Sharon Kleyne Says Plant-Based Burger Complements New Water Lifestyle

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Respected Water Life Science® Advocate Sharon Kleyne Encourages Healthy Diet. Sharon Kleyne Says Yes to Plant-Based Burger.

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Sharon Kleyne, water vapor evaporation expert and Water Life Science® advocate, works hard every day to educate people around the world about the perils of water vapor loss and the need to supplement one’s eyes and skin several times a day with Nature’s Tears® EyeMist® and Nature’s Mist® Face of the Water®. “They’re still the only Trade Secret tissue culture grade water products. Without additives, to treat over-evaporation and dry eye disease on the planet,” said Kleyne. Sharon Kleyne, host of The Sharon Kleyne Hour Power of Water, Global Climate Change and Your Health radio program, is a tireless advocate of water research and education; she is also a staunch supporter of healthy practices and habits, including diet.

Like most leaders in holistic health and advanced research, Sharon Kleyne encourages appropriate diets that include lots of vegetables, fruit and water. Nuts, whole grains and some grass-fed beef (occasionally) are also encouraged. But if you want to ‘go vegetarian’ yet you like meat, Kleyne suggests that you try one intriguing alternative that is rapidly catching on.

After years of research and development, Impossible Foods, a four-year-old company in Redwood City, California, is launching its plant-based burger—and early reviews are amazing. Impossible Foods principle scientist Rachel Fraser explained the company’s thinking: “We wanted to look at what is meat and look at it in a way that no one has looked at it before and break it down into all the molecular components that make up meat and try to understand what makes meat meat.”

“It appears they have done a good job,” says Sharon Kleyne, founder of Bio-Logic Aqua® Research Water Life Science®. “The company hired chemists, engineers, molecular biologists and a director of protein discovery to work on this product.” The result looks like beef, and even more to the point, it tastes like beef. It tastes a lot like beef. In fact, if you didn’t know the difference, you might not be able to distinguish between beef and this plant-based substitute. The Impossible burger provides all of your essential amino acids and B vitamins, as well as about six grams of protein.

The burger itself consists of elements that have always been used to make vegan meat products—soy, wheat protein, water and some salt—with one very important addition: heme. Heme is a prolific substance in animal muscle tissue. It carries oxygen to our blood, and it makes the meat red. Meat can also thank heme for its tangy, bloody taste that so many people love. But Impossible Foods researchers discovered that heme can be found in another source—the roots of soybeans. Rather than impact the landscape by harvesting lots of soybeans, scientists at Impossible Foods succeeded in taking the genetic sequences of soy plants that make up heme, then reproducing it, molecule by molecule, in the lab.

“But what may be the best news of all,” says Sharon Kleyne, “is the fact that an Impossible burger uses three-quarters less water to make than a cow burger, thus saving precious water resources. So,” Kleyne continues, “if you want to cut down on or eliminate your meat intake while still enjoying the taste of a burger, give these new burgers a try.” Kleyne adds that everyone should, of course, still drink 8 to 10 glasses of water each day, and drink a whole glass (no sipping!) each time.

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