As unlikely as it sounds, America has become obsessed with a veggie burger.
It’s called the “Impossible Burger.” And according to its marketing, much like the real deal when you bite into it, it’s supposed to “bleed.”
Even fast food chains like White Castle and Burger King are rushing to add this popular veggie option to their menus.
Maybe you’ve been tempted to give it a try yourself.
After all, even if you’re not a vegetarian, you might have bought into the idea that going veggie from time-to-time is far healthier.
But don’t dive into that fake burger just yet. Not until you’ve read this.
The UGLY TRUTH about that hot new veggie burger
They sell the Impossible Burger as an ALTERNATIVE to meat. And that’s no accident. Its makers want to give you the impression it’s the “better” choice for your health.
But the truth is meat ISN’T unhealthy, to begin with. It’s the super processed, factory farmed versions – especially those served on a carb-heavy white bun – that are bad news.
And sure, the Impossible Burger SOUNDS like a fresh salad on a roll, but it’s FAR from it. In fact, MORE processing goes into one of these soy burgers than your average fast food burger.
Plus, unlike delicious, fresh, organic meats, these veggie patties are loaded with a lab-concocted combo that’s anything but appetizing.
The latest version of this veggie hit, Impossible Burger 2.0, is made from genetically modified soy. Which means the cancer-linked herbicide glyphosate is used to grow the plants.
And that “blood” in the burger? It’s the result of MORE soy, MORE processing, and MORE Frankenstein-level genetic tweaking.
To cook up the fake blood, a large team of mad scientists and engineers locked themselves up in the lab and started experimenting.
Eventually, they struck fake-burger gold when they inserted the DNA of soy root into genetically engineered yeast. When the creepy combo was fermented, it produced the “plant blood” that America has gone gaga for.
And if you’re wondering about what kind of extra testing the FDA required for this new Frankenprotein, you might want to sit down for this next bit.
It turns out none.
The Impossible Burger, with its lab-engineered protein, showed up in restaurants across the nation without ANY extra safety or allergy testing.
The Impossible Burger doesn’t beat REAL beef
But that’s not all. Despite all the lab work that went into engineering it, this Franken-burger ISN’T better by any of the major standards the mainstream insists on being met for a food to be considered “healthy.”
When you compare the Impossible Burger to a real beef burger here’s how they stack up…
- Protein: The Impossible Burger has 19 grams of protein versus 29 grams in a standard burger.
- Sodium: The Impossible Burger has a 370 mg of sodium versus 82 mg in a standard beef patty.
- Carbs: An Impossible Burger contains nine grams of carbs versus ZERO in a standard beef burger (in both cases without a bun, of course).
- Fat: The Impossible Burger is eight percent saturated fat, compared to six percent in a standard burger.
Despite these glaring flaws, the Impossible Burger is selling like, well, burgers in the summertime. Restaurants can’t keep it in stock.
But clearly, this is one summer trend YOU can skip.
If you want to go vegetarian for the occasional meal, go right ahead. Have a salad with some cheese and avocado or a grilled Portobello mushroom instead of a super-processed soy patty.
But do it because you enjoy the flavor or the break from meat, not because you think you HAVE to.
When it comes down to it, it’s perfectly healthy to eat natural, organic, unprocessed meats, and other animal foods, including dairy and eggs at any meal you choose. And anyone who tells you otherwise is just being downright impossible.
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