Mark Messina, Ph.D. 
 
Quality of soy protein and soy Coronary Disease
The Soy Protein and Kidney Diseases

Soy Foods and the Risk of Cancer
Conclusion Soya and Osteoporosis 

The soybean originated in China, but today, in the United States produces 50% of the global soybean. Most soybean cultivation is used as animal feed. The soybean is distinguished by the large number of products that are derived from it. In the United States, the growing interest in health has led to a marked increase in the consumption of foods with soy that is reflected in the increase in sales of soybeans.

Foods produced from soybeans are typically divided into at least two categories: products of soy protein (also known as soy products Westerners) and the traditional soy foods or east. The soy can be consumed directly at least three ways: as fresh green beans (harvested about 80% of its maturity), cooked beans (mature) and soybean sprouts. These foods can be considered as a third category of soy foods.

The products of soy protein, which include the isolated and concentrated soy and flour and meal, are made from defatted soy and falling, the exception would be soy flour. Western soy products differ in the amount of protein they contain. E1 protein content will range from 40 (soy flour) to 90% (isolated soy). The soy protein products are used extensively by the food industry as antioxidants, bleaches, and emulsifying agents and beaten, as well as a variety of ways. Although the products of soy protein aggregates are literally hundreds of foods when they are used primarily as functional ingredients, as happens now in most developed countries: their nutritional contribution is generally only a minor consequence.

For the manufacture of soy protein, soy is first cleaned and then gorge, to facilitate the removal of the husks and securing of the oil. The oil is extracted from the resulting flakes with hexane, the residual solvent is removed by heat and vacuum. The flour and meal are the products of soy protein less refined; its protein content is between 40 and 54 percent. In addition to removing the oil, to produce flour and meal degreasing, the flakes are subjected to a variety of treatments with moist heat to produce white flour (low heat), cooked meal and toast and grinding to different sizes of particle.

The soy protein concentrates, which contain not less than 65% protein on dry basis, are processed in different ways. Beginning with the defatted flakes, one of three methods generally used to remove most of the protein constituents not soluble in water

1) acid leaching (at a pH of 4.5);

2) mixed with alcohol aqueous (70-90%)

3) denaturation of the protein with moist heat prior to extraction with water concentrates prepared neutralized by acid leaching have a higher protein content soluble in water than those prepared by the other two methods.

The isolated soy protein, which in dry weight, containing not less than 90% protein, soy products are more refined. To extract the protein, defatted soy flakes are mixed with water first, half or slightly alkaline, at a pH range of 8 to 9. This mixture is then centrifuged to remove waste insoluble fiber.

After adjusting the resulting extract to a pH of 4.5, nearly all precipitated protein is a rennet. The curd is separated by centrifugation of oligosaccharides insoluble, washed multiple times, and spray-dry to get the isolated isoelectric. Often, the isolated is neutralized to make it more soluble and functional. Approximately one third of the flakes DEGREASING WITH which began, is recovered in the form of a protein isolate.

Another type of soy products Westerners are textured soy protein. These are usually made from flour desengrasadas or soy protein concentrates, but can also be made from isolated. Textured soy proteins are processed to provide texture, such as fiber or piece, to be used as a food ingredient. The texture is provided by any of several methods including: 1) thermoplastic extrusion; texturisation steam of soybean meal or distortion of concentrates through alcohol / heat, 2) processing through an extruder in different ways and 3) extrusion of a solution isolated in a bath of acid to coagulate the protein fiber that combined with the agents binders forming a bundle of fibers.

Soy foods Oriental are divided into non-fermented soy foods, which include Tofu and soy milk, and fermented soy foods, including miso and tempeh soy milk is an aqueous extract of soy beans, whole, after which beans were soaked and mashed facts. Tofu is to E1 soy milk so the cheese is to cow's milk, in this process to develop the two is similar. In essence, the Tofu is soy milk unless the serum. E1 Tofu is made with the addition of a coagulating agent to soy milk, or the liquid squeezed from soybeans which had been made mash in water.

Tempeh or soy cake, is a fermented product originated in Indonesia, but is consumed throughout Asia. It was developed incubating soybeans that dip overnight and then cooked slightly, with a fungus, Rhizopus oryzae, for 18-24 hours.

Sometimes the grains are added to this mixture to produce different types of tempeh. To prepare miso, whole beans are washed, soaked and cooked, then mix with some grains such as rice or barley, or soy beans, which are fermented with Aspergillus Aspergillus oryae or alone and form lumps (nuggets) of koji. The mixture was incubated and fermented, and it has resulted in a mass mature seasoned moromi call. These ingredients are combined with salt and a crop of mold and are stored in tanks of cedar wood for fermentation.

