Meat alternatives are on the rise as many manufacturers capitalise on a gap in the market opened vegans who still like the texture and taste of meat.
As a family we have eaten sausage and burger equivalents – particularly at the start of our journey. We tend not to have them these days as we prefer nut and lentil equivalents that do not try to mimic actual meat as we have lost the desire for meat, but when catering for non-vegan family members who respect our vegan ethics, or visiting children, they can be a godsend.
We often find that these are criticised by meat eaters as being worse than the ‘real thing’ because they are highly processed and potentially contain a long list of strange ingredients and chemicals to achieve that meatiness. I think this helps them to justify continuing to eat what they feel is the more natural, fresh and healthy real thing. – if only they knew about the farming practices and the extent to which antibiotics, pesticides and hormones are involved in the vast majority of meat available at our supermarkets.
Data seem to suggest that these are healthier than their animal equivalents. More than just about saturated fats, as we know that many of them actually contain saturated fats, they appear to be healthier for several important reasons.
· TMAO production – a risk factor for cardiovascular health, are demonstrably lower even in highly processed alternative meats. So even swapping just a few servings of meat for ‘looks like meat’ is hypothesised to be better.
· Studies have shown that eating ‘looks like meat’ can result in weight loss (it did for me though I think this was more likely to have been the dairy and cheese in particular). Even modest weight loss can improve self-esteem which is a strong indicator of good mental health.
· Reduced levels of LDL cholesterol due to reducing the amount of dietary cholesterol found in meat, is also considered to be better for cardiovascular health and the liver can self-regulate so that there is no deficiency in cholesterol which we know plays a huge role in mental and physical health.
· Further research into the impact on the microbiome seems necessary as this fairly newly recognised organ is responsible for many of the neurotransmitters associated with good mental health.
So, whilst they may be healthier than meat, they are unlikely to healthier than those made from minimally processed nuts, legumes or mushrooms which are commonly used to make perfectly lovely sausages and burger patties.
So, I guess whether they are healthier would be ‘compared to what?’ It has been said that “not all highly processed foods are created equal”, so it is important to check the labels for salt, chemicals and additives and to avoid any allergies or overindulgence in inflammatory ingredients which might still lead to illness.
Ultimately, eating meat alternatives is more about deducting a negative more than adding a positive. Clinically, I feel happy suggesting them as a transition tool – a means of allowing the patient to experience some health benefits including weight loss, increased energy and better mood which are very motivating.