Health Building Vegetable Protein

Soy-based protein has evolved into a major food category, surpassing all other vegetable sources for protein and achieving documented equal-quality status with animal source proteins. For centuries, soybeans have been the dominant source of protein for Asia. In recent years, scientists have recognized significantly lower rates of cancer and heart disease in the population of Asia, attributed in part to the Asian consumption of soy-based foods.

Proteins are made in plants and animals by the unique combinations of 22 different amino acids that serve as protein building blocks. Nine of these amino acids must be supplied in the diet from protein foods, since they cannot be made in the body, making them the essential amino acids. The other 13 amino acids, while equally important, can be made in the body as required from the 9 essential amino acids.

Protein sources that supply all nine essential amino acids are called complete proteins. Soy protein is a complete protein, providing all the essential amino acids needed to fulfill the human nutritional requirements for growth, maintenance, physical stress and general health for children and adults. It can be used as the sole protein source, but more likely will be complemented by other proteins found in grains, legumes and other plants, as well as by animal protein choices.

When consumed in adequate quantities to meet the daily protein needs of children or adults, soy protein consistently has been shown to equal animal protein nutrition. The nutritional potential of soy protein products can be enhanced by adding digestive enzymes to the protein powder, such as ProhydroxyÆ-P, a proprietary blend of digestive enzymes.

Soy protein is an excellent protein source for vegetarians to compensate non-complete plant proteins. For traditional meat eaters concerned over reports of antibiotic and hormone residues in commercially raised meats, soy protein offers choice. Creatively added to cooking and baking, soy protein can enhance daily protein intake.

Essentially tasteless, soy protein can be incorporated into "smoothie" drinks, hot cereals, chili, breads, biscuits and more.

Health Advantages of Soy Protein Nutrition
Regular consumption of soy protein is associated with key health benefits created by two isoflavones, called genistein and daidzein, plant estrogen-like compounds. Consuming 25 grams of soy protein daily as part of a reduced fat diet has been shown to have a significant cholesterol lowering effect on total cholesterol, LDL cholesterol (the bad cholesterol) and triglycerides, while significantly raising HDL (the good cholesterol). As well, studies consistently indicate regular consumption of soy protein has a protective effect against breast, prostate and colon cancers. The versatile isoflavones, acting as weak estrogens, have been shown to have a positive effect on bone mineral density and improving the quality of life for many postmenopausal women, especially reducing the intensity and frequency of hot flashes.

Possible Adverse Effects of Soy Protein
Those allergic to soy are cautioned to avoid soy protein. Soy protein substituted for animal proteins may necessitate added iron intake. Women with estrogen-sensitive cancers are cautioned to discuss isoflavones with their physicians before using. Isoflavones may interfere with the action of tamoxifen.