Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
Soy isolate protein is missing a lot of nutrients. "Soybeans are a great quality protein because their amino acid content is similar to that in meat, and they're a good source of fiber, minerals, and complex carbs," says Middleberg. But to create SPI, soybeans are chemically engineered to "isolate" their protein, and this process strips out all of the other nutrients the original bean contained.
Soy protein isolate is found in foods like veggie burgers, soups, power bars, breakfast cereals and much more. Since soy is a superfood, you might thing that isolated soya is good for you – right?
Soy isolate protein has a neutral taste, and it is a very popular source of protein for athletes and bodybuilders. The protein powder contains virtually no carbohydrates or fats. It consists of about 90 percent pure protein, making this a high-quality protein source for many dieters.
Soy Protein Isolate. Soy has been such a popular protein option for vegans and vegetarians up until recently. It's commonly used in many Asian countries and has become a major staple here in the States. You can find it in your meals, various drinks, protein bars, and of course, in your protein powder.
Side effects of soy protein isolate In animal studies, soy isolate has been linked to allergies, thyroid problems, and even brain damage. Soy has been labeled one of the top seven allergens for people to avoid, as soy isolate is found in a lot of processed foods, including bread and baked goods, soups and sauces, and breakfast cereals and protein bars.
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