Plant-based meat alternatives, designed to look and taste like meat, have become popular not just among vegetarians but also among traditional meat eaters looking to reduce meat consumption. Common ingredients in these products include various types of vegetable protein (like soy and pea), vegetable oils, starches, and natural colors and flavors. These products are heavily processed and often don’t contain whole vegetables or plants.
While marketed as healthy, with claims of being high in protein and free from gluten, GMOs, and preservatives, these alternatives are still processed foods. Dietitian Nicole Dynan points out that they’re not equivalent to eating whole plant foods such as legumes, which are generally healthier. One concern with plant-based meats is their high salt content, which can contribute significantly to daily sodium intake limits, especially when consumed with other common meal components like bread and cheese.
Although these products may have lower fat levels and added fiber compared to animal meats, and can be a good source of protein, they should not replace whole foods in your diet. For those aiming to truly boost their vegetable intake, dishes made from whole foods like lentils and vegetables are recommended. According to Australian Dietary Guidelines, nuts, seeds, legumes, beans, and tofu are excellent, nutrient-rich meat alternatives.
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