We grow soybeans, in fact, we used it to squeeze soybean oil before, which means that soybeans still contain a lot of fat. So in our oil-making workshop, we need to fry the beans, and then squeeze the oil out. After the oil is squeezed out, we will say okara and soybean meal what is left, and people will not eat what is left. It’s all fed to animals, which can be digested, and there is actually a lot of fiber in it. These are four undesirable substances in natural soybeans.
At the same time, there is a lack of a substance in natural soybeans. The content of various amino acids in natural soybeans is relatively good, only lack of methionine, because soybeans lack methionine, so the nutritional value of natural soybeans is greatly reduced. It is like the barrel effect, it is the shortest board. As a result, the absorption rate of all kinds of amino acids is not high. This is why natural soybeans are also quite rich in soy protein, but since ancient times, we humans invite people to eat big fish. People are not invited to eat soybeans, because natural soybeans have such nutritional deficiencies.
So today, for such a substance, if we can process it, take away the things we don’t want in it, and add in the lacking things, won’t we make up for all its shortcomings? Doesn’t this make it perfect?