It's not just the salt that makes meat-substitute foods a thoroughly unhealthy option

A few stories in the press this week highlighted the sometimes very salty nature of meat-substitute foods such as 'veggie'-burgers and sausages. My opinion of salt and its relevance to human health has mellowed somewhat over the years. I can honestly say that from a health perspective, I am more concerned about the base ingredients of such foods. Quorn is commonly employed here, and I wrote about its nutritional attributes (or rather, the lack of them) recently. The other major ingredient in meat-substitute foods is, of course, soy. Like Quorn, soy is often promoted as a positively healthy food. In Monday's blog I discuss some of the research which suggests that soy's 'health food' status is seriously misplaced. For more on this, click this link.

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