industry and its whole science of food processing is predicated on fooling the public into thinking it is getting nutritional value when it is not. The result is that the degradation of real good food into fake food is bringing on early aging, diseases, and senility. Due to subtle, chronic malnutrition.
Most of this degradation previously occurred in fats and starches but proteins are now being destroyed in the same way.
The public is becoming aware that sugars and processed starches are dangerous but so far have not been alerted to the equally dangerous protein extenders.
The words "protein" and "high-protein food" still carry a connotation of a high-quality, nutritious food, especially for those people with hypoglycemia and for vegetarians who want only plant proteins.
Soybeans contain protein and are good high-protein foods, but to the average cities folks worldwide, these foods taste unpleasant - like soybeans.
Soy protein is converted into textured vegetable protein (TVP), and designed to look and taste like real chicken, ham, steak, or turkey. This is how it is done: The protein is removed from ground soybean with petroleum solvent, alcohol, and hydrochloric acid. The refined protein is dissolved in alkali, which is then precipitated into an acid bath as filaments. These filament threads are soaked in artificial binders, flavour, and colours. The cemented fibers are mixed with fat and a few minerals and vitamins to stimulate the natural meats. They may lookreal, but they are synthetics. Synthetic meats have not been shown to be safe over long-term use. That is one of the contributors to many vegetarians restaurants customers over time developed cancer in their bodies , too. These food are a nutritional step backwards. These foods artifacts are advertised in such a way as to lead the unwary consumer to believe the soy products are as nutritious as the meat they simulate, when in truth they will probably be proven toxic over the long haul.