The difference between soy protein isolated and natural soy

Some people will say that I want to eat protein, so I just drink some soy milk, can't it? Why do I have to eat soy protein isolate? If I buy soy milk, then I can get up early and drink a pot of soy milk per catty. So today I will share with you what is the difference between soy protein isolate and soy milk?

Here we use a wooden barrel with different length and composition to illustrate what is wrong with natural soybeans. Raw soybeans cannot be eaten because we humans cannot digest raw soybeans, because there is something we don't want in natural soybeans, soy protein inhibitors, which inhibit our body's digestion of raw soybeans. So how should we eat soy? It must be cooked, fried, and heated to remove the soy protein inhibitor.

But you also find the second problem. When you eat cooked beans, people will be more active when you eat too much, because there is a second thing we don't want in natural soybeans, which is called gas production factor. It can produce a lot of flatulence, and another is that soybeans are an oil-based cash crop. 

We grow soybeans, in fact, we used it to squeeze soybean oil before, which means that soybeans still contain a lot of fat. So in our oil-making workshop, we need to fry the beans, and then squeeze the oil out. After the oil is squeezed out, we will say okara and soybean meal what is left, and people will not eat what is left. It's all fed to animals, which can be digested, and there is actually a lot of fiber in it. These are four undesirable substances in natural soybeans. 

At the same time, there is a lack of a substance in natural soybeans. The content of various amino acids in natural soybeans is relatively good, only lack of methionine, because soybeans lack methionine, so the nutritional value of natural soybeans is greatly reduced. It is like the barrel effect, it is the shortest board. As a result, the absorption rate of all kinds of amino acids is not high. This is why natural soybeans are also quite rich in soy protein, but since ancient times, we humans invite people to eat big fish. People are not invited to eat soybeans, because natural soybeans have such nutritional deficiencies.

So today, for such a substance, if we can process it, take away the things we don't want in it, and add in the lacking things, won't we make up for all its shortcomings? Doesn't this make it perfect? 

Soy protein inhibitors, gas-producing factors, fats, and fiber, we extract them, and add methionine in at the same time, won't it become a good wooden barrel with the same length? The nutritional value of the nutrient produced in this way is 100% for our human body. 

This is like the value of gold extracted from gold ore is different. Therefore, compared with natural soybeans, soy protein isolate not only has a higher protein content, but also the absorption efficiency can reach 100%. 

Everyone needs to know. Proteins with a protein absorption rate of 100% rarely exist in nature. Is there a common thing that everyone can often eat? Note that it is not eggs, but specifically egg whites. And the egg white must be a