September 2008 Issue
Beefless Burgers Deliver on Nutrition, Taste, Going Green
You may not be a vegan, and you may never have worn Birkenstocks or lived in Haight-Ashbury, but that doesn’t mean you aren’t looking for vegetarian-like ways to reduce the amount of bad fats you’re eating. Animal-based foods—full-fat dairy products and marbelized meats—are the main sources of saturated fat in American diets. An easy step for cutting back on these high-fat offenders? Going meatless with your burgers. Unlike a steak, best enjoyed simply prepared, once you pile on a burger’s fixin’s (lettuce, tomato, onion, mustard) you’ll barely miss the meat. Really.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.