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So what makes meat "good quality" if it's just meat? Amino acid profile? molecular weight? How do you determine that the peptides and lipids in a sirloin steak for instance are somehow more healthy than the peptides and lipids found in ground beef?
The patties have no sodium added, it is sprinkled on during cooking. You can request no salt added. Not that it matters, because there's nothing bad about sodium, if you are not sick with kidney disease.
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