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Soy is a complete protein that ranks right up there with the best in the Protein Digestibility Corrected Amino Acid Score (PDCAAS). Soy protein is generally very low in or free of fat, cholesterol, and lactose.

Soy is approved for those who are lactose intolerant (contains no lactose), and can be used as a meat substitute. Much more than just an ingredient for a protein shake, Soy protein can be used for cooking instead of flour, producing high protein foods that are extremely low in fat, a bodybuilder’s dream come true (low fat high protein powder)!

Soy protein has received increased attention in recent years among consumers, researchers, and the media. A report released in 1995 estimated that over 12,000 food products were available that contained soy protein, and sales of soy beverages rose more than 82% in 1999. A recent study from Europe found that individuals with a habitually health-conscious lifestyle (individuals who did not eat meat, but did eat fish, or were vegetarians or vegans) were more likely to consume soy foods than the average person. The sample included 35,955 persons, from ages 35 to 74 years, who completed a 24 hour dietary recall interview. From this sample, 195 men and 486 women reported consuming soy products in the last 24 hours.

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. Recently the popularity of soy protein is increasing, mainly because of its health benefits. It has been proven that soy protein can help to prevent heart problems and many countries allow health claims for food, which are rich in soy protein.

One serving may contain max 3 grams of fat, unless the product consists of or is derived from whole soy and contains no fat in addition to the fat inherently present in the whole soy. Of these 3 grams of fat max 1 gram may be saturated fat, representing max 15% of the total calories in soy protein.

Vegetarians and health enthusiasts have known for years that foods rich in soy protein offer a good alternative to meat, poultry, and other animal-based products. As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has raised steadily, bolstered by scientific studies showing health benefits from these products. Last October, the Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk.

Soy protein comes in capsule, tablet, and powder forms at your local or internet health food store. Always purchase name brands to ensure quality and purity of the product you buy.

*Statements contained herein have not been evaluated by the Food and Drug Administration. Soy protein is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.