Soybeans are rich in macronutrients like protein, fat, and carbohydrates and contain a variety of micronutrients such as calcium, iron, zinc, riboflavin, and folate [1].  Some of these are discussed briefly below.

Protein. Soybeans are best known as a rich source of non-animal protein.  In fact, about 37% of the raw soybean consists of protein according to the USDA National Nutrient Database for Standard Reference, Release 22 [2]. The amino acid pattern of soy protein provides adequate levels of each indispensable amino acid for normal growth and development. The high digestibility of properly processed soy protein and the bioavailability of its amino acids and nitrogen content make soy protein a high quality protein.  The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy protein is 1.0, the highest possible score and similar to other high quality proteins.   Therefore, the addition of soy to the diet is a great way to meet all of one’s protein nutritional requirements.

Fat. Soybeans typically contain more dietary fat than other legumes; however, the fats in soybeans are mainly of the healthier varieties.  According to the USDA National Nutrient Database for Standard Reference, Release 22, raw, mature soybeans contain approximately 20 grams of fat in a 100-gram portion [2].  Of the fat present in soybeans, ~15% is saturated, ~24% is monounsaturated, and ~60% is polyunsaturated; therefore, over 80% of the fat in soy is of the healthier, unsaturated kind.  The predominant unsaturated fats found in soy include linoleic acid and alpha-linolenic acid, two essential fatty acids. Alpha-linolenic acid is an essential omega-3 fatty acid that is metabolized in the body to form eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in small amounts.

Carbohydrates. Carbohydrates in soy, while present in only low levels, consist primarily of fiber and the oligosaccharides raffinose and stachyose [1]. The presence of the oligosaccharides can lead to flatulence in human beings due to their lack of alpha-galactosidase, the enzyme necessary for oligosaccharide digestion.  However, the low level of carbohydrates in soybeans and the poor digestibility of these carbohydrates is responsible for the low glycemic index of soybeans and many soy products [3].

Vitamins & Minerals. Soybeans are a quality source of several vitamins and minerals including folate, calcium, zinc, and iron [1].  Folate, an essential B-vitamin, is present in raw, mature soybeans at a level of 375 mcg/100 grams of soybeans according to the USDA National Nutrient Database for Standard Reference, Release 22.  A 100-gram portion of raw soybeans also contains 277 mg calcium (~28% of the daily value), 15.7 mg iron (~80–100% of the daily value for most adults), and 4.9 mg zinc (~40–50% of the daily value).  The bioavailability of these minerals from soy is an area of increasing research interest.   Recent studies indicate that calcium-fortified soymilk is an excellent source of calcium [4] and that soybean ferritin, a source of iron, is readily bioavailable [5].  Additionally, zinc absorption has been reported to be similar between meat and soy proteins [6, 7].  There has been some concern about the presence of phytate (or phytic acid) in soy.  Phytate is considered to be a strong binder of minerals and thus it has been suggested that the phytate in soy could limit mineral availability.  However, recent research suggests that this is only a concern when very high levels of phytate are consumed in combination with a nutrient-poor diet [8].

The nutritional profile of soybeans makes them an excellent choice as part of a healthy diet.  Like many other foods, cooking will alter their nutritional profile; however, soybeans and other soy products can be a excellent source of high quality protein and a good source of many other nutrients when consumed as part of a healthy, well-balanced diet.

Start enjoying the nutritional benefits of soy with Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products.

References

1.  Choi MS, Rhee KC.  Production and processing of soybeans and nutrition and safety of isoflavone and other soy products for human health.  J Med Food 2006; 9:1-10.
2.  U.S. Department of Agriculture, Agricultural Research Service.  2009.  USDA Nutrient Database for Standard Reference, Release 22.  Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata.  Note:  Release numbers change as new versions are released.
3.  Foster-Powell K, Holt SHA, Brand-Miller JC.  International table of glycemic index and glycemic load values: 2002.  Am J Clin Nutr 2002; 76:5-56.
4.  Zhao Y, Martin BR, Weaver CM.  Calcium bioavailability of calcium carbonate fortified soymilk is equivalent to cow’s milk in young women.  J Nutr 2005; 135:2379-2382.
5.  Lönnerdal B, Bryant A, Liu X, Theil EC.  Iron absorption from soybean ferritin in nonanemic women.  Am J Clin Nutr 2006; 83:103-107.
6.  Sandstrom B, Kivisto B, Cederblad A. Absorption of zinc from soy protein meals in humans.  J Nutr 1987; 117:321-327.
7.  Davidsson L, Almgren A, Sandstrom B, Hurrell RF. Zinc absorption in adult humans: the effect of protein sources added to liquid test meals. Br J Nutr 1996; 75:607–613.
8.  Kang J, Badger TM, Ronis MJJ, Wu X.  Non-isoflavone phytochemicals in soy and their health effects.  J Agric Food Chem 2010; 58:8119-8133.

Although school has started in many places and the Labor Day weekend is rapidly approaching, the summer heat is still in full force for many of us and it often makes us look forward to cooler weather.  Rather than trying to rush the cooler seasons, trying cooling off with this delicious shake.

