The protein is broken down into amino acids by a chemical process called acid hydrolysis. HVP is a flavor enhancer that can be used in soups, broth, sauces, gravies, flavoring and spice blends, and vegetables. Carbohydrates and fats are added to achieve a fluid similar to breast milk. Wendy has done a fine job in simplifying and clarifying what you really need to know. Her book is more than a mere cookbook, it is a guidebook to a healthier life and a freer spirit.
Information is provided for educational purposes only.
It is not intended as diagnosis or recommendation for treatment of disease. Please consult your physician for medical advice.