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Texturized Vegetable Protein

Battling the MSG Myth » Sharing Scientific Information » Texturized Vegetable Protein « Previous Next »

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Anonymous
Posted on Sunday, November 04, 2001 - 7:17 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I've been looking for info about texturized vegetable protein (TVP) in relation to MSG sensitivity and found the following at http://www.mercola.com/2000/apr/2/vegetarian_myths.htm

"Soybeans are also rich in trypsin inhibitors, which hinder protein digestion. Textured vegetable protein (TVP), soy "milk" and soy protein powders, and popular vegetarian meat and milk substitutes are entirely fragmented foods made by treating soybeans with high heat and various alkaline washes to extract the beans' fat content or to neutralise their potent enzyme inhibitors. These practices completely denature the beans' protein content, rendering it very hard to digest. MSG, a neurotoxin, is routinely added to TVP to make it taste like the various foods it imitates (56)."
Carol H
Posted on Monday, November 05, 2001 - 7:01 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

They've turned it into unfood, so they have to disguise it.

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