Soybean FieldNZYMES SOY nutrition profile?

Because our NZYMES® formula is primarily sprout-derived, it avoids the trypsin inhibitors found in raw soybeans which can disrupt the digestive tract. Of course, like all "LIVE" food components, heat can damage or destroy enzymes and heat-sensitive nutrients, whereas sprouting activates the "life force" of the seed, increasing the "energy" and preserving the soy complex.

Further, the low-temperature drying process of the NZYMES® formula preserves the integrity of the proteins, enzymes, lipids, vitamins, minerals and phytochemical matrix. (see below). It also preserves the naturally occurring rich supply of phytosomes and the integrity of the essential fatty acid content which dramatically enhances the delivery and bioactivity of the phytochemicals.

Soy contains all three of the macro-nutrients required for good nutrition: complete protein, carbohydrate and fat, as well as vitamins and minerals, including calcium, folic acid and iron.

Soy is the only common plant based food that contains complete protein. Soy protein provides all the essential amino acids in the amounts needed for human and pet health. The amino acid profile of soy protein is nearly equivalent in quality to meat, milk and egg protein.

NZYMES® Live Nutritional Soy Profile: Phytochemicals: isoflavones, phytosterols, saponins, protease inhibitors, pyhtic acid, enzymes.

Amino Acids: Cystine, Hisidadine, Isoleucine, Leucine, Lysine, Methionine, Phenylalinine, Threonine, Tryptophan, Tyrosine, Valine.

Minerals: Boron, Calcium, Chlorine, Chromium, Cobolt, Copper, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphours, Potassium, Silicon, Sodium, Titanium, Vanadium.

Vitamins: Vitamin A, Thiamine (B1), Riboflavin (B2), Pantothenic Acid, Pyridoxine (B6), Boitin, Folic Acid, Macin, Ascorbic Acid.

Enzymes: Superoxide Dismutase, Amylase, B-Glycosidase, Car Boxylase, Catalase, Glyolase, Lipase, Liporxidase, Phytsae, Protease, Uricase, Methione Reductase, Allantoinase, Ascorbic Acid Oxidase.

Soy SproutingSprouting is the most natural form of food as it is possible to get. Every process which takes food another step from its natural state diminishes its natural capacity to provide a source of nourishment to the body. Nature designed food as the body's richest resource from which to take the materials it needs to do its job of generating and maintaining healthy bodies and cells. The sprout is the maximum growth phase of the plant, with the highest concentration of bio-available nutrients in the plant's life. With up to 48 percent protein, a nearly complete array of amino acids, and especially stable oil content that has naturally high lecithin and vitamin E, soy is a potent resource.

Many benefits are attributed to soy from antioxidant protection to cholesterol reduction, modulation of estrogen and hormonal activity, detoxification of the blood, cleansing the bowel, strengthening the immune system, and inhibiting tumor promoting enzymes. More than 25 clinical studies have shown that substituting soy protein for animal protein, or simply adding soy protein to the diet, significantly reduces cholesterol levels. Researchers participating in a workshop sponsored by the National Cancer Institute in 1990 identified five groups of phytochemicals that have anticancer properties, and these isoflavones are present in soy, sometimes exclusively. Studies further suggest that soy may be an important factor in the healthfulness of traditional Asian diets. In a study published in Cancer Research in 1989, men who ate the most tofu had the lowest rates of prostate cancer. Other studies have linked soy consumption with reduced risk for colon, lung, breast, rectal and stomach cancer. Additionally, certain sugars in soybeans promote the growth of friendly bacteria – bifidobacteria in the colon. Clear evidence has been linked with fewer PMS and menopausal problems for women in cultures with a high soy diet.

Benefits of Soy for Children
In addition to being a tasty alternative in children’s meals, soy may also help prevent the development of certain adult diseases. Studies of soy in children and adolescents have shown that soy eases constipation, lowers high cholesterol, and may even decrease risk of breast cancer later in life.

Soy contains many essential nutrients important for growth and development, and works well as a primary source of protein without contributing excess calories.

A growing number of children have allergies, food intolerances, religious and cultural needs that require special dietary consideration. Most students who are allergic to peanut butter can enjoy soy nut butter. Most students with milk protein allergy, lactose intolerance, or religious/cultural food practices that prohibit milk consumption can get calcium, vitamin D, vitamin A, and high-quality protein from fortified soymilk (soy milk). Tofu and calcium carbonate fortified soymilk have been found to provide comparable amounts of absorbable calcium as cow’s milk. There are some children who have allergies to soy, but reactions are typically quite mild and most children outgrow their allergies by the age of three.

Benefits of Soy for Weight Control
Research suggests that plant protein, such as soy, in our diet may play a key role in controlling calorie intake. Protein may increase satiety or make you feel full for longer than if you ate mostly carbohydrates. This means that people who include more protein in their diets may eat fewer calories during the day. High-quality, lean protein from soyfoods can aid in weight control.

Why Soy?
Soy foods, as part of an overall healthy diet, can help you achieve and maintain a healthy body weight. In general, soy foods contain fewer calories, less total fat and saturated fat, and more fiber than other sources of high-quality protein. Low saturated fat, high-quality protein sources, such as soy, may play a key role in weight control and maintenance of lean body mass. Continuing product innovations ensures that you can find a soy food that appeals to your taste buds and your waistline! Achieving a healthy weight can have numerous benefits:

* Improved blood glucose control and insulin sensitivity
* Decreased stress on bones
* Decreased blood pressure
* Increased stamina
* Improved self-image

On October 26, 1999, the FDA authorized use of health claims about the role of soy protein in reducing the risk of coronary heart disease. An example of a health claim about the relationship between diet and the reduce risk of heart disease is shown here:

Soy Protein: FDA Health Claims for Coronary Heart Disease

The FDA extensively reviewed over 50 scientific research studies and public comments before approving a health claim that recommends “25 grams or 4 servings of foods with 6.25 grams of soy protein daily to lower cholesterol” (FDA Final Rule; 64 (206) 1999).

NZYMES Granules Soy ProteinOne teaspoon serving of NZYMES® Granules provides 5 grams of soy protein.

Source: FDA Talk Papers