Natures Life: Super Green Soy™ Protein 2 lb

Super Green Soy™ Protein - 2 lb



by   Natures Life
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UPC: 040647002999
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Product #: 299
Size: 2lb
Directions: Mix 2 scoops, 5 tablespoons or 1/3 cup of Super Green with 8 ounces of water or your favorite beverage for a delicious vanilla bean shake that is healthy, sugar free and 100% natural!

Serving Size:
Ingredients: Amount per serving: % Daily Value: +
Calories 130 ~
Calories from Fat 12 g 2%
Total Fat 1 g 2%
Cholesterol 0 mg 0%
Sodium 297 mg 12%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugar <1 g 0%
Sugar Alcohols 5 g ~
Protein 25 g 50%
Ingredients: Clean Soy™ (Soy Protein Isolate, non-GMO, identity preserved and partilly hydrolyzed), Erythritol, Maltitol, Pure Vanilla Powder, Organic Vanilla Flavor, Natural Vanilla Flavor, Xylitol, Maltodextrin, Green Foods Blend (Broccoli Powder, spin

Pro-96™ Soy Proteins

High energy vegetarian protein

Highlights

  • Soy Protein Isolate has the highest bioavailability possible

  • No Cholesterol, No Sugar, No Saturated Fat

  • Contains antioxidant carotenoids and flavonoids

  • Provides an average of 72 mg isoflavones per serving

  • Full range of amino acids including Branched Chain

  Features & Benefits

Protein is composed of chains of amino acids and constitutes about 20% of our total body weight. It functions as the structural material of muscles, other tissues and organs, as well as important bi-substances such as enzymes and many hormones. Protein is also converted to glucose and used as a source of energy. When there is limited protein intake, the needs of the organs take priority over the needs of the muscles. While other nutrients are equally important, protein provides a key foundation for good health.

Of the vegetarian sources of protein, soybeans stand out. A protein isolate of soy has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) as high as egg or milk protein; 1.0, the highest score possible in this U.S. government protein quality rating system. PDCAAS is based on the amino acid requirements for humans, and is the foundation for the determination of the Daily Reference Value of protein (50 grams). Nature's Life Pro-96 protein powders provide almost half (23 grams) of the Daily Reference Value (DRV) of protein in one serving.

Super-Green Pro-96™, Phyto-Red Pro-96™ and Berry-Blue Pro-96™ meet or exceed the amino acid requirements for children and adults.1 Included in the full range of essential and non-essential amino acids in Pro-96 soy proteins, are significant amounts of essential branched-chain amino acids (leucine, isoleucine, valine). These branched chain amino acids are critical for building and maintaining muscle strength.

Humans can use soy proteins as effectively as animal protein 2,3 and since soy doesn’t contain unwanted saturated fat and cholesterol (as does most animal protein),4 it is a sensible choice for all health-conscious people.

Besides high quality protein, soy also contains phytonutrients (plant source nutrients)—such as isoflavones, phytosterols, saponins and lignans. These phytonutrients play many important roles in supporting good health.5,6,7

Three isoflavones (genistein, daidzein and glycitein) are found in large amounts only in legumes such as soy.8 They are classified as phytoestrogens (natural plant estrogens) and have antioxidant properties.9 Plant estrogens compete with estrogens produced in the body or introduced from the environment, and prevent them from binding to estrogen-receptor cells.10,11 The benefit is that the weak soy phytoestrogens are preferentially absorbed and used instead of stronger, potentially damaging, estrogens.12,13 A recent study found that a soy protein supplement with high isoflavone content was effective in helping women going through menopause maintain normal temperature sensation.14

Eating foods high in saturated fat and cholesterol may increase serum cholesterol levels and in turn, increase the risk of heart disease. Nature’s Life’s Pro-96™ soy proteins contain no cholesterol and no saturated fat.

An analysis of soy protein isolate at the Veterans Affairs Medical Center indicates that soy protein isolate can help maintain healthy serum cholesterol levels.15 Other studies have reported that replacing animal protein with isolated soy protein helps maintain healthy levels of both LDL ("bad") and HDL ("good") cholesterol.16,17,18  

The Safety of Soy

Questions linger about the benefits of certain soy constituents. For instance, protease inhibitors are enzymes found in soybeans and other legumes, and can prevent the body from completely digesting proteins. If consumed in large amounts, as in raw beans, they can lead to protein malnutrition. For the most part, protease inhibitors are destroyed by heat and because Nature’s Life soy protein isolate is heat-processed, protease inhibitors do not significantly affect nutrient absorption.

