Soy – An Important Shaklee Difference
Do you like the details? Marjorie Felton-Petry is a detail person and perhaps some of you are too. Read on if you want a great explanation of how Shaklee’s soy protein will feed your cells–very well. Marjorie shares. . .
“I recently listened to a CD on soy, done by Dr. Richard Brouse. He’s a chiropractic physician (which means he had all the training of an MD except for the drug part), has a Masters in Biochemistry, and is internationally certified in Clinical Nutrition, and he has practiced what some would call “alternative medicine” for almost 30 years (I think you learn a lot from actually working with people). Of course there was a lot on the CD that was interesting, but I wanted to share part of what he said, because I think it’s such a good example of the Shaklee difference and why it matters (we’ll add a few comments, too—they’ll be italicized).
Dr. Brouse started his research on soy in the 70s. He had 75 students go into health food stores to purchase soy protein products and then test them. They found that the Shaklee protein was the ONLY one that had urease activity present. Urease is a very important enzyme found in raw soybeans that is involved in the natural degradation of soy when it is growing and producing a new plant. It is necessary for the plant to use the nitrogen and the protein for the plant to grow. All biochemists who do anything in the protein and soy world know that urease is a biological marker. So if you find a soy protein that has enzymes added to it (for example, bromelaine, papaine, hydrochloric acid, bile salts, etc.), it’s because otherwise it would be virtually indigestible because it lacks urease. Obviously, these soy proteins should be avoided. Commercial, off-the-shelf protein products are overheated and denatured, which causes an anti-nutrient effect, which destroys many of the antioxidants. Therefore, many times they have to add back to the product some Vitamin C or E, etc. to prevent the protein from degrading completely, because they have destroyed all of the protective properties. These products tend to be highly allergenic, because they have partially oxidized and hydrolized proteins. They have free radicals throughout the structure because of the processing. And this is what we see in the protein world today. Shaklee has no additional enzymes in their soy protein, because the marker enzyme urease is still present. When Dr. Brouse had an opportunity to meet Dr. Shaklee in 1976, he asked him why Shaklee’s protein still had urease activity present, and Dr. Shaklee said, “Young man, that’s the way it’s found in nature.”
Dr. Brouse quoted work done by South Dakota State Univ., in which they described an old technique of processing soy by heat and chemical extraction, using lye to degrade the soy. They then take the dissolved protein fragments and amino acids that are in the water portion, recycling the solid portion as fiber used in animal feed, and then precipitating the protein into a concentrate. This damages the protein, according to the university. As if that’s not bad enough, to make soy products like soy dogs, veggie burgers, soy bacon bits, etc., they cook the soy (using the technique described above) in a mash under pressure, and then when it is in a liquid slurry, they literally shoot it through nozzles, and as it comes out from its high temperature/high pressure environment into a low temperature/low pressure one, it forms fibers that dry and settle. They can use that textured vegetable protein as TVP or to make other things that simulate meat. These foods are made to attract vegetarians, but they have been processed into something they were never intended to be. They are not healthy, and they are certainly not foods that should be used to determine the value of soy—in the same way that you would not use potato chips or french fries to evaluate the health value of potatoes.
Conversely, Shaklee has always used the more expensive cold water washed extraction technology recommended by S. Dak. St. Univ. At normal temperature and pressure, purified water is used to dissolve the protein fractions out of the soy, and then that soy is dehydrated, under low temperature and pressure to retain the quality of the protein. Since Shaklee uses low heat, it preserves the isoflavones, which are the natural antioxidants that keep the soy biologically available and viable for living cells. Shaklee’s soy protein provides the benefits that so many published studies have confirmed, including lowering the risk of heart disease, cancer, and osteoporosis, and helping with hormonal difficulties. He went through many health benefits in detail that are not the subject of this summary (we didn’t want to write out the entire CD!). Off-the-shelf soy proteins don’t seem to provide these benefits.
Off-the-shelf “brand X” proteins are also very difficult to dissolve in water without adding some kind of emulsifying agent. Shaklee’s soy proteins dissolve more easily because of the fine processing and the fact that the protein hasn’t been degraded. For example, you can dissolve a raw egg white in water. However, once it’s been cooked, it’s white instead of clear, and although it’s still an egg white, it will no longer dissolve in water, because it is now biologically degraded. It’s the same with soy; when it’s been cooked and processed, it won’t dissolve.
Shaklee soy proteins tend to be very well tolerated—even by soy-allergic individuals—because they have all of the nutrients and antioxidants present to protect it, so they don’t get the free radical activity. For those who have become sensitive to soy, he suggests that they start to consume a tiny amount—maybe ¼ teaspoon per day in water—and gradually increase it. This acts as an antidote. They desensitize people all of the time from food sensitivities by giving them small quantities of the real thing that has not been damaged or altered. Many people can completely recover from soy sensitivity by using Shaklee soy protein, because it is so pure and unadulterated—not by using other brands.
