The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
The recent popularity of plant-based burgers, including those containing soy protein, has led to observations that these products don’t have clean labels. But really, what is a clean label? While there is no formal definition, the term “clean label” generally refers to food formulations that have fewer and more familiar ingredients, and that contain no […]
Despite recommendations by the major international health agencies to reduce saturated fat intake, debate continues within the scientific community about the relationship between fatty acid intake and coronary heart disease (CHD) risk. Two good recent articles exemplify this debate. Although both question current dogma regarding dietary fat, they are still consistent with the concept that […]
The movement toward plant-based diets suggests that soy consumption will grow, despite increasing competition, as will the number of new soy products entering the marketplace. In fact, within just the past several months, three companies, Impossible Foods, Nestle and ABP (UK) have introduced plant burgers containing soy protein. However, one way in which soy consumption […]
With all the attention the Impossible Burger is receiving, especially after the decision by Burger King to provide the burger at all its U.S. locations by the end of the year, I anticipated that soy might receive more attention as a result. The current version (2.0) of the Impossible burger replaced wheat in the recipe […]
Soy was cited as having a significant role in a healthy, sustainable and environmentally responsible diet by the EAT-Lancet Commission in an article published recently. The commission is comprised of 19 commissioners and 18 coauthors from 16 counties in various fields of human health, agriculture, political sciences, and environmental sustainability. Its objective was to quantitatively […]
A qualified health claim for high oleic oils was recently approved by the U.S. Food and Drug Administration. With the new health claim consumers now have two soybean oils, conventional or commodity soybean oil, which is high in polyunsaturated fat, and high oleic soybean oil, which is high in oleic acid, that, according to the […]
What is the relationship between soy infant formula (SIF) and the general category of soyfoods? As discussed below, and in a second blog to follow, when it comes to nutrition, these two food product categories are, for the most part, unrelated. SIF in some form or fashion has been used for nearly 100 years but […]
There has been a lot of discussion of late about the impact of soy infant formula (SIF) on growth and development, primarily because soyfoods, including SIF, are uniquely-rich sources of isoflavones. Experience and scientific data support the use of SIF. Consider the following: soy infant formula has been in use for more than 50 years. […]
Lectins have been in the spotlight, and for some, have become a cause for concern. At least when it comes to soyfoods, that concern is mostly much ado about nothing. Given all the attention they’re receiving, you might think these proteins are newly discovered, perhaps because of a sudden advance in technology. Given all the […]
Research conducted over the past 30 years has produced a lot of insight into the lifestyle factors that impact overall health and longevity. Much of this research has focused specifically on diet. The first dietary guidelines were issued in 1980 and have been updated every five years since. Nevertheless, there is quite a bit of […]
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