Another so-called “anti-nutrient” in soy is phytic acid, a plant fiber which binds to certain minerals and can prevent their absorption. Again, good qualities are being discovered for this soy constituent: phytic acid (also called inositol hexaphosphate or IP6) is an effective scavenger of free radicals.19 For example, when phytic acid binds to excess iron in the body, it prevents the formation of iron oxide, which is one of the more damaging free radicals.20

Other Natural Ingredients

All Pro-96 proteins start with the same food base of soy protein isolate, lecithin, psyllium seed husk, apple pectin, oat fiber, and the digestive enzymes bromelain (from pineapple) and papain (from papaya). Nature’s Life also adds carotenoids and flavonoids to the Pro-96 protein powders. These phytonutrients are the source of natural food colors (pigments) and have been studied extensively for their value. The more intense the color, the more beneficial the food. Carotenoids have free-radical scavenging properties, as well as offering support to the immune system.21,22,23 Maintaining high levels of carotenoids in the tissue helps to encourage healthy cell membranes. While carotenoids are fat-soluble, flavonoids are water-soluble, and have similar antioxidant properties.24,25,26

Super-Green Pro-96™ adds Kona pure Hawaiian Spirulina algae, with naturally-occurring amino acids, minerals, chlorophyll and carotenoids. In addition, we add lemon bioflavonoids, kelp and barley grass. These additional ingredients provide a highly nutritious combination of protein, fiber, minerals, and phytonutrients like carotenoids.

Carotenoids such as lycopene, found primarily in tomatoes, can be found in Phyto-Red Pro-96™. Recent research supports the protective, anti-oxidant properties of lycopene.27,28 In addition to lycopene, Phyto-Red Pro-96™ has other carotenoid- and flavonoid-rich red foods in its Phyto-Red Blend™: raspberries, cherries and red bell pepper.

As with carotenoids, some flavonoids have very specific benefits, such as those found in Berry-Blue Pro-96™. Grape, bilberry and blueberry make up the Phyto-Blue Blend™ in Berry-Blue Pro-96™. The flavonoids in these foods are called anthocyanidins (or OPCs), and have been studied for their supportive benefits as antioxidant free-radical scavengers.29,30,31,32,33

 

References

  1. Scrimshaw, NS and Young VR. Soy protein in adult human nutrition. In: Wilcke H.L., Hopkins D.T., Waggle D.H., eds. Soy Protein and Human Nutrition, Academic Press, Inc., New York, NY, pp. 121-48, 1979.

  2. Subcommittee on the tenth edition of the RDA’s Food and Nutrition Board. Recommended Dietary Allowances, Tenth Revised Edition, FNB/NAS, National Academy Press, Washington, D.C., 1989:56-8.

  3. Wayler A, et al. Nitrogen Balance Studies in Young Men to Assess the Protein Quality of an Isolated Soy Protein in Relation to Meat Proteins. J Nutr. 1983;113:2485-2491.

  4. Energy and Protein Requirements, 1985. Report of a joint FAO/WHO/UNI consultation. World Health Organization Technical Report series 724.

  5. Friedrich JA. Protective and regulatory benefits of soy: clinical perspectives. Altern Complementary Ther 1997(Feb):53-58.

  6. Potter SM. Soy protein and cardiovascular disease: the impact of bioactive components in soy. Nutr Rev 1998;56:231-35.

  7. Rao AV, Sung MK. Saponins and anticarcinogens. J Nutr. 1995;125 (3 suppl):717S-724S.

  8. Setchell KDR. Phytoestrogens: the biochemistry, physiology and implications for human health of soy isoflavones. Am J Clin Nutr 1998;68(suppl):1333S-46S.

