Doesn't the high pressure cooking kill nutrients? -----Original Message----- From: Dan Nave [mailto:dan.n...@nilfisk-advance.com] Sent: Monday, April 30, 2007 2:00 PM To: silver-list@eskimo.com Subject: RE: CS>Re: veg diet
You wrote: What are you talking about? TVP, Textured Vegetable Protein, is made by squeezing the soybeans to remove excess oil, then grinding to produce an appropriately sized flour, mixed with water and run through an Extrusion Cooker which is like a giant pressure cooker and the cooked soy beans are extruded out through an appropriately sized die, cut off to an appropriate length, and cooled and dried. The trypsin inhibitor which makes soybeans unusable is completely inactivated by the high pressure cooking. Unlike tofu, TVP will absorb flavors and substitutes well for meat. Not particularly stomach turning. Dan -----Original Message----- From: sol [mailto:sol...@sweetwaterhsa.com] Sent: Monday, April 30, 2007 1:37 PM To: silver-list@eskimo.com Subject: Re: CS>Re: veg diet Not to mention once one reads about how TVP, isolated soy protein, etc are produced it is stomach turning. -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Address Off-Topic messages to: silver-off-topic-l...@eskimo.com The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <mdev...@eskimo.com>
