Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
I don’t know if I could do that honestly. I tried once but I love meat way too much. I think I’m going to reduce my meat consumption to once per week or so, and as soon as lab grown meat catches on, I’m only going to eat that kind of meat.
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Heads up: long rambly comment!
Personally I do still eat meat, but I eat much less than I used to. I quite like Beyond’s sausage products (links and breakfast-style). I was using a lot of their ground beef for a while, but it continues to be not quite beef-like enough to be a 100% substitute for me. I feel like they went for something that would taste really good as a burger at the expense of tasting a little weird as, for example, a bolognese. Still, I do continue to buy it.
I haven’t tried any substitute chicken nuggets or anything, but that’s also not really the kind of thing I cook anyway. A good chicken substitute for me personally would have to be one that holds up well in a soup, and I see that as being probably pretty tricky!
One that I just tried for the first time this week was the beefless bulgogi that Trader Joe’s sells. It was delicious, really excellent with some rice! Texture isn’t quite the same but not in a bad way.
Another thing I’ve had my eye on is plant-based seafood substitutes, mostly from a sustainability point of view, but it seems like most of the ones out there are trying to replicate fish that are already fairly sustainable, like shrimp and salmon.
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Thanks for the references! Next time I’m at the grocery store I’ll poke around and see if I can find any of those chicken substitutes! A lazy chicken soup actually sounds pretty appealing: the from-scratch method gives great results, but it does take a surprisingly long time!