  9. Lichtenstein AH. Soy protein, isoflavones and cardiovascular disease risk. J Nutr 1998;128:1589-92.

  10. Noteboom, WD, and Gorski J. Estrogenic effect of genistein and coumestrol diacetate. J Endocrinl 1963;73:736-43.

  11. Zava DT, Duwe G. Estrogenic and antiproliferative properties of genistein and other flavonoids in human breast cancer cells in vitro. Nutr Cancer. 1997;27(1):31-40.

  12. Martin, PM, et al. Phytoestrogen interaction with estrogen receptors in human breast cancer cells. J Endocrinol 1978;103:1860-7.

  13. Adlercreutz, H, et al. Dietary phyto-oestrogen and the menopause in Japan. Lancet 1992;339:1233.

  14. Albertazzi P, Pansini F, Bonaccorsi G, et al. The effect of dietary soy supplementation on hot flushes. Obstet Gynecol 1998;91:6-11.

  15. Anderson, JW, et al. Meta-analysis of the effects of soy protein intake on serum lipids. N Eng J Med 1995;333:276-82.

  16. Potter SM, Baum JA, Teng H, et al. Soy protein and isoflavones: their effects on blood lipids and bone density in postmenopausal women. Am J Clin Nutr 1998;68:1375S-79S.

  17. Wong WW, Smith EO, Stuff JE, et al. Cholesterol-lowering effect of soy protein in normocholesterolemic and hypercholesterolemic men. Am J Clin Nutr 1998;68:1385S-89S.

  18. Wang MF, Yamamoto S, Chung HM, et al. Antihypercholesterolemic effect of undigested fraction of soybean protein in young female volunteers. J Nutr Sci Vitaminol 1995;41:187-95.

  19. Graf, E, and Eaton JW. Antioxidant functions of phytic acid. Free Rad Biol Med 1990;8:61-9.

  20. Nelson, RL. Dietary iron and colorectal cancer risk. Free Rad Biol Med 1992;12:161-8.

  21. Steinmetz KA. Vegetables, fruit and cancer prevention: a review. J Am Diet Assoc. 1996;96(10):1027-39/

  22. Jacob RA and Burri BJ. Oxidative damage and defense. Am J Clin Nutr. 1996;63(6):985S-990S.

  23. Tsuchihashi H, Kigoshi M, Iwatsuki M, Niki E. Action of beta-carotene as an antioxidant against lipid peroxidation. Arch Biochem Biophys. 1995;323(1(:137-47.

  24. Rice-Evans CA, et al. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic Res. 1995;22(4):375-83.

  25. Rice-Evans CA and Miller NJ. Antioxidant activities of flavonoids as bioactive components of food. Biochem Soc Trans 1996;24:790-795.

  26. Havsteen B. Flavonoids, a class of natural products of high pharmacological potency. Biochem Pharmacol. 1983;32(7):1141-8.

  27. Giovanucci E. Tomatoes, Tomato-Based Products, Lycopene, and Cancer: Review of the Epidemiologic Literature. J Nat. Cancer Inst. 1999;91:317-31.

  28. Gann PH, Giovanucchi E, et al. Lower prostate cancer risk in men with elevated plasma lycopene levels: results of a prospective analysis. Cancer Res. 1999;59(6):1225-30.

  29. Bagchi D, et al. Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro. Res Commun Mol Pathol Pharmacol. 1997;95(2):179-89.

  30. Ames BN, Shigenaga MK, and Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci USA 1993;90:7915-1922

  31. Tixier J, et al. Evidence by in vivo and in vitro studies that binding of pycnogenols to elastin affects its rate of degradation by elastases. Biochem Pharm 1984;33:3933-3939

  32. Jonadet M, et al. Flavonoids extracted from Ribes nigrum L. and Alchemilla vulgaris L.: 1. In vitro inhibitory activities on elastase, trypsin and chymotrypsin. 2. Angioprotective activities compared in vivo. Journal de Pharmacologie 1986;17:21-27

  33. Terrasse J, and Moinade S. Premiers resultats obtenus avec un nouveau factuer vitaminique P “les anthocyanosides” extraits du Vaccinium myrtillus. Presse Med. 1964;72:397-400.

 

SOY - The Super Food

Scientists have discovered the growing number of ways in which soy supports good health. Soy is finally beginning to receive the respect it has always deserved as one of Mother Nature’s "miracle foods."