Quality of soy protein

The soy is rich in protein (about 3 5 to 40% in calorie base), is considerably higher in protein than any other legume. The soy protein has been recognized as a good-quality protein from the beginning of the century, but is now recognizing that one of the standard means for assessing the quality of the protein, the Radio Efficiency Protein (PER, by its acronym in Spanish) underestimates the plant proteins and in particular underestimate the soy protein. E1 PER is usually based on the growth of laboratory rats. Rats for growth, not only have a greater demand for protein that the human being, but also have different amino acid requirements. For example the requirement of methionine in rats, the limiting amino acid in soy, is about 50% higher than for humans. (1)

In recognition of the inadequacy of the PER, a large number of health agencies, including the World Health Organization (WHO, for its acronym in Spanish) and the Food and Drug Administration of the United States (FDA stands for in English) have adopted the index of Amino Acids corrected digestibility of protein (PD CAAS, for its acronym in Spanish) as the official test to assess the quality of the protein E1 PDCAAS is calculated by determining the rate of amino acids ( is the content of amino acids in a protein compared with the requirements of amino acids) using the requirements for children 2-5 years with a fix for the digestibility. The proteins that provide the amino acids equal to or greater than the requirements after correction for the digestibility given a PDCAAS of 1.0.

And the isolated soy protein concentrates, are reconciled as the highest possible using the PDCAAS as a means to evaluate the quality of the protein This is consistent with many studies of nitrogen balance, as revised by Young, showing that soy protein When it is given as the sole source of protein, is able to meet the needs of adults when it is consumed at the recommended protein (0.6 grams / kilogram of body weight) (2). Consequently, the fortifying of soy protein with methionine has little value for adults, although in the case of children, fortification with methionine, which is a common practice among processors of infant formula based on soy may have some benefits.

The high quality of soy protein is indeed remarkable. But in most instances, as long as calorie needs are covered, particularly in the case of adults, the protein intake is adequate.

Certainly, the fact that soy protein is equal in quality to animal protein, but is produced with much greater efficiency by requiring fewer natural resources, makes soy important for human nutrition However, as discussed later , Are other attributes of the protein and soy foods, not related to the quality of the protein, which are closer to serve as the force that motivates an increase in the consumption of soy

The Soy Protein and Kidney Diseases

The current conservative therapy for patients with chronic renal failure includes the prescription of diets low in protein and / or low in phosphorus, so what you try to stop the deterioration of kidney function in patients with a history of kidney disease. In recent years, there has been considerable interest to the possible role of hypercholesterolemia and hyperlipidemia in the progress of kidney disease. Animal studies have shown that high cholesterol can accelerate the progressive deterioration of kidney function. E1 hypocholesterolemic effect of soy protein, as discussed below, combined with the favorable effect of soy on kidney function, indicating that soy foods can play an important role in the dietary management of patients nephritic . In a recent study in patients nephritic, after which the subjects underwent a change from their normal diets or vegetarian diets are based on soy for eight weeks, the LDL (for its initials in Spanish, low density lipoprotein) cholesterol and total serum cholesterol decreased significantly and urinary excretion of protein (which is increased in patients with chronic renal failure) was significantly reduced, approximately one third (3). However, because the total protein intake was reduced to some extent on the experimental diet, it was not possible to conclude specifically in this study that soy protein was responsible for the improvement of renal function. However, other data suggest that soy protein has a direct beneficial effect on kidney function.

Studies in healthy subjects have found that compared with soy protein, the protein from meat increases the range of glomerular filtration rate and renal plasma flow by 16 and 14% respectively, decreasing renal vascular resistance by 12% and increasing the evacuation fractional albumin surprisingly increased by 40% (4). The subjects were tested with 80 grams of each of the proteins.

Similarly, the range of glomerular filtration rate and renal plasma flow of cash in rats consuming a diet of lab with 24% of soybean, was sharply lower compared with rats that consumed a diet with 24% of casein (5). Take them together, these data suggest that rather than restrict the total intake of protein, which can be problematic for patients with chronic renal failure can benefit the switch to a diet containing soy protein in large quantities.

Soy and Osteoporosis

Soybeans are relatively high in calcium, a cup of cooked soybeans provides about 175 mg of calcium, more than 20% of the Recommended Daily Intake (RDA, for its acronym in Spanish) for adults. Even more importantly, the calcium in the Tofu and soy is also absorbed the calcium in milk products, despite the presence of oxalate and phytate in soybean (6). The soy protein, in addition to being a good source of calcium, can improve the balance of calcium to decrease the excretion of calcium. The urinary excretion of calcium induced by the consumption of animal protein has been proposed as one of the factors that contribute s to the high rate of osteoporosis in Western countries, despite the relatively high intake of calcium (7).

