Recap: Red meat vs fake meat | Prof. Christopher Gardner
2025/3/11
ZOE Science & Nutrition
C
Christopher Gardner教授
@Christopher Gardner教授 : 我进行了一项随机对照试验，比较了植物性肉类和红肉对健康的影响。试验中，参与者每天食用两份植物性肉类或红肉，持续八周。结果显示，食用植物性肉类的人群三甲基胺氧化物（TMAO）水平降低，低密度脂蛋白胆固醇下降，体重也减轻了大约一公斤。血压方面则没有显著差异。这项研究表明，就临床指标而言，植物性肉类替代品优于红肉，对于那些经常食用红肉的人群来说，这是一个健康的替代选择。
选择植物肉类替代品时，需要注意的是，要选择配料简单的产品，避免那些含有大量防腐剂、稳定剂、色素和乳化剂的超加工食品。建议消费者选择配料表中成分类似于家庭烹饪食材的产品。
总而言之，选择食物时，要考虑替代品。植物性肉类替代品相对于红肉而言，在改善健康指标方面有益，但仍需注意选择配料简单的产品。
Deep Dive
This chapter explores the composition and manufacturing process of meat alternatives, focusing on Beyond and Impossible brands. It highlights the use of pea and soy protein, the techniques to replicate the texture and taste of meat, and the manufacturers' focus on replicating the entire eating experience beyond just taste.
- Beyond Meat uses pea protein, while Impossible Foods uses soy protein.
- Manufacturers use extrusion to unfold and refold proteins, creating a meat-like texture.
- The goal is to replicate the entire beef burger experience, including taste, smell, sound, and visual appearance.