subject of Soy, I have read that the Chinese only eat Soy which has been altered by enzyme action. Possibly, this curtails the phytoestrogens which would otherwise cause cancers. Spread the dream and someone out there will meet it.

Isn't it fascinating that there are folks that freak out when they hear "enzyme" modification, or yeast modification?

Anyone care to describe how SOY sauce is made :)

[Bob]

I have not eaten anything but fish and chicken after hearing about mad cow disease.
My dream is for plant biologists to devise plants to be grown in the wild that the wild creatures, and humans, may eat anywhere in the wild bearing all the nutrients required for a healthy life. This, in the belief that if animals can satisfy their hunger easily, they will be less likely to wish to kill to eat. If only humans were that simple to deal with. Life in the wild and in so called civilization, dealing with animals, is too viscious. We need a kinder world. Animals are going extinct because of over killing and because there is not enough nourishing food and WATER for them in the wild. We can have solar pumps working wells and providing water for wild animals and nutritious growing plants instead of creating war and poverty and misery for all. I cannot believe our Prime Creator wishes this to continue.

On the subject of Soy, I have read that the Chinese only eat Soy which has been altered by enzyme action. Possibly, this curtails the phytoestrogens which would otherwise cause cancers. Spread the dream and someone out there will meet it.

This is a very good and well thought out post. Thanks :)

There has been some concern about chicken (see the mention of TYSON in an earlier Post).. Fish, depends on if it is wild caught or from "fish farms"...

Both issues worry me, besides the Prion issue with human controlled harvesting of food animals. So looking towards a good plant protein keeps me active in finding out who is at the cutting edge of research..

[Chris411]

Me and my wife are both decade-long vegetarians (we also rarely eat dairy products and eggs) and we don't have any meat cravings. Our plant-based cuisine is so rich and tastes so good we don't miss the animal-based food. We also feel good, light and healthy. We don't take any supplements like vitamin B12, iron, etc. We also try our best to use only organic ingredients.
We have not given up the meat for animal welfare reasons but for spiritual reasons since we don't want to have any part of the suffering animal soul in us.
Therefore we are not looking for meat replacements like the ones developed by Beyond Meat. Interesting subject though.
Thanks.
Cristian

[Zionbrion]

Unfortunatley first thing I noticed is nothing is organic. Every product contains yeast extract which is a type of MSG. Canola oil in most.
Heres my recipies for meat alternatives that are made with whole foods. Some do contain eggs though.

If you want 'beef' crumble take tempeh and pan fry it with oil and onions...then spice according to dish whether pasta or tacos etc...

If you want a 'beef' patty, mix black beans, shredded veggies like carrot and zuchini, shredded red beet. Blend an egg or two with half an onion, and any other spices you like. mix in wheat or rice flour and mix all together slightly smashing the beans. Pour a little oil and fry in a cast iron.

For "chicken" mix together flour, eggs, salt and spices of your choice into a very goopy sticky texture. Then pull off small bits and drop i to boiling water. They cook really fast. Then after they are drained fry them in a bit of oil and use in place of chicken.

You want some chicken wings? Dip strips of tofu into flour and deep fry, you could also bake i suppose, when finished smother in a mixture of 50/50 tobasco/butter

Cravin bacon? Use either young fresh coconut or japanese eggplant(the long thin bright purple). Slice into strips and fry them add salt, pepper and some spring onion.


Where did you determine that (webpage or image off the package):

"nothing is organic",
who's product, and
where specifically does it say that?
Where does it say MSG is added?


Organically grown (if that is the issue being pointed out) does not necessarily mean that there are not contaminants present, just that fertilizing is different, pest treatment is different.. NON-GMO is important, probably more-so important than "certified organically grown"..

Salts or flavorings, additives that you listed in your recipes may not be "organically grown"; so just saying, a generalization does not really convince me that any product is good or bad..

I did see a listing of the ingredients in the "The Impossible Burger" by a company different than the OP post 1 listing.. but I didn't see you specify that it was the "Impossible Foods" company product line.. (clarification please).. https://www.impossiblefoods.com/faq/

In this thread we are focusing on the startup "Beyond Meat" - I am curious how their product compares with my favorite organically raised and humanely processed buffalo burger. Of course getting into recipe's is wonderful ! What results we all have had with competing products, with veggie protein products how our reactions have been. I am interested in all that.

