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Argentine lab develops lean burger
July 14, 2008
The Washington Post: Argentina's Center for Research and Development in Food Cryotechnology has developed a lean beef burger that is low-fat and low-sodium, yet without saturated fat.
Essentially, scientists have removed the beef fat from the meat and replaced it with high oleic sunflower oil and fats from seafood rich in omega-3 fatty acids, which many studies suggest benefit cardiovascular health. They also added a byproduct of soybeans that can lower the body's cholesterol absorption.
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