You Are Invited to a Webinar on Plant-Based Meat

Let’s Separate Fact from Fiction
It would appear we’re newly in love with plant-based “meat,” and though the new higher-tech vegan meat is, on its face, better for the environment — and obviously for animals — it is still yet another form of ultraprocessed food. (Making an Impossible Burger from scratch is akin to making a Cheeto.) If we’re going to embrace plant-based meat alternatives, we have to determine whether they’re actually “food.” No doubt you have something to say about this — and we’d like to hear it. Heated and True Health Initiative invite you to join us for a health-focused webinar about meatless meat on Monday, September 9, at 3 p.m.
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Please join us with your questions and comments. The panel includes:

Gidon Eshel is a research professor of environmental physics at Bard College in Annandale-on-Hudson, New York, and runs the website environmentalcalculations.com. He is best known for his work quantifying the geophysical consequences of agriculture and diet.

Dr. Roger Allyn Clemens is an expert in pediatric nutrition, probiotics, food safety and toxicology, and food processing at the University of Southern California,

Dr. David L. Katz is the director of the Yale-Griffin Prevention Research Center, the founder/president of True Health Initiative, and the founder/CEO of DietID.

Dr. P.K. Newby, aka “The Nutrition Doctor,” is an adjunct associate professor of nutrition at Harvard who has more than 20 years of experience researching diet-related diseases, studying how people make food choices, and teaching students and the public about why what we eat matters.

Melissa McCart, Editor for Heated with Mark Bittman, is moderating.

You can register over on Zoom here.

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