I don't like the cost or taste of feedlot harvested cattle or pigs, chickens, turkeys, nor farm raised fish, nor the taste of those products. Finding healthy alternatives with properly digested protein without any allergic reactions or phytoestrogens certainly is a goal.

Here is the ingredients list for the "beef" burger from beyond meat
INGREDIENTS
Pea Protein Isolate, Expeller Pressed Canola Oil, Refined Coconut Oil, Water, Yeast Extract, Maltodextrin, Natural Flavors, Gum Arabic, Sunflower Oil, Salt, Succinic Acid, Acetic Acid, Non-GMO Modified Food Starch, Cellulose From Bamboo, Methylcellulose, Potato Starch, Beet Juice Extract (for color), Ascorbic Acid (to maintain color), Annatto Extract (for color), Citrus Fruit Extract (to maintain quality), Vegetable Glycerin.
Contains: Tree Nuts (Coconut Oil).

I got the msg from the yeast extract, as it is a type of "hidden" MSG. Here is a list of ingredients that are essentially msg:
Hidden Names For MSG And Free Glutamic Acid:

Names of ingredients that always contain processed free glutamic acid.

Glutamic Acid (E 620)2
Glutamate (E 620)
Monosodium Glutamate (E 621)
Monopotassium Glutamate (E 622)
Calcium Glutamate (E 623)
Monoammonium Glutamate (E 624)
Magnesium Glutamate (E 625)
Natrium Glutamate
Yeast Extract
Anything hydrolyzed�
Any hydrolyzed protein�
Calcium Caseinate
Sodium Caseinate
Yeast Food
Yeast Nutrient
Autolyzed Yeast
Gelatin
Textured Protein
Soy Protein Isolate
Whey Protein Isolate
Anything protein�
Vetsin
Ajinomoto

Source: http://www.hungryforchange.tv/article/sneaky-names-for-msg-check-your-labels

There is also canola oil in all the products I looked at. http://www.naturalnews.com/043948_canola_oil_hidden_health_dangers_food_bar.html

I think a lot of vegetarian alternative foods are better for the planet, than a steak, but not better for our bodies.

[Bob]

Thanks for that research, I will bring this up with the CEO of Beyond Meat and then ask "how come" ?


from @Zionbrion

INGREDIENTS
Pea Protein Isolate, Expeller Pressed Canola Oil, Refined Coconut Oil, Water, Yeast Extract, Maltodextrin, Natural Flavors, Gum Arabic, Sunflower Oil, Salt, Succinic Acid, Acetic Acid, Non-GMO Modified Food Starch, Cellulose From Bamboo, Methylcellulose, Potato Starch, Beet Juice Extract (for color), Ascorbic Acid (to maintain color), Annatto Extract (for color), Citrus Fruit Extract (to maintain quality), Vegetable Glycerin.
Contains: Tree Nuts (Coconut Oil).

I got the msg from the yeast extract, as it is a type of "hidden" MSG. Here is a list of ingredients that are essentially msg:
Hidden Names For MSG And Free Glutamic Acid:

My "ingredient questions" to the CEO (and the rep that contacted me) would be on the 'hidden' MSG.

The celluloses don't appear to be anything really different than other plant fibers. The Expeller Pressed Canola Oil seems to be rated well. http://digital.bnpmedia.com/article/Abstracts/1494981/0/article.html

the Review of the oil:


Non-GMO Canola Oil

As consumers become increasingly aware of the significant health impacts of the oils they use, non-GMO expellerpressed canola oil is recognized as one of the healthiest options available.

