Why You Shouldn't Eat Impossible Meat

December 4, 2025 •

2 min read

In 2019, a rat feeding study on Impossible meat's key ingredient, soy leghemoglobin (SLH), found statistically significant health concerns, including changes in weight gain and blood chemistry. These findings highlight the potential risks of consuming this highly engineered food product.

Quick Summary

This article explores the health and safety concerns surrounding Impossible meat, focusing on its ultra-processed nature, unproven GMO ingredients, high sodium content, and other potential drawbacks.

Key Points

Ultra-Processed: Impossible meat is a highly processed food with numerous industrial ingredients, not a whole food alternative.
GMO Heme Protein: The key "heme" ingredient, soy leghemoglobin, is derived from genetically modified yeast with unknown long-term human health effects based on independent reviews.
Uncertain Safety Data: Early animal studies raised concerns about inflammation, anemia, and kidney issues, but were dismissed by the company and its GRAS status relies on this limited data.
High Sodium & Saturated Fat: Despite being plant-based, Impossible meat contains high levels of sodium and saturated fat from coconut oil, rivaling conventional beef.
Pesticide Residue Potential: The use of GMO soy means there is a risk of glyphosate residues in the final product.
Allergy Concerns: Soy is a major allergen and a primary ingredient, making it unsuitable for those with sensitivities.
Limited Long-Term Studies: The long-term effects of consuming engineered ingredients like soy leghemoglobin are not yet fully understood due to limited human research.

The Ultra-Processed Nature of Impossible Meat

Unlike a simple beef patty, which is a single ingredient, Impossible meat is a complex, industrially processed food. Classified as ultra-processed, it contains numerous ingredients combined to mimic the characteristics of meat. Ultra-processed foods have been linked to negative health outcomes. Key industrial ingredients include textured soy protein, GMO-derived soy leghemoglobin, methylcellulose, coconut and sunflower oils, and yeast extract.

Unproven Safety of Genetically Modified Ingredients

A significant concern is soy leghemoglobin (SLH), a novel ingredient from genetically engineered yeast. The FDA initially had reservations about SLH's safety, and a company-funded rat study, while leading to GRAS status, raised potential red flags, including changes in blood chemistry, decreased blood clotting, and potential reproductive issues.

High Sodium and Saturated Fat Levels

Contrary to assumptions that plant-based options are always healthier, Impossible meat often contains more sodium than unseasoned ground beef. The use of coconut oil also contributes to high levels of saturated fat. These levels can be concerning for individuals managing blood pressure or heart health.

Potential for Pesticide Residues

Impossible meat uses soy protein concentrate from GMO soybeans resistant to glyphosate. An independent test in 2019 detected glyphosate in the product. Glyphosate is classified as a "probable carcinogen" by the WHO and linked to gut health issues.

Comparison of Processed vs. Whole Food Alternatives


Feature	Impossible Meat	80/20 Ground Beef	Homemade Black Bean Burger
Processing	Ultra-Processed	Processed (grinding, packing)	Minimal/Whole Food
Key Ingredients	GMO soy protein, soy leghemoglobin, coconut oil	Ground beef (single ingredient)	Cooked black beans, whole grains, spices
Saturated Fat (per 4oz patty)	High (e.g., 6g)	High (e.g., 8g)	Low (from healthy fat sources)
Sodium (per 4oz patty)	High (e.g., 370mg)	Low (unseasoned, e.g., 75mg)	Very Low (can be controlled)
Cholesterol	0mg	High	0mg
Fiber	Good Source	0g	Excellent Source
GMOs	Yes (soy, heme)	No	No

Conclusion: Weighing the Health Costs

Impossible meat, with its ultra-processed nature, potentially unproven GMO ingredients, high sodium, and saturated fat, may not be the healthiest plant-based option. While addressing environmental concerns, it falls short as a whole-food alternative. For better health, less processed options like homemade veggie burgers or legumes are recommended. For more in-depth research on engineered foods, consult resources like GMOScience.org.

Potential for Allergic Reactions

As soy is a primary ingredient and a top allergen, Impossible meat poses risks for individuals with soy sensitivities, potentially causing various reactions.

Inflammatory Ingredients and Long-Term Effects

Some processed components in Impossible meat may contribute to systemic inflammation. The long-term health effects of consuming these engineered ingredients are not yet fully understood due to limited studies.

Frequently Asked Questions

Impossible meat is considered an ultra-processed food with high levels of sodium and saturated fat, and it contains genetically modified ingredients with limited long-term safety data. These factors raise significant health concerns for regular consumption.

Soy leghemoglobin is a protein produced by genetically engineered yeast. It's the ingredient Impossible Foods uses to make its products taste and appear like real meat, specifically responsible for the 'meaty' flavor and red color.

Yes, some consumers have reported digestive issues after eating Impossible meat. The use of soy, a common allergen, and ingredients like methylcellulose, a binder, can potentially lead to digestive discomfort.

Yes, the primary flavor-giving ingredient, soy leghemoglobin, is a genetically modified product derived from engineered yeast. The soy protein concentrate also comes from GMO soybeans.

Yes, Impossible meat patties typically contain a significant amount of sodium, often exceeding that of unseasoned ground beef. This is a concern for individuals monitoring their salt intake.

Impossible meat is heavily processed to recreate the taste, texture, and mouthfeel of real meat using various plant-based ingredients. This requires extensive industrial procedures and multiple additives.

Healthier plant-based alternatives include minimally processed whole foods like black beans, lentils, chickpeas, and mushrooms. These can be used to create homemade veggie burgers or other dishes that avoid the industrial additives of Impossible meat.