Soy Protein
Soy
is an ingredient that is popping up at an amazing rate on grocery and many
mainstream store shelves in a variety of different foods, drinks and supplements.
The MSNBC website expressed that there has been a 200% increase in products
containing Soy since 1995. It has been popular in the natural food industry
and among vegetarians for a long time but it is now becoming readily available
and popular almost anywhere groceries can be bought. This sudden inundation
of Soy-containing products has made many people wonder...
Soy is a complete vegetarian protein derived from soybeans that has been
consumed by people for thousands of years, mostly in Asian countries. This
protein is considered "complete" because it contains all eight amino acids
(protein building blocks) that are essential (cannot be manufactured internally)
to maintain healthy cells in the human body. "Approximately 38 percent of
the soybean's edible weight is protein - three times that of wheat, corn
or other cereals - and compared to other foodstuffs, it is one of the most
inexpensive sources of protein" (Potter,69). It is also lower in fat than
most animal proteins and naturally cholesterol free.
Recently soy has been gaining recognition and consequently considerable
popularity as we learn more about its potential health fostering benefits.
In October of 1999 the Food and Drug Administration (FDA) even approved the
use of the "Heart Healthy" claim on Soy protein products. After a thorough
review of the scientific literature they found that diets low in saturated
fat and cholesterol that include 25 grams of Soy protein a day may reduce
the risk of heart disease (which causes more than 950,000 deaths of American
men and women annually). The reduced risk is attained as a result of Soy's
apparent ability to lower LDL (bad) blood cholesterol without decreasing
HDL (good) cholesterol levels. It is important to note that this effect may
only be acquired with consistent, adequate consumption of Soy. Fortunately
25 grams a day is all that seems to be necessary. Since the FDA passed this
judgment other organizations have been expressing their endorsements of Soy
as well. A coronary care and research facility called the Cleveland Clinic
has recently expressed their enthusiasm about the potential benefits of regular
Soy consumption. Also "The Dietary Guidelines Advisory committee - established
by the U.S. Department of Health and Human Services to make recommendations
for the 2000 Dietary Guidelines for Americans - has declared that soymilk
is on a par with cow's milk as a calcium source" (Soy Continues,40). While
this is all very impressive, there is so much more to Soy. It is also an
excellent source of Fiber, Iron, B-Vitamins, Zinc and Essential Omega-3 Fatty
Acids.
Many individual elements in Soy that have also peaked interest include
lignins, coumestans, saponins, plant sterols, phytates and protease inhibitors,
but the components receiving the most attention are phytoestrogens (naturally
occurring plant estrogens) most commonly called Soy Isoflavones. The principal
naturally occurring Isoflavones in Soy are Genistein and Daidzein. These
compounds are beneficial to both men and women. Supplements may contain these
components in either "free" or "bound" forms. "Free" forms are considered
to be more easily used by the body and are spelled on labels "genistein"
and "daidzein". The bound forms will be spelled without the second "e",
"genistin"
and daidzin". These Isoflavones may act similar to hormones in post-menopausal
women but research results involving this effect have not been conclusive.
Research studies based on Asian versus Western diets suggest that Soy protein
with Isoflavones may play a significant inhibitory role in certain cancers
and arteriosclerosis development. Other proposed benefits of soy include
antioxidant, antifungal and bactericidal effects.
Works Cited
Breslin Jaqua, Margaret. "Soy in One Swalow; New Paths to
Soy Power." Whole Foods April 2000: 43-8.
Breslin Jaqua, Margaret. "Pros and Cons: Soyfoods or Supplements?" Whole
Foods April 2000: 46.
Hanley, Jesse Lynn, M.D. "Phytoestrogens and Breast Cancer." International
Journal of Integrative Medicine 1.5 (1999): 37 - 9 .
Miller Pelletier, Maureen M.D. "Protective Effects of Soy's Phytoestrogens."
International Journal of Integrative Medicine 1.5 (1999): 34 - 6.
O'Brien, Chris. "Soy Isoflavones: Supreme Influence on Health." Vitamin Retailer
Dec. 1999: 44 - 9.
Potter, Susan, Ph.D. "Soy: Good News for the Heart." Healthy & Natural April
2000: 68 - 71.
"Savoring Soy Bite by Bite." Whole Foods April 2000: 36 - 40.
"Soy Continues Gains Following FDA Claim." Whole Foods April 2000: 29 - 30.
The food and Drug Administration has not evaluated these
statements, except as specifically indicated. This product is not intended
to diagnose, treat, cure or prevent any disease.
Soy information provided by Optimum Nutrition