What the fuck is the ‘authentic experience’ of a chicken nugget that seitan is incapable of replicating, anyways? Also the burger patties I ate in school as a cringe baby carnist were 60% TVP soy to begin with, so if anything I’m being even more honest with my frozen slabs now
I personally see this opinion pop up just about every time meat substitutes come up in conversation, including on hexbear.
And re: meat substitutes being ‘full of weird shit’ just comes off as silly when the majority of them are basically just fancy bread. Soy protein, wheat gluten and seasoning oooh so scary.
Fair enough if you see the opinion a lot.
But that is an absolute understatement. They all have an assortment of arguably dodgy (if common) additives and thickeners and so forth. The most popular veggie sausages here literally have rust in them. They pretty much all have relatively high salt content, some have a surprising amount of sugar. And just being mushed and squished and processed in weird ways itself can cause worse nutritional uptake. And what the fuck is a textured rehydrated soy protein? A long way from actually just eating soy beans.
I’m not saying all these ingredients are necessarily wrong, and again, I ain’t stop you eatin’ 'em. But don’t start telling me it’s silly to point 'em out as weird. I repeat - Feel free to eat it, just don’t live under the impression they are necessarily healthy options.
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Needing iron =/= happily adding rust to my food to make it red-brown.
I’ve already said I don’t think these things are necessarily wrong. And fermenting is typically a cool thing to do with food. But many modern methods of industrial processing of food demonstrably contribute to worse health outcomes.
Kind of a bad example to pick since TVP and soy curls are just what’s left behind when you squeeze the fat and moisture out of soy beans (ie to make vegetable oil). There are less steps in between TVP and soy beans than there is between certain grains and stuff like pasta made from them.