I've had several Impossible Burgers. They're amazing

A few years ago I made a choice to eat very little meat. Everyone who comes to a this dietary decision gets there for one of several reasons. For some, it's a matter of animal welfare. For me, it was the impact of excessive meat intake on my personal health: meat, particularly red meat and processed meat like bacon, has been linked to increased risk of heart disease, cancer, and other diseases. Plus, beef in particular is astonishingly carbon-intensive; were people to forgo only red meat in favor of beans (while, mind you, continuing to eat pork and poultry), the U.S. would come very near Paris Accord carbon emissions goals, all without a change in driving habits or other energy production from fossil fuels, and without a change in efficiency. 

Giving up meat for me was astonishingly easy. I don't miss it. Were you to ask me to give up sweeteners, we'd have a problem. I like desserts more than I should, and despite my frequent screeds against bug juice, I have an occasional caffeine-free Diet Coke. But no meat? No problemo. Part of the reason for this is that we've had a big increase in the availability of meat substitutes in the past decade or so. This doesn't affect me so much as it affects people who eat with me. I can make meals that are almost meat that I can serve to carnivorous friends and family without feeling like I'm depriving them of anything. But hamburgers, the quintessential American food, have been a problem. I've tried multiple veggie patties and black bean patties. They're all mostly okay, but they're no substitute for real meat. You have to have in your mind that you're not eating a hamburger to enjoy them. You tell yourself, "This is a good veggie burger," but you can never convince yourself that you're eating a real-for-real hamburger.

Then I heard about Impossible Foods and their bleeding vegan hamburgers. I was intrigued, but there was no place near home for me to try one. But last summer I was in Houston a week or two before Hurricane Harvey. We found a Hopdoddy just west of Rice Stadium:

IMG_3018.JPG

This was directly adjacent to Rice's semi-famous 1/3 mile "Bike Track," whose popularity I assume is at least partly due to the apocalyptic artillery-grade roughness of the surrounding streets. Hopdoddy was pushing the Impossible Burger hard:

IMG_0752.JPG

But that didn't mean they didn't have the customary pile o' beef in their kitchen:

IMG_3698.JPG

And it didn't mean that when I ordered on the waitress wouldn't say I was "brave." But when it arrived, so far, so good:

IMG_4741.JPG

My burger looked like a million bucks. But I didn't get a chance to find out if my burger bled; it was well-done:

IMG_3064.JPG

Impossible Burger has the look and feel of beef. It has the mouthfeel of beef. It just does. For all intents and purposes from the consumer end, this is beef. I tried a bite of my son's regular patty for a taste test. I'm a bit of an unreliable witness here; my enthusiasm for meatless foods taints my impression of these things. But honestly, the only difference was that his real burger was saltier. I suspect Impossible keeps the salt content lower to avoid dryness.

IMG_6363.JPG

I liked the one I ate so much that I convinced my then-ten year-old daughter, a notorious carnivore, to try one. She will eat veggie patties, begrudgingly, the way somebody who's tasted whole milk will settle for almond milk on her cereal if they don't have a choice. But after tasting mine, she was enthusiastic to get her own. And she's had several since.

The primary ingredients are wheat, coconut oil, potatoes, and heme. Heme is part of the molecule that carries oxygen in your bloodstream: "hemoglobin." Impossible gets its heme in the form of soy "leghemoglobin." Their website says they chose it because of taste and lack of allergenicity. I suppose this means people won't get a rash if they eat it. Not that I knew hemoglobin allergies were a big problem.

If you're the anti-GMO type (I'm most certainly not), beware that Impossible's leghemoglobin is produced by a genetically modified yeast. But it is 100% vegan. It's not gluten-free, which is a bummer for the small fraction of the population with celiac disease. For the remaining 99% of us, it's neither here nor there. Impossible burger patties are kosher.  Halal are anticipated later this year.

