I’m vegetarian (several years now) and I agree with you. Meat has its problems, but our bodies make very good use of it. Long list of chemicals with unproven v

I’m vegetarian (several years now) and I agree with you. Meat has its problems, but our bodies make very good use of it. Long list of chemicals with unproven value? We have a bad track record with trying to engineer our own ‘healthy’ food. See: margarine for example. Impossible/beyond is great as a vegetarian as a rare treat (different flavors than normal veggies, loaded with umami — I don’t love them or anything but there are some recipes they work well with). I might have it once every couple months or so, often when a thoughtful friend invites me to their bbq and brings some impossible patties so I’m not left out... But to actually use it as a meat replacement, like for several meals per week? It feels like we’re going to look back on that in 30 years like we do now for margarine. PS: there are a million delicious vegetarian dishes that don’t need any fake meat, you kind of stop wanting the impossible/beyond stuff after you’re vegetarian for a little while