Wellness and health information from Vitalchi

Melbourne Wellness

Here at Vitalchi we are dedicated to providing you the upmost professional & scientifically proven natural therapy and medicines available; Here are some insights and discussions in natural medical science from modern sciences and proven healing techniques.


7. Soy Protein

- Saturday, January 16, 2010
As a vegetarian protein is a very important component of my meals, like a lot of vegetarians this product is marketed as a great alternative for vegetarians however, this information has made me think twice before choosing products containing Soy Protein. Soy Protein or Textured vegetable protein (TVP) is found in vegetarian “Not Meat” products and found in most processed foods. These products that contain TVP or textured vegetable protein made from de-fatted soy flour are extremely processed thus resulting in a product that can hardly be called a food anymore. Soy Protein is a highly processed and unhealthy food, it is definitely NOT a health food. If you want to include soy in your diet, the best way it to use the whole bean or foods made from the whole beans that have been fermented. Research has shown that TVP or Soy Protein:
  • Has had most of the fats and carbohydrates removed meaning it is no longer a whole food.
  • In the beginning Food grade soy protein was originally used as animal feed, which wasn’t that profitable. It was then re-invented as a human food, and then as a health food, which appeared to be much more profitable. All you have to do is look at the price of products containing TVP and you can see how profitable it has become.
  • It is very interesting that the world’s biggest manufacturer of TVP is also the world’s second largest chemical company, how ironic. In the same breath this same company funds much of research and telling us how healthy and safe texturised soy protein and soy powder is.
  • Soy protein is widely used in a variety of foods such as salad dressings, soups, vegetarian foods, meat imitations, beverage powders, cheeses, coffee whiteners, frozen desserts, whipped toppings, infant formulas, bread and rolls, cereals, pasta products, oriental foods and pet foods. It is used in these foods as an emulsifier and not to enhance the nutritional value. It emulsifies oils/fats and water and is used to add texture to food.
  • The soy used today mostly comes from genetically modified soy beans; they are genetically modified to make them resistant to pesticides, which are sprayed to kill the weeds growing in their environment.




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