You have seen it everywhere from fast food chains to trendy documentaries. Fake meats have become popular as plant-based alternatives to traditional meat. However, they may not always be the healthiest option. This post explores why fake meats can contribute to inflammation, digestive issues, and may lack key nutrients necessary for optimal health.

Inflammation and Additives

Many fake meats are highly processed and contain preservatives, artificial flavors, and large amounts of sodium. These ingredients contribute to inflammation, which can increase the risk of chronic conditions like heart disease and arthritis.

Bloating and Digestive Discomfort

Plant-based meats can cause bloating and digestive discomfort due to ingredients like fiber, sugar alcohols, and legumes (such as soy or pea protein). People sensitive to these ingredients might experience gas and bloating after consumption.

Amino Acid Profiles

While animal proteins provide all nine essential amino acids, many plant-based meats do not. For example, pea protein, found in many fake meats, lacks the optimal amount of methionine and lysine, which are crucial for muscle repair and metabolism.

Nutrient Deficiencies

Fake meats often lack important nutrients naturally found in real meat, such as vitamin B12, heme iron, and omega-3 fatty acids. Even though some fake meats are fortified, these added nutrients may not be as effective or bioavailable as those naturally present in whole foods.

Additionally, real meat contains beneficial compounds like carnosine and taurine, which aren’t typically added to plant-based products.

Key Takeaways

1. Real meat offers nutrients in a highly bioavailable form, making them easier for your body to absorb.

2. Fake meats can lead to bloating and inflammation due to additives and high fiber or sugar alcohol content.

3. Many fake meats lack complete amino acid profiles, which are crucial for muscle repair and overall health.

4. Nutrients like vitamin B12 and iron are more bioavailable in real meat compared to their fortified counterparts in fake meats.

5. Whole, minimally processed foods provide better nutrient synergy and overall health benefits.

Try Cauliflower Rice Today

I am pretty sure you’ve heard all about cauliflower rice. It seems to be really trending right now, and with reason. It is made from one of the healthiest cruciferous vegetables you can get, so it’s loaded with nutrients including fiber, vitamins C, K and B6, and potassium. Cauliflower has 25 calories per cup and just 5g of carbs, and its super-fast and easy to make.

You can get it riced already or if you can’t find it in your area. Here is the how to: Start by removing the leaves from the whole cauliflower. Cut off the base of the root then chop the cauliflower into chunks. Blitz into fine pieces in a food processor or, if you don't have a food processor, you can use a grater.

Cook: Simply sauté in a large skillet over medium heat in 1 Tbsp. oil. Use a lid to cover so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally, then season as desired.

Stir fry rice

Ingredients:

2 cups cauliflower rice

1 tsp coconut oil

1 tsp ground turmeric

1 tsp ground ginger

pinch of salt

2 eggs

¼ cup carrots diced into small pieces

¼ cup frozen peas

2 tsp tamari

2 tsp rice vinegar

1/3 cup green onions

How to:

In saucepan add coconut oil and ground turmeric and ginger. Mix all together

Add cauliflower rice and sauté so that each cauliflower piece is covered with the turmeric coconut mixture. Sauté for 1 minute, then pour into a separate bowl.

Add 2 eggs, scrambled in a separate bowl, to the pan. Cook for 2 minutes or until eggs are done cooking.

Add carrots, frozen peas, Tamari, salt, and rice vinegar. Sauté for 1 minute. Remove from the heat and add cauliflower rice. Toss to combine.

Pour into a bowl and top with green onions.

I love to serve this with miso soup.

Arroz con habichuelas

Ingredients:

1 can of red or pink beans, keep the can and fill it with water

1-2 cup vegetable stock or Bone broth *

1 tsp salt or to taste

2 tbsp. "sofrito"

1 tbsp. Goya seasoning with coriander and annatto *

4oz tomato sauce

1 tbsp. olive oil

½ cup diced pumpkin

½ cup diced carrots

¼ cup diced onions

2 cloves diced garlic

How to:

In a pot, first place olive oil and start to cook onions and garlic for 2 minutes. Then add all the ingredients and cook for about 20 minutes, or until the sauce starts to thicken. Make sure the vegetables are cooked thoroughly.