Consuming 25 gms of Soy Protein per Day Helps Lower Cholesterol.

Soybeans are an excellent source of high-quality protein, similar to the protein found in meat, eggs and milk. In fact, soy protein is the only complete plant protein that is equal to animal protein, as it contains all of the essential amino acids humans need for growth and health. These amino acids are very easy for the body to digest.

Soybeans are also, naturally, an excellent source of isoflavones, dietary fibre, potassium, folic acid, essential fatty acids, and other essential vitamins and minerals. They contain no cholesterol and little to no saturated fat.

Canada’s Food Guide includes soy beverages in the “Milk and Alternatives” group and Tofu in “Meat and Alternatives”. It also cites soybean oil as a healthy fat.

Human nutrition researchers are finding that the benefits of soy foods go far beyond their high satiety protein, fibre, B-vitamin and healthy oil content. These foods have been known to assist with weight control, as well as prevent conditions such as heart disease, diabetes and even some types of cancer.

Specifically, soy protein has been found to lower risk of heart disease in adults with Type 2 diabetes. A recent study by University of Guelph researchers found that soy protein reduces LDL or “bad” cholesterol in adults with Type 2 diabetes who are managing their disease by controlling their diet, rather than with medication. (Source: Journal of Nutrition)

It’s also been found that soy protein may help reduce the risk of heart disease in the general public, by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that: “25 grams of soy protein in a daily diet, low in saturated fat and cholesterol, can help reduce total and LDL cholesterol that is moderately high to high”.

When it comes to cancer, isoflavones – naturally produced plant hormones – can mimic human estrogen in various parts of the human body. While resembling estrogen in chemical structure, they are weaker in biological potency, allowing them to offer many health benefits.