Viterra is producing and marketing the first canola oils in North America to be verified by the Non-GMO Project. Viterra’s Non-GMO canola oils represent a new wave of natural product demand from leading food manufacturers and distributors. Viterra is committed to delivering healthy foods, tailored to meet the preferences of its customers. They have received Non-GMO Project Verification for their Non-GMO and Non-GMO Omega-9 (high oleic) expeller-pressed canola oils. Viterra’s customers are able to label their food products as made with all-natural, non-GMO, expeller-pressed canola oil. This labeling focuses positive attention on the ingredients list.All-natural, expeller-pressed non-GMO canola oil offers higher stability than typical commodity canola oils, allowing for longer fry times and greater shelflife.—Viterra Inc., www.viterra.com/canolaoil

[Bob]

I took a look at a review by "My Healthy Dish" http://myhealthydish.com/beyond-burger-review/ to see if they were worrying or concerned about the "Yeast Extract" November 2016

http://myhealthydish.com/wp-content/uploads/2016/11/Beyond-Burger.jpg

Above is how the reviewer served her "burger".


Before I jump into my Beyond Burger review I want to say that for the past few months I’ve cut most meat out of my diet. It was a personal choice because of my love of animals and my concern for how harmful the meat industry is to our planet. I’m don’t identify myself as a pescetarian, vegetarian or vegan because I’m not.

There are days where I try very hard to be vegan, days where vegetarian is easier and weekends when my parents make my favorite seafood noodle dish that I dig in. Then there are the rare occasions where I eat meat because I’m at an event and the menu is what it is. With that being said, I do miss meat and crave it at times, especially my In-and-Out cheeseburgers.

A few weeks ago I came across a review about a plant based burger called Beyond Burger. The reviewer was raving about it and said it was life changing.

I then did a little more research on it and read about a restaurant that offered the burger for one day and sold out within a few hours. This was enough for me to contact the company and get a sample myself to try.

Her comments about the Preparation Steps:


Look – It looks pinkish red similar to ground beef.

Smell – when first opening the smell wasn’t that pleasant, but no more unpleasant than smelling raw meat. When I started cooking, it had a smell similar to cooked spam.

Touch – Firm, moist and spongy when first opening the package.

Cooking – I followed the instructions that came with the packaging with a few slight moderations. I did cook it on both sides for 3 minutes, but because it was so thick I covered it with a lid to cook more evenly. I added 1/2 tbsp. olive oil to the pan, but I don’t think you need to since it already has oil. It came out medium well.

Texture – It was slightly crispy on the outside because I seared it on the outside on high heat and then cooked it on medium heat. It was still juicy on the inside.

And her review of taste, she also asked her "cave man meat eating husband" to review such as well:


Here is the moment you guys have all been waiting for. How does it taste? I made the burger how I would prepare any of my burgers with lettuce, tomato, onion, cheddar cheese, ketchup, mustard and on a sesame bun. Well I must admit, I was very skeptical about it and a little hesitant on taking the first bite. My husband and I even played a game of “you first” and “no you first.” I took my first bite and was shocked at how much it tasted like a regular cheeseburger.

So excited, I made my husband take a bite and he was surprised too about the similarities.

In fact, he asked for another bite and then ended up eating half my burger. This is coming from a die hard cave man and meat eater.

We both agreed that if we were just served the beyond burger and was not told it was plant based, we would never have question it wasn’t meat.

So, is it better than a In-and-Out cheeseburger? Um, No.

Does it satisfy my craving for a burger, yes! Does it taste like a normal burger?

Yes!!! It’s so similar to meat, that I wouldn’t necessarily recommend it for my die hard vegetarians who are repulsed by meat.

Overall, I still think the Beyond Burger is a great alternative for everyone not just vegetarians. We all can benefit from cutting some meat from our diets, even if it’s swapping the occasionally burger for a plant-based one.

[TargeT]

As consumers become increasingly aware of the significant health impacts of the oils they use, non-GMO expellerpressed canola oil is recognized as one of the healthiest options available.


Why did we give up on coconut oil.. that stuff is nothing short of magic!





So, is it better than a In-and-Out cheeseburger? Um, No.


Uhh... they can't beat a dirt cheap fast food place?

Until that happens this will remain a niche market for the "conscious objectors".

[Bob]

I took a close look at GLUTAMATES and the artificial MSG, or MonoSodiumGlutamate..

Glutamates are in foods, naturally. It's part of the natural flavoring plants have for their "foods use" quality to get them to be consumed.

Beyond Meat products don't use MSG. A natural yeast (going to try to get the name) provides the taste sensory stimulation - Glutamate is itself a neurotransmitter.

