You are considering ditching your steak for a hunk of faux meat, on the trail of plant-based diet. But as you delve deeper, you find the aisles rife with imitation meat products - some scarcely distinguishable from real meat. But are these vegan-friendly alternatives as benign as marketers want you to believe?

A litany of plant-based substitutes now claim the space that once belonged to your beloved bacon and burger patties - everything from meat-free hotdogs to the self-declared beef-less burgers. Some claim to offer a legitimate high-protein alternative to traditional meats, with the same succulence and flavour, but a closer look raises eyebrows at their long list of components - many incredibly processed with a plethora of artificial colors, additives, and preservatives - make you question how healthy these meatless meat analogs genuinely are.

Dig in deeper, and you find these plant-based meats come from a matrix of tofu, beans, or tempeh. They even mimic a variety of meats, from poultry to bovine to swine. Processed plant proteins - derived from soy, peas, and legumes - give them their meat-like texture. Apart from being a source of fiber, protein, and phytochemicals, some even flout low calories and cholesterol levels, though many are essentially sodium bombs.

Though their nutritional content varies, most plant-based meats are essentially an elaborate cocktail of 20 or so ingredients, compounded to offer a meaty flavor and texture. For instance, a high water content keeps the cost low and boosts juiciness, while textured proteins increase protein content and provide a flesh-like texture. Additives like tropical fats (ahem, high in saturated fats) boost flavor and texture, while binding agents and even artificial colors (to boost their aesthetic appeal) join the concoction.

On the bright side, increasingly opting for plant-based proteins over conventional meats and uber-processed foods can potentially mediate numerous health risks. However, plant-based meats aren't exactly on par with their original, unprocessed plant versions. Their highly processed nature requires additives and fillers to match the sensory properties of real meat - effectively altering the health benefits and nutritional worth. For instance, they lack key nutrients like calcium, potassium, magnesium, zinc, and vitamin B12 - nutrients otherwise sufficiently met by traditional plant-based proteins.

Further, plant-based meats are notorious for their high sodium content - often three times higher than lean beef, and their levels of saturated fat are on par or even higher than some conventional meat products. The upside? They're higher in dietary fibers, helping better digestion, satiety, and blood sugar control.

Yes, their protein content is marginally lower than regular meat (20gm of protein per 4-ounce serving in comparison to beef's 33gms in the same portion size) – but they often meet the daily protein requirement. But their lack of essential nutrients is a certain downside, and they should not be solely relied on as a protein source.

The ecological footprint of plant-based diets is smaller compared to animal-based foods, curbing diet-related land use by 76% and greenhouse gas emission by 49%. However, the excessive processing required to create meat substitutes coupled with the addition of spices, preservatives, and other additives can increase resource demand by up to 26%, diluting their environmental benefits.

Besides, plant-based meats come with a hefty price tag - often twice the price of beef and four times or more the cost of chicken or pork.

So, if you're considering replacing your regular animal proteins with their plant-based counterparts, it's best to stick to minimally processed plant-based protein sources, such as lentils, chickpeas, tofu, tempeh, or edamame. Studies have shown that substituting just two servings of animal meat daily with plant-based alternatives can significantly improve health outcomes, though more research is needed to truly understand the implications of regular consumption of plant-based meat substitutes, especially their long-term health impacts.

Finally, plant-based meats, while beneficial as sources of protein and dietary fibers, are often highly processed and laden with sodium and saturated fats. To make healthier choices, balance them with a diet comprising fruits, vegetables, whole grains, and remember to scrutinize their nutritional label for lower sodium and saturated fat content.