Does TVP/TSP needs to be rehydrated? - VeggieBoards
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#1 Old 12-04-2019, 01:05 PM
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Does TVP/TSP needs to be rehydrated?

I'm following a bulking up diet, and I recently found this amazing product that, as it comes from processed soy, is really high in protein (nearly 50% of its raw/dehydrated state) and contains all 9 essential amino acids, making it unique between other plant-based protein sources. My question is: I find everywhere that TVP/TSP needs to be reconstituted/rehydrated in order to be consumed and, as soybeans are harmful to the human body in its raw state, the same rule is applied to the one I mentioned before? Much appreciated.
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#2 Old 12-04-2019, 07:24 PM
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Originally Posted by SMRI View Post
I'm following a bulking up diet, and I recently found this amazing product that, as it comes from processed soy, is really high in protein (nearly 50% of its raw/dehydrated state) and contains all 9 essential amino acids, making it unique between other plant-based protein sources. My question is: I find everywhere that TVP/TSP needs to be reconstituted/rehydrated in order to be consumed and, as soybeans are harmful to the human body in its raw state, the same rule is applied to the one I mentioned before? Much appreciated.

Hi SMRI, and welcome to the forum!

TVP (texturized vegetable protein) is actually cooked during its production process: https://www.sciencedirect.com/topics...etable-protein . TVP/TSP, when made commercially, is therefore never "raw".

Bob's Red Mill, a popular American company that sells TVP, recommends rehydrating TVP for 5-10 minutes in boiling water: https://www.bobsredmill.com/recipes/...etable-protein .

It's worth mentioning that very high protein intakes are not recommended by mainstream fitness organizations. The American Council on Exercise (the world's largest certification group for personal trainers) recommends that athletes obtain 15% to 35% of calories from protein: https://www.acefitness.org/education...-actually-need

You are correct that soybeans (and all beans, actually) should be boiled before eating. The U.S. Food & Drug Administration recommends that beans be boiled at least 30 minutes (see page 254 of this report: https://www.fda.gov/media/83271/download ). Cooking beans in a slow-cooker is not adequate, as slow cookers do not reaching boiling temperature. It's nothing to be worried about - people have been happily eating boiled beans for millennia!
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Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats. It is also advisable to choose unsaturated fats, instead of saturated fats and towards the elimination of trans-fatty acids."
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http://www.who.int/topics/diet/en/

Last edited by David3; 12-04-2019 at 07:29 PM.
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#3 Old 12-05-2019, 08:27 AM
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Thanks for the kind words. So you're saying that there isn't any problem at all eating dehydrated TVP?
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#4 Old 12-05-2019, 12:14 PM
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Thanks for the kind words. So you're saying that there isn't any problem at all eating dehydrated TVP?
Hi SMRI,

Omg, don't eat it dry! Wow, can you imagine that stuff rehydrating while in your stomach? The TVP chunks would swell by several times as they absorbed water, and man that would be uncomfortable! I would follow the preparation directions on the TVP package.
.

_________

Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats. It is also advisable to choose unsaturated fats, instead of saturated fats and towards the elimination of trans-fatty acids."
- United Nations' World Health Organization
http://www.who.int/topics/diet/en/

Last edited by David3; 12-05-2019 at 12:23 PM.
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#5 Old 12-05-2019, 06:52 PM
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You may also look into tempeh. It's fermented soy beans and also quite high in protein, potassium, calcium, iron...
https://nutritionfacts.org/topics/tempeh/

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#6 Old 12-09-2019, 11:45 AM
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Quote:
Originally Posted by David3 View Post
....
You are correct that soybeans (and all beans, actually) should be boiled before eating. The U.S. Food & Drug Administration recommends that beans be boiled at least 30 minutes (see page 254 of this report: https://www.fda.gov/media/83271/download ). Cooking beans in a slow-cooker is not adequate, as slow cookers do not reaching boiling temperature. It's nothing to be worried about - people have been happily eating boiled beans for millennia!
.
Yikes! I knew many beans were poisonous/inedible raw if you eat them (although I've eaten one or two now and then with no harm), but I thought a slow cooker was adequate to cook them. All the chili I've made over the past year or so has been in my slow cooker, and I use lots of beans in it. I eat beans quite regularly, and often cook dry beans from scratch because canned beans usually have so much salt.

I had some of my beans for lunch and feel finejkljkljkffjdlsayvkl, (head hits keyboard as Tom succumbs to improperly-cooked-bean-syndrome)

(JUST KIDDING)

ETA: I like the slow cooker for beans because the beans don't tend to foam or boil over and make a mess the way they do in a pot on the stove if you don't watch them carefully. But I always use the "high" setting, and I think the temperature does get very close to boiling- little bubbles are always coming to the surface, and what I'm cooking seems to be at a slow simmer.
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Last edited by Tom; 12-09-2019 at 11:50 AM.
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