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Chemicals Lurking in Plant-Based ‘Meats’

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The Center for Consumer Freedom

Periodic burgersWhen something sounds too good to be true, it probably isn’t. In recent years, more consumers are trying meat substitutes made with plants. But they’re not made only with plants. Fake meat can have over 50 chemical ingredients — something you wouldn’t realize if you’re ordering at a restaurant.

Consumer interest in fake meat has been piqued thanks to new manufacturing techniques that give plant-based “burgers” a taste more closely resembling real meat.

But how do corporations make plants taste and have mouthfeel resembling real beef? Chemical additives. After all, veggie burgers don’t grow in the ground. They’re made in factories.

Here are some things you might not know are in that veggie burger:

  • Tertiary butylhydroquinone. TBHQ is a synthetic preservative that prevents discoloration in processed foods. The FDA limits the amount of TBHQ allowed in foods because studies of laboratory animals has found an association with TBHQ and cancer.
  • Magnesium carbonate. Remember when some bread was accused of having a yoga mat chemical? Well, magnesium carbonate, used in foods to retain color, is also used in flooring, fireproofing, and fire-extinguishing compounds.

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© 2019 The Center for Consumer Freedom

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