My second Impossible Burger was in Washington, D.C., for a work trip. My daughter's, ironically, came with bacon:

IMG_1617.JPG

My wife's medium-rare (not ordered that way, but delivered that way) patty gave us a chance to taste the heme without the searing. It definitely loses something. The seared heme is important: 

IMG_1619.JPG

I tried to convince my daughter that the tater tots were also "Impossible," but that since they were naturally made of potatoes the impossible factor was figuring out how to make them out of animals. She didn't buy it: 

IMG_1618.JPG

Impossible Burgers are now served in more than 1,500 restaurants. Since April, White Castle has been selling Impossible Sliders for just $1.99. After trying Impossible Burgers myself, I'm convinced that meat production in the way we've been practicing it for the past 100 years has an expiration date. We simply won't tolerate the health and environmental consequences of it when we have alternatives that are this good. I'm not here to tell you that Impossible Burgers represent any kind of achievement. Quite the contrary: as good as they are, they're just the beginning. Meatless "meat" is the worst today that it ever will be. It will only get better from here. Next phase vegetarian chicken? Faux eggs? Faux seafood

What's with all the arrows?

You’re back! I guess the random link dumps and talk about what a tightrope we're all on health-wise didn't scare you off. Where to start today's post, then? Let’s start with the name. Why “Double Arrow Metabolism?”

I grew up on a farm in south central Kansas. Our farm raised cattle, at least until I was 13-14 years old or so. According to WikiPedia, branding, in the form of burning a pattern into animals’ hair and skin, has been performed since at least ancient Egyptian times to identify cattle. The Wild West of the 1970s and '80s hadn't changed the practice. Our farm’s brand was the double arrow, two vertical arrows arranged in parallel, each with an arrowhead on each end. You can see it splattered all over this site:

Everything in Kansas leans to the right.

Everything in Kansas leans to the right.

Now, this may be simple coincidence, but as you may recall from post #2, I’m an endocrinologist, a hormone and metabolism specialist. And if there’s a medical specialty that loves arrows, it’s endocrinology:

There was a time when I could draw this from memory. Then I decided that God gave us Google images for a reason. Now that space is taken up by happier memories.

There was a time when I could draw this from memory. Then I decided that God gave us Google images for a reason. Now that space is taken up by happier memories.

Wow! Converting cholesterol to hormones takes a lot of arrows. And chicken wire. Maybe now you can see how, when my world shifted from the windy, sun-drenched agrarian plains of southern Kansas to the fluorescent, air-conditioned, mint-scented hallways of medical academia, sometimes my studies reminded me of home. And not to get sentimental, but that two-headed arrow has always looked like it wanted to move. It reminds me of freedom of movement back and forth between phases or choices. Or, in my case, over the last couple of years, movement away from those fluorescent-lit hallways back to the outdoors and back in contact with people, not just patients.

So: Double Arrow Metabolism.

It’s not particularly catchy. It doesn’t follow the craze of single-word names out there (Spruce) or baby noises (Hulu) or left-out vowels (Scribd, Flickr) or any of the other internet weirdness. It hasn't been tested for SEO or "optimized" (I hate that word) through Google Ad Words. It hasn't been A/B tested.

But it’s honest. And since I’m looking to connect with people and not necessarily just to optimize search engine results, I like the homage to my past. Plus, metabolism is a cheap way to sound smart without using a word people can’t pronounce (if I'm looking to throw out unpronounceable words, I think I've covered that with the diagram above).

I promise that I’ll get back to discussing the path toward medical, financial, and health independence soon. But first a couple of observations: you shouldn't let the process of getting yourself healthier intimidate you. Just as not every new business name has to follow the naming conventions of Silicon Valley, not every healthy person has to be an athletic coastal hipster foodie or a lycra-covered sex kitten. I mean, if that’s what you are, then great. Magazines apparently can’t shoot enough pictures of you:

Backstreet's back, alright!

Backstreet's back, alright!

But you can just as easily be a middle-aged, slightly frumpy guy like me who decided to paddle himself out of the vortex we talked about in post #1. And you can be as happy as that guy is at how it feels to have your feet planted on dry land.

rss Block
Select a Blog Page to create an RSS feed link. Learn more