Per the article:

>It has as much bioavailable iron and protein as the same size serving of ground beef, with 14 grams of fat and 240 calories per quarter-pound patty.

Also, per Impossible's site, changes to nutrition for the new recipe are:

>The new Impossible Burger features 30% less sodium and 40% less saturated fat than the current recipe and just as much protein as 80/20 ground beef from cows

The original recipe only has 5g of carbohydrates per serving, so assuming that remains constant, this doesn't seem terribly problematic for those on a low-to-moderate carbohydrate diet.

Protein affects blood sugar too. General rule for type 1's is to bolus insulin 50% of the listed protein as carbs.

I don't agree with the parent poster's assertion either though.

>It has as much bioavailable iron and protein as the same size serving of ground beef

Which ofc it's nothing but marketing nonsense considering that the most bioavailable form of iron Heme-iron is found only in meats.

Impossible burger's recipe features large amounts of soy leghemoglobin, sourced from transgenic yeast.

"Most" doesn't mean "only". Non-heme iron is real, I promise.

Hell they could really cheat and just throw ferrous sulfate directly in the mix rather than using naturally occurring iron in the veggies.

"Most" doesn't mean "only". Non-heme iron is real, I promise.

No, it means that the Non-heme is less bioavailable i.e less efficiently absorbed from the body.

If I give you 100G of iron at 10% bioavailabilty , and Tom 10G at 100% absorption, who absorbed more iron?

If you insist on reading the statement as "this burger has non-heme iron at quantities comparable to heme iron in meat that will also be just as bio-available" then yes, it's impossible.

However, I was trying to point out that there are several ways of reading that statement without it being marketing doublespeak.

TL;dr- I think we're arguing different points here.

Speaking as someone who will likely be diabetic in a decade, that's just too bad. You can't solve every problem with a product like this.

As a parent of a T1D, statements like these are mildly infuriating. I'm sure you're joking, of course, but being resigned to some idea that you are going to develop type 2 at some point is lazy and lame.

They designed this to be almost identical to meat. Its primary fat & protein. It was a design goal to match a normal burger specially for low carb people.