Tag: Soy processing

Defatted soybeans are the protein-rich flakes or meal remaining after extracting oil from whole soybeans, a process that concentrates the protein content significantly. This versatile and nutrient-dense ingredient is widely used across the food industry for its functional properties and high protein profile.

A 2024 review found that wet thermal processing, like that used for soy protein concentrate, significantly improves protein digestibility compared to raw soybeans. But is soy protein concentrate hard to digest for *you*? The answer depends on several key factors, including its fiber content and your personal tolerance.

Over 94% of soy grown in the U.S. comes from GMO crops, according to a 2018 FDA report, a fact some consumers consider when choosing soy products. Soy protein powder is made from soybeans that undergo extensive processing to extract, concentrate, and isolate the protein.

Phytic acid, a common compound in plant-based foods, can reduce the absorption of essential minerals like iron and zinc by up to 75-88%. The application of phytase for food effectively counters this, enhancing the nutritional value of cereals, legumes, and seeds for human consumption.

Soybeans have been a dietary staple for thousands of years, yet only the least processed soy versions, such as edamame, offer the full spectrum of their nutritional benefits. Understanding the different levels of soy processing is key to making healthier dietary choices and enjoying soy in its most natural form.

While soy has been a dietary staple in Asia for centuries, controversies surrounding its health impacts persist, largely due to its phytoestrogen content. This article delves into the most common concerns to clarify what is unhealthy about soy and what is simply misunderstood.