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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