>>2. Breaking down the soybean--removing the fat. To make a processed soy product, the fat must be removed. The vast majority of the time, this is done through the application of toxic chemicals, such as hexane and benzene, two known carcinogens. Though it's possible to remove fat from the soybean through less toxic methods, it is usually not done.>>
Have we confirmed that there is significant residue of these solvents in the final product? Regardless, I'd be pretty wary of the benzene.
>>3. Breaking down the soybean--removing the carbohydrates. Once the fat has been removed, the carbohydrates and fiber must also be removed. This is usually done in one of three ways: soaking the beans in extremely acidic solutions, soaking the beans in extremely basic solutions (think Drano here), or soaking the beans in alcohol. >>
This should be fine as long as the solution is neutralized and/or the alcohol is evaporated completely.
>>4. Extruding the SPI--making TVP. If manufacturers want to make TVP, they will take the newly made SPI and extrude it through a metal form at very high temperatures and pressure. This can cause the proteins to become malformed.>>
Is there a problem with eating denatured protein? If I cook an egg, it's proteins end up denatured (not to say that I endorse eating eggs
). Hell, that may be true of cooking tofu (I don't know if it gets hot enough though).
>>and used in certain soymilks (like 8th Continent.)>>
8th continent soymilk incidentally tastes like ****.
>>I'd also like to shout-out for Turtle Island Tofurky products, which use NO SPI in any of their foods.>>
Turtle Island's products are incidentally delicious.