Tofu, seitan, synthesized pea or soy protein… where I live, you can get vegan nonfat skyr that tastes every bit as funky as real skyr, and although it does have a hollow, oaty aftertaste, you can counter it pretty easily by adding a fat (I tend to carefully temper melted vegan butter and just add that) or using it with something (like jam, oats, and wheat germ/flaxseed) or as a thickener/creamy/cultured element in a recipe
That estrogen thing is wrong. There’s more estrogen in the meat people consume, far more, and you never hear anyone about that.
If you’re worried about stuff like that, you’d do much better avoiding PFAS, which can affect male fertility. And cause cancer and a bunch of other diseases.
Tofu, seitan, synthesized pea or soy protein… where I live, you can get vegan nonfat skyr that tastes every bit as funky as real skyr, and although it does have a hollow, oaty aftertaste, you can counter it pretty easily by adding a fat (I tend to carefully temper melted vegan butter and just add that) or using it with something (like jam, oats, and wheat germ/flaxseed) or as a thickener/creamy/cultured element in a recipe
I avoid soy protein because I heard it can promote estrogen production. Correct me if I’m wrong.
Plus I just like steak and octopus too much. I’ll wait for lab-grown meat.
That estrogen thing is wrong. There’s more estrogen in the meat people consume, far more, and you never hear anyone about that.
If you’re worried about stuff like that, you’d do much better avoiding PFAS, which can affect male fertility. And cause cancer and a bunch of other diseases.
That’s a misunderstanding due to the term phytoestrogens, afaik.