The rise of plant based burgers, by Chantal Du Chenne, Owner/Operator of the DripBar.
And in 2018, the largest analysis to date on how farming damages the planet informed us that avoiding meat and dairy is the “single biggest way” to reduce your environmental footprint.
But in order to shift in a plant-based direction, we have to contend with the world’s burger obsession. In the U.S. alone, Americans are downing 50 billion burgers every year.
And that’s where veggie burgers (plant based burgers) come in.
So what are the pro’s and con’s of this Pea Protein-Based meat alternative?
Pros: Most of the pea-based burgers are non-GMO. And peas have tremendous health benefits. Research shows that they are high in phytochemicals, antioxidants, important micronutrients like selenium, folate, and fiber. Peas may also have anticancer, cholesterol-lowering, and prebiotic properties that are good for your gut. Pea protein doesn’t offer the same nutrition as whole peas, but it still has some good things to offer. It contains all nine essential amino acids. It’s a great source of iron and branched-chain amino acids — especially arginine, leucine, isoleucine and valine — which are good for muscle strength and heart health. Additionally, pea protein is one of the most easily digested plant proteins.
Cons: Isolated pea protein extracted in a factory doesn’t retain many of the healthy qualities of the original pea. Pea protein burgers often have some less healthy ingredients in the mix, too. You can find refined oils in the Beyond Burger (non-GMO canola oil and refined coconut oil) and Dr. Praeger’s burgers (avocado oil). Many pea protein burgers also have “natural flavors” listed on their ingredient list, which is an generic term that could mean just about anything…
Chantal is a Health Coach and the owner/operator of the DripBar franchise.