> 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

> 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?