PLANT BASED “MEAT” PRODUCTS LACK IMPORTANT NUTRIENTS – What you need to know.
Background:
PLANT BASED “MEAT” PRODUCTS LACK IMPORTANT NUTRIENTS
Recently, we spoke with Dr. Stephen Van Vliet from Duke University about plant-based meat and how it should be treated as part of the human diet. We found out surprising facts about the amount of plant-based meat it takes to make up the amount of protein found in a livestock-based protein diet, the amino acids that are missing, and other things you need to know to stay informed about how it is treated in the body at the cellular level. Here is our interview:
Via Duke University Website:
Stephan Van Vliet
Human physiologist studying the effects of food and physical activity on human health.
Dr. van Vliet earned his PhD in Kinesiology and Community Health as an ESPEN Fellow from the University of Illinois at Urbana-Champaign and received post-doctoral training at the Center for Human Nutrition in the Washington University in St Louis School of Medicine. Dr. van Vliet also holds a Masters in Nutrition Science.
Currently a member of the Duke Molecular Physiology Institute within the Duke University School of Medicine, his work focuses on the effects of primary (protein, carbohydrates, fats, vitamins) and secondary compounds (phytochemicals, polyphenols, antioxidants) and the molecular mechanisms by which they impact human metabolism. His work often also involves physical activity interventions and utilizes an integrative approach to improve human health.
Dr. van Vliet performs clinical and translational studies to evaluate the effects of whole food ingestion and physical activity interventions on body composition, physical function, inflammation, insulin action, and intracellular signaling pathways involved in regulating muscle mass with advancing age. His work has been published in the American Journal of Clinical Nutrition, the Journal of Nutrition, and the Journal of Physiology.
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