I've been slowly cutting meat out of my diet, and stopped eating beef a few years ago.
I think Impossible burgers are too close to beef for me- I feel ill after eating them and no longer do.
Much prefer the classic veggie/bean patties
I think Impossible burgers are too close to beef for me- I feel ill after eating them and no longer do.
Much prefer the classic veggie/bean patties
Just two days ago I had a bit of "ill feeling", and was passing gas more than usual. Why? I ate a Chipotle burrito and I haven't had beans in a while. Not having had beans in a while almost always gives me a bit of gas. But if I keep it up and eat beans more routinely, my gut flora adapts and I get a lot less upset and gas.
I have a hard time calling "beans" a dangerous food. Yeah, some people might quibble about phytotoxins or something, but in general it's a food that has been eaten by a lot of humans for a long time and as such how bad it is is bounded; it can't be that bad. But if you use the "does it make me feel a bit ill" stick on it, you can easily get a false positive.
It is not unreasonable to expect to need a bit of adaptation to a new food. If I pay attention, I can notice a similar reaction, albeit on a smaller scale, to a number of cuisines if I haven't eaten them in a while. But it doesn't mean I can judge those entire cuisines as unsafe.
I actually don't post this in defense of the impossible burgers, which I expect are probably a bad idea for other reasons. I just don't think this is a good or reliable measure of that, because it visibly breaks in many other cases where there clearly isn't a fundamental problem.
(Now, if you eat them consistently for a while and it's still a problem, then you do have a problem. And I'm not asking you to do that, because there is no particular need to be able to eat such things.)
Anyway - there is a great comment that I saved (https://www.facebook.com/david.zilber/posts/pfbid02CkCY53qDd...)
"Here’s a pesky little chemical called hexanal. If you’ve ever eaten a beyond burger, or any of these plant based products 2.0 (though to be honest, it’s more like they’re on V.46.6.2) and burped 10 or 15 minutes afterwards, and thought to yourself, “Hmmm, wow, ok I definitely just had a meat alternative” you were probably regurgitating this aerosol. Some people think it’s fruity, like green apple, others like mulched grass. At the lab, we had to walk outside to get wafts of it in its pure form, but the minute I opened the cap I knew exactly what this flavour was…. “OLD FRYER OIL, 100%”. It’s metabolized in all manners of organisms through the oxidation of fatty acids, and is… kind of unpleasant?! The point is that while this molecule exists in fava beans, peas, and soy, (the three kings of texturized vegetable protein) when you have a WHOLE FOOD, its there in harmony among all sorts of other volatile compounds, while also being locked away deep inside the beans fibres. It’s the act of processing that concentrated and heightens the presence of off-flavours like these, making the processed foods made from them taste, well, processed. Good with the bad. You can’t concentrate for protein without concentrating other aspects of a plant. There’s always a cost. Now, I will always be a huge proponent for whole foods, made with care, prepared simply. But the realities of grocery store shelves dictate a different truth. People opt for convenience, and sometimes, you’ve got to meet them where they are. My current work at CH has me doggedly hunting down an effect of fermentation I’ve long known intuitively through practice. Certain lactic acid bacteria fermenting their way through legumes don’t just mask, but dismantle this and other problematic molecules. I’m still after the mode of action, but it’s also enough for me to know that age old techniques of fermentation (like soaking ones legumes or grains days in advance of their cooking) can still put to shame the greatest technological “advances” of food science of the past 40 years. Nature is, after all, cleverer than you are. "
Yes, assuming you had a source.