© 2019 by Helen Gardiner-Parks. Proudly created with Wix.com

DISCLAIMER: The contents of this website are for informational purposes only and do not constitute medical advice. Helen Gardiner-Parks is not a licensed medical professional, dietitian, or nutritionist.  Seek the advice of a physician or qualified health provider with questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Where's the Beef?


So, what do you think of the new "burgers"?

It's been a long time since I posted here, so I'm going to jump into a somewhat controversial topic—genetically modified foods. And specifically the new-fangled fake meats which so many folks are excited about. I was vegetarian for 20 years and there was a time when I would have been jumping up and down about the Impossible Burger, the Awesome Burger, the Beyond Burger, the Anything-But Burger (I made that one up--what do you think?) but now I have a lot more information and what I see on their ingredients lists does not make me happy. The manufacturers are all gung-ho about reducing greenhouse gases by getting people to eat less meat, but the research I have seen—and the common sense which I have—tells me that instead of putting together genetically-engineered laboratory foods which create a whole host of their own greenhouse gas issues, we should be focusing on eating the foods we find on this planet.


Take a look at a couple of them:


The Beyond Burger: 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), ...


2019 Impossible Burger Ingredients: Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2 percent or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.


I am always saying that humans are basically made out of the same ingredients as the planet, so that’s what we should be eating: foods as close to their natural state as possible regardless of what the big food manufacturers might be telling us.


Fake meat is built out of highly processed soy, wheat, or pea, protein. These are all grown with copious quantities of herbicides and pesticides such as Round-Up, whereas if we eat grass-fed beef or chicken grown by a local farmer, we are getting clean food the way the earth intended it. Yes, cows create gases which vegetables themselves do not. But when we consider the impact of the processing of the vegetable into the fake meat and the impact on our bodies of the chemical contaminants, it is clear—to me at least—that it is better to eat a small amount of good quality animal protein, than to buy a box of chemically-created patties made to look and feel like bleeding meat.


I offer this short article as a sort of teaser and a welcome back to me--and to you. Please peruse the resources below for more information and check back here soon as I promise to write more about this. Let me know what you would like to hear about.


https://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/other-meat-concerns-antibiotics-hormones-and-toxins/

https://blog.bulletproof.com/environmental-impact-grass-fed-meat/

https://blog.bulletproof.com/vegan-meat-040419/?utm_source=single&utm_medium=ARTICLEid29157-7642chars&utm_campaign=inpost-related-posts

13 views