Studies in humans have shown that compared with casein, whey (milk protein) and other foods of animal origin (including meat), the soy protein does not induce much calcium excretion in the urine (8-10). In rats the consumption of soybeans, compared with the consumption of casein, stopped the principle of the age-demineralization of the bones (11). There are also data to suggest that soy or components of soy can have a direct beneficial effect on bone health. The soy is rich in phytoestrogens of isoflavones which showed a weak estrogenic activity. Estrogen promotes bone mineralization in vivo and preliminary data suggest that isoflavones have a similar effect (12). Additionally, the ipriflavona, a drug used to treat osteoporosis, has a structure similar to the isoflavones, in fact, one of the metabolites of ipriflavona is daidzein, one of the primary isoflavones in soybeans (13). Soybeans are relatively the only source of isoflavones and contains about 2 mg / g dry weight, of which about half is daidzein and / or conjugated glucoside the daidzin.

The Soya and Coronary Disease

It is well known that diet affects the level of blood cholesterol and high blood cholesterol increases the risk of coronary disease. To reduce cholesterol levels in blood, nutritionists have placed great emphasis on the importance of limiting intake of saturated fats and cholesterol in the diet. Based solely on this, soy foods offer benefits because the soy contains no cholesterol and is low in saturated fat. However, a considerable amount of work also suggests that the protein affects cholesterol levels in blood. In particular, research shows that soy protein lowers blood cholesterol.

Hypocholesterolemic properties of soy protein have been reviewed recently by Carroll (14). The work involving the effects of a reduction of cholesterol in the soy protein has been led for 50 years. In the 40's and Meeker Kester compared the effects of animal and plant protein in young adult rabbits (15,16). They found that compared to casein, soy protein lowered the cholesterol level by about 50% and during the course of the six-month study, the severity and length of arterial sclerosis equaled cholesterol levels. In the early 70's Carroll found that in rabbits, in general, animal protein were hypercholesterolemic compared with vegetable protein (17). Most of the work with humans, however, involved the soy protein.

The first study in humans that a decrease in cholesterol due to the intake of soy protein, was conducted by Hodges et al, in the late 60's, but this study was undertaken to test the effects of carbohydrates, not the protein on cholesterol levels (18). Since that time, more than 40 studies have evaluated the effects of soy protein on cholesterol levels, but the overall pattern is clear, the soy protein is significantly more hypocholesterolemic in hypercholesterolemic subjects than in subjects normocholesterolémic (14).

The decrease in cholesterol in response to soy protein is entirely a decrease in low-density lipoprotein cholesterol and occurs even after the subjects were in a diet low in fat and low in cholesterol. Recent studies indicate that they need 25 grams of soy to lower cholesterol levels (19). In hypercholesterolemic subjects, the rate of decrease in cholesterol in response to soy protein is about 12%, however there are considerable variations. Many of these variations are attributed to the different initial levels of cholesterol in the subjects of the study. Among higher the initial cholesterol level, is more pronounced the effect of soy protein. For example, in one subject who participated in a study conducted by the University of Illinois, after only four weeks of consuming soy protein. the cholesterol level dropped from an initial value of 637 mg / dl to 228 mg / dl (20).

In addition to lowering cholesterol, soy protein may work in other ways to reduce the risk of coronary heart disease. For example, Kanazawa et al, have shown that in rabbits, soy protein not only lowers cholesterol, but also inhibits the in vitro oxidation of low density lipoprotein cholesterol (LDL by its acronym in Spanish) (21). Data that have not been published, suggest that soy protein inhibits platelet aggregation (personal communication) and there is a possibility that one of the isoflavones in soy, Genistein, may decrease the formation of plaques by inhibiting cell proliferation smooth muscle of whom are part of the process of atherosclerosis.

While most of the studies investigated the effects hipocholesterolemic of soy protein replacing animal protein for soy protein, Verrill et al, have shown that both the replacement and the simple addition of soy protein to the diets typical mixed, have decreased levels of cholesterol (22). Several mechanisms have been proposed for the hypocholesterolemic effect of soy including the decrease in the absorption of cholesterol, increasing the excretion of bile acid, increased activity of LDL receptors and an increase in thyroid hormones (14). While the emphasis has been on soy protein, some other components of soy can also be hipocholesterolemic, including isoflavones (14, 23).

