Free glutei acid or MSG is produced during the processing of soy protein isolate while more is usually added to many soy products The soy protein isolate is then mixed and various binders gums fats flavors and sweeteners Hungry for that protein shake now? Soy protein fibers are difficult to digest have a scouring effect on the GI tract and cause a marked amount of flatulence as you may have noticed Then there is soy milk Soy milk is a highly processed food and should never be consumed It is not easy turning soybeans into milk High heat and processing deform the soy proteins making them very difficult to digest and unrecognizable by the body Soy’s polyunsaturated fats become rancid during all the heat processing Soy milk’s undesirable sour bitter and astringent characteristics come from oxidized phospholipids (rancid lecithin) oxidized fatty acids (rancid soy oil) and the soy estrogens known as is flavones The last are so bitter sweeteners and flavorings have to be added The only way to make soy milk palatable is to remove the very toxins the is flavones that the food industry has promoted as beneficial for preventing cancer and lowering cholesterol What results from this process has to be fortified usually by adding Qute Balance Forskolin hard to absorb forms of calcium and synthetic Vitamin D2 not D3 the form our bodies need This ‘milk’ also suffers the addition of emulsifiers and stabilizers to keep all these substances from separating Needless to say I cringe when I hear people order soy lattes at Starbucks Um…err…I never go to Starbucks I mean cafes I cringe when I hear people order soy lattes at cafes Of course any argument that soy is unhealthy tends to raise the “Asian objection”: Asians are so much healthier and longer-lived than Americans and they eat a lot of soy so it must be healthy Soy is traditionally eaten in Asia as a condiment not as whole meals or a replacement for animal protein Contrary to what you might think Asian cultures do NOT eat tons of soy! Soy is eaten in tiny quantities (1-2 tablespoons a day or 15-30g) in fermented forms like miss natty soy sauce and temper Fermenting mitigates soy’s anti-nutrient qualities Therefore I can only recommend soy be eaten occasionally and only in fermented forms Learn more about soy in my article Little Known Dangers of Soy The most common way people unwittingly ingest beans and legumes is through cooking oils Peanut oil (a staple in many.
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