Review: The Impossible Burger – Good for People and the Planet
The folks at Impossible Burger, along with their dedicated team of scientists, farmers and chefs have spent years trying to figure out how to deliver the goodness of a burger without the killing of animals. By creating this meatless burger, Impossible Burger uses a fraction of the Earth’s resources. Impossible Burger uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions. Hearing these statistics made me really want to try it, and start exploring alternate types of burgers.
What Is It Made of?
Impossible Burger is made from proteins, flavors, fats, and binders just like any other burger except the ingredients come from plants. The “magic ingredient” that makes these burgers seem like the real deal is called heme. Heme is a basic building block of life on Earth, including plants, but it’s uniquely abundant in meat. This is what makes the burger smell, cook, bleed, and taste like a hearty burger. The Impossible Burger 2.0 replaced the wheat protein with soy protein, which not only added flavor but some dietary fiber as well.
One thing I loved to see is that Impossible Burger delivers the same amount of protein, 19 grams per serving, and iron as a beef burger — but its protein comes entirely from plants, it contains no hormones or antibiotics, does not create a reservoir for dangerous pathogens, and contains no cholesterol or slaughterhouse contaminants. The bioavailable protein, iron, and fat content are comparable to conventional 80/20 ground beef. Launched in 2019, the new Impossible Burger contains 30% less sodium and 40% less saturated fat than their original recipe. Here are the ingredients and nutrition facts for their current recipe.
From Impossible Foods website
How Does It Taste?
I prepared the burger on a bun, smothered in cheese and pickles and it looked exactly like a beef burger. The smell also matched what I would expect from a burger joint. When I bit into it, I thoroughly enjoyed the flavor and found it to be quite juicy. It had a texture and taste that rivals meat and didn’t seem like the other veggie/plant-based burgers I have tried.
When I tried the original burger a few years back, I had to take into account that it contained wheat when figuring out my insulin dose. This time I took a very modest amount and it didn’t spike my blood sugars at all. The replacement of soy protein was a great improvement with the 2.0 but make sure to look out for a delayed protein spike about an hour or so post-meal.
Photo credit: Impossible Foods
Where Can I Get Impossible Burger?
Since my last review, the Impossible Food brand has grown quite a bit. They are now available in restaurants and groceries worldwide, including Starbucks! Check here for locations near you.
What’s Next for Impossible Burger?
The team at Impossible Burger is working to transform the global food system by inventing better ways to enjoy the food we love, without sacrificing flavor. The Impossible Burger is their very first product, and they have since added Impossible plant-based pork and sausage to their list and I am anxiously awaiting their next new product. Enjoying food that is good for your body and your planet is a win-win!
Source: diabetesdaily.com