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    • Since Impossible and Beyond burgers came out, I cheered them from an environmental point of view but didn’t know if they would be more or less healthy than teal burgers. Maybe? But that’s a lot of coconut oil in them.

      But Christopher Gardner at Stanford just published a decent study:

      My takeaway is comparing them to red meat is not a high bar, but still, at least they seem to be a little better for people and far better for the planet.

      But will people eat them? Any unintended consequences like people who would’ve eaten the black bean burger choosing these?

    • Plant-based with taste!

      The black bean burger never really tasted like a real burger, but I've tried Beyond Meat burgers a few times, and they taste like or better than a real thing.

      One thing to consider is that they'll always have a consistent taste, but with the meat, you'll never know what you'll get.

    • I'm a burger lover weighing in here. While I do prefer the taste of meat, I gotta say, these beyond meat burgers taste pretty good. And, they're going to keep getting better. I definitely think in time, these are going to catch on even more.

    • Given the environmental impact of the meat industry, I am so happy to see meat substitutes have their time in the spotlight. I hope this is not a fad.

    • I ate some of the BeyondMeat products and they were decent and tasty as far as similar grub goes (although I wouldn't start comparing them with equivalent animal meat products taste-wise).

      However I have some beef (pun intended) with the scientific undertones of the message here.

      First (and it is disclosed in the linked article), the small (emphasis mine) study was funded by BeyondMeat. Hmm.

      Second, there has been what, let's very generously say 5 years since their products have become available in more than a thousand stores across the US, and perhaps maybe, again, very generously, 18 to 24 months since the said products have become widely available across the US. I am neither a dietician nor a biologist nor even a decent statistician, but I somewhat struggle with the idea of there being enough factual material about healthiness of a food type over such short period of type (not to mention our understanding of the whole human gastrointestinal thing is still in diapers and the scientific definitions of what even constitutes healthy food wildly oscillates year in and year out)

    • I doubt it, it's already doing well at these high prices. As this comes to scale and major food companies get into the market I'm hoping that these alternatives get to the price of meat or even cheaper. That's going to be their big moment since you'll get all the benefits health and environment wise while being able to make them a part of your daily meals.

    • It's funny you say that because I've had a long fascination with nutrition & health and follow the various studies — epidemiological, randomized control, etc. Often epidemiological studies are judged inferior to clinical trials, but I love them because they are long-term.

      One of my favs is the Adventist 2 study of 73,000 Seventh Day Adventists since 2002. They are the longest-lived & healthiest population on earth across many countries, such as the U.S., Japan and Norway.

      The curious thing about them is they get ~20% of their calories from fake meats, which they invented in the late 1800s and you can buy on Amazon. They're typically made from isolated soy protein, some vegetable oil (but not coconut oil), etc.

      I don't think that's an argument for the health of fake meats, but they don't seem to do much harm if the other 80% of your diet is like theirs: beans, whole grains, fruit, vegetables and nuts.

    • On the subject of healthier burgers...

      Not healthier for the eater, but possibly healthier for the planet, I just saw this article about Burger King offering a low methane burger in some restaurants.

      TL;DR They researched different food additives and found that adding lemongrass to the cow's diets reduced methane emissions by about a third. Scientists in Scotland are trialling a similar idea with seaweed as a food additive.

      It's an interesting idea, obviously plant based food is still generally better for the environment but it's a much bigger task to convince the meat eating populous to switch to plant based than it is to convince them to eat meat from a cow that's had a slightly different diet.