Ever see "Natural Flavors" in the ingredient list of packaged food and wonder what it really is? (You really should read ingredient lists and know what you are acually eating!) Here is an explanation.
HVP (hydrolyzed vegetable protein) is used to enhance flavors of thousands of food products, extend shelf life, and otherwise increase the food industry's bottom line. HVP is an ingredient in just about every processed food available in stores. As a paste or powder, it is added to soups, sauces, chilis, stews, hot dogs, gravies, snack foods, dips and dressings. The name hydrolyzed vegetable protein most often refers to "hydrolyzed corn protein" or "hydrolyzed soy protein" and may sometimes be labeled as such. If mixed with spices, it is routinely identified only as "natural smoke flavor" or "natural flavors." This labeling practice protects proprietary recipes of manufacturers, but has long been a nightmare for people who are allergic to soy or corn, or who react to MSG, which is an inevitable and unavoidable byproduct of the hydrolyzing process. Products containing this additive may even state “No MSG” on the label, though this is clearly an untruth.
The article also continues with more information about problems with eating soy.