The ingredient in almost everything you eat - Francesca Bot
The ingredient in almost everything you eat - Francesca Bot with tags soy, soybeans, soy lecithin, lecithin, plastic, enamel, biodegradable plastic, mayonnaise, soy protein, crops, isolated soy protein, dehulling soybean, tofu, soymilk, soy fat, soy oil, henry ford, chicago world's fair, phospholipids, phosphate, emulsification, cocoa butter, amino acids, fatty acids, amazon forest, amazon forest clearing, unsaturated fatty acids, education, animation, diet, healthy diet, francesca bot, frederico pinto, hype cg, ted, ted-ed, ted ed, teded, ted education
Dig into the science of soy, and discover what makes soybeans such versatile plants and whether it’s healthy for you and the planet.
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Soybeans have been cultivated in Asia for thousands of years, and have since spread across the globe. Today, soy is in so many foods that most people consume it every day without even knowing it. So, what makes soybeans so versatile? And is our global obsession healthy or harmful? Francesca Bot explores why this single plant is used in everything from mayonnaise to biodegradable plastic.
Lesson by Francesca Bot, directed by Frederico Pinto, Hype CG.
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