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00:00 Vegetarian or plant-based steak is actually a galette,
00:03 which looks like a meat product,
00:05 but it is often made from wheat or soy protein,
00:08 instead of beef.
00:10 These plant products are increasingly present
00:12 in the food stores.
00:14 Soy steak, plant galette,
00:16 vegetarian and vegan products are increasingly successful.
00:19 They meet the demand of some consumers
00:21 to reduce or even stop their meat consumption.
00:24 But how to choose among these products,
00:26 what do they contain and what is their nutritional quality?
00:29 Thus, industrialists use additives,
00:32 especially texturants,
00:33 which allow them to get as close as possible
00:35 to the consistency of the meat,
00:37 which plant proteins alone do not allow.
00:40 As a result, many vegetarian products contain additives
00:43 and are therefore ultra-transformed products.
00:46 As for the origin of the ingredients, which is often unknown,
00:48 it is problematic if the consumer wants to consume vegetarian
00:51 for environmental reasons
00:53 and therefore does not want ingredients from the other side of the world.
00:56 Occasionally consuming these products
00:58 will lead to a loss of nutritional value.
01:00 This is not a problem, it is a problem of the environment.
01:03 So, if you are a vegetarian, you should be careful.
01:05 You should not eat meat, you should not eat vegetables, you should not eat meat.
01:09 You should eat plant-based products, which are not vegan.
01:12 And if you are a vegetarian, you should eat plant-based products.
01:15 You should eat plant-based products, which are not vegan.
01:18 And if you are a vegetarian, you should eat plant-based products, which are not vegan.
01:21 And if you are a vegetarian, you should eat plant-based products, which are not vegan.
01:24 And if you are a vegetarian, you should eat plant-based products, which are not vegan.
01:26 Vegetarians and vegans are increasingly successful.
01:28 They respond to the demand of some consumers to reduce,
01:31 or even stop their meat consumption.
01:33 But how to choose among these products,
01:36 what do they contain and what is their nutritional quality?
01:39 Thus, industrialists use additives,
01:41 especially texturants,
01:43 which allow them to get as close as possible to the consistency of the meat,
01:47 which plant proteins alone do not allow.
01:49 As a result, many vegetarian products contain additives
01:53 and are therefore ultra-transformed products.
01:55 As for the origin of the ingredients, which is often unknown,
01:58 it is problematic if the consumer wants to consume vegetarian
02:01 for environmental reasons,
02:02 and therefore does not want ingredients from the other side of the world.
02:05 Consume these products occasionally,
02:07 and of course, prefer the preparation of a homemade vegetable pancake.
02:11 You master the ingredients, their origins, and it will be cheaper for you.
02:15 That's it, you know everything, or almost everything.
02:17 See you soon for a new Consomag.
02:19 Vegetarian or plant-based steak is actually a pancake,
02:22 which looks like a meat product,
02:24 but it is often made from wheat or soy protein
02:27 instead of beef.
02:29 These plant products are increasingly present
02:31 in the food stores.
02:33 Soy steak, vegetable pancakes,
02:35 vegetarian and vegan products are increasingly successful.
02:38 They meet the demand of some consumers
02:40 to reduce or even stop their meat consumption.
02:43 But how to choose among these products,
02:45 what do they contain and what is their nutritional quality?
02:48 Thus, industrialists use additives,
02:51 especially texturants,
02:53 which bring the meat's consistency as close as possible,
02:56 which plant proteins alone do not allow.
02:59 As a result, many vegetarian products contain additives,
03:03 and are therefore ultra-transformed products.
03:05 As for the origin of the ingredients, which is often unknown,
03:07 it is problematic if the consumer wants to consume vegetarian
03:10 for environmental reasons,
03:12 and therefore does not want ingredients from the other side of the world.
03:15 Consume these products occasionally,
03:17 and of course, prefer the preparation of a homemade vegetable pancake.
03:20 It is important to know the ingredients,
03:22 their origin, and it will cost you less.
03:24 That's it, you know everything, or almost everything.
03:26 See you soon for a new Consomag.
03:28 Vegetarian or vegetable steak is actually a pancake
03:31 that looks like a meat product,
03:33 but it is often made from protein,
03:35 wheat or soy instead of beef.
03:38 These plant products are increasingly present
03:40 in the food stores.
03:42 Soy steak, vegetable pancake,
03:44 vegetarian and vegan products are increasingly successful.
03:47 They meet the demand of some consumers
03:49 to reduce or even stop their meat consumption.
03:52 But how to choose among these products,
03:54 what do they contain, and what is their nutritional quality?