Soy Protein Stands Out

The soy bean is packed with good nutrition. For starters, soy is a great source of protein. While other macro nutrients are also important, protein provides the foundation for good health. Our body’s muscles, blood, enzymes, hormones, skin and skeleton all depend on protein.

Soy proteins from Nature’s Life® meet or exceed the amino acid requirements for children and adults.1 The body can use soy proteins as effectively as egg, meat or dairy protein.2 The protein isolate form of soy has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) as high as egg or milk protein; 1.0, the highest score possible in this U.S. government protein quality rating system. PDCAAS is based on the amino acid requirements for humans, and is the foundation for the determination of the Daily Reference Value of protein (50 grams). Since soy doesn’t contain unwanted saturated fat and cholesterol (as animal protein does),3 it is a sensible choice for health-conscious people.

Soy protein is also good news for dieters. The high quality soy protein isolate found in many of Nature’s Life protein products contains only one gram of fat per serving and is free of cholesterol and lactose.

Phytonutrients Complete the Picture

Protein is just the tip of the iceberg, when it comes to the benefits of soy. Soy also contains phytonutrients (plant source nutrients), such as isoflavones, phytosterols, saponins, lignans and others. These phytonutrients play many important roles in supporting good health.4 At Nature’s Life we take special care to process our soy proteins with water, never alcohol, to retain all these important nutrients.5

The isoflavones (genistein, daidzein and glycitein) are unique because they are only found in soy. The isoflavones in soy, especially genistein and daidzein, have antioxidant properties.4 That is, they deactivate free radicals and support the antioxidant defense system by increasing levels of other antioxidant enzymes.4

Isoflavones are classified as phytoestrogens, which means that they are natural plant estrogens. Plant estrogens compete with estrogens produced in the body or introduced from the environment and help prevent them from binding to estrogen receptor cells.6 Similar to a broken key in a lock, soy’s phytoestrogens do not open the lock, but neither do they allow another estrogen "key" to operate the lock. Much like musical chairs, there is a limited number of receptor cells: estrogens that don’t bind to these cells eventually dissipate. The benefit is that soy estrogens reduce the body’s vulnerability to the influence of potentially damaging estrogens.

The weak phytoestrogens in soy prove to be a viable substitute for the stronger natural estrogens in their ability to influence sex hormones, protein synthesis and cell proliferation and differentiation.7,8

Another health benefit of soy isoflavones may be inhibition of angiogenesis9 (growth of new blood vessels). Under normal circumstances, new blood vessels are formed primarily during limited times, such as ovulation and pregnancy. Abnormal cell growth is associated with angiogenesis, and recent laboratory experiments suggest that soy genistein may inhibit this abnormal process by reducing the formation of new blood vessels.9

Bile acids are necessary and beneficial to help digest foods in the stomach. Excess bile acids accumulated in the colon, however can cause abnormal changes to DNA. Soy saponins bind to excess bile acids which increases their excretion thus reducing their ability to damage DNA.9

Soy for a Happy Heart

"You are what you eat" certainly rings true for maintaining a well-running cardiovascular system. Twenty-five grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Most of Nature’s Life’s soy proteins contain 25 grams of protein per serving. The Daily Reference Value (DRV) of protein for active adults is 50 grams. Diets low in total fat, saturated fat and cholesterol may also reduce the risk of heart disease. On the other hand, eating foods high in saturated fat and cholesterol may increase serum cholesterol levels and in turn, increase the risk of heart disease. This is where soy comes in. Soy contains no cholesterol and virtually no saturated fat. In addition, soy protein has been shown to help maintain healthy levels of low-density lipoprotein (LDL, or the "bad" cholesterol), and prevent peroxidation of LDL cholesterol10 (which creates free-radicals).

