Types of Vegetarian Proteins

Vegitarian protiens are a serious problem for all vegetarians. As our natural diet is the omnivore one,
without meat we simply don't get enough proteins to keep us going. That's why in order to amend this
deficiency we must turn to other sources of proteins, namely soya beans and fungi. Their vegitarian
protiens are by no means worse than their meat versions. Though sometimes they may incite mild-to-
severe adverse reactions, they also have several strong points that meat proteins doesn't have.

TVP (textured vegetable proteins)

TVP is probably the best-known type of vegitarian protiens, one that comes from processed soya. It is
commonly used to prepare the mock meat, such as vegetarian hot-dogs or hamburgers. While it performs
very similar to meat proteins, it is good to remember that it doesn't contain phytoestrogens that are
responsible for most positive effects connected to eating soya, so it is not recommended to rely on TVP
as your only source of vegitarian protiens.

Mycoproteins

Mycoproteins are another popular type of vegitarian protiens that comes from certain fungi and is used
to produce some types of mock meat. It doesn't usually require rehydration and has much lower level of
adverse reactions (1 to 146,000) than soy bean products (1 to 350). However, the reactions tend to be
much, much more serious. It is strongly unadvised to eat mycoproteins if you are oversensitive to
Penicilin. This may end in severe health problems and in the extreme cases might result in
hospitalization.