Eating less meat? Meatless butchers to mushroom burgers can help
Eating less meat? Meatless butchers to mushroom burgers can help
Korteweg, a ninth generation farmer, became a vegetarian out of concerns about animal welfare after millions of pigs were slaughtered to contain swine fever in the Netherlands in 1997.
But he missed the taste and texture of meat so much that he got together with scientists and chefs to create plant substitutes that capture both.
The reason there are relatively few vegetarians in many parts of the world “is not that people want to eat less sustainably, less healthily and don’t care about animal welfare, but because they are hooked on meat,” Korteweg told the Thomson Reuters Foundation.
Rearing animals is a major driver of climate change — making up nearly 15 percent of all greenhouse gas emissions — and raising meat makes less efficient use of land and water than growing crops, according to the UN Food and Agriculture Organization.
While governments and scientists are looking at ways to cut back on emissions from animal farming, many experts say cutting demand for meat — particularly in wealthy countries — is what would make a big difference in combatting climate change.
Cutting back doesn’t necessarily mean giving up meat, seen as tastier than a plate of vegetables, researchers say.
If all hamburgers eaten in the United States could be made of a blend of 70 percent beef and 30 percent mushrooms, for instance, it would save as many emissions as taking 2.3 million cars off the road, according to research by the World Resources Institute (WRI).
It would also save water equivalent to that used in 2.6 million American homes, and reduce the agricultural land needed to produce the burgers by an area larger than the US state of Maryland, or the size of the nation of Belgium, WRI said.
“Because of the umami taste and extra moisture of mushrooms, you can end up with a better tasting burger — and it’s healthier,” said Daniel Vennard, director of the Better Buying Lab at WRI.
The part-mushroom burgers, pioneered in the United States, where WRI esimates about 10 billion burgers are eaten each year, are now available to buy in supermarkets, and are served in some schools and office canteens as well.
On Monday, the burgers will also launch at SONIC drive-in fast-food chains around the United States. The restaurant said it will roll out the part-mushroom burgers in all of its restaurants.
“It’s beginning to really grow in the United States. It’s getting a lot of industry and consumer traction, and we think it has the opportunity to be a global solution,” said Vennard.
CUT THE LABEL
Eating too much meat has been linked to obesity, heart disease, diabetes and certain cancers, pushing some governments, including China, to encourage people to cut back.
But labelling foods as “vegetarian” or “healthy” can put off shoppers and people in restaurants, some researchers say.
Linda Bacon, a behavioral scientist and former global strategy director at Mars, Inc, has studied how people’s choices in a restaurant depend on where vegetarian dishes are placed on a menu.
She found that when pea risotto and ricotta and spinach ravioli were clustered at the end of the menu under the heading “Vegetarian dishes,” people were 56 percent less likely to order them than if they were listed as the first and last dish on a unified menu — one that also included king prawns, fish and chips, steak, and hamburgers.
“This and other similar research shows that restaurateurs can influence their customers to eat more vegetables and less meat,” she wrote in a blog post. “All they need to do is change the design of the menu.”
Using decadent-sounding descriptions also boosts sales of vegetable dishes, according to researchers at Stanford University.
When the university canteen used labels like “sweet sizzlin’ green beans and crispy shallots,” “zesty ginger-turmeric sweet potatoes” and “rich buttery roasted sweet corn,” they sold significantly more than if the same dishes were given health-promoting labels, or simply called beans or sweet potatoes.
Meanwhile, Korteweg, the Dutch producer of vegetable-based chicken and bacon, now is selling his products across Europe, and in Israel and South Korea.
In Britain and the Netherlands almost all are sold by supermarkets, which are also beginning to use them in ready-made meals and salads.
His first client was a butcher near Rotterdam. “He tasted our products and said, ‘It isn’t necessary for me to use meat. I just want to use tasty products’,” Korteweg said.
The “meats” are made from wheat, beans, peas, soya and other plant-based proteins, which are fed into a machine that helps give them a meat-like texture. Natural flavours are added to create the taste.
“My dream is that in 20 or 30 years’ time we won’t need animals anymore, and we will feed wheat and peas not to animals but to machines that can produce very tasty meat products in a sustainable, healthy and more intelligent way,” he said.
Intermittent fasting 101: What is it and can it work beyond Ramadan?
- The worldwide trend of intermittent fasting has made headlines in recent months, but what is it?
- Intermittent fasting (or IF) is an increasingly popular diet technique
JEDDAH: With the end of the Holy Month almost upon us, many of those who fast during Ramadan have no plans to give it up just yet. The worldwide trend of intermittent fasting has made headlines in recent months — you will have heard of this latest diet craze, but what is it?
Intermittent fasting (or IF) is an increasingly popular diet technique, but as with any dietary change, it is advisable to consult with your doctor if you wish to give it a go — especially if you have pre-existing health issues.
The day is divided between an eating period and a fasting period — just like Ramadan — although, unlike Ramadan, small snacks and water are allowed during the day.
How do I practice intermittent fasting?
The easiest method is the 16:8 ratio technique. It means skipping breakfast, fasting for 16 hours and limiting the eating period to eight hours.
What should I eat?
During the fasting period, you can eat very small quantities (think nuts or fruits) and drink water. During the eating period, the best way is to have two good-sized, healthy and balanced meals and a snack in-between.
Pros of intermittent fasting
IF teaches you what hunger actually is, therefore, you only eat when you are hungry — at least that’s the idea. Moreover, you should eat less because of the shorter eating period, the metabolism is boosted and the body burns more calories and more fat. Additionally, with IF, there is less muscle loss than other weight loss techniques.
Cons of intermittent fasting
Because of the long fasting period, your energy levels might decrease and you might become angry, unproductive and hungry, leading you to binge eat when the time comes. This causes an excess in your caloric intake and problems in digestion.
Can I work out?
Working out after a light meal or on an empty stomach will help you burn fat, however, if you have not eaten any carbs during the eating period, you will lose muscle mass because your body will start burning proteins, so make sure to eat balanced meals.