I mentioned earlier "pea protein" has a "yuck factor", the natural glutamate content is minimal.

That being said, there ARE people sensitive to GLUTAMATES and get what appears to be a hypersensitivity reaction.

I am certainly sensitive to MSG - and I am very sensitive to certain types of Avocado (Avocado: just ripe and Avocado: soft, mashable) - http://reclaimyourhealth.com.au/foods-high-in-salicylates-amines-and-glutamates/

GLUTAMATE is even part of the brain.

Everyone is susceptible to the toxic effects of glutamates. http://www.alive.com/health/all-glutamates-are-not-created-equal/

Glutamate is the most common neurotransmitter in the brain; that is, it is responsible for transporting chemical signals from neuron to neuron. To do this job, glutamate is rapidly released in minute quantities and then rapidly re-absorbed. If there is a high level of glutamates in the bloodstream, glutamate can enter the brain and cause the neurons to misfire, causing physical and psychological problems. That is the issue with eating certain food which are high in natural glutamates.

Glutamate is found in many foods in a natural protein-bound form. It is important in the enjoyable flavor of tomatoes, aged cheese and mushrooms.

It is most notably found in a seaweed sauce used for centuries in Japanese cuisine, and it is from this seaweed that monosodium glutamate was first purified and identified as the active ingredient which gave the seaweed its potency. That was the "background" of MSG development.

And SEAWEED is natural and is not a GMO.. Interesting eh?

Hydrolyzed vegetable protein, or hydrolyzed plant protein, includes up to 20 percent free glutamate and aspartate. I did not see "hydrolyzed vegetable protein" listed in the Beyond Meat product.

So then, what is the YEAST EXTRACT that is in Beyond Meat, and WHY is it used?

Yeast extract is a natural ingredient composed of a variety of amino acids, carbohydrates, vitamins and minerals and is rich in high-quality proteins. It is a rich blend of natural components that its basis - fresh yeast - delivers. Although yeast extract is not made up of any animal ingredients, the taste is similar to that of a meat bouillon. This is because many of the same taste giving amino acids are present in both yeast extract and meat bouillons.

In other words, the "meat flavor" comes from the yeast extract, and that it is not MSG, it is not an excessive source of GLUTAMATE.. interesting..


[..] yeast extract has been used as an ingredient in food products for approximately the past 50 years.

However, the basic ingredient for yeast extract, the fresh yeast, has been used for thousands of years to make bread and beer.

Combining ingredients and influencing taste is what cooking is all about.

Yeast extract not only adds taste, but also brings out and balances flavours in products, just like herbs and spices do.

That’s why today, yeast extract is a very popular and useful ingredient in food production.

People living in the UK or Australia have heard about yeast extract already – it is popular to use it as a spread on sandwiches.

How is Yeast Extract made?


Yeast extract is made from natural bakers' or brewers' yeast. First sugar is added so that the yeast can multiply. Then enzymes in the yeast break down the proteins present in the yeast into smaller components and make the cell walls permeable. This process is called autolysis. Finally the components present in the yeast cell – the yeast extract – are separated from the surrounding wall and dried.

That doesn't sound any more toxic than having a good beer. http://yeastextract.info/yeast-extract/how-it-s-made


Valuable proteins, amino acids, vitamins and minerals from the yeast cell remain present inside the yeast extract.

In simple terms, yeast extract contains all the natural components of the yeast cell without the surrounding cell wall.

Finally, the yeast extract is concentrated into a paste or a liquid in a gentle evaporation process at around 60 degrees Celsius or all water is evaporated through a spray drying process.

The final product is then ready to be transported to food producers who use the ingredient to season their products.

[Bob]

As consumers become increasingly aware of the significant health impacts of the oils they use, non-GMO expellerpressed canola oil is recognized as one of the healthiest options available.


Why did we give up on coconut oil.. that stuff is nothing short of magic!





So, is it better than a In-and-Out cheeseburger? Um, No.


Uhh... they can't beat a dirt cheap fast food place?

Until that happens this will remain a niche market for the "conscious objectors".

Naw the coconut oil is in there.. Just that the expeller pressed canola oil is added too.

