Eat This, Not That: Spicy Eggplant Jerky
There’s a plant-based alternative for everyone that loves bacon.
Everything is better with bacon, right? Not so. A balanced diet of quality, non-processed animal and vegetable proteins and products can promote optimal health. But too much animal protein, especially processed factory meat pumped full of antibiotics, tips the scales and can lead to some scary issues like heart problems, obesity, and even cancer.
“We believe in anti-inflammatory diet and lifestyle. Research shows that if your diet consists of minimum 51% plant-based foods, you are in an anti-inflammatory state. So for example, make sure to fill more than half of your plate with vegetables, and add quality protein of your choice,” says Dr. Etti Ben-Zion, VP of Research & Development at Dr Smood.
Dr Smood’s certified organic menu offers a balanced selection of plant-based foods (majority) to high quality animal proteins for optimal health. So when you have a craving for something savory while being mindful of your meat intake, try our Spicy Eggplant Jerky as an alternative instead.
Here are the cons to conventional bacon and the pros to our plant-based alternative. So you can have your “bacon” and eat it too.
Meat eaten today is different than meat people ate in the past. That meat was grass-fed and free range, meaning, animals roamed free and ate grass, insects or other foods natural to them.
“Much of today’s meat is raised in a factory, fed grain-based feed and given growth-promoting hormones and antibiotics,” says Dr. Etti.
Eating a lot of saturated fat, found in low quality meat, can raise cholesterol levels in the blood. High cholesterol raises your risk of heart disease.
Some meat products, like bacon, are highly processed after the animals have been slaughtered. “Processed” means they are smoked, cured, then treated with nitrates, preservatives, and other chemicals.
A meta-analysis of 20 studies by the National Institutes of Health found that processed meat was associated with an increased risk of heart disease and diabetes; another large study by the NIH found processed meat increased the risk of death.
Cutting back on processed meat is a safe and smart choice - but that doesn’t mean you necessarily have to give up the taste and flavors you love.
Spicy Eggplant Jerky
Dr Smood Spicy Eggplant Jerky is a delicious alternative to traditional, processed red meat bacon - and tastes every bit as meaty as the “real” thing.
Our “jerky” is sliced and massaged by hand; it’s made from 100% certified organic eggplant, tamari, apple cider vinegar, maple syrup, olive oil, chili, paprika, Himalayan salt and cayenne.
Plus, this better-for-you-bacon comes with some major benefits. Eggplant’s vibrant purple color is rich in anthocyanins which may promote lower risk of mortality from heart disease, lower blood pressure, and have anti-cancer effects. Anthocyanins are also associated with improved cognitive function, memory, and prevent age-related mental disorders. It’s also full of fiber, low in calories, and provides potassium, Vitamin C and Vitamin B6.
If you’ve ever regretted eating bacon because of the calories, you won’t with Spicy Eggplant Jerky. The antioxidant compounds plus fiber in eggplant increase satiety and reduce appetite, which reduces calorie intake by making you feel fuller for longer. Also, if you’re looking for a BLT replacement the morning after a festive night, research has suggested that the antioxidants in eggplant may help protect the liver from certain toxins.
And dehydrating food is the best way to preserve nutrients and enzymes, which are crucial for digestion.
We cut eggplant into thin slivers add tamari, vinegar, maple syrup, olive oil, chili powder and paprika and marinate the eggplant in liquid mixture. Then, we place the Spicy Eggplant Jerky in dehydrator until crisped to perfection, bursting with savory, umami flavor.
“Honestly, with a plant-based bacon alternative this craveworthy and good for you, what’s there to miss with processed, cancer-causing, conventional bacon? Absolutely nothing.” says Dr. Etti.