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What is the difference between soy protein versus whey protein?
Soy protein comes from soy beans, which is a legume-a source of carbohydrate. There are several problems with soy protein. However of late many nutritionists in the know actually see soy as an ‘anti-food’.
For a start soy protein is not complete -it is missing one essential amino acid, called methionine. Methionine deficiency can cause apathy, loss of pigmentation in hair, edema(fluid build up), lethargy, liver damage, muscle loss, fat loss, skin lesions, weakness, and retarded growth in children. Indeed most soy preparations are fortified with this amino acid to make it complete. However it is important to know that soy protein products are mostly processed using hexane and other toxic chemicals, which are not safe for the body. The human body does not easily absorb soy protein because it has a lower biological value, a significant percentage of the protein passes through your body unused. Hence soy is an inferior source of protein to whey protein.
Other Soy issues
• Soy can exacerbate Thyroid Problems- Soy is well known as a ‘goitrogen’: Excess consumption of soy can affect thyroid function, if you have an under functioning thyroid to begin with or if you’re not getting enough iodine in your diet.
• Also found in Soy are high levels of isoflavones, an oestrogen ‘mimicker’. This active ingredient in soy behaves like estrogen in the body with plant estrogens in soy actually suppressing a normal Testosterone activity which aids in healthy muscle mass for either gender.
• Not many folk know this but Soy, as it grows the soil, actually absorbs almost ‘anything’ in the soil around... Good or Bad. This is often a reason as to why Soy powders tend to be very high in Aluminium. Another noxious heavy metal well known to be toxic to humans.
• You ask an Asian person just how much Soy milk they drink in any given day & they’ll actually laugh at you! Why? ‘Cos only us European folk actually drink it!
Because they-do-not-drink-the-Soy-milk-at-all, THEY actually FERMENT IT to make such things as Soy sauce, Tofu, Tempeh & other fermented products.
You see, this fermentation process actually inactivates & destroys MOST of these Nasties in the raw soy powders making them MUCH more palatable & nutritious
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