Some people refrain from consuming meat perhaps because of personal beliefs, preferences or diet limitations arising from a medical condition. Whatever the reasons, they will have to find a substitute source of this nutrient in order to receive the necessary daily amount and stay healthy. Textured vegetable protein (TVP) has been used as one possible option.
This type of food is also known as textured soy protein (TSP). It is a by-product of soybean processing where the oil content of its grains is extracted. TVP or TSP was invented in the 60’s by food manufacturer Archer Daniels Midland. But it was not commercially successful at first. It was a few years later that Mr. Midland’s company was able to market the food manufacturing benefits of TVP, from meat product extender to cheap protein material.
Make no mistake, TVP is processed food and is often used in combination with additives that make it potentially dangerous to your health. The fact that it’s made from soybeans also makes this food’s safety questionable. Continue reading to learn more about the negative effects of textured vegetable proteins, and why the Superhuman Food Pyramid recommends you avoid them as a source of protein.
Risks of Textured Vegetable Proteins:
Imitation meat products use textured vegetable proteins as the main material. To enhance appearance, taste or other desired qualities, these products may also contain food dyes, emulsifiers, preservatives or artificial flavoring. All these additives have been found problematic.
The use of some types of food dyes have actually been banned in Europe because of their link with hyperactivity in children and effects on the nervous system. Red 40 is one of several artificial food coloring chemicals that have been identified as health risks and its widespread use includes certain meat products.
Phosphate salts, often used as emulsifiers in food processing, can be harmful to the kidneys. Emulsifiers are necessary in processed food because they stabilize oil and water mixtures. Sodium phosphate and potassium phosphate are examples of this type of food additive. The latter is known to trigger allergic reactions.
Nitrites are a common type of preservative for meat and imitation meat products. When sodium nitrite in food is digested by gastric juices, it can combine with amines to form nitrosamines. Certain studies have already found this type of substance to induce the formation of malignant tumors.
Monosodium glutamate or MSG is a frequent flavoring for meats because they lend a savory taste that’s naturally desirable in such products. The sodium and glutamic components of MSG are, of themselves and in their proper amounts, not harmful. Sodium is an electrolyte that helps maintain water balance and glutamates are neurotransmitters derived from amino acids. With constant excessive intake however, sodium starts becoming detrimental to cardiovascular health. Meanwhile it doesn’t take too much of the refined glutamates in MSG for them to become excitotoxins – substances that overly stimulate nerve cells to the point of causing damage.
Part of the process of making textured vegetable proteins, is the use of a chemical solvent called hexane. This is one of the inputs used to separate the fat content of soybeans from its proteins. Hexane is also a major component of gasoline. So far studies have shown that only trace amounts of this substance are found in TVP products. One would need to consume an impossibly huge amount for acute symptoms to appear. Unfortunately there appears to be no research for long-term effects. Do these trace amounts of hexane eventually build up in the body?
In the next post, I’ll tell you the negative effects of soy protein powder and why you should avoid it to succeed in your quest to Become Superhuman.
In the meantime, if you care to jump ahead, here is a complete listing of the protein sources on Superhuman Food Pyramid:
Eat:
• Grass-Fed Beef, Bison or Buffalo or Lamb
• Pasture-Raised, Organic Pork
• Sardines, Anchovies or Haddock in Water or Olive Oil
• Wild Salmon, Trout, Tilapia or Flounder
• Organic Whey/Casein Protein Powder
• Organic Rice/Pea Protein Powder
• Organic Yogurt (Full-Fat)
Moderate:
• Raw Cheese from Grass Fed Cows
• Naturally preserved or dried meats
• Miso, tempeh, tamari or natto
• Soaked or sprouted beans and legumes
• Raw seeds and nuts
Avoid:
• Non-Organic, Commercially Processed Meat
• Chemically Preserved or Dried Meats
• Protein Powders with Artificial Sweeteners
• Tofu
• Roasted Seeds and Nuts
• Regular or Canned Beans and Legumes
If you have questions, comments or feedback about the negative effects of textured vegetable protein, the Superhuman Food Pyramid, this website, or other aspects of Becoming Superhuman, then leave your thoughts below, as well as any tips you have on the negative effects of textured vegetable protein.
Author Bio: Ben Greenfield
His credentials include:
Bachelor’s and master’s degrees from University of Idaho in sports science and exercise physiology
Personal training and strength and conditioning certifications from the National Strength and Conditioning Association (NSCA)
Sports nutrition certification from the International Society of Sports Nutrition (ISSN)
Advanced bicycle fitting certification from Serotta, the “Harvard” of bicycle fitting schools
Over 10 years experience in coaching professional, collegiate, and recreational athletes from all sports
Ben hosts the highly popular fitness, nutrition and wellness website at http://www.bengreenfieldfitness.com, which features blogs, podcasts, and product reviews from Ben. He is a frequent contributor to Triathlete magazine and LAVA magazine, Endurance Planet (http://www.enduranceplanet.com), the outdoor sports magazine OutThere Monthly and has been featured in WebMD, the Spokesman-Review, Inlander magazine, In-Health magazine, Fit-Pro magazine, PTontheNet, Prevention magazine, Women’s Running magazine, and Inside Triathlon magazine.
As a public speaker on fitness, nutrition, and training, Ben hosts one of the top ranked fitness podcasts in iTunes, the Get-Fit Guy (http://www.GetFitGuy.com), and has been a keynote lecturer at the Hawaii Ironman World Championships Medical Conference, the Coeur D’ Alene Ironman Medical Conference, USAT Art & Science of Coaching Symposium, Can-Fit-Pro Conference, Pilgrim’s Wellness Center Education Series, Fleet Feet Sports Endurance Sports Clinic and REI Nutrition Clinic. He sits on the board of directors for Tri-Fusion triathlon team, the Fellowship of Christian Athletes, and is the official coach for the YoungTri. As a triathlon coach and competitor, Ben competes at Ironman and Half-Ironman World Championships, holds a ranking as of USAT’s top ranked age grouper triathletes, and competes in 15-20 triathlons each year, both nationally and internationally.
