Best Sojaprotein

Soy protein is extracted from the soy bean and is in demand as a food plant worldwide. The plant species is a papilionaceous plant belonging to the legume family. Its cultivation as a food plant was first documented between 1700 and 1100 BC in northeastern China. Today, soy is the most important oilseed in the world. Globally, their arable land accounts for about 6 percent. And demand is rising all the time. The soybean consists of 37 percent protein and 20 percent oil. The plant is mainly used to produce soybean oil. The so-called soya cake is fed to animals after pressing due to its high protein content and is an annual soya plant. Their growth height is 20 to 80 centimetres for the predominantly upright varieties. Higher growing species can reach up to 2 meters. The stem of the plant is thin. The herb has a brownish coat. Their tap roots are sometimes up to 1.5 metres long. The soy plant fertilises itself and flowers in the colours pale purple to dark purple. During fruit ripening, the plant loses its leaves. Their fruit husks become up to 10 centimetres long. As soon as they turn grey, black or straw yellow, they can be harvested. Each pod contains 1 to 5 seeds of brown, green or black colour. They are spherical, ovoid or kidney-shaped. They are harvested by combine harvesters. In addition to fungal diseases, threadworms, stink bugs, cotton capsule drills and Asian soybean rust can cause considerable damage to plants. Soy protein has been a popular dietary supplement in the fitness industry for years, leading to differences of opinion between fitness enthusiasts and sports scientists. Since soybeans are poisonous in their raw state, the production process of soy protein is expensive. Until the product is ready for consumption, it undergoes numerous extractions and filtering processes. Only then can it be absorbed and utilized by the human organism. In addition to peas and rice, soya is one of the plants that possess the entire spectrum of amino acids. It contains nine vital amino acids that our body cannot produce itself and that are involved in the synthesis of key proteins. Since soy protein has a short-chain molecular structure, it is rapidly absorbed by the human organism. The quality of the protein is quite comparable with meat. Many sportsmen do without animal protein in the meantime and fall back on vegetable products such as Soja. concentrates of Sojaprotein show up to 80 per cent protein portion. In addition, there is a high proportion of carbohydrates and fats, making these products particularly suitable for cooking and baking. The highest quality form is the so-called isolate, which contains over 90 percent protein. However, concentrate and isolate can cause digestive problems, such as flatulence, in sensitive people. The hydrolysate is therefore better suited. Here, the addition of digestive enzymes enables faster bioavailability of the soy proteins. But compared to the inexpensive concentrate and isolate, the complex manufacturing process for hydrolysate is clearly reflected in the price. The essential amino acids required by the human organism for its complex functioning include leucine, histidine, valine, isoleucine, lysine, phenylalanine, threonine, cystine and tryptophan. In addition there are minerals such as potassium, calcium, sodium, iron and magnesium. Soy is free of cholesterol and sugar. The valuable ingredients are also involved in the synthesis of enzymes and other amino acids. Soy is therefore ideally suited as a variable protein source. Previous studies have shown a positive effect on health. Soy protein can help maintain muscle mass and counteract age-related muscle atrophy. It minimizes the risk of cardiovascular disease. In the prophylaxis of osteoporosis it prevents the demineralization of bones. The drawbacks are the habitual taste and the unpleasant consistency of soy shakes. It is known that excessive consumption of soy products leads to health problems. The recommendation of 30 g soy per day should not be exceeded. To protect itself against enemies, the plant produces hormones. These are isoflavones, so-called phytoestrogens, which act weakly as female sex hormones in the human body. If the intake of soy protein exceeds the recommended daily amount for male athletes, disorders of the body’s own testosterone production are to be expected. Trainers, vegetarians, vegans and people with lactose intolerance benefit from the occasional enrichment of food with soy products. In addition, the market offers a variety of soy drinks, tofu, fried foods, oil, yoghurt, flour, sausages, cold cuts, sliced meat, miso and soy sauce.

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