Greater numbers of people are choosing plant-based meat substitutes for various reasons, including perceived health benefits.
While leaner cuts of beef can still have a place in a heart-healthy meal plan, consumers may be more willing to overeat plant-based meat substitutes, but their high sodium and saturated fat content may pose health risks.
As an alternative to over-processed vegan foods, clinicians may advise patients to consider leaner cuts of meat and incorporate wholesome vegetarian superfoods, such as nuts, greens, and vegetables, into their diets.
Based on a 100-gram comparison, the Impossible Burger has more favorable stats for protein (17.2 g compared with beef’s 16.8 g), fiber (4.4 g to beef’s 0 g), and iron (3.7 mg to beef’s 2 mg) than traditional beef. It’s also lower in calories with fewer grams of total fat (11.5 g vs beef’s 19.9 g) and saturated fat (5.3 g vs beef’s 7.3 g)
However, the Impossible Burger has almost five times the sodium content as a beef patty (327 mg vs beef’s 66 mg). Pair an Impossible Burger with a bun and condiments, and consumers will be on the fast track to a high-sodium meal.
They’re not really a junk food. They’re not as healthy as eating straight-up vegetables, but they’re definitely not junk food.
They’re nearly as salty as potato chips and loaded with saturated fat.
Impossible has more salt than beef, but less saturated fat.
You sure?
https://www.cnet.com/health/nutrition/is-the-impossible-burger-healthier-than-beef/
Yep!
https://www.mdlinx.com/article/is-the-impossible-burger-really-healthier-than-beef/2t0XAvk0YsRsEaLbSfdZKc
Everything you’re quoting is from the link I posted, saying things I’ve already said in other comments. I’m proud of you for reading the information.
Every 10 percentage points increase in plant-sourced non-UPF consumption was associated with a 7% lower risk of CVD (95% CI 0.91–0.95) and a 13% lower risk of CVD mortality (0.80–0.94). Conversely, plant-sourced UPF consumption was associated with a 5% increased risk (1.03–1.07) and a 12% higher mortality (1.05–1.20). The contribution of all UPF was linked to higher CVD risk and mortality, and no evidence for an association between contribution of all plant-sourced foods and CVD incidence and mortality was observed.