If you are currently a vegetarian, or are even toying with the idea of becoming one, you will need to learn about the benefits of soy protein for a vegetarian diet.¬† This is important because when you choose to delete meat and meat products from your diet, you are deleting a major source of protein.
If you don’t provide your body with the right amount of protein it can lead to deficiency.¬† Protein deficiency can lead to fatigue, insulin resistance, hair loss, loss of muscle mass, low body temperature, and even hormonal irregularities.¬† In severe cases it can even be fatal.
Soy is one of the protein food sources available, and it is a great option for vegetarians because it is a natural source and comes in many realms.
Benefits of Soy Protein
The benefits of soy protein for a vegetarian diet are obvious, as it is the closest vegetable protein that resembles meat.¬† There are also huge benefits for non-vegetarians when they include soy as part of their regular diet.¬†
Soy protein can:
- aid in digestion
- provide structure within your body
- assist in everyday movement
- aid in the prevention of many types of cancer (breast, colon, prostate, uterine)
- aid in the prevention of heart disease
- assist in alleviating menopausal symptoms
- lower cholesterol
- help prevent osteoporosis
- help lower blood pressure¬†
Uses of Soy Protein
Some foods that include soy proterin are:
- whole soybeans
- soybean oil
- soy milk
- soy flour
- some sports bars
- breakfast cereals
- veggie burgers
- soy nut snacks
Some vegetarians choose to include soy powder when making common food recipes such as soups, stews, muffins, and other baked goods.¬† You can also use soy milk to make pudding or milkshakes and tofu to make casseroles.¬† There are now tons of cookbooks and recipes available that include soy protein as a main ingredient.¬†
For optimum benefit of soy protein in a vegetarian diet, soy should be used in moderation; in other words, don’t overdo it!¬† Soy protein should also be ingested as part of a food source as opposed to pill form.¬† This is so that the soy can naturally interact with other foods to create the needed amino acids and enzymes.