Why you should eat more soy protein instead of soy

Beans play an important role in the diet. Soy products include tofu and soy milk. Soy protein has always been recommended as a healthy food by nutritionists. It contains kinds of essential amino acids, as well as unsaturated fatty acids, lecithin, etc. which are lacking in animal foods. Soy products are rich in nutrients, high in protein, and contain more iron, which are easily absorbed and utilized by the human body.

Many nutrition experts believe that we can consume more soy protein, such as protein powder or nutritional products containing soy protein isolate. It can help us balance nutrition and be healthier. However, nutrition experts recommend that we use soybeans and soy products in moderation. Why?

Soybeans contain some unhealthy substances such as trypsinin, coagulin, etc. We call these substances anti-nutrients.

1.Trypsin inhibitor
This toxic substance is found in raw soybeans. It has a stimulating effect on the gastrointestinal tract and can inhibit the normal activity of proteases in the body. Generally, this toxic substance is destroyed after boiling and cooking. If you eat uncooked soybeans Drinking or drinking unboiled soy milk will cause symptoms of poisoning, such as vomiting, nausea, and diarrhea.

It can agglutinate the red blood cells of animals. Generally, soybean meal contains about 3% of hemagglutinin. Under human digestion, most of the hemagglutinin will lose its activity, but part of it will remain.
It has an unfavorable role in the aggregation of red blood cells in the human body. It is only easily destroyed when heated. Therefore, beans must be cooked first when eating beans. Raw lentils contain more of this toxin, especially lentils after autumn. , There are more toxins. For example, if you accidentally eat undercooked lentils, it will cause dizziness, headache, nausea, vomiting, diarrhea and other symptoms after a few hours.

3.Flatulence factor
In defatted soy flour, its content is higher. After soy flour is processed into concentrates and isolates, the flatulence factor is gradually reduced. Heating the soy flour will also eliminate the flatulence factor, so it is not advisable to eat soy flour without heating.

It turns out that there are so many special properties. It can be seen that although soy products are rich in nutrients, they are not suitable for everyone. People with the following diseases should avoid or eat less soy products.

1.Peptic ulcer
Severe peptic ulcer patients should not eat soy products, because soy products have high purine content, which can promote gastric juice secretion; the dietary fiber in whole beans can also cause mechanical damage to the gastric mucosa; the oligosaccharides contained in beans For example, stachyose and raffinose are fermented by intestinal bacteria and can be decomposed to produce some gas, which can cause symptoms such as hiccups, intestinal whining, bloating, and abdominal pain.

Patients with acute gastritis and chronic superficial gastritis should also not consume soy products, so as not to stimulate gastric acid secretion and cause flatulence.

3.Kidney disease
Patients with nephritis, renal failure and kidney dialysis should eat low-protein foods. In order to ensure the basic needs of the body, appropriate amounts of foods rich in essential amino acids and low in non-essential amino acids should be selected within the limited range. Compared with animal protein, beans The class contains higher non-essential amino acids, so it should be fasted.

So for most people, if you want to supplement plant protein, you can choose soy protein isolated from soybeans. All soy protein products remove these unfavorable ingredients, and only retain soy protein.