The Myth
When considering the newest food product-plant based burgers-one of my favorite songs by Black Violin comes to mind, Impossible Is Possible. The food world thought it had seen everything. Then the Impossible Burger entered the food chain. This plant based burger actually bleeds and is now found among meat burgers in fast food and other restaurants. Plant based burgers such as Beyond Meat Burgers have a meat-like texture and touts as much protein as beef burgers. Additionally, they are advertised as an environmentally friendly gluten free alternative to animal based burgers. But are they?
The Facts
While the Center for Food Safety supports dietary inclusion of plant-based proteins along with animal sources they have some beef with this beefless burger. Their arguments are that these foods are uber processed, under regulated and unstudied.
Plant based burger companies promote their products as healthier and more environmentally friendly than meat based burgers. However they are actually manufactured from not one but two different methods of genetically engineered soy products.
First, to make the burger high in protein, they use inexpensive GMO soybeans. These crops have been sprayed with enormous amounts of cancer causing chemicals, namely herbicide glyphosate. Then, an alcohol solvent is used to isolate the soy protein. During the process, beneficial isoflavones are removed. Further, to retain the color and texture other preservatives are used including:
Tertiary Butylhydroquinone or TBHQ which has been linked to cancer.
Magnesium Carbonate a chemical used in flooring, fireproofing and fire-extinguishing products.
Erythrosine (AKA Red #3) which was banned in 1990 due to its link to cancer but interestingly enough can STILL be used in foods like fake meats.
Propylene glycol, a moisturizer used in e-cigarettes and antifreeze.
Ferric Orthophosphate used to fortify foods with iron but also used in pesticides that can cause skin, eye and stomach irritation.
While this is unsettling, this is not the worst part. The second type of genetic engineering is what makes the burger look like it bleeds. This “heme” process is produced by taking soy DNA and fermenting it with genetically altered yeast.
Because this process has never been used in US food production it must be tested to deem whether it is safe. While the FDA reserves the right to stringent safety measures and vigorous research they have agreed to a looser regulatory process called (GRAS) or Generally Recognized as Safe. This weak standard allows the company itself to conduct its own research and to choose reviewers to certify that it is safe for human consumption. Recently, the FDA has had its concerns requiring plant-based burger companies and as a result, they must label “heme” products as potential allergens. In addition, they are requesting a review of the “heme” as a new color additive. While a promising safety measure, most consumers of the burger will never see this labeling as many food restaurants do not put ingredient lists on their menus.
The Bottom Line:
So what’s the juicy truth? Is the Impossible Burger and other plant based patties a healthful meat alternative? At Integrated Eating we are careful to not jump on the next diet trend or new food wagon that comes along. While we as non-diet nutritionists provide our clients with alternatives to provide adequate nourishment, we are skeptical of this genetically engineered burger. As empowered eaters, we want proof and the truth. We want solid data and neutral research indicating that this food is good for our bodies. Until then we will pass on the Impossible Burger.
Resources
https://www.consumerfreedom.com/2019/05/5-chemicals-lurking-in-plant-based-meats/