Argentine Scientists Devlop Tasty, Healthy Burger

La Plata, Argentina

We Americans have our own love affair with beef, to the tune of 97 lbs consumed by the average individual in 2006. Imagine then the Argentines, who each ate an average of 140 lbs! The tasty diet staple comes with a price, however. Beef's high fat content is a contributing factor to Argentina's high heart disease levels, in addition to other health problems. What's more, healthy alternatives such as soy and fish products - abundant in Argentina - are seldom on the Argentine menu.

In light of all this, scientists at the Center for Research and Development in Food Cryotechnology have spent the past two years in hot pursuit of a new ground beef burger with all the taste and none of the dangers associated with traditional patties. After hundreds of failed attempts, they've finally devised a formula so convincing that it left 40 taste testers hungry for more.

The basic process for developing the new burger was to remove the beef fat from the meat, and replace it with healthier agents such as sunflower oil and fats from seafood. It may not sound appetizing, but according to Alicia Califano, a chemist who helped develop the recipe, "The taste is very similar to a regular hamburger because the oils and fats we've added -- even the seafood oils -- are neutral in taste and smell." She went on to caution, "But if you tried to make a hamburger this lean at home, it would be really hard and dry."

The miracle burgers aren't yet available in stores, as the project's leaders must still negotiate a contract with a mass distributor.

To learn more, visit http://www.washingtonpost.com/wp-dyn/content/article/2008/07/14/AR2008071401992.html?hpid=topnews

Thanks to Papa Goose for this story!