So Good soymilks are a good source of plant protein, providing similar amounts of protein to that found in whole dairy milk. The benefit of plant sources of protein is that these foods contain beneficial nutrients such antioxidants, with no animal fat or cholesterol.
Protein is a vital part of every cell in the body and is needed for growth and repair, as well as for the production of enzymes, antibodies which help fight infection, and haemoglobin which carries oxygen in the blood, and hormones such as insulin.
Protein is found in animal foods such as meats, eggs and dairy, but is also found in plant foods such as legumes including soy, (as well as lentils, chickpeas, cannellini beans, borlotti beans etc), seeds, nuts and wholegrains. The benefit of plant sources of protein is that these foods contain beneficial nutrients such as antioxidants with no animal fat or cholesterol.
Soy is a complete protein
Soy protein is the only plant protein that is complete – that is, it contains all the amino acids needed by the body. That means, soy protein is equal in quality to egg, dairy and beef protein without the negative effects of saturated fat or cholesterol.
Protein quality is best measured by a method known as Protein Digestibility Corrected Amino Acid Scoring (PDCAAS). The US Food and Drug Administration approve this method. This method takes into account three critical parameters of protein quality evaluation: 1) the food protein’s essential amino acid profile; 2) its digestibility; and 3) its ability to supply the essential amino acids in the amounts required by humans. The highest score possible is 1.0. Soy protein, egg white, dairy (casein) protein and beef protein all receive a PDCAAS score of 1.0.
What's so special about soy protein?
It's unique
Soy protein is unique – it’s high in protective antioxidants, or isoflavones, and helps to nourish and maintain our heart and bones.
For our hearts
Health authorities around the world advise people to include soy protein rich foods to help keep our hearts in good shape. The US Food and Drug Administration (FDA) recommends 25g of soy protein – or three to four serves – each day, as part of a diet low in saturated fat and cholesterol.
For our bones
There is strong epidemiological evidence that in Asian populations, postmenopausal women with the highest soy intake, compared to those with the lowest have better outcomes with respect to their bone health. Researchers have also shown that the naturally occurring isoflavones in soy foods can help maintenance of bone. Research is ongoing.
If you would like more information, or if you have a general question about health and wellbeing, please contact our FREE Sanitarium Lifestyle Medicine Service to speak with one of our fully qualified dietitians on 1800 673 392, or ask a nutritionist.
The above nutrition information is of a general nature and does not substitute for individual or specific advice as recommended to you by your Health Practitioner.
References
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