Is Plant-Based Protein The New Gold Standard for Healthy Meat Alternatives?
Key Takeaways:
- Legumes, such as lentils, peas, beans, chickpeas and nuts, may serve as healthier replacements to highly processed plant-based meat substitutes, due to their high protein and fiber content.
- Despite the nutritional advantages of legumes, they contain lectins that may inhibit the absorption of certain nutrients. This can be mitigated through cooking techniques like stewing, boiling, or soaking in water for substantial periods.
- Preparation of legumes, particularly dried beans, is crucial for optimal outcomes. This process involves rinsing, soaking, and boiling to reduce adverse effects like gas production and to enhance nutritional profile.
- The apprehensions concerning flatulence due to consumption of beans might be exaggerated. Replacing soaking water with fresh water before cooking can further minimize gas production.
- Legumes can easily be integrated into your diet given their diversity. They can be used for variety of purposes, from snacks to main dishes, and can act as effective and nutritious substitutes within meals.
In line with evidence that implies superior heart health benefits correlation with plant-based diets compared to animal-based equivalents, carnivores are eagerly searching for optimal meat alternatives derived from plants. The escalation in plant-based burger’s demand in fast-food joints and grocery stores uncovers this trend. However, dietitians propose that legumes might be superior alternatives.
The Power of Legumes in Dietary Patterns
Lentils, peas, beans, chickpeas and nuts, which are natural reservoirs of protein and fiber, present a healthier swap to highly processed mock meats. “The protein from animal sources is undeniably high quality, but legumes too offer high-quality protein,” putting down her comment is Penny Kris-Etherton, a well-respected nutrition professor based in Pennsylvania State University.
She reveals her primary worry as a nutrition expert to be the total nutritional profile of these blasting-through-the-market, plant-based mock meats. These substitutes are significantly high in sodium, saturated fats, and calories.
Choosing Legumes Over Meat Substitutes
On the other end of the spectrum, legumes, in fact, seeds of the legume family, have proven to be significantly healthier. Numerous studies attribute lower cholesterol levels and reduced heart disease risk to the consumption of legumes, along with high fiber and protein content that helps with satiety. Therefore, you feel fuller – a beneficial factor in promoting reduced eating quantity.
“For those opting against meat consumption, I would advise on legumes cooked healthily versus relying on plant-based substitutes,” Kris-Etherton recommends. She also calls attention to the probability for a plant-based meal pattern to be both healthy or unhealthy.
However, it is noteworthy that legumes also contain lectins which may block the absorption of vital nutrients like zinc, iron, phosphorus, and calcium. However, cooking techniques employing high, wet heat like stewing or boiling, or even soaking of legumes in water for a considerable amount of time can effectively reduce lectin content.
Prepared Right, Legumes Are A Winning Choice
If you plan on preparing dried beans, recommended steps include an initial rinse, followed by soaking for a period of up to four hours, and then boiling them in water thrice of their volume. The beans need to be left to simmer until they turn tender for optimal results.
Beans and legumes have a widespread albeit humorous reputation for causing flatulence due to their challenging carbohydrates and dense dietary fiber content. However, wisely cooking them can mitigate their potential to cause gas.
A collection of studies in the journal Nutrition declared the worries about gas production due to bean consumption as overstated, adding that different types of beans can induce variable reactions across individuals. The studies also suggested replacing the soaking water with fresh water for cooking to reduce potential gas and enhance nutritional content.
Versatility of Legumes in Your Diet
Given the vast variety of available legume forms, implementing them into your diet isn’t only simple but also enjoyable. Substitute your regular snacks with a handful of nuts, or process them into purees to make healthy spreads and dips.
“Diversify their use in your meals to keep your diet interesting,” suggests Kris-Etherton. Mix chickpeas into your salads, use them as side dishes or even as main courses instead of meat. It’s not only about adding good elements to your diet, but also about eliminating unhealthy options via smart substitutions.
