The food products we consume are made up of at least one ingredient and, in the case of processed foods, individual ingredients are often quite numerous. In the interest of understanding the origins of just one ingredient, I looked to my favorite processed fitness supplement. I am personally very fond of physical activity and, subsequently, I have always valued protein in my diet. Protein is vital for maintaining the body’s metabolic functions and it also aids in muscle repair and growth. Because of its admirable properties, I regularly seek foods that are high in protein, and supplements are one reliable and affordable way to maximize protein intake. While I have tried countless protein supplements, Clif Builder bars stood out because of
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In order to synthesize soy protein isolate, processing facilities take many steps. Most processors start with defatted soy flakes or meal. They create defatted soy flakes by cracking raw soybeans and separating them from their hulls. The beans are then carefully heated so as to minimize protein damage. The oil is removed from flakes through the process of solvent extraction. In solvent extraction the flakes, or soy flour in some cases, are soaked in a solvent such as hexane. The dissolved oil combines with the solvent to form a miscella mixture which is removed through evaporation. After the solvent is mostly removed, through the process of desolventization, the soy flakes or flour contain little oil and a high concentration of …show more content…
Hexane, which was discussed previously, is used as a solvent in the production of soy flakes. This solvent is a known neurotoxin and air pollutant. Hexane is banned in the production and content of USDA organic foods but surprisingly the FDA does not have any regulations on hexane residue in foods. As the soy protein isolate in Clif Builders is not organic, it is almost certainly processed with hexane. Even more troubling is the research done by The Cornucopia Institute on the prevalence of hexane traces in soy foods. The institute found hexane residues as high as 21 ppm (parts per million) in processed soy ingredients. As a point of reference, the European Union limits hexane residues in foods to a maximum of 10 ppm. Hexane is also a danger to those who work in soy processing facilities as it can lead to a number of neurological issues. Hexane, as a byproduct of gasoline production, is also highly explosive and those who work around large quantities of it face a serious risk of injury. Hexane “contributes to the formation of ground-level ozone,” which can be dangerous to humans and plants. Additionally, the Environmental Protection Agency considers hexane a hazardous air pollutant. However, a different assessment found that, in food and other consumer products, hexane does not constitute a risk to human health as it is only present
In order to synthesize soy protein isolate, processing facilities take many steps. Most processors start with defatted soy flakes or meal. They create defatted soy flakes by cracking raw soybeans and separating them from their hulls. The beans are then carefully heated so as to minimize protein damage. The oil is removed from flakes through the process of solvent extraction. In solvent extraction the flakes, or soy flour in some cases, are soaked in a solvent such as hexane. The dissolved oil combines with the solvent to form a miscella mixture which is removed through evaporation. After the solvent is mostly removed, through the process of desolventization, the soy flakes or flour contain little oil and a high concentration of …show more content…
Hexane, which was discussed previously, is used as a solvent in the production of soy flakes. This solvent is a known neurotoxin and air pollutant. Hexane is banned in the production and content of USDA organic foods but surprisingly the FDA does not have any regulations on hexane residue in foods. As the soy protein isolate in Clif Builders is not organic, it is almost certainly processed with hexane. Even more troubling is the research done by The Cornucopia Institute on the prevalence of hexane traces in soy foods. The institute found hexane residues as high as 21 ppm (parts per million) in processed soy ingredients. As a point of reference, the European Union limits hexane residues in foods to a maximum of 10 ppm. Hexane is also a danger to those who work in soy processing facilities as it can lead to a number of neurological issues. Hexane, as a byproduct of gasoline production, is also highly explosive and those who work around large quantities of it face a serious risk of injury. Hexane “contributes to the formation of ground-level ozone,” which can be dangerous to humans and plants. Additionally, the Environmental Protection Agency considers hexane a hazardous air pollutant. However, a different assessment found that, in food and other consumer products, hexane does not constitute a risk to human health as it is only present