John D Husted: You know twenty years ago about the only soy product should could find and out there will be tofu basically. Tofu, tofu, tofu nowadays soy is used in lot other things so you can have soy chips that substitute for a potato chips, it taste quite good. There are soy shakes, protein types of drinks, workout supplements just a pure protein supplements and things like that can variety of different players that's also even things such as pasta. We can get soy made pasta, so instead of having you know wheat high carbohydrate type pasta and can have soy pasta, so you can actually get protein and soy type protein. Think you are eating spaghetti, something you kind of like spaghetti or not so been able to disguise soy, say for like the better world. We have been able to use soy in a lot of products so they want you know 20, 30 years ago.
Probably the biggest thing is taste and the way that the soy is processed. There are lot of things found in soy washing the outside of the surface of soy they think is important because of certain inhibitors they get not. Its important that you not destroyed it is that you want when you processing that can denature any of the active ingredients in soy and then the biggest thing is just making soy that's in the way the people could eat so something that tastes the appetite you want something to seem that its not really to healthy volume. You want something that is portable collinearly appropriate or have people think that they should eat.
I think if you are looking at in energy bar something that contain soy it can to say others contain soy therefore I am going to uses it as soy source, if there are stopping in energy bar that you don't because you are not working out then you don't need that, all you need is soy protein that what you looking for if on the other hand if you are looking that workout bar or in energy bar because you have certain needs with exercise that's sort of thing or whatever type of physical activity you are doing you have to look of those other ingredients, just as separate as you may look at the soy as being a separate type of ingredient.
Sometimes the things were not, sometimes that's on concentrated or two different things. I have heard that for example trying to isolate the isoflavones take at the Tofu for best -- tried they don't see to be as well as absorbed as if you just have it in the whole product. Like with many whole foods or natural foods there something about the other step that comes in the food and makes your body utilize the good step its an athlete and again pelts have been tried and they don't seen work is well as just eating soy protein or soy beans.
There is a couple benefits of soy some of them has to do with the type of protein but it also has to do with the isoflavones found in soy and isoflavones an addition to the protein may be in some patients the more important of the health benefit. Isoflavones are basically oestrogen like chemicals. There are like oestrogen, they buying to oestrogen receptors but they have a markedly decreased activity there not as strong as no more oestrogen and the ideal range of isoflavones in from soy seems to be about a 100 to 160 milligrams per day. Seems to be the ideal of if you are really going to aiming for what is the best healthy level for what soy can given you? To aim for the isoflavones content up about 100 to 160 milligrams should be right on track.
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