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Isoflavones
are naturally occurring plant compounds and are a subcategory
of phyto (plant) chemicals and phytoestrogens. Genistein,
as it was discovered in 1986, is the main isoflavone
in soybeans. Our soy protein isolate is processed with
water which results in the retention of the isoflavones,
while some soy products are processed with alcohol,
therefore, removing these beneficial plant compounds.
Isoflavone levels vary in soyfoods depending upon the
variety of soy beans, growing conditions, soil, and
other factors such as processing. Variability in isoflavones
levels may exist with each soy protein just as naturally
occurring vitamins and minerals in plants.
Currently,
there is no consensus regarding optimal levels. Nevertheless,
epidemiological data, tissue studies, and animal data
support the positive benefits for the isoflavones in
having anticancer effects in prostate, breast, colon,
and skin cancer, bone density, and heart disease.
Here
is a list to compare our product with the approximate
isoflavone content of selected soyfoods.
| Soy
Foods |
Total
Isoflavone |
| Soymilk
(1 cup) |
40
mg |
| Tofu
(1/2 cup) |
40
mg |
| Tempeh
(1/2 cup) |
40
mg |
| Miso
(1/2 cup) |
40
mg |
| Textured
Vegetable Protein (1/2 cup) cooked |
35
mg |
| Soy
flour (t/2 cup) |
50
mg |
| Soybeans
(1/2 cup) cooked |
35
mg |
| Soy
nuts (1 oz) |
40
mg |
| Soy
Protein Powder (VL962) 2 Heaping Tbsp |
38
mg
(midpoint) |
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As
you can see, we have a great product!
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