The soya thread is pretty long, so I'm starting this one, as it appears obvious that posters consider soy is 'good' regardless of anything else. Most posters seem to say that they don't notice soy isolates that I condemned.
Organic tofu is perfectly healthy, but even that should be eaten in moderation. However, most of the items sold as a meat replacement, are comprised of soy isolates with gluten. Please read the labels carefully. TVP is also a soy isolate.
Following is a quote from Torin King, whom I consider an expert on the subject. He says
"The isolate is manufactured using extremely high temperatures and industrial acid and alkaline 'washes'. Why do you think you have never seen a recipe for it? You can't make it at home because it isn't really a food".
Most of the vegan meat and dairy replacements also have canola oil (a very questionable substance) and artificial minerals and vitamins added, because the foods are devoid of nutrients. Another dubious ingredient is HVP (hydrolysed vegetable protein). This is often found in vegan convenience foods, and is made by boiling veggies for several hours in a vat of sulphuric acid, later neutralised by caustic soda, and often combined with MSG to boost the flavour.
Personally when I want a protein dish, I either have organic tofu as the base, or nutritious yeast, or lentils, beans, nuts, etc.
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