I suppose lot's of folks crave White Castle burgers, for the special flavor they have. Me, tallow has never been a thrill.. Maybe ghosts from too many past lives having to eat candles in UK in the old days - - http://candles.org/history/


Most early Western cultures relied primarily on candles rendered from animal fat (tallow)

from mutton and beef renderings...

:)

[Akasha]

Yeast extract has been available for over a century under its most common trade name - Marmite.

[Bob]

So I went to Whole Foods today and picked up a package of 2 Beyond Meat burgers - here is my review

http://chanlo.com/images/bb-1.jpg

The packaging appears a bit overkill, cardboard outer box, and a plastic molded box inside with separation parchment like paper keeping them from sticking to the shipping box. There is airtight sealing plastic. Opening it and taking a wiff, it was reminiscent of a seasoned veggie product, but not too much of a hint of meat.

Two 4 ounce patties in an 8 ounce package. Price at Whole Foods, $5.99. Kept frozen, with an expiration date 9 months ahead (sell by date or best used by date).

The texture appeared to be a meat patty well formed, and staying together well.

http://chanlo.com/images/bb-2.jpg

I used a quick light spray of olive oil and then preheated the pan, placing the two burgers in.

http://chanlo.com/images/bb-3.jpg

They were heated at 3 minutes per side, and then the temperature was checked (Beyond Meat suggests 165 degrees F with a meat thermometer test, it was that temperature after cooking as described).

http://chanlo.com/images/bb-4.jpg

They can easily overcook, and Beyond Beef suggests monitoring for overcooking which if such happens will tend to "toast" some of the edges.

http://chanlo.com/images/bb-5.jpg

I chose to use a natural grain bun, with some melted cheddar, with tomato slices and bread and butter style pickle on the side. No salt or other flavoring was added to the burger.

The aroma was quite like a good burger, not cow, not buffalo. But a type of "meat". No offensive aroma.

First bite - wooww.. The texture is just like a good patty. The taste is not salty, not MSG like (no sensory overload). No aftertaste, but a sensation of a really good "food" physically, and can I say, "spiritually" satisfying? No sense of a previous animal life was present, no memory of all that..

One burger plus the tomato and pickle and bun allows a very satisfying feeling. No overload bloat feeling, no allergy reaction, no MSG reaction.

There is a pleasing 'mellow-ness' about an hour after eating. No reflux, no "heavy oil" sensation.

Comparison to beef, for me no "tallow" smell or taste. But no "buffalo" like gamie-ness..

Expense is like eating out for a burger.. A bit more expensive than lean beef, but definitely worth the experience if one wants to have a weight-loss concept, without any animal fat.

[cecilmeyer]

We love the beyond meat products.We just tried the "Beyond Burger" and I have to say it is the closest thing to a burger we have tasted.Even my son the carnivore liked it!

[Bob]

We love the beyond meat products.We just tried the "Beyond Burger" and I have to say it is the closest thing to a burger we have tasted.Even my son the carnivore liked it!

I think if you write them, they have like a 5$ discount coupon available for doing a survey. I'm still liking the product.. Haven't found their 23 gram sized super burger yet locally tho.. Just the 20 gram Beyond Burger. I have to drive about 20 miles to get these; for groceries that is a bit of a haul.. a better stock closer would be nice.

[Daozen]

Useful thread Bob, I can't wait to try a 100% veg Big Mac.

[Bob]

Useful thread Bob, I can't wait to try a 100% veg Big Mac.

What's interesting, the "secret sauce" isn't needed with this burger.. I was really concerned about MSG being in there, but the yeast extract is just that, yeast extract, and not a hidden form of MSG..

[Akasha]

..... I have to drive about 20 miles to get these; for groceries that is a bit of a haul .....

If only they were only 20 miles away from me!!!!!!

It's probably going to be several years before their distribution reaches eastern Europe.

Jealous.

[Akasha]

I just had this come up in my feed. Not Beyond Meat but its closest and possibly superior competition, namely The Impossible Burger (https://www.impossiblefoods.com/). It's not currently available in supermarkets yet with the company going for a different strategy of introducing it slowly through (very) selected restaurants around the USA. The following two restaurants have just been added to the list (https://www.impossiblefoods.com/findus/).
Check it out if you're lucky enough to be in NYC, LA or San Francisco.


