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. This combination provides the naturally concentrated advantages of Revival® soy without the need for chemical concentration.
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In a previous blog, I discussed the fact that soybeans are a rich source of several nutrients including protein, mono- and polyunsaturated fats, and a number of vitamin and minerals, including folate, calcium zinc, and iron.  New research [1] on the nutritional benefits of soy protein suggests that soy might also be a good source of selenium, a mineral essential to human health due in part to its role in our antioxidant enzyme systems.*

Since the selenium content of foods, including soybeans, generally reflects the selenium content of the soil in which the food is grown, U.S. Department of Agriculture (USDA) research scientists grew soybeans in a selenium-rich environment similar to what is found in the Northern Plains of the U.S.  After maturation, the soybeans were harvested and used to produce both a soy protein isolate and tofu.  To determine the availability of selenium from the soy protein isolate and tofu, rats were initially fed a selenium-poor diet to lower their selenium levels and then were divided into groups fed either (1) the basal, selenium-poor diet, (2) the basal diet supplemented with selenomethionine, a standard selenium supplement, (3) the basal diet supplemented with soy protein isolate, or (4) the basal diet supplemented with tofu.  The bioavailability of selenium from each diet was determined by 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.

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 reduction of heart disease risk (FDA heart health claim for soy) (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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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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