No, I agree, beans, peas, and lentils are (mostly) clean. An I have no issues with people getting their proteins from those. Anyone cooking from fresh basic ingredients has my full support.
But look at any commercial food, and you’ll quickly notice that for vegan/vegetarian variants, the ingredient list sounds more like a sales pitch from a chemical company. Look at cakes, sweets, chocolates as a prime example for chemical horror cabinets. And the so-called “meat replacement products” are the worst.
And, by the way, meat here is not filled with growth hormones and puss. We don’t import American “meat” here.
Companies have to speak a common language with the regulators who test the product, they can’t simply write “hand-rolled flaxen seed with almond dough” so they write up the common chemical ingredients found via testing.
E numbers are assigned to common additives (e.g. E1105 is an egg white enzyme used as a preservative, E1400 (Dextrin) is a starch thickener abundant in corn)) to allow for a standardized vocabulary so that the regulators can actually test for safe levels of these common additives.
Not sure what you are counting as “commercial” food, sounds like the sort of ultra processed stuff that is bad for you regardless of being vegan or not.
Yes, I meant UP foods. And they are basically bad for anyone. What I meant is that this kind of food aimed at vegans/vegetarians is often even worse, as the ingredients that are used to replace e.g. eggs or dairy are adding a lot of entries to the ingredient list. Yes, some are just the same chemicals one would find in milk or eggs to achieve a certain effect, but some are not, and that’s where the problems start.
No, I agree, beans, peas, and lentils are (mostly) clean. An I have no issues with people getting their proteins from those. Anyone cooking from fresh basic ingredients has my full support.
But look at any commercial food, and you’ll quickly notice that for vegan/vegetarian variants, the ingredient list sounds more like a sales pitch from a chemical company. Look at cakes, sweets, chocolates as a prime example for chemical horror cabinets. And the so-called “meat replacement products” are the worst.
And, by the way, meat here is not filled with growth hormones and puss. We don’t import American “meat” here.
Companies have to speak a common language with the regulators who test the product, they can’t simply write “hand-rolled flaxen seed with almond dough” so they write up the common chemical ingredients found via testing.
E numbers are assigned to common additives (e.g. E1105 is an egg white enzyme used as a preservative, E1400 (Dextrin) is a starch thickener abundant in corn)) to allow for a standardized vocabulary so that the regulators can actually test for safe levels of these common additives.
Not sure what you are counting as “commercial” food, sounds like the sort of ultra processed stuff that is bad for you regardless of being vegan or not.
A microwave burger isn’t good for you.
Yes, I meant UP foods. And they are basically bad for anyone. What I meant is that this kind of food aimed at vegans/vegetarians is often even worse, as the ingredients that are used to replace e.g. eggs or dairy are adding a lot of entries to the ingredient list. Yes, some are just the same chemicals one would find in milk or eggs to achieve a certain effect, but some are not, and that’s where the problems start.