Soy and protease inhibitors PART 2
And one more thing. Now we know, especially from the works of Diane Fleming, at Tufts University, that, in terms of nutrition, iron is a two edge sword. As a rusted iron in a metal wheelbarrow, too much iron produces more ugly traces of rust; large amount of iron produces an excess of oxidation in the body, promoting degenerative diseases. At least in adults, fear of lack of iron is not really justified. It is known that the normal lower values limit are preferable, not those at the upper limit.
A few words about the quality of soy protein
Of the 20 amino acids that make up adult proteins, eight has the name of essential amino acids, because they can not be synthesized by the human body and must be obtained from food. Toddlers still need histidine, so for them, the number of essential amino acids is nine.
The name “essential” grant to these amino acids a specific aura that is not justified. These amino acids are not more important than the others. Traditionally, the quality of a protein is judged by the essential amino acids quantities. Not long ago, soy protein was regarded as a lower quality of animal protein because it contains some less amount than methionine. Many do not know that the method of a protein quality assessment was introduced in 1919 and was based on young rats amino acid need, which are different from humans. To grow, the rats need high amounts of methionine.
Only in 1993, the Food and Drugs Administration in the United States adopted a valuation method based on human amino acid necessities. Under this method, best quality proteins are those of soy, egg white and milk casein, all three being considered as having the maximum value, which is one.
Unfortunately, the proteins of animal origin presents a series of disadvantages that have been submitted. To show that it’s not about things without importance, just remember that milk protein, casein, is the most carcinogenic animal protein. Another aspect of the protein problem is that the protein human body needs is still much lower than some think; we all consume more protein than we need, with those consequences.
Nutritionists agree that soy is a valuable special food. But in addition to nutritional value, soy possess beneficial actions in preventing various diseases. Substances in soy, considered harmful, do not play any negative role in the alimentation with soy products. For this reason, in a study published in 2001, researchers A. Waldmann and A. Hahn, from the Institute of Nutrition of the University of Hanover, Germany, recommends that soy should occupy a higher place in everyone alimentation, not only in the vegetarians.
But soy is not a panacea or a miracle drug. It’’s not a replacement for cancer surgery and the whole therapeutic arsenal, indicated against neoplasia. Soy is a food, not a medication. Using the beans is more useful than extracts on the market more for earnings reasons. Experience of centuries of the asian populations demonstrates that soy may be a valuable part of the modern preventive nutrition.
Often, researchers are seeking a molecule to prevent, cure or, at least, to stop atherosclerosis and cancer, if it is used in daily doses and possibly at a good price, but without any change in lifestyle. Such behavior violates laws woven into the fibers of our beings. Keeping health demands obey to all laws of the human body. Fortunately, soy it’s a bunch of useful nutrients, but not an aspirin. Life really abundant is a whole program of smart cooperation with our Creator.
Must not forget that soy nutrients should be used in the context of all factors that promote health in the balanced diet with fruit, vegetables, whole grains and all other components that make up a healthy feeding.