"Natural Flavors" ?!!?

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.
Source article 
The article also continues with more information about problems with eating soy.

Argentina - impact of GM soya production

A look at some of the effects of genetically modified soy bean production in Argentina:
article

Another example of greed overriding the common good.

soy in food

Here is information I have found about soy being unhealthy or downright dangerous to our bodies.
I hear that fermented soy (i.e. soy sauce) is good for us but that unfermented soy is not.
Here are excerpts from one source:
According to FDA scientists, soy can contribute to "toxicity in estrogen-sensitive tissues and in the thyroid."
"It could bind zinc and other minerals crucial to the body's immune and autoimmune function, and increase inflammation and the risk of autoimmune diseases, according to NewsMax’s Dr. Russell Blaylock, author of the Blaylock Wellness Report.
"Recent research has found direct links between high soy intake, in a pregnant or nursing mother or in a child, with a multitude of physical problems such as autism, attention-deficit hyperactivity disorder, pre-eclampsia and premature births.
"Adults with soy overload may experience higher rates of depression, infertility, heart attacks, schizophrenia, Alzheimer’s and Parkinson’s disease, among other disorders."
At least, omega-6, as found in soy, should be balanced 1 to 1 with omega-3.
Newsmax.com Health Alert, August 5, 2006

This site has a lot of articles about unfermented soy being unhealthy. Here is one:
http://www.mercola.com/2005/aug/30/soy_ruled_no_health_food.
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What is really frustrating is soy is in just about everything now. But it is not the great health food it is made out to be. Also, MSG is a derivative of soy.