Hello friends,

Starting this Thursday, you can now try the Impossible Burger at two new New York City institutions. Under the expertise of Chef Brad Farmerie, PUBLIC and Saxon + Parole will be serving two unique versions of the Impossible Burger. The burgers are offered on a first come, first serve basis.

https://gallery.mailchimp.com/df760aaa1fec3f65ba58e311e/images/9849a289-8b1e-4c3c-9150-d3194d0516a4.jpg

PUBLIC
210 Elizabeth Street, New York, NY

PUBLIC is the first Michelin-starred restaurant to serve the Impossible Burger. Available Tues-Thurs from 6-10pm and Fri-Sun from 6-11pm at the bar. And during weekend brunch, Sat & Sun from 10:30am-3:30pm, at the bar and in the dining room.
The Impossible Burger is also available at PUBLIC’s sister bar, The Daily, beginning at 5pm Tues-Sun.

https://gallery.mailchimp.com/df760aaa1fec3f65ba58e311e/images/470ff70a-8a8b-4c6b-9fcb-c7c6796b2721.jpg



SAXON + PAROLE
316 Bowery, New York, NY
The American-style bistro—one of New York’s hottest destinations for brunch—is serving the Impossible Burger. Available in the evening, Sun-Thurs from 6-10pm and Fri & Sat from 5-11pm. And during weekend brunch, 10am-3:15pm on Sat & Sun.....

[DeDukshyn]

 
On the burger topic, we have a burger chain here in Canada called Harvey's. Many moons ago (must have been10 years by now) I bought one of their veggie burgers (https://www.harveys.ca/eng/veggie), because I had never had one anywhere and wanted to try one. Harvey's is a little like Subway - you start with a base sandwich and the toppings and condiments are up to the buyer. Anway I loaded one up the way I like my burgers and I was incredibly impressed - I couldn't tell it was a veggie burger - they managed to get a great grilled flavour that's not too far off actual meat.

After this I thought I loved veggie burgers, so I tried ones from various vendors and they were all gross. I recall the McDonald's one tasting like moldy dogfood, others just dry and bland. It was just Harvey's veggie burgers that were good -- all the other "chain" veggie burgers I wondered if they weren't purposely made gross to keep people away from health eating (that's how bad most of them were). I began to ask others if they had ever had a Harvey's veggie burger and sure enough I did find several people who also knew about this amazing secret and had the same sentiments on it as me.

I am sure what is in the market now has vastly improved in quality / taste in the last ten years, but maybe I should try that burger again and do a review on it. Any veg-minded Canadians with a Harvey's in the vicinity should really do themselves a favour and try one of these. One thing to be aware of for hyper strict vegetarians / vegans, Harvey's says their veggie burger is manufactured in a facility that also process fish, but that they follow industry standard practices to avoid cross contamination. Considering that vegetarians also consume a few insects (standards for acceptable levels of insects regarding, for example, aphids, is surprsingly loose - canned or frozen vegetables are allowed to have quite a lot of aphids by FDA rules), this might even not be an issue at all - depends on strictness level I guess.


http://www.mrsjanuary.com/wp-content/uploads/2015/03/Harveys-Coupon-Veggie-Burger-4.99-Combo.jpg

I don't know about the MSG and that, but MSG is already found in many foods naturally - soya sauce is a great example - lots of MSG but is created during the fermentation process - this is why soya souce is a great flavour enhancer. That said, any diet with excessive MSG consumption should be strongly avoided.

In the same vein, consider nitrates - they tells us they are bad for humans in all accounts, yet the best foods on the planet (cruciferous and other garden vegetables like celery) are LOADED with nitrates! In fact new research is indicating that some of why these vegetables are considered superfoods is due to the high nitrate content, that in turn help your body regulate blood pressure, circulation (via nitric oxide production (an important signalling molecule)), and other benefits. It has been said that perhaps the "Mediterranean diet" that is mainly made up of these vegetables is shown to improve heart health and longevity, is due to the high nitrate content naturally found in these vegetables. New research always needs to be weighed against old findings.