Although we need a better understanding of the mechanism by which soy protein lowers cholesterol, before the soy protein is universally accepted by clinicians, because there are sufficient data that support the use of soy protein as an alternative non-pharmacological for disminuidoras cholesterol medicines in the treatment of high cholesterol. In fact, in Italy, the National Health Service provides soy protein at no cost, to doctors for treatment of high cholesterol levels.

Soy foods and the Risk of Cancer

Despite the remarkable role that soy foods may have on the prevention and / or treatment of kidney disease, osteoporosis and coronary heart disease is the role that soy foods may have on the prevention and / or treatment of cancer what really has attracted the interest of researchers. In recent years, many researchers have suggested that consumption of soy is associated with relatively low rates of breast cancer, ovarian and prostate in consumer countries of soybeans.

In 1990, participants of a workshop sponsored by the National Cancer Institute, National Institutes of Health in Bethesda, Maryland, identified in several anti soybeans were studied and recommended that the relationship between soy consumption and cancer risk (24). Much of the recent interest, it is only because of the presence of isoflavones in soybeans, and in particular of Genistein, one of two primary isoflavones in soybeans.

The initial interest in the role of isoflavones in the prevention of cancer, was focused on its possible effects antiestrogenic (25, 26). The isoflavones are weak estrogens and may oppose the actions of estrogen most powerful, natural or endogenous, through competitiveness by binding to the estrogen receptor. Recently, however, understanding of the role of isoflavones in cancer prevention has evolved and new hypotheses have been proposed.

Genistein is a specific inhibitor of protein tyrosine kinase, and inhibits the topoisomerase DNA and other critical enzymes involved in signal transduction.

Genistein In vitro, suppresses the growth of a wide variety of cancer cells (including both breast cancer cells of estrogen-dependent and independent), with values of ICso usually about 5 to 40μ M (2-10μ g / ml ) (27, 28). Additionally, the geniestein In vitro inhibits angiogenesis of microvascular endothelial cells in cattle, induced by the recombination of the factors responsible for human basic fibroblast growth (29). It is believed that angiogenesis is necessary for tumors to grow beyond 1 to 2 mm (30).

Of the 26 animal studies recently reviewed by Messina et al, which has examined the relationship between consumption of soy and / or isoflavones and experimental cancer in 18 (69%) found that soy reduced the development of tumors (28). While attention has recently focused only on the role of soy in the prevention of cancer, there is a substantial number of epidemiological studies, involving mainly Asian populations, in which the relationship between soy consumption and cancer risk have been evaluated . This relationship was not the main focus of these studies, more information on soy consumption was only part of the overall examination of the possible connection between diet and cancer risk.

In a recent review of epidemiological data of the 26 sites with cancer in 21 individual studies, involving non-fermented soy products (primarily Tofu), 10 showed a statistically significant decrease in risk, while 15 showed no association or were not statistically significant ( 28). Only one study found an increased risk, and it was with fried bean curd and esophageal cancer. The protective effects were observed in studies involving cancer of the lung, breast, colon and stomach. Generally, the reduction in risk was associated with the consumption of at least one serving of soy (Tofu) per day, compared with a serving or less a week.

In both cases, work with animals and epidemiological studies are consistent with the identification of soy can play a role in cancer prevention. Clinical trials that are evaluating the effects of soy on intermediate indicators (prostate, breast and colon) are on the way. These studies, if they prove to be favorable, will provide a considerable justification, in combination with existing data, to conduct tests on the effects of soy consumption and cancer resulting in subjects with high risk and / or growth and development of tumors in subjects with existing cancer.

It is important to bear in mind that while the increased interest related to cancer and soy has been focused Genistein, the isoflavones daidzein, which is present in soybean at levels similar to Genistein is also anticarcinogenic (31, 32). Also, as mentioned previously, there are several components not isoflavones in soybeans, with anticancer activity (24). Therefore, it can be seen as advantageous to the use of soya beans or soy products utilizing the whole beans, preferably at individual components of soy, for any future study on cancer.

Conclusion

Foods made from soy can make important contributions to a healthy diet. And less important, are produced very efficiently, rich in high-quality protein, low in saturated fat and cholesterol free. They are also free of lactose, which is important for many people around the world. There are also considerable data suggesting that soy foods may help prevent or treat various chronic diseases. In particular, more than 25 years of work indicate that soy protein is a viable alternative to drugs to lower cholesterol. Also, the data about cancer are especially curious, given that the epidemiological data suggest that only a serving of soy foods to one way, you can substantially reduce the risk to suffer. This is very important, because of the versatility of soybeans, can be easily incorporated into the diet.

