In terms of soy, there is a lot of myth on the internet. You can make soy protein in your kitchen. It is soy beans mashed up, in water. They use a cross filtration method (similar to purifying drinking water) to remove isoflavones, and separate proteins.
Soy protein is protein’ isolated’ from the soybean. Soy protein isolate has been widely used since 1959 in foods and for its functional properties, and has been used starting in 1936. There are no enzymes in soy protein, it is simply made by mashing up soybeans, and using hot water to extract the protein. No fiber, or phytates, or isoflavones, or anything else.
There is a lot of misinformation and confusion about soy in the marketplace today. In countries where consumption of soy is high (like Japan) the populations are healthier and have fewer health issues than in America today. So we know that there is misinformation, and facts being taken out of context.
Of the concerns over soy, there are a few common ones. First, is referring to raw soybeans, that can contain a form of phytic acid that can block certain minerals absorption. However, that is based on massive consumption quantities, and of the raw soybean and only occurs in those animals that lack the digestive enzyme phytase. It is only an issue for people who consume those foods to get minerals in their diet, and in massive quantities. The issue is in developing countries, and may have a genetic basis as well because they are lacking the digestive enzyme (which can be supplemented and therefore alleviate the concern). It is not an issue for our products because of how we process the ingredients.
Some people say only fermented soy is healthy. Fermentation of soy is done using bacteria and yeast, both of which add flavors and many bacterial concerns. As far as needing fermentation, that is a lie. Tofu is NOT fermented. Tofu is made without bacteria and is pure protein. If you want fermentation that is called SOY SAUCE or MISO. And we can’t use these since the protein content is destroyed.
The isoflavones are removed through the cross-current membrane technology developed by a number of high-tech companies. This process is similar to making purified drinking water. No solvents are used. So is the process similar…well, fermentation destroys the isoflavones because bacteria actually feed on them; ultrafiltration just pulls them out. So I guess the end game is the same.
The second common concern with soy are due to some of the components of soy, particularly the isoflavones genistein and dadzein which can affect and inhibit thyroid peroxidase which is necessary for the production of T3 and T4. Thus there is some evidence that it could lead to thryoid enlargement (Goiter) . Our soy has been processed to remove the isoflavones, so this is not an issue.
A third common concern about soy is the effect it may have on estrogen levels in the body. This is again due to the isoflavones, which we have had removed. So this is a non-worry. We should note that many menopausal women do supplement with isoflavones, as it has been shown to help them experience fewer side effects of menopause.
Lastly, our Soy is not genetically modified (it is non-GMO). Many people worry about genetically modified soy, and if any of the ingredients got altered in the breeding process. We use the most natural form we can get, that has not been genetically modified.
We use soy because it is a complete protein, easily digested, can help the body lower cholesterol and c-reactive protein (an indicator of heart disease and inflammation), and helps build lean muscle equal to (if not slightly better than) whey.