An analysis of soy protein research by Dr. James Anderson at the Veterans Affairs Medical Center, indicates that soy protein can help maintain healthy serum cholesterol levels.11 He theorized that soy phytoestrogens are the key phytonutrients responsible for maintaining healthy cholesterol levels.11 In addition, saponins, abundant in soy foods, bind to cholesterol and help to shuttle it out of the body.12

Recent studies continue to support the theory that replacing animal protein with soy protein helps maintain cholesterol at healthy levels.13,14 In fact, in Italy, people with a family history of high cholesterol levels are given soy protein free-of-charge.15

From Villains to Stars

Certain constituents in soy have been dubbed "anti-nutrients." For instance, protease inhibitors are substances found in soy which can prevent the body from completely digesting proteins. If consumed in large amounts, they can lead to protein malnutrition. For the most part, protease inhibitors are destroyed by heat and since soy is usually cooked, protease inhibitors do not significantly affect nutrient absorption. Protease inhibitors may also have some redeeming qualities. New research shows that even the small quantities of protease inhibitors remaining in cooked soy products may limit the uncontrolled growth of damaged cells.16,17,18 Protease inhibitors also protect DNA from free-radical damage.19

Another "anti-nutrient" in soy is phytic acid, a plant fiber component which binds to certain minerals and prevents their absorption. Again, good qualities are being discovered for this soy constituent. Phytic acid is believed to scavenge free-radicals.20 For example, when phytic acid binds to excess iron in the body, it prevents the oxidation of iron, which is one of the most damaging free radicals.21,22

The soy protein isolate used in our protein products is currently being changed to certified Non-GMO, also known as IP (Identity Preserved) soy protein isolate — made from soybeans grown from seeds that are not genetically modified. The gold seal shown here will help you recognize the products that are already certified. Look for the seal on the front panel of the label. Products without this seal still feature the high quality SUPRO® Brand Soy Protein Isolate.

Why WHEY?

Whey protein, often referred to as lactalbumin, is currently a preferred protein source for many endurance and strength athletes, who may require over twice the current daily recommended protein intake.23,24 Whey is a major protein in milk. Whey protein is comprised primarily of simple proteins called lactoglobulins. Whey also contains some serum (blood) globulins including alpha-globulin, beta-globulin, gamma-globulin and immunoglobulins, which are the primary immune-stimulating features of whey.

 

Other components of whey protein include: amino acids, enzymes, calcium, potassium, sodium, phosphorous, iron binding proteins, and vitamins A, C, B-1, B-2, B-3, B-5, B-12, folic acid, and biotin.25 Whey transits the stomach quickly and the nutrients are rapidly absorbed in the human intestine. Nature’s Life uses the whey protein production method that removes the most lactose, leaving less than 1% in the final product. Our whey protein is also FREE of recombinant Bovine Growth Hormone (rBGH), a hormone given to cattle simply to increase their milk production.

Whey BCAAs

Whey serves as a source of energy for athletes who are undergoing, or have undergone, intense prolonged exercise. Much of this energy is thought to come primarily from branched-chain amino acids (BCAAs)—leucine, isoleucine, and valine. These amino acids are unique in their ability to provide a ready and direct energy source to skeletal muscle during endurance exercise.26 An adequate supply of BCAAs is needed during exercise to prevent unwanted muscle breakdown, or catabolism.27 Whey is considered to be an excellent source of BCAAs, as well as the important sulfur amino acids methionine and cysteine.

Egg and milk products, as well as soy isolate, rank the highest in protein content, surpassing other animal sources.. Nature’s Life Healthy Whey™ has a PDCAAS of 1.0.

Jazzing Up Juice

Juicing fruits and vegetables can be a healthy addition to the diet. One drawback, however, is that fiber is removed during the juicing process, which results in juice high in natural sugar.

Adding one or two tablespoons of Nature’s Life protein products to fruit or vegetable juice can slow the absorption of sugar and help maintain healthy blood sugar levels.28,29 Not every protein powder brand helps delay sugar absorption, since many brands contain up to 50 percent or more refined or natural sugars which may adversely affect blood sugar levels.

Protein Recipes

The most popular use for Nature’s Life Protein Powders is in flavorful blender drinks. But they can also be used to increase the protein content of prepared foods. Add as desired to casseroles, loafs, patties, stews, soups, baked goods, pancakes, waffles, muffins, omelets and even sandwich spreads. Contact us for a copy of our favorite protein recipes.

References

  1. Scrimshaw NS and Young VR. Soy protein in adult human nutrition. In: Wilcke HL, Hopkins DT, Waggle DH, eds. Soy Protein and Human Nutrition, Academic Press, Inc., New York, NY, pp. 121-48, 1979.

