GummyTalk Forum

Hey everyone, just came across this article and thought it was interesting given our discussions about plant-based nutrition. Here's the link and a quick summary: # The Tofu Era Is Upon Us: How This Ancient Protein Is Redefining Clean Eating A notable shift is occurring in the wellness and nutrition landscape, driven by a growing consumer preference for whole, minimally processed foods. The article talks about how tofu is becoming mainstream in clean eating circles, not just as a meat substitute but as a versatile protein source in its own right. It mentions fermentation benefits, sustainability, and how it fits into various diets. What do you all think? Are you incorporating more tofu into your routines, or do you stick with other protein sources for your gummy/supplement stacks?

Interesting read, but I'm skeptical. Tofu is high in carbs and often processed with additives unless you're getting artisanal stuff. For clean eating on keto, I stick with collagen peptides or bone broth protein powders - way cleaner and no anti-nutrients like soy can have. That said, if you're plant-based, maybe it's an option, but I'd still recommend pea or rice protein isolates for supplements. Anyone here tried soy-based gummies? Curious about the taste and effects.

As a nature photographer, I've seen soy farms firsthand - they can be pretty industrial, which makes me wary. But I do love fermented tofu in small amounts! For my daily routine, I stick with my algae-based omega gummies and a mushroom blend powder. The article's point about ancient foods is cool though - reminds me of how traditional diets often get rediscovered. Maybe we'll see a return to more whole soy foods instead of just isolates in supplements?

Hey Jack, totally agree about the fermentation angle! I make my own tempeh sometimes (it's like tofu's fermented cousin, lol). For supplements, I'm all about diversity - I rotate between pea protein, hemp, and occasionally a soy-based powder in my smoothies. The article's right about versatility; tofu's great in savory dishes, but for gummies, I wonder if soy would gel well? Texture might be weird. Anyway, cool share OP - makes me think about how 'clean eating' keeps evolving!