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>Does this paywalled article even contain a definition of "processed" in this context? Or worse the ultraprocessed level. I dont think the article adequately d

>Does this paywalled article even contain a definition of "processed" in this context? Or worse the ultraprocessed level. I dont think the article adequately defines either, but one can see what they are attempting to explain. >I've never understood what that word means in the context of food. I have something in my kitchen called a "food processor". It spins around and chops things with a blade. Is the product of a "food processor" not "processed food"? I think the author is not talking about food processors or doing procedures on food exactly. But rather suggesting the problem is industrialized food. "Soy protein isolate" is not something you're making in your kitchen. Or various other chemistry lab foods are allegedly a problem. >The closest I can figure to the media definition is that it is food that contains a lot of salt. Perhaps also preservatives. So are we really talking about the health effects of salt and preservatives? Preservatives do come into it. But it seems to me the diet folks are really struggling to figure out the correct diet.

camel-cdr 2y ago
> "Soy protein isolate" is not something you're making in your kitchen Is the idea that there is cemical resedue from the processing? Or is it that it's usually used in food that also include unhealty ingrediants?
- AstralStorm 2y ago
  The main issues are dilution or outright removal of actual other nutritional components and usually yes, also the coexistence of other "adulterating" components, added for other reasons, usually colorants, preservatives and stabilizers. Ultraprocessed foods tend to either fall into junk food or preserves as categories. And no, adding a few vitamins doesn't restore the most of nutritional value. Especially when the removed things are fiber (for density) and essential oils (to prevent rancidity and extend shelf life). Sometimes even the absorption rate can change things - easier to overload on protein for example with micronized isolates than with slices of tofu, as they absorb so much better. Is also why it's easier to mess yourself up with sucrose (sugar) than with whole fruit, or with the purified juices.
  - camel-cdr 2y ago
    > And no, adding a few vitamins doesn't restore the most of nutritional value. Especially when the removed things are fiber (for density) and essential oils (to prevent rancidity and extend shelf life). I was mostly thinking about using protein isolate in cooking (TVP soy curls, ...), where you use it for the texture and maybe protein content. You pair it with a lot of other stuff, let's say some stir-fried vegetables, a light sauce and rice. Does soy protein isolate on the above have negative effects, or is it just that using less processed stuff, like tofu instead, would be healthier?
skirmish 2y ago
> it seems to me the diet folks are really struggling to figure out the correct diet. There is no "nutrition science", just waves of fad after fad. Look up Dr. Ancel Keys, father of "low fat" and how he would simply throw out results of experiments if they did not match his per-conceptions.
- incomingpain 2y ago
  >There is no "nutrition science", just waves of fad after fad. Look up Dr. Ancel Keys, father of "low fat" and how he would simply throw out results of experiments if they did not match his per-conceptions. Quite familiar with this and totally agree. I have been kind of working on figuring out the correct diet and why so many others seem to work. 1. Nothing industrial/chemsitry. 2. Nothing with high histamines. 3. Evaluate/eliminate food alergies; most people have this problem but it's quite mild. 4. Keto levels of carbs.
AstralStorm 2y ago
Soy protein isolate is most definitely something that can be home made. Assuming you have a high rev centrifuge. Otherwise you end up with soy protein that is not an isolate. Similar to purified soy flour which is already a highly processed food, and soymilk. It will still be vastly purer nutritionally than either tofu or soy. It's the same as the difference between whey protein (from milk) and whey protein isolate of various grades. Not that huge in the grand scheme of things, except for taste and amount of sugars left in it.
- incomingpain 2y ago
  >Soy protein isolate is most definitely something that can be home made. Assuming you have a high rev centrifuge. My wife is still angry that I wrecked our kitchen high rev centrifuge with Uranium dust.

camel-cdr 2y ago

> "Soy protein isolate" is not something you're making in your kitchen Is the idea that there is cemical resedue from the processing? Or is it that it's usually used in food that also include unhealty ingrediants?

AstralStorm 2y ago
The main issues are dilution or outright removal of actual other nutritional components and usually yes, also the coexistence of other "adulterating" components, added for other reasons, usually colorants, preservatives and stabilizers. Ultraprocessed foods tend to either fall into junk food or preserves as categories. And no, adding a few vitamins doesn't restore the most of nutritional value. Especially when the removed things are fiber (for density) and essential oils (to prevent rancidity and extend shelf life). Sometimes even the absorption rate can change things - easier to overload on protein for example with micronized isolates than with slices of tofu, as they absorb so much better. Is also why it's easier to mess yourself up with sucrose (sugar) than with whole fruit, or with the purified juices.
- camel-cdr 2y ago
  > And no, adding a few vitamins doesn't restore the most of nutritional value. Especially when the removed things are fiber (for density) and essential oils (to prevent rancidity and extend shelf life). I was mostly thinking about using protein isolate in cooking (TVP soy curls, ...), where you use it for the texture and maybe protein content. You pair it with a lot of other stuff, let's say some stir-fried vegetables, a light sauce and rice. Does soy protein isolate on the above have negative effects, or is it just that using less processed stuff, like tofu instead, would be healthier?

skirmish 2y ago

> it seems to me the diet folks are really struggling to figure out the correct diet. There is no "nutrition science", just waves of fad after fad. Look up Dr. Ancel Keys, father of "low fat" and how he would simply throw out results of experiments if they did not match his per-conceptions.

incomingpain 2y ago
>There is no "nutrition science", just waves of fad after fad. Look up Dr. Ancel Keys, father of "low fat" and how he would simply throw out results of experiments if they did not match his per-conceptions. Quite familiar with this and totally agree. I have been kind of working on figuring out the correct diet and why so many others seem to work. 1. Nothing industrial/chemsitry. 2. Nothing with high histamines. 3. Evaluate/eliminate food alergies; most people have this problem but it's quite mild. 4. Keto levels of carbs.

AstralStorm 2y ago

Soy protein isolate is most definitely something that can be home made. Assuming you have a high rev centrifuge. Otherwise you end up with soy protein that is not an isolate. Similar to purified soy flour which is already a highly processed food, and soymilk. It will still be vastly purer nutritionally than either tofu or soy. It's the same as the difference between whey protein (from milk) and whey protein isolate of various grades. Not that huge in the grand scheme of things, except for taste and amount of sugars left in it.

incomingpain 2y ago
>Soy protein isolate is most definitely something that can be home made. Assuming you have a high rev centrifuge. My wife is still angry that I wrecked our kitchen high rev centrifuge with Uranium dust.