03:57 Thus, industrialists use additives,
04:00 especially texturants, which allow them to get as close
04:03 as possible to the consistency of the meat,
04:05 which plant proteins alone do not allow.
04:08 As a result, many vegetarian products contain additives,
04:11 and are therefore ultra-transformed products.
04:14 As for the origin of the ingredients, which is often unknown,
04:16 this is problematic if the consumer wants to consume vegetarian
04:19 for environmental reasons, and therefore does not want ingredients
04:22 from the other side of the world.
04:24 Consume these products occasionally,
04:26 and of course, prefer the preparation of a homemade vegetable pancake.
04:29 You master the ingredients, their origins,
04:32 and it will come back to you cheaper.
04:34 That's it, you know everything, or almost everything.
04:36 See you soon for a new Consomag.
04:38 Vegetarian or vegetable steak is actually a pancake
04:40 that looks like a meat product,
04:42 but it is often made from protein,
04:44 wheat or soy instead of beef.
04:47 These vegetable products are increasingly present
04:49 in the food stores.
04:51 Soy steak, vegetable pancake,
04:53 vegetarian and vegan products are increasingly successful.
04:56 They meet the demand of some consumers
04:58 to reduce or even stop their meat consumption.
05:01 But how to choose among these products?
05:03 What do they contain?
05:05 And what is their nutritional quality?
05:07 Thus, industrialists use additives,
05:09 especially texturants, which allow them to get as close
05:12 as possible to the consistency of the meat,
05:15 which plant proteins alone do not allow.
05:17 As a result, many vegetarian products contain additives,
05:21 and are therefore ultra-transformed products.
05:23 As for the origin of the ingredients, which is often unknown,
05:26 this is problematic if the consumer wants to consume vegetarian
05:29 for environmental reasons, and therefore does not want
05:31 ingredients from the other side of the world.
05:33 Consume these products occasionally,
05:35 and of course, prefer the preparation of a homemade vegetable pancake.
05:39 This way, you will be able to taste the original ingredients,
05:42 and it will cost you less.
05:44 That's it, you know everything, or almost everything.
05:46 See you soon for a new Consomag.
05:48 Vegetarian or vegetable steak is actually a pancake,
05:51 which looks like a meat product, but it is often made
05:54 from wheat or soy protein instead of beef.
05:57 These vegetable products are increasingly present
05:59 in the food stores.
06:01 Soy steak, vegetable pancake,
06:03 vegetarian and vegan products are increasingly successful.
06:06 They meet the demand of some consumers to reduce,
06:09 or even stop their meat consumption.
06:11 But how to choose among these products,
06:13 what do they contain, and what is their nutritional quality?
06:16 Thus, industrialists use additives,
06:19 especially texturants, which allow them to get as close
06:22 as possible to the consistency of the meat,
06:24 which plant proteins alone do not allow.
06:27 As a result, many vegetarian products contain additives,
06:30 and are therefore ultra-transformed products.
06:33 As for the origin of the ingredients, which is often unknown,
06:35 this is problematic if the consumer wishes to consume vegetarian
06:38 for environmental reasons, and therefore does not wish
06:41 ingredients from the other side of the world.
06:43 Consume these products occasionally,
06:45 and of course, prefer the preparation of a homemade vegetable pancake.
06:48 You master the ingredients, their origins,
06:51 and it will be cheaper for you.
06:53 That's it, you know everything, or almost everything.
06:55 See you soon for a new Consomag.
06:57 Vegetarian or vegetable steak is actually a pancake,
07:00 which looks like a meat product, but it is often made
07:03 with wheat or soy protein instead of beef.
07:06 These vegetable products are increasingly present
07:08 in the food stores.
07:10 Soy steak, vegetable pancake,
07:12 vegetarian and vegan products are increasingly successful.
07:15 They meet the demand of some consumers to reduce,
07:18 or even stop their meat consumption.
07:20 But how to choose among these products,
07:22 what do they contain, and what is their nutritional quality?
07:25 Thus, industrialists use additives,
07:28 especially texturants, which allow them to get as close
07:31 as possible to the consistency of the meat,
07:34 which plant proteins alone do not allow.
07:36 As a result, many vegetarian products contain additives,
07:40 and are therefore ultra-transformed products.
07:42 As for the origin of the ingredients, which is often unknown,
07:45 this is problematic if the consumer wants to consume vegetarian
07:48 for environmental reasons, and therefore does not want
07:50 ingredients from the other side of the world.
07:52 Consume these products occasionally,
07:54 and of course, prefer the preparation of a homemade vegetable pancake.
07:58 This way, you will be able to get the most out of your food.
08:01 And if you are a vegetarian, you will be able to get the most out of your food.
08:04 So, what do you think?
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