Soy: a complete protein

Soy protein is a complete, high quality protein. The World Health Organization (WHO) looked at the quality of soy protein and whether it contains essential amino acids. An agricultural report in 1991 identified soy as a high quality protein that meets all essential amino acid requirements. For more than 5 years, soy has been considered the staple and primary source of high quality protein for millions of people around the world. Scientists who have been studying the effects of soy protein on heart health for many years have concluded that soy protein, being low in saturated fat and cholesterol, helps reduce blood cholesterol levels and the risk of coronary heart disease. Soy protein is the only protein clinically shown to improve heart health. Animal protein is associated with an increased risk of cardiovascular disease, diabetes, a number of cancers, as well as the development of obesity and hypertension. Thus, replacing animal products with vegetable products is the right strategy in human nutrition.

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