What is in ‘fake’ meat?

Consumers have fickle tastes. They are always changing their minds about what they consider healthy. A lot of this is due to conflicting research results covered in the news. Carbs are good one day and then bad the next. One day eggs are not good for you the next they are an important part of a healthy diet, providing low cost, good quality protein as well as vitamin D (eggs are one of the few foods naturally containing vitamin D) and lutein (which is good at preventing macular degeneration). High-protein diets are now becoming popular.

To supply this growing market for protein, ‘fake’ meat is becoming popular. Meat lovers like the sensory properties of meat, but don’t like that they come from dead animals. The result is plant-based proteins.  But what is in these plant-based burgers on the market today? The burgers are made of soy, peameal, nuts, and leghemoglobin. But what is leghemoglobin? Leghemoglobin is also known as legoglobin) is from nitrogen-fixing root nodules of leguminous plants. It is important in carrying nitrogen in such plants, but the compound interacts in a similar fashion with naturally occurring oxygen and nitrogen.

Is that what you would include meat? Some states are considering legislation that will prevent producers from using the name meat for meatless products or milk for dairy-less products. Interesting ideas. What are your opinions?

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