Ingredients:

• 1 Packet Vanilla Pleasure Soy Shake
• 3/4 cup water
• 1 1/2 tablespoons lemonade

Directions: Combine ingredients in a blender, add 6 ice cubes (or 1 cup crushed ice), and blend until smooth.

This is a delicious, refreshing way to cool down in the summer heat.  If you are feeling care-free and daring, add 1/2 cup of lemon sherbet to the ingredients before blending for a cool and refreshing smoothie!  If you are trying to watch your calories, but can’t resist adding the sherbet, use Revival’s sucralose or unsweetened shake varieties… they offer the same nutritional benefits with fewer calories!

Enjoy your summer while it lasts!

Start enjoying the nutritional benefits of soy with Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products.

Each year since 1994, the United Soybean Board has published the results of an annual survey conducted to assess consumers beliefs and behaviors regarding nutrition.  This survey, Consumer Attitudes about Nutrition, also includes information on consumer attitudes about soy.  I wanted to take this opportunity to share some of these survey results.

Perceptions on Soyfoods and Health: According to the 2010 survey, 84% of consumers rate soy products as healthy.  This is similar to survey results collected since 2007 with 84-85% of consumers rating soy products as healthy each year.  While this is a substantial increase compared to 10 years ago, the current steady level over the last few years suggests that more can be done to increase the awareness of soy’s benefits.  According to the 2010 survey, consumers link soy to being good for the support of normal heart health (25% of consumers), being low in fat (17%), being a good source of protein (16%), and being ‘good for you’ (14%).

Learning About Soy: Another part of this survey asked consumers how they learned about the benefits of soy.  Not unexpectedly, the most common source of soy information cited was television news (47% of consumers).  Internet news was the second most common source of news on soy (44%) followed closely be magazines, family & friends, and newspapers.  The number of consumers getting information from these sources increased in every instance compared to 8 years ago with the exception of magazines, which decreased.  This nearly across-the-board increase suggests that information about soy is more widely available.  Interestingly, one of the lowest sources of information about soy is the health professional.  Only 17% of consumers learn about soy from their doctors, which is only 5% higher than in 1994.

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With the on-going scientific debate over the use of genetically modified foods and concerns consumers have over these products, we often get asked, “Does Revival use genetically-pure (non-GMO) soybeans?”

Unlike many leading retail brands that use genetically altered soybeans because they are less expensive, all Revival Soy products are made with certified genetically pure soybeans (often referred to as “non-GMO”). Some scientists have recently expressed safety concerns over long-term consumption of genetically altered foods.  Fortunately, you don’t have to worry about this with Revival soy products.

Revival’s non-GMO soybeans are confirmed to be non-GMO by PCR (polymerase chain reaction) tests.  The PCR test method analyzes the DNA directly, is considered to be more sensitive and reliable than any other test method, and is the industry standard to ensure non-GMO compliance.  The non-GMO status of the soybeans used in Revival Soy products is confirmed on every batch.

Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products are a great way obtain the nutritional benefits of soy.

The glycemic index is simply a measurement of how carbohydrates in foods impact our blood sugar levels. High glycemic index products, like white bread, contain carbohydrates that are rapidly digested and absorbed, thus resulting in sharp increases in blood sugar levels. In contrast, low glycemic index products, like soy protein, have carbohydrates that are slowly digested and absorbed, thus producing smaller rises in blood sugar and insulin levels.

Because of the growing interest that many individuals have in foods with a low glycemic index or in following an overall lower glycemic index diet, we are often asked, “What is the glycemic index of Revival products?”

A study by leading glycemic index experts at a certified laboratory in Sydney, Australia found that popular Revival Soy products, including all Revival bars, shakes and soy pasta, have a low glycemic index with little impact on blood sugar levels (Medical Reference 1).  This is important news for anyone concerned about his or her blood sugar health.

Below are the glycemic index values of popular Revival products:

• Sucralose-sweetened or Unsweetened Revival Soy Shakes = 25 (low glycemic)
• Fructose-sweetened Revival Soy Shakes = 33 (low glycemic)
• Low-carb Revival Soy Bars = 47 (low glycemic)
• Regular Revival Soy Bars = 52 (low glycemic)
• Revival Soy Pasta = 47 (low glycemic)

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Every now and then we are asked, “How is Revival over 6 times more concentrated than other soy proteins and soymilk?”

The answer is simple; we go to where the antioxidants are — the center of the soybean (called the hypocotyl). Antioxidants surround and may protect the soybean’s DNA right at its heart.

Our patented natural concentration process allows us to blend this antioxidant-rich portion with a separate protein-rich portion, yielding a final product rich in both soy protein and soy antioxidants. This combination provides the naturally concentrated benefits of Revival Soy without the need for chemical concentration. Because of our natural concentration process, each Revival bar or shake contains about 160 milligrams of soy antioxidants, consisting of about 63 milligrams of genistein, 63 milligrams of daidzein, and 34 milligrams of glycitein.

