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The Nutrition Society recommends a diet that is at least 75% plant-based

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The German nutrition society Deutsche Gesellschaft für Ernährung (DGE) has updated its dietary guidelines, making substantial changes based on sustainability and health factors. The guidelines, developed using mathematical optimization models, recommend a diet that is at least 75% plant-based. Legumes (such as beans, peas and lentils) now have their own place, while there's more emphasis than ever on eating a variety of fruits, vegetables and whole grains. Intake of more plant proteins is also beneficial to health. Among them, soy protein can be called a complete protein and has always been a very popular plant protein. The guidelines recommend that meat intake should be limited to a maximum of 300 grams per week, while dairy recommendations are reduced from three to two servings per day. Plant-based fats (such as vegetable oils) are preferred over animal sources (such as butter), while water and unsweetened tea are recommended beverages. For those who don't eat meat, the DGE r

Study: Plant-based protein intake linked to increased healthspan

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A study led by researchers at the USDA Human Nutrition Research Center on Aging (HNRCA) shows that women who eat more protein, especially plant-based protein, are less likely to develop chronic disease and overall have lower rates of chronic disease as they age. It ’ s also healthier. The study was published Jan. 17 in the American Journal of Clinical Nutrition. By analyzing self-reported data from more than 48,762 women, the researchers found that women who consumed more protein from sources such as fruits, vegetables, breads, beans, legumes and pasta in their diets had less protein than those who ate less. The odds of developing heart disease, cancer, and diabetes are significantly reduced, as are the odds of cognitive and mental health decline. “ Protein intake in midlife is associated with improved health in older age. We also found that the source of protein matters. Getting most of your protein from plant sources in midlife, plus a small amount of animal protein, appears to be be

Partially replacing red or processed meat with plant-based protein could extend life and mitigate climate change

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Recently, researchers from McGill University in Canada published a research paper titled: Partial substitutions of animal with plant protein foods in Canadian diets have synergies and trade-offs among nutrition, health and climate outcomes in the Nature sub-journal Nature Food. The new study provides compelling evidence that partially replacing animal protein foods with plant proteins can extend lifespan and reduce greenhouse gas emissions. Additionally, the study showed that these benefits depended on the type of animal protein being replaced (red and processed meats, but not dairy, should be replaced). For the study, the team extracted data from a national nutrition survey and analyzed Canadians' dietary records. The study simulated partial replacement of red and processed meat or dairy products with plant-based protein foods (such as nuts, seeds, legumes, tofu and fortified soy drinks) and combined nutritional, health and climate outcomes. Red and processed meats and dairy produ

Application of modified soy protein isolate in meat products

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Soy protein isolate is used in meat products to increase flavor, prevent meat juice from separating, improve the quality of meat products, and extend shelf life. Combining two or more enzymes, combining physical modification with enzyme modification, or combining chemical modification with enzyme modification to modify soy protein isolate is a new idea to expand its application in meat products, and it will definitely become future development trends. 1. A piece of meat product Block meat products usually refer to large or whole pieces of meat products, but their integrity is easily damaged during processing. By adding modified soy protein isolate, syneresis can be reduced, tissue properties improved, and product quality improved. For small pieces of meat not exceeding 6cm, the soy protein isolate can be added by rolling and kneading. For some larger meat products, injection can be used. Dissolve the modified soy protein isolate in salt water, and then inject the solution into the meat

The market share of plant protein is increasing year by year

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According to a report by SNS Insider, the new protein market is expected to grow significantly at a compound annual growth rate of 16% by 2030, with its valuation soaring from $19.11 billion today to $62.65 billion. A key driver will be increased health awareness, as consumers become increasingly aware of the link between meat consumption and chronic diseases such as heart disease. Plant proteins also generally have less saturated fat, cholesterol, and calories than animal proteins. The new protein market is said to be undergoing a "paradigm shift", with plant-based products increasingly dominating the food industry. Consumers are demanding more sustainable products, while technological advancements and investment in the plant-based industry are increasing. Further innovation, product development and the availability of plant-based options will continue to drive growth. North America currently dominates the novel protein market due to consumer preferences, technological advan

The effects of soy fiber powder on the human body

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Soy fiber powder has the functions and functions of supplementing nutrition, promoting gastrointestinal motility, helping to improve constipation, assisting in weight loss, and helping to prevent cardiovascular and cerebrovascular diseases. However, it should be noted that soy fiber powder is a kind of food or food processing raw material and is not It has the therapeutic effect of medicine. Soy dietary fiber mainly includes cellulose, pectin, xylan, and mannitol. Although dietary fiber cannot provide any nutrients to the human body, it has important physiological functions for the human body. Dietary fiber can significantly reduce plasma cholesterol, regulate gastrointestinal function and insulin levels. Dietary fiber can also reduce certain hormones in the body, thereby preventing and treating breast cancer, uterine cancer, and prostate cancer, and slowing down the degeneration of adult teeth. 1. Supplement nutrition Soy fiber powder is mainly made from soybeans and is rich in protei

What can soy protein isolate prevent?

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Research on soy protein as a functional nutritional health food began in the 1980s. Medical experiments have proven that soybeans are rich in a variety of active nutrients and have various health effects such as preventing and treating cardiovascular and cerebrovascular diseases, cancer, osteoporosis, menopausal syndrome, kidney disease, obesity, and improving cognitive ability. The U.S. Food and Drug Administration (FDA) passed health food labeling regulations in October 1999, allowing the health effects of soy protein to prevent and treat cardiovascular and cerebrovascular diseases to be stated on food labels, and recommended that it be consumed daily in conjunction with a low-fat diet. 25 grams of soy protein can effectively prevent and treat cardiovascular and cerebrovascular diseases. American consumers have gradually become more aware of the health benefits of soy protein, causing a variety of soy products to mushroom into the market. The nutritional value of protein depends on t