Never Mind Meatless Mondays – Here’s An Option to Move Beyond Meat Always
Plant proteins are an exceptional source of protein. Too often, we feel like it can be challenging or difficult to go meatless due to the protein replacement issue. Now, there is an option which aims to perfectly replace animal protein with plant protein. It’s a way of enhancing nutritional value and lowering the cost at the same time.
No Ordinary Farmer
Beyond Meat was founded by Ethan Brown. As a child, he learned first-hand about animal-based agriculture at his dad’s dairy operation along the banks of the Savage River in Western Maryland. Ethan grew up to develop a successful career in the clean energy sector, yet he was constantly nagged by one basic question:
Would we continue to raise and eat animals in such staggering numbers if a delicious and perfect plant-based replication of meat existed?
Ethan began to look far and wide for a technology that could do just that.
At the University of Missouri, Ethan met Fu-hung Hsieh and Harold Huff. In them, he find his perfect partners in the quest to create a plant-based replication of meat. After many years of collaboration in tandem with the University of Missouri, The University of Maryland, Kleiner Perkins Caufield & Byers, and The Obvious Corporation, Beyond Meat was born.
Currently, Beyond Meat is at the cutting edge of plant protein research and development. The company’s goal is to drive innovation and progress on meat-free plates around the world. Their site offers nutritional valuations and a selection of delicious recipes. One of their tasty products is a chipotle lime-blend chicken substitute.
With healthy ingredients like soy, carrot fiber, pea proteins and amaranth and scintillating spices like cumin, chili powder, coriander and cayenne pepper, Beyond Meat is more than a nutritious and yummy option for meals. We all need to think beyond meat for a number of reasons
Health: The Mayo clinic says that people who eat only plant-based foods — aka vegetarians — generally eat fewer calories and less fat, weigh less, and have a lower risk of heart disease than nonvegetarians do.
Climate Change: According to a recent study by NASA, eating meat is essentially the third largest net contributor to climate change pollution in the world. The livestock sector, including feed production and transport is responsible for 18% of worldwide greenhouse gases.
Depleting Resources: The energy required to produce one pound of meat is drastically more than the energy required to produce one pound of fruits or veggies.
Would you consider a vegetarian diet if you have an option to eat plant protein that tastes like meat? Let us know via a comment.