Revival’s patented, natural concentration means just 1 Revival bar or shake contains the amount of soy antioxidants found in 6 cups of a typical soymilk — without the soy taste and up to 90% less fat.  The idea of drinking 6 cups of soymilk with all the extra fat and calories doesn’t sound very appealing!

Start enjoying the nutritional benefits of soy with Dr. Tabor’s Revival® soy protein shakes, bars, snacks, and other delicious products.

Chicken and Soy Parmesan

Ingredients

• 4 Chicken Breasts – Sliced in half lengthwise
• 12 ounces Revival Soy® Thin Spaghetti pasta
• Extra Virgin Olive Oil
• 27 ounces Tomato Sauce – no sugar added
• 8 slices Mozzarella Cheese (½ oz. each)

Italian Breading (made with Revival Soy®)

• 1 packet Revival Soy® Plain Soy Shake
• ¼ cup Whole Wheat Flour
• 2 tbsp Grated Parmesan Cheese
• 1 tsp Dry Basil
• ½ tsp Dry Oregano
• ½ tsp Garlic Salt
• ½ tsp Salt
• ½ tsp Black Pepper

Directions

• Prepare the Italian breading by mixing the ingredients together.
• Dip the chicken breast in the breading and allow it to sit in the refrigerator covered for 5 minutes.  Dip the chicken breasts again and repeat the process an additional time for a total of three dips. Heat a nonstick pan to a medium heat and add a few tablespoons of olive oil. Pan-fry the chicken breast on both sides until golden brown. Portion 1 tbsp of tomato sauce over the chicken breast and top with a slice of mozzarella cheese. Bake in a 350° oven until the cheese is golden brown.
• Bring water to a boil and add 12 ounces of pasta. Cook pasta until al dente.
• Place pasta on plate, add remainder of tomato sauce, add chicken and serve.

I hope you enjoy this as much as I do!

Heart disease is the number one killer of women and men. Growing evidence supports the benefits of soy as part of a heart healthy diet, especially for people with high cholesterol. Among the many benefits of soy food, research suggests that the consumption of soy products may help with high cholesterol by promoting normal cholesterol health. In October 1999, the FDA approved a health claim regarding the benefits of soy protein for heart health support. This claim states that “diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease.”

The FDA heart health claim for soy protein was in part due to the results of a landmark study conducted to evaluate the affect of soy protein consumption on blood cholesterol levels (Medical Reference 1). This study showed that consumption of soy protein was associated with the promotion of normal cholesterol health. This study also indicated that soy protein was most beneficial for those people with high cholesterol. Therefore, this study indicated that the addition of soy products to the diet might help with high cholesterol by promoting normal cholesterol health.
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An increasing amount of scientific research supports the benefits of soy protein as part of a healthy diet. Among the many benefits of soy foods, research suggests that the consumption of soy protein may help to promote normal cholesterol health and kidney health.

In October 1999, the FDA approved a health claim, which stated “diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease.” Heart disease is the #1 killer of women and men. The FDA heart health claim for soy protein was due in part to the results of a landmark study (Medical Reference 1), which showed that consumption of soy was associated with promoting normal cholesterol health. A more recent study indicated that eating soy foods on a regular basis might support good heart health (Medical Reference 2). A larger study that examined 57 human clinical trials (Medical Reference 3) also reported that soy could help support normal heart health. This study showed that the benefits of soy protein for promoting normal cholesterol health were greater for people with initially poor cholesterol health and that eating soy foods more than once a day may provide better health benefits.
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Soy protein is easily digested and provides all the essential amino acids needed to meet our nutritional requirements when eaten at levels that meet the USDA protein recommendations. Unlike some other sources of high quality protein, soy protein is low in saturated fat and cholesterol making it an excellent dietary source of protein.  There is a wide variety of soyfoods, which makes it easy to add to your diet.  If you aren’t already enjoying soy’s nutritional benefits, now is a good time to consider adding soy to your diet.  Some common types of soy foods include:

• Edamame.  Soybeans harvested when the beans are still green and sweet tasting.  These can be served as a snack or a main vegetable dish. They are high in protein and fiber and contain no cholesterol.
• Miso. A smooth paste, miso is made from soybeans and a grain such as rice, plus salt and a mold culture, and then aged one to three years. The Japanese make miso soup and use it to flavor a variety of foods.
• Natto.  Natto is made of fermented, cooked whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups, and is used with vegetables.
• Soymilk.  Soybeans, soaked, ground fine and strained, produce fluid called soybean milk, which is a good substitute for cow’s milk. Soymilk is an excellent source of high quality protein and B-vitamins.
• Soynuts. Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavors, including chocolate-covered. High in protein and isoflavones, soynuts are similar in texture and flavor to peanuts.
• Tempeh. Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake of soybeans with a smoky or nutty flavor. Tempeh can be marinated and grilled and added to soups, casseroles, or chili.
• Tofu.  Tofu (or soybean curd) is a soft cheese-like food made by intentionally curdling soymilk. Tofu readily absorbs the flavors of the other ingredients with which it is cooked. It is available in different degrees of firmness, is rich in high-quality protein and B-vitamins, and is low in sodium.

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