The 2010 Dietary Guidelines for Americans were finally released yesterday and for what appears to be the first time, soy products have become a more mainstream part of the Guidelines’ key recommendations. Soy products are included in both the milk and milk products group and the protein foods group. According to the Dietary Guidelines, “soy …Read More
Not all soy products are created equal. The basic difference comes down to the amount of soy protein and soy isoflavones present in each soy product. Our patented natural concentration process allows us to blend an isoflavone-rich portion with a separate protein-rich portion, yielding a final product rich in both soy protein and soy isoflavones. …Read More
As mentioned in a previous blog, soybeans are a nutrient-rich legume. While soybeans, and other legumes, are best known as excellent plant sources of protein, they also have a healthier fat profile (over 80% of the fats found naturally in soybeans are mono- or polyunsaturated) compared to many other foods and are a good source …Read More
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.
Every now and then we are asked, “How does Revival contain so much more isoflavones than other soy foods?”
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 …Read More