Mmm, smells like …
- Mac and cheese
- These old people smell
On this list you can guess me I have described the flavors that could greet / attack your nose when visiting your Nanna and Papa's house, but I did not want to go there.
These scents are actually among the hundreds discovered by flavor scientists working for Impossible Foods, inventor of the revolutionary, all-vegetable Impossible Burger.
Neurologists working for the company found that the only way to reproduce the experience of eating a whole meat burger was to detect the smell, taste, sight and sound of real meat. If they understood everything correctly, the brain would recognize the food as a traditional hamburger, even if it did not contain meat.
So they hired aroma scientists, food engineers, more neurologists and nutritionists to analyze all the sensory aspects of meat. They found that wheat protein could restore the meaty texture of beef, while potato proteins would give a crispy texture when seared.
They add coconut oil flakes to sizzle the product when grilling. They added konjac and xanthan chewing gum to keep the ingredients together like meat.
And most impressively they isolated heme protein from soy. Heme is the molecule in the blood that supplies oxygen to the blood and the reason why blood is red, but also occurs in plants. It gives the Impossible Burger its red, completely meaty appearance, smell and taste, and even turns brown when it comes on the grill.
It's a perfectly acceptable, fairly satisfying burger, but the company is already trumping ̵
This is an impressive invention, as is the main competitor of Impossible Burger, the Beyond Burger (with pea protein and beet juice to give it its red color), but are we gaining some of these nutritionally? If you are not a vegetarian, is there a reason to choose a traditional Fleischburger?
The Nutritional Scorecard
Three ounces of Impossible Burger deliver the following:
- Calories: 220
- Protein: 20 g
- Fat: 13 g (10 g saturated , mainly from coconut flakes)
- Carbohydrate: 5 g
- Fiber: 0 gram
- Sugar: Less than 1 gram
- Sodium: 430 mg.
Compare that to three ounces of raw beef (93% lean):
- 164 calories: 164
- Protein: 22 grams
- Fat: 8 grams (3 grams saturated)
- Carbohydrate: 0 gram
- Fiber: 0 gram
- Sugar: 0 gram
- Sodium: 56 mg.
The Impossible Burger is much more calorific, but this is due to all the coconut in the product (but coconut oil with its high percentage of MCT is often considered to be healthier fat.) The protein content is low, but the protein in the meat has a higher biological content Value as a vegetable protein, so it's better to build muscle.
The big difference is in the sodium content: The Impossible Burger is about 8 times the amount of sodium in a beef patty, but you'd probably salt the beef burger more as the Impossible Burger, so it could be a wash.
As far as nutrients are concerned, the Impossible Burger gives you about as much iron (the more readily available type) as red meat, along with a comparable amount of zinc and B vitamins ( the latter are usually hard to come by vegetarians.)  An area where the Impossible Burger is the clear winner, concerns polyphenols, healthy plant chemicals. There's no one in a regular burger, at least until you're on salad, tomato and ketchup.
Is the impossible burger safe to eat?
The big controversy surrounding the impossible burger is the Heme, which is a concern for people who are afraid of genetically modified foods. The company has allegedly carried out several safety studies and the product has been classified by the FDA as GRAS (generally safe), but some people are still skeptical.
Others Like Hematics Because It's From Soy But That's It A non-heme problem is just heme – it does not contain any of the controversial, estrogen-imitating soy isoflavones responsible for Soy's notorious reputation , Apart from that, the whole heme theme is in a weird respect. While heme is found in cow's blood, hardly any blood is visible in the meat you buy from the butcher or grocery.
Instead, the red color comes from the protein myoglobin and not from blood or heme. Regardless, the company has put the heme in the burger to fool you into believing that it's a bloody burger, but heme is not why a real burger turns red!
Of course adding real myoglobin made from real meat would have prohibited the use of the "100% Vegetable Seals". However, the häm in Impossible Burger has a real purpose – it gives the product a fleshy taste and smell, and the fact that it turns brown when heated, is a nice theatrical note (which meets the sensory aspects of faux burgers again).
Benefits of Eating the Impossible Burger
If you love your Earth, the benefits of this vegetarian alternative are clear. Impossible foods claim they could produce the product with a quarter of the water and less than 4% of the land, releasing less than one-tenth of the greenhouse gases needed to produce a traditional meat-weed.
Functionally the second generation Of the meat that is to be launched in grocery stores by the end of the year, more forms can be accepted than just pies. Version 2.0 will be able to replace minced meat in every recipe, from taco filling to Mamma Mia meatballs.
Health wise, it's a bit more complicated. If I could choose between an Impossible burger and a non-organic meat burger, I would go with the Impossible Burger every time. If I had the choice between a vegetable burger and a bio burger, I would make the decision based on what I had eaten that day. If I had already had a substantial amount of plant foods that day, I would opt for the organic burger.
If not, I'd opt for the Impossible Burger.
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