November 10, 2019

Our 5-week series on EAT FOR THE PLANET ended with the IMPOSSIBLE—the WHOPPER—one of the new plant-based burgers appearing on menus everywhere. We bought ours at Burger King.  Personally, I thought it was delicious and know its carbon footprint is far less damaging to the environment than a regular beef burger. As much as I liked it, I won’t be making this highly processed, high fat, high salt burger a regular part of my diet. However, I am glad it and many other alternatives are now readily available for those who want to eat less meat but aren’t yet ready to end their relationship with animal-based foods. To find out what’s inside the  Impossible Burger check out this article.

For the past 5 weeks we’ve been following the book and podcast EAT FOR THE PLANET with Nil Zacharias, meeting leaders in the Plant-Based food movement and exploring alternatives to animal-based foods. Our goal has been to learn how our food choices impact our health, animal wellbeing and the environment. We’ve listened to those with impressive credentials and serious commitment to developing sustainable foods while promoting human health and animal wellbeing.

Today we heard from Michael Greger, M.D., founder of When asked whether commercially prepared plant-based burgers can be considered health promoting, Greger called them “transition foods”. Listen to Dr. Greger discuss plant-based meats here

The journey continues. We invite readers to join us in EATING FOR THE PLANET throughout the holiday season and beyond. To get started go to


  • Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.

    A heart attack turned her life upside down at age 70.

    Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.

    To contact Ms. Greet, email

    For more information on plant-based eating go to

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