  2. Subcommittee on the tenth edition of the RDAs Food and Nutrition Board. Recommended Dietary Allowances, Tenth Revised Edition, FNB/NAS, National Academy Press, Washington, DC, 1989:56-8.

  3. Energy and Protein Requirements, 1985. Report of a joint FAO/WHO/UNI consultation. World health Organization Technical Report series 724.

  4. Cai Q and Wei H. Effect of dietary genistein on antioxidant enzyme activities in SENCAR mice. Nutr Canc 1996;25:1-7.

  5. Naim M, et al. Soybean isoflavones, characterization, determination, and antifungal activity. J Agr Food Chem 1974;22:806-10.

  6. Noteboom WD, and Gorski J. Estrogenic effect of genistein and coumestrol diacetate. J Endocrinl 1963;73:736-43.

  7. Martin PM, et al. Phytoestrogen interaction with estrogen receptors in human breast cancer cells. J Endocrinol 1978;103:1860-7.

  8. Adlercreutz H, et al. Dietary phyto-oestrogen and the menopause in Japan. Lancet 1992;339:1233.

  9. Fotis T, et al. Genistein, a dietary-derived inhibitor of in vitro angiogenesis. Proc Natl Acad Sci USA 1993;90:2690-4.

  10. Kanazawa T, Osanai T, Zhang XS, et al. Protective effects of soy protein on the peroxidizability of lipoproteins in cerebrovascular diseases. J Nutr 1995;125:2639S-646S.

  11. Anderson JW, et al. Meta-analysis of the effects of soy protein intake on serum lipids. N Eng J Med 1995;333:276-82.

  12. Rao AV and Sung MK. Saponins as anticarcinogens. J Nutr 1995;125:717S-724S.

  13. Potter SM, Baum JA, Teng H, et al. Soy protein and isoflavones: their effects on blood lipids and bone density in postmenopausal women. Am J Clin Nutr 1998;68:1375S-79S.

  14. Wong WW, Smith EO, Stuff JE, et al. Cholesterol-lowering effect of soy protein in normocholesterolemic and hypercholesterolemic men. Am J Clin Nutr 1998;68:1385S-89S.

  15. Sirtori CR, Even R, and Lovati MR. Soybean protein, diet and plasma cholesterol: from therapy to molecular mechanisms. Ann NY Acad Sci 1993;676:188-201.

  16. Troll W, et al. Inhibition of carcinogenesis by feeding diets containing soybeans. Proc Am Assoc Cancer Res 1979;20:265(abstract #1075).

  17. Messadi DV, et al. Inhibition of oral carcinogenesis by a protease inhibitor. JNCI 1986;76:447-452.

  18. St. Clair WH, et al. Suppression of dimethylhydrazine-induced carcinogenesis in mice by dietary addition of the Bowman-Birk protease inhibitor. Cancer Res 1990;50:580-86.

  19. Frenkel K, et al. Chymotrypsin-specific protease inhibitors decrease H2O2 formation by activated human polymorphonuclear leukocytes. Carcinogenesis 1987;8:1207-12.

  20. Graf E, and Eaton JW. Antioxidant functions of phytic acid. Free Rad Biol Med 1990;8:61-9.

  21. Nelson RL. Dietary iron and colorectal cancer risk. Free Rad Biol Med 1992;12:161-8.

  22. Hann H-WL, et al. Iron enhances tumor growth. Cancer 1991;68:2407-10.

  23. Lemon PW. Do athletes need more dietary protein and amino acids? Int J Sport Nutr 1995;5(Suppl):S39-S61.

  24. Tarnopolsky MA, Atkinson SA, MacDougall JD, et al. Evaluation of protein requirements for trained strength athletes. J Appl Physiol 1992;73(5):1986-95.

  25. Kelly G. Sports nutrition for endurance athletes. Alt Med Rev 1997;2(3):186-201.

  26. Blomstrand E, Ek S, Newsholme EA. Influence of ingesting a solution of branched-chain amino acids on plasma and muscle concentrations of amino acids during prolonged submaximal exercise. Nutrition 1996;12:485-490.

  27. MacLean DA, Graham TE, Satlin B. Branched-chain amino acids augment ammonia metabolism while attenuating protein breakdown during exercise. Am J Physiol 1994;267:E1010-22.

