Simply put, non-GMO is natural, and most soybeans domestically produced in China are non-GMO, so when choosing protein powder raw materials, you must pay attention to distinguishing them, so as not to harm your body invisibly:

1. Non-GMO soybeans: Oval shape, somewhat flattened, light brown belly button, different sizes of beans, milky white soybean milk.
2. Genetically modified soybeans: round, round, yellow or tan in the navel, about the same size as the soybeans, the soymilk produced is a little yellow, and the tofu made from these beans is a little yellow.

China has very strict requirements for genetically modified agricultural products, so genetically modified foods are relatively rare in China. So far, only 6 genetically modified crops have been approved for commercialization by the Bioengineering Safety Committee of the Ministry of Agriculture, of which 3 are related to food, namely two Tomatoes, a type of bell pepper.

What are the unhealthy factors and harms of genetically modified soybeans to the human body?

-Genetically modified soybeans and their products may cause allergic reactions to humans due to the introduction of external genes;

-Genetically modified soybeans and their products will affect human health and internal systems. Compared with non-genetically modified soybeans, lectin is increased by about 1 times, protease inhibition is 26.7% higher, while protein and phenylalanine are significantly decreased, vitamin B2 complex choline Low content, 29%. Changes in these tissue substances may slow down the growth of the human body. Genetically modified soybeans also contain a chemical substance similar to estrogen, which will affect human hormones, cause abnormalities in human reproductive organs, and damage the immune system. In addition, there is evidence that genetically modified soy foods are associated with increased incidence of non-Hodge lymphoma;

-Genetically modified soybean products can affect the body’s resistance to antibiotics, resulting in the body’s ability to prevent disease;

-Genetically modified soybean products have increased the coefficient of human infection with animal diseases, which is beyond the control of human beings and has brought new hazards and safety to human health.

A new choice in the field of health “isolated soy protein”

In the past, as the main raw material of protein powder, whey protein has always occupied the “dominant” position. However, with the deepening of people’s understanding of the nutritional value of soybean protein isolate, protein powder with soybean protein isolate as the main raw material has gradually attracted attention. High nutrition is one aspect of its affirmation. On the other hand, better economy and higher safety also make it a new hotspot in the field of protein powder application.

Compared with protein from animal sources, another significant advantage of soy protein isolate is low fat and zero cholesterol, which makes it more suitable for the elderly and specific consumer groups with the above health concerns. For vegetarians, protein powder with soy protein isolate as the main raw material is undoubtedly the best choice. In addition, the digestion and absorption rate of soy protein isolate is as high as 90%, making it especially suitable for frail people, such as people recovering from surgery, the elderly, infants and young children.

It is worth mentioning that in recent years, the use of soybean protein isolate as the base material to replace whey powder as infant formula powder products has also continued to push new trends. In addition to the richness of nutrition, lactose-free and low allergenicity are also important reasons why it is favored by manufacturers.

Because soy protein isolate does not contain lactose, it is safe for infants with galactosemia or lactase deficiency; meanwhile, lactose-free formula can also help infants recover from diarrhea caused by transient lactase deficiency. For sensitization, foreign researchers have also compared healthy infants fed breast milk, milk formula or soybean protein-based formula, and found that 0.5% of infants fed soybean protein-based formula had allergic reactions, while those fed milk The base formula accounted for 1.8%.