So there you have it—another example of how Shaklee’s extensive scientific research (over $250 million spent on research to date) and philosophy of being in harmony with nature and good health, and staying as close to nature as is humanly possible, affect the decisions they make and the impact of these decisions on people’s health. I’m very thankful for the care Shaklee takes with providing products that so directly affect our health!
Why Energizing Soy Protein and Instant Soy Protein Mix?
The human body consists of over 60 trillion cells. Protein is essential to the development, maintenance and proper function of every one of these cells. The word protein is derived from the Greek word protos meaning “in the first place.” Blood amino acid levels play a tremendous role in maintaining health in the human body. They rebuild the immune system, muscle tissue, bone tissue, nerve fiber, collagen and connective tissue. In general, every cell has a specific life span: As cells die off, they are replaced by new ones. However, if the new cells are weaker and less healthy than the previous cells, degeneration takes place. The lack of proper protein assimilation is the root cause of all degenerative diseases!
The key factor is complete and bio-available protein foods, which are not readily available to the mass population. This continuing and growing situation is responsible for the health crisis of today.
Complete protein contains all of the nine essential amino acids such as in eggs, milk, meat, fish and soybeans. But more important is the amino acid balance. Animal protein contains very uneven amounts of the essential amino acids. Once those 2-3 amino acids that are in very small amounts are used up, the rest cannot be used as protein. So that chicken breast may not be giving your body as much useable protein as the chart says. Also, animal protein takes much longer to digest—12 hours or more! Soy protein has a superior amino acid balance and is classified as 100% bioavailable.
Bio-available is a term which refers to how protein is absorbed and utilized by the body. When protein is heated to 110° and above, enzymes needed for protein utilization are destroyed. Many eat heated protein that is mostly from meat, eggs, and dairy sources, which are usually high in saturated fat and cholesterol. Because of chemicals, processing, and cooking, these may not be fully available to the body as complete protein.
Stress is the greatest factor in protein utilization in the body. Under stress, the body’s demand for amino acids increases up to six times. Soy is so readily available to the body, it can help counter these changes. Other proteins just take too long to digest and do not supply an adequate amount of amino acids, forcing the body to remove them from organs and muscle tissue.
Shaklee’s soy proteins provide naturally occurring compounds called isoflavones, which have many health benefits, including prevention of heart disease, cancer, and osteoporosis. Most other soy protein products are alcohol-processed, which removes isoflavones. Shaklee’s soy proteins are water-washed to retain phyto-chemicals and phyto-estrogens and naturally occurring isoflavones such as genistein and daidzein.
Shaklee uses only non-genetically modified (GMO) soy protein certified through an Identity Preservation Program (IPP). This program assures that the soy we use is tightly monitored and controlled from planting and harvesting to processing.
How Shaklee Soy Protein Sustains Energy
The key to Shaklee’s soy proteins is its amazing ability to help people feel energized for hours—something scientists refer to as glycemic response. Glycemic response describes the effect a food has on blood sugar. Foods like a hot-fudge sundae can cause your blood sugar to spike and then plummet rapidly. A short time after you’ve finished the last spoonful, you feel tired, irritable, and surprisingly hungry considering the number of calories you’ve just consumed. This is exactly the opposite of how you feel after a serving of Shaklee’s soy protein. It does not raise the blood sugar level. Instead, the body’s natural metabolic balance remains undisturbed.
Energizing Soy Protein comes in two delicious flavors – Natural Vanilla and Creamy Cocoa. Mix it with milk, water or juice, or blend it with fruit. It wards off hunger and sustains energy hour after hour.
Instant Protein Soy Mix is unflavored and so versatile that you can use it in soups, casseroles, pancakes, salad dressings, and more to conveniently add the benefits of soy protein to your family’s meals. The isoflavones and other nutritional benefits of Instant Protein Soy Mix are retained during cooking. It’s a great choice for anyone who wishes to avoid consuming simple carbohydrates or wants to cut back on carbohydrate calories.
How Much Protein Do I Need ?
The Tufts Univ. Center for the Study of Nutrition and Aging Diet and Nutrition Letter (5(8):1) states that if you take your weight in pounds and multiply by .64, you’ll find your daily need for protein in grams. I personally use two Shaklee soy protein shakes per day to get a significant amount of my protein needs met as healthy vegetable protein.”
Thanks to Marjorie Felton-Petry, my upline for sharing this information. Next time I’ll share the benefits of soy protein and the myths about soy.