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Soy is everywhere. If you turn on the news, read an article, or take a look around the grocery store, everyone is touting the wonderments of soy protein. Soy has a multitude of health benefits and is becoming increasingly popular.

What is soy? Soy is a derivative of soybeans. There are three main types of soy used in food: soy protein isolate, soy protein concentrate, and textured soy protein. Soy protein isolate is a highly refined type of soy usually used in meat product to improve texture. It is about 90% protein. Soy protein concentrate is soy without it's water-soluble counterparts and is about 70% protein. Textured soy protein, is sold as flakes or chunks, and when hydrated has a similar texture to ground beef. It is 70% protein.

The thing that makes soy unique is that it is the closest vegetable protein that resembles a meat protein because it has a complete amino acid profile. Essential amino acids are essential to our diet because our bodies cannot produce them on their own. Unlike protein from meat, which contains cholesterol and is high in fat, soy is naturally cholesterol free and low in fat.

Soy contains phytochemicals, which are strong antioxidants. The main phytochemicals in soy protein are isoflavens, which have been proven to reduce heart disease, increase bone strength, protect against prostate cancer, and ease menopause; saponins, which reduce cancer risks, boost immunity function, and reduce bone loss; and phytic acid, which have an anti-cancer effect and are especially beneficial for diabetes patients.

Throughout numerous studies, soy has been proven to have remarkable effects on heart health. Because of it's high concentrations of phytochemicals combating high cholesterol, patients ingesting soy proteins have had improved heart function and overall health. Genistein, one type of isoflavens actually inhibits oxidation of LDL (bad) cholesterol. Genistein also helps prevent blood clots that lead to clogged arteries.

There are some studies suggestions that ingesting large amounts of soy protein protect against osteoporosis. Isoflavens in the proteins can protect calcium from depleting from bones in the lumbar spine on premenopausal women. Saponins also help maintain bone strength. Researchers use the paradox of Japanese cultures low intake of sodium, yet low rates of osteoporosis to suggest high soy intake directly effects bone strength.

In addition to low rates of osteoporosis, Japanese women also have remarkably lower rates of breast cancer and prostate cancer than Americans because of diets rich in soy protein. Isoflavens such as genisten, daidzein, and glycitein in combination with phytic acid have strong antioxidant properties and can reverse damage to our cells caused by free radicals.

Research is continuous in regards to soy protein. Thus far, studies suggest that eating a moderate amount of soy protein is beneficial. Because it is naturally cholesterol free, low in fat, and contains high levels of antioxidants, soy protein is a viable alternate to meat proteins.

Sources:
http://www.bo dybuildingforyou.com/protein/s oy-protein-benefits.htm
http:// www.soya.be/soy-protein-benefi ts.php
http://www.isoflavones.i nfo/
http://www.phytochemicals. info
http://www.solae.com/compa ny/benefitsofsoy/soyprotein.ht ml

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