Hi Drew,
I agree it is early in this investigation. For what it is worth some cardiologists are concerned legumes are playing a large role in this situation and are recommending switching off of them. https://mckeevervetderm.com/wp-content/uploads/sites/543/2017/09/TaurineDef.Goldens.pdf
In regards to taurine my understanding is that heat processing doesn’t destroy taurine per say. The problem with heat processing is related to the other ingredients that made up the food. From NRC 2006 taurine needs are relative to protein and fiber content and digestibility. High heat processing can decrease protein digestibility and can lead to an altered microbe population in the gut which then may metabolize taurine or create peptides which bind taurine and then it is lost in feces. Taurine can also be lost in feces through binding with fiber.
The protein and fiber in legumes may be playing a roll here which is why they are being closely evaluated.
3 weeks ago
