Soy is the most common genetically modified crop used for food, followed by corn. These are also two of the most common foods used in a wide assortment of products as ingredients with various aliases.
Ingredients with soy include but are not limited to hydrolyzed vegetable protein (HVP), textured vegetable protein (TVP), textured soy protein (TSP), textured soy flour (TSF), lecithin, meat analogues, isolated soy protein, isolated vegetable protein, soy protein concentrate, and structured protein fiber (SPF). Soy bran, soy fiber, soy nuts, soy oil, soy sauce, soy grits, and soy meal are also made from soybeans.
Corn-made ingredients include high-fructose corn syrup, corn syrup, corn syrup solids, male, maltodextrin, maltose, maltol, ethyl maltol, malt syrup, mannitol, dextrose, dextrin, polydextrose, corn starch, corn flour,and corn oil.
Unless you stick with organic products, you should avoid the thousands of products made with soy-and corn-derived products. Until science confirms their safely, avoiding GMOs altogether is best.
Plant-Based Nutrition Julieanna Hever, M.S., R.D., C.P.T.
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