Tofu

Good afternoon, Mr. Jelínek,
I would like to ask about plant-based proteins (Tofu, Tempeh) - are they suitable in their smoked form? Or can they be considered 'smoked products' with the negatives of animal-based smoked products?
Thank you.

That's a good question for discussion :-)

Simply put, these are smoked meats, which carry a number of nutritional disadvantages or even negatives commonly associated with the smoking process:
- a higher salt content (on average 1-1.5 g / 100 g of food),
- the potential presence of flavorings, colorings, and flavor enhancers (e.g., yeast extract, caramel, liquid smoke),
- in foods smoked with hot smoke, increasing concentrations of carcinogenic substances.

However, you won't find the above negatives in all manufacturers, as it always depends on the production processes that companies control themselves (quality of wood, smoking time, use of smoke filtration devices, etc.). Therefore, the differences in quality can be significant, and consumers don't always have access to this information. It is thus worth considering how much you want to "take the risk"...

Good day, Mr. Master of Pharmacy. I am interested in knowing in what form it is most suitable to incorporate soy products into the diet? Tofu, tempeh... etc. Thank you for your response.

START OF TEXT: Prefer those that suit your taste. Consider these products as fundamental ingredients in the kitchen, with tofu being suitable for both sweet and savory recipes, and tempeh primarily for savory dishes. Both foods are significant sources of protein, so treat them as potential alternatives to meat. In the case of tempeh, pay attention to how it increases the fiber content on the plate, which also applies to soybeans or their extrudates (soy granules labeled as "meat"). If you work with soybeans, always cook them thoroughly without exception (just like other legumes).