How It Ticks: The Swiss Culture, Business & Life Podcast The Surprising Truth About Protein & Meat Alternatives | Laura Hackl
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Mar 17, 2025 Laura Hackl, an expert in protein science and sustainability, dives into the future of food and alternative proteins. She discusses the differences between animal and plant-based proteins, the science behind creating meat substitutes, and the ethical implications of lab-grown options. Laura shares her experience with ProFillet, a fish alternative, and the challenges of taste and nutrition in plant-based foods. She highlights the disconnect between nutrition research and real-world applications, emphasizing the need for effective communication in improving public health.
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Culture Breaks Lab Protocols
- In Ghana we learned cultural practices can break tightly controlled lab protocols and you must adapt.
- Laura made the rice-feeding study work by listening to local staff and changing procedures to avoid food loss.
Isotopes Give Precise But Narrow Answers
- Stable isotopes let you measure nutrient absorption precisely by comparing blood before and after feeding.
- Small sample sizes suffice for these precise metabolic studies but they lack real-world variability.
Lower Antinutrients To Boost Iron
- Reduce antinutrients like phytic acid in plant foods to improve iron absorption.
- Use simple preparation methods such as soaking to lower phytic acid and boost bioavailability.