Soy Protein And Weight Loss

Soy is the only vegetable that contains more protein than carbs! Soy protein has been found to positively influence bone and calcium balance in postmenopausal women. Results were especially significant for women who were not receiving hormone replacement therapy. Soy protein concentrate is used in meat and poultry products to increase water and fat retention, and to improve nutritional values (more protein, less fat).

Soy protein ingestion also improves insulin resistance. Soy protein isolate contains a mixture of antioxidants including isoflavones, saponins, and copper, a component of a number of antioxidant enzymes . Body free radical production seems to be particularly high during exercise, and the resulting oxidant stress appears to contribute to muscle damage and fatigue. Soy protein has been used since 1959 as ingredients for its functional properties in a variety of foods such as salad dressings, soups, vegetarian foods and meat imitations. Its functional properties are emulsification and texturizing.

Soy protein appears to lower triglyceride levels while preserving HDL cholesterol. Soy protein concentrate retains most of the fiber of the original soybean. Soy protein concentrate is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals and in some meat products. Soy protein intolerance is similar to other food protein intolerances. Its risk peaks during infancy, and it usually regresses completely during the first 2-3 years of life.

Soy protein isolate contains over 90% soy protein. It commonly contains genetically-manipulated soy. Soy protein is a complete protein, which means it contains all nine essential amino acids. Nutrient-dense whole soybeans are low in saturated fat and are considered a superfood. Soy protein isolates prepared by an ethanol wash process generally lose most of their associated isoflavones, while those prepared by aqueous wash processes tend to retain them .