FYI: My comments on health & environmental issues

Compared to animal protein, tofu clearly offers very different characteristics from the POV of farming, harvesting, storage, susceptibility to vector contamination & preparation. Some of those are more or less advantageous in different situations. It helps a lot to have choices for both producer & consumer.

Details of these issues matter & are not always clear. What is an optimal % of protein in a diet & what matters about the composition of that? Those are still research Qs that GT scientists will try to answer in a more honest way than has been done in the past. I believe that regulating what is alive in the human gut is pretty valuable for health. In the past I have found that a lot of red meat, in practice, can be a three to that & I have found that plain yogurt is one of the most helpful dietary mechanisms for abetting other issues. In cuisine, plain yogurt fits particularly well with highly spiced Asian foods and with plain American breakfast cereal/fruit.