Recent research has revealed what many of us suspected: that fake meat is highly processed and contains junk such as exotic emulsifiers, stabilisers, flavour enhancers and artificial colourings, all of which are designed to make them feel, taste and look like the real thing. Often, they are loaded with salt, sugar and fat. Many Britons become vegan (or vegetarian) precisely because they want to cut down on this stuff, but end up with even higher blood pressure and blood sugar levels.
Lots of my friends’ offspring are vegan for ‘save the planet’ reasons – but they subsist on chips, cola, and fake burgers, not even realising that avocado farming is killing off the rainforest. Facon (‘This isn’t Bacon!’ – no kidding!), chickin and cheeze substitutes are hellish. Meat-substitute nuggets, given to kids by hessian-clad parents, are packed with rubbish.
As a feminist born in 1962, I have been surrounded by vegetarians (and, in more recent decades, vegans), throughout my adult life.
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