For more usefull information about healthy foods and diet, visit : http://www.squidoo.com/loseweighteffectively 

References

1. Sarvar, G., RW Peace, Botting HG. Corrected relative net protein ratio (CRNPR) method based on differences in rat and human requirements for sulfur amino acids. J Am Chem Soc 68:689-93,1985 Oil.

2. Young VR. Soy protein in relation to human protein and amino acid nutrition. J Am Diet Assoc 91:828835,1991.

What is affiliate marketing?

By now most people have heard all about the success of Amazon.com. What they may not know is that Amazon spawned an Internet industry in 1996, by allowing independent website owners to earn commissions by referring paying customers to them. This is known as pay-for-performance-advertising or affiliate programs.

With affiliate marketing it’s important to remember, that there are three primary roles consisting of the merchant, the affiliate (publisher) and the third party (Commission Junction). The merchants (advertisers) pay a commission on sales generated by customers, which the affiliate (publisher) sends to their sites. Commission Junction (third party) pays affiliates on behalf of the merchants and provides a tracking system. The merchant handles all order processing, shipping, and customer service.

On average merchants pay commissions of 7-10%. Here’s an example of the money making potential, let’s say: you have three web sites with a 100 visitors a day and a 1% conversion (equivalent to 3 conversions a day), that’s equal to $110 U.S. per day ($30 cell + $50 satellite + $30 credit card). By the end of the month that’s a return of $3300.

Visit Commission Junction to see a partial listing of their top-notch merchants offering affiliate programs.
Got Dot: How did you begin Affiliate Marketing?

Rene likens starting affiliate marketing to preparing for a Judo tournament. To get in shape Rene closely followed the teachings of James Martell. Rene says, “The advantage of proven-training is that you can rest assured that if you follow the system, you will see results.” Rene adds, “James keeps us abreast of developments in the industry through the Affiliate Buzz, an audio newsletter for affiliate marketers, which he hosts. Plus, the energy of James Martell is so inspirational, it’s a real big emotional boost.”
Got Dot: What is it like getting started?

In Judo Rene used to do an exercise involving upwards of a 100 throws a day. Her commitment never wavered. The exercise had to get done. The same drive and precision Rene’s applied to affiliate marketing.

Throughout most of 2002 Rene worked 12-16 hour days. Now she’s working four hour days and the revenue stream is accelerating. Rene says, “In four hours I work as hard as I used to in twelve hours.

“Now, I look into ways to increase my productivity and automate the processes. For example: When I’m building a new site I look at ways to automate the keyword searches, so I can just crank out the content driven articles.”

Keywords as explained in James Martell’s Affiliate Marketers Handbook are the search engine building blocks. Marketing on the Internet is all about placement and being seen. To be successful you need the keywords people use for queries on the search engines, that’s how your web site will be found.

Rene follows the same methods for web site construction developed by James Martell. These principals are incorporated into Rene’s successful series of specialty shopping sites on topics such as: car loans, cell phones and credit cards.

In the midst of construction for a new site Rene says, “I’m like a baby looking at it through fresh eyes. I want to make the review articles really human, let the consumers know about the great alternatives, instead of just selling them.”
Got Dot: What kind of financial goals did you set?

The first goal was financial independence, saying goodbye to uncertainty about the future. After achieving that Rene set her sights on earning $10,000/month, which she obtained within 8-9 months. For the next six months Rene wants to consistently bring in $20-30/k month, building one site a month.

Rene says, “The money’s incredible. The sites are generating a 400% increase in revenue per month.”
Got Dot: With work from home jobs, everyone talks about independence are there some other joys you’ve discovered?

Rene says, “The income stream keeps coming in whether I’m in front of the computer or swimming, or going out to dinner. There’s a real sense of satisfaction when you see that you’ve built a money making machine. It’s like having a black box in your basement that’s printing money and every time you want to buy a dress or go out to dinner, you put money in your wallet.”
Got Dot: What would you tell someone considering affiliate marketing?

What Rene mentions may sound drastic, but it’s rooted in sound logic. Consider becoming homeless for a day, driving in a traffic jam, looking at starving people barely surviving, or getting a boss from hell. Then ask yourself is that what you want out of life? When the answer’s no and you hit bottom, the only place left is to climb to the top.

Being in affiliate marketing is like Judo, you need to train hard, get in shape, and never waiver. Stay determined, keep your focus, and if you hit the ground get back up and keep running.

Rene says, “The best thing about affiliate marketing is there’s no boss breathing down my neck and the income keeps on growing. And the glory’s there, when I’m on top of the search engines, I’m the tournament champion.”

Do you want to be a champion affiliate and make over 6 digits income per months ? Joint the best free affiliate programs at our site :

http://health-sex-money.com/WebmasterMakeMoney.html