  28. Jenkins, DJA, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 1981;34:362-6.

  29. Jenkins, DJA, et al. Simple and complex carbohydrates. Nutr Rev 1986;44:44-9.

Pro-96 Soy Proteins

 The Importance of Protein

What is protein and why do we need it? Protein is composed of chains of amino acids and constitutes about 20% of our total body weight. It functions as the structural material of muscles, other tissues and organs, as well as important bi-substances such as enzymes and many hormones. Without protein, we could not live.

Protein is also converted to glucose and used as a source of energy. When there is limited protein intake, the needs of the organs take priority over the needs of the muscles. While other nutrients are equally important, protein provides a key foundation for good health.

 

How is Soy Protein Different?

The most common food sources of protein and amino acids are animal products. Of the vegetarian sources, soybeans stand out. The protein isolate form of soy has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) as high as egg or milk protein; 1.0, the highest score possible in this U.S. government protein quality rating system. PDCAAS is based on the amino acid requirements for humans, and is the foundation for the determination of the  Daily Reference Value of protein (50 grams). Nature’s Life’s Pro-96 protein powders provide almost half (23 grams) of the Daily Reference Value (DRV) of protein in one serving!

Super-Green Pro-96™, Phyto-Red Pro-96™ and Berry-Blue Pro-96™ from Nature’s Life® meet or exceed the amino acid requirements for children and adults.1 Included in the full range of essential (which must be ingested) and non-essential (which your body can manufacture) amino acids in Pro-96 soy proteins, are significant amounts of essential branched-chain amino acids (leucine, isoleucine, valine). These are critical for muscle strength.

Humans can use soy proteins as effectively as animal protein 2,3 and since soy doesn’t contain unwanted saturated fat and cholesterol (as does most animal protein),4 it is a sensible choice for health-conscious people.

 Isoflavones :

Health Benefits

Besides high quality protein, soy also contains phytonutrients (plant source nutrients)—such as isoflavones, phytosterols, saponins and lignans. These phytonutrients play many important roles in supporting good health.5,6,7 Nature’s Life soy proteins are processed with water, never alcohol, which is essential to preserve many of these important components.8

Three isoflavones (genistein, daidzein and glycitein) are found in large amounts only in legumes such as soy.9 They are classified as phytoestrogens (natural plant estrogen) and have antioxidant properties.10 That is, they deactivate damaging free radicals.8,10 

Some studies demonstrating the health benefits of soy have used formulas that provide as little as 45 mg of isoflavones11,12 – in one serving of a Pro-96 product, you get a minimum of 70 mg (based on a typical analysis).

Plant estrogens compete with estrogens produced in the body or introduced from the environment, and prevent them from binding to estrogen-receptor cells.13,14 The benefit is that the weak soy phytoestrogens are preferentially absorbed and used instead of stronger, potentially damaging, estrogens.15,16 A recent study found that a soy protein supplement with high isoflavone content was effective in helping women going through menopause maintain normal temperature sensation.17

 Soy Protein

and Your Heart

Eating foods high in saturated fat and cholesterol may increase serum cholesterol levels and in turn, increase the risk of heart disease. Nature’s Life’s Pro-96™ soy proteins contain no cholesterol and no saturated fat.

An analysis of soy protein isolate at the Veterans Affairs Medical Center indicates that soy protein isolate can help maintain healthy serum cholesterol levels.18

Other studies have reported that replacing animal protein with isolated soy protein helps maintain healthy levels of both LDL (“bad”) and HDL (“good”) cholesterol.19,20,21

 Nature’s Life

Soy Proteins

Since 1970, Nature’s Life has offered high quality and economical soy protein products. The most popular use for Pro-96 Protein Powders is in flavorful blender drinks, but they can also be used to increase the protein content of prepared foods. Add as desired to casseroles, loafs, patties, stews, soups, baked goods, pancakes, waffles, muffins, omelets and sandwich spreads. Call us for recipe ideas for these excellent low-carbohydrate, sugar-free, cholesterol-free, vegetarian proteins.!

Juicing fruits and vegetables can be a healthy addition to the diet. One drawback, however, is that fiber is removed during the juicing process, which results in juice higher in natural sugar.

