Are plant-based meat alternatives a healthier choice?
Are plant-based meat alternatives a “healthier” alternative to conventional meat? Teri Lichtenstein, Accredited Practicing Dietitian, co-authored a first-of-its-kind comprehensive report that did a deep analysis of plant-based meat alternatives in Australia & New Zealand.
We cover:
Introduction to the Food Frontier report - “Plant-Based Meat: A Healthier Choice?”
What are meat alternatives? What are they made from?
Criticism in the media, additives, processing
Report analysis and results
Where should plant-based meat alternatives sit when it comes to the dietary guidelines?
What future research can we be expecting from the plant-based alternative field?
One-liners you don’t want to miss:
“I always say to people that if we said, no we can’t eat any additives, then we basically wouldn’t be able to shop in the supermarket at all.”
“Conventional meats had anywhere from double to five times the amount of saturated fat than plant-based meats.”
“Most plant-based meats are made from protein isolates and extruded ingredients. This is so they can really replicate that whole eating experience that meat provides.”
“Plant-based meat should be aiming to have at least comparable protein to their conventional counterparts”
“A few months ago there was a positive report on the gut microbiome that came about as a result of a study where they were eating mostly plant based equivalents.”
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