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While manufacturers continue to tweak their products to overcome the stigma of ultraprocessed foods, nutritionists suggest consumers move forward in choosing products that help the planet@as long as they keep reading the nutrition label.
gI would look for something with a good fat composition in which saturated fat is less than a third of the total fat,h Willett said. gSome vegetable burgers made from peas and legumes can be quite starchy, which the body breaks down similarly to sugar, so I would prefer to see alternatives with more healthy fat, more nuts, more soy.h
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While the Dietary Guidelines for Americans call for a limit of 2,300 milligrams of sodium per day for adults, gthe American Heart Association recommends a limit of 1,500 milligrams for adults over 50, which is the standard I prefer,h Willett said.
gLook for about 1 milligram of sodium per calorie, which is a pretty good criteria,h he added. gIn general, salt and saturated fat are the two really important factors@along with something thatfs flavorful or delicious, which is, of course, up to the consumer.h
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One more key point from Willett: Before plant-based meats can truly help save the planet, they need to come down in price.
gThese products are quite a bit more expensive, from what Ifve seen, than basic hamburger,h he said, gand we really need products that are price competitive with the beef and pork if wefre going to see them used on a daily basis, not just by people who can afford it.h
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