Naughty misnomer (ii)

Last time, I looked at ‘vegetable’ oils; in this post I’ll take a look at ‘vegetable’ protein. (Again, the term ‘vegetable’ is being used as a modifier rather than as an indicator of the source of the protein). ‘Vegetable’ proteins come from grains and legumes

As a student, I was, for a while  – gasp – a vegetarian. A crap one, with a raft of vague reasons why, but a vegetarian nevertheless. We often feasted on meals made with TVP, textured vegetable protein, available in our local ‘health food’ shop. I can laugh about it now, but in those days, I think we thought that we were ‘making a difference’ as well as getting our protein. (We were making a difference to our health, but not in the way we expected). TVP is made from soy that has not been fermented, and that key aspect of its production…