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Soy Protein too Big to Fail

Scherm­afbeelding 2023-07-28 om 10.19.47

Author & Protein Application Specialist, Henk Hoogenkamp, gives his expert opinion on the potential of soy protein.

SOYBEANS are known to contain specific proteins that cause allergic reactions or inhibit the absorption of other nutrients such as the so-called anti- nutritional proteins like trypsin inhibitors and lectins (carbohydrate-binding proteins). Humans and some animals have intolerances or sensitivities to these proteins.

In the early 1990s, the term “soy protein” was changed to “vegetable protein” as a strategic move to ease concerns and improve negative perception of soy. Today, soy negativism lingers primarily due to the attempts of the US-dominated soy industry to position its protein source as a pseudo-pharmaceutical ingredient to alleviate symptoms like high cholesterol, pre-menstrual symptoms (PMS), and some forms of cancer.

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One Comment

    • Rens Voogt

    • 2 years ago

    Quite a number of unproven suggestive opinions and allegations in just a few sentences. Impressive. Still, if you compare those supposed negatives with all the scientific evidence of the harmful effects that meat and dairy have on our health and our planet, I expect soy won’t be so bad after all.
    Personally, my health values and feeling of well being improved significantly as soon as I turned veggie. Even better, going vegan, it continued to improve significantly.
    Last, scientific evidence has proven that vegs live a longer and healthier life.
    Now Mr Hoogenkamp, please explain that based on your soy hypothesis.

    Reply

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