Rob Hobson, nutritionist and author of books on healthy eating, said plant-based meats based on soy, peas and wheat often contain too many preservatives and emulsifiers. In this respect reports Daily mail.
Hobson explained that both natural and plant-based meats are good sources of protein. But vegan meat alternatives tend to be low in iron and vitamin B12. Iron helps maintain a healthy immune system, and vitamin B12 supports cell division, prevents the development of anemia and stimulates concentration.
Additionally, plant-based meats are often produced with the addition of large amounts of preservatives and emulsifiers. They are necessary to give the product a texture similar to natural meat and to extend its shelf life. It has been noted that consuming too much emulsifiers (substances that often allow ingredients to not mix easily together) is associated with a higher risk of developing cardiovascular disease and coronary heart disease.
The nutritionist also noted that soy, pea, and wheat-based meats may be low in nutritional value (calorie content). This means you need to eat more to reach fullness.
For those who decide to give up animal products, the doctor recommends carefully planning your diet. Vegetarians and vegans should eat more tofu (a soybean food rich in protein and omega-3) and consider taking calcium and vitamin B12 tablets.
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Source: Gazeta
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.