Commentary: Over the past four years, there has been a constant drumbeat of blog posts, news articles, opinion pieces and advertising — including a Super Bowl ad — criticizing the ingredients in plant-based meats.
The regular consumption of plant-based meats, which are typically lower in saturated fat and cholesterol compared with beef, carries a lower risk of heart disease and certain cancers than the regular consumption of red meat. Plant-based meats are also often rich in plant-based proteins, vitamins, minerals and fiber, which promote overall health and aid in digestion.
Furthermore, plant-based meats offer an opportunity to diversify our nutrient intake. They are often fortified with essential nutrients such as vitamin B12 and iron, which can be lacking in traditional diets. By choosing plant-based alternatives, we can also reduce the environmental footprint associated with meat production. These alternatives require fewer natural resources, their production results in the emission of fewer greenhouse gases, and they have a smaller land and water footprint. Additionally, they help conserve land, prevent deforestation and alleviate water scarcity, all of which helps mitigate the effects of climate change.
As consumers, we have the right to accurate and transparent information about the foods we consume. The demonization of plant-based meats serves only to protect the vested interests of those threatened by the growing popularity of sustainable and compassionate alternatives. We should reject the deceptions and demand an honest conversation about the benefits of all food — including plant-based meats — for our health, the environment and animal welfare.
Dr. Bob Arnot is the former chief medical correspondent for NBC News and is the author of 15 books on health, nutrition and exercise, including*Editor’s note: An earlier version gave the wrong measurement unit for salt content in beef and plant-based meat patties. The Tribune regrets the error.
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