The alternative protein segment has grown hugely in recent years. Where once upon a time vegetarians and vegans were limited to a few sad, mealy "sausages" and the mysteriously named "textured vegetable protein" (TVP); now the shelves and chillers in the supermarkets are bulging with options, including vegan burgers, no-chicken-chicken, fish-free fish, vegan mince and more. Meat-free meat now sits alongside the real deal in the chillers. But is choosing these products really going to do our health any good? Could they be worse for us than meat?
The Heart Foundation in Australia reckons we could be practicing what