Adding one or two tablespoons of Nature’s Life protein products to fresh fruit or vegetable juice can slow the absorption of these natural sugars and help maintain healthy blood sugar levels.22,23 Not every protein powder helps delay sugar absorption, since many brands contain up to 50 percent or more sugars which may adversely affect blood sugar levels.

 

A Raw Deal

Questions linger about the benefits of certain soy constituents. For instance, protease inhibitors are enzymes found in soybeans and other legumes, and can prevent the body from completely digesting proteins. If consumed in large amounts, as in raw beans, they can lead to protein malnutrition. For the most part, protease inhibitors are destroyed by heat and because Nature’s Life soy protein isolate is heat-processed, protease inhibitors do not significantly affect nutrient absorption.

Another so-called “anti-nutrient” in soy is phytic acid, a plant fiber which binds to certain minerals and can prevent their absorption. Again, good qualities are being discovered for this soy constituent: phytic acid (also called inositol hexaphosphate or IP6) is an effective scavenger of free radicals.37 For example, when phytic acid binds to excess iron in the body, it prevents the formation of iron oxide, which is one of the more damaging free radicals.38

 

Antioxidant Phytonutrients

All Pro-96 proteins start with the same food base of soy protein isolate, lecithin, psyllium seed husk, apple pectin, oat fiber, and the digestive enzymes bromelain (from pineapple) and papain (from papaya). Nature’s Life also adds carotenoids and flavonoids to the Pro-96 protein powders. These phytonutrients are the source of natural food colors (pigments) and have been studied extensively for their value. The more intense the color, the more beneficial the food. Carotenoids have free-radical scavenging properties, as well as offering support to the immune system.24,25,26 Maintaining high levels of carotenoids in the tissue helps to encourage healthy cell membranes. While carotenoids are fat-soluble, flavonoids are water-soluble, and have similar antioxidant properties.27,28,29

Super-Green Pro-96™ adds Kona pure Hawaiian Spirulina algae, with naturally-occurring amino acids, minerals, chlorophyll and carotenoids. In addition, we add lemon bioflavonoids, kelp and barley grass. These additional ingredients provide a highly nutritious combination of protein, fiber, minerals, and phytonutrients like carotenoids.

Carotenoids such as lycopene, found primarily in tomatoes, can be found in Phyto-Red Pro-96™. Recent research supports the protective, anti-oxidant properties of lycopene.30,31 In addition to lycopene, Phyto-Red Pro-96™ has other carotenoid- and flavonoid-rich red foods in its Phyto-Red Blend™: raspberries, cherries and red bell pepper.

As with carotenoids, some flavonoids have very specific benefits, such as those found in Berry-Blue Pro-96™. Grape, bilberry and blueberry make up the Phyto-Blue Blend™ in Berry-Blue Pro-96™. The flavonoids in these foods are called anthocyanidins (or OPCs), and have been studied for their supportive benefits as antioxidant free-radical scavengers.32,33,34,35,36

 

References

  1. Scrimshaw, NS and Young VR. Soy protein in adult human nutrition. In: Wilcke H.L., Hopkins D.T., Waggle D.H., eds. Soy Protein and Human Nutrition, Academic Press, Inc., New York, NY, pp. 121-48, 1979.

  2. Subcommittee on the tenth edition of the RDA’s Food and Nutrition Board. Recommended Dietary Allowances, Tenth Revised Edition, FNB/NAS, National Academy Press, Washington, D.C., 1989:56-8.

  3. Wayler A, et al. Nitrogen Balance Studies in Young Men to Assess the Protein Quality of an Isolated Soy Protein in Relation to Meat Proteins. J Nutr. 1983;113:2485-2491.

  4. Energy and Protein Requirements, 1985. Report of a joint FAO/WHO/UNI consultation. World Health Organization Technical Report series 724.

  5. Friedrich JA. Protective and regulatory benefits of soy: clinical perspectives. Altern Complementary Ther 1997(Feb):53-58.

  6. Potter SM. Soy protein and cardiovascular disease: the impact of bioactive components in soy. Nutr Rev 1998;56:231-35.

  7. Rao AV, Sung MK. Saponins and anticarcinogens. J Nutr. 1995;125 (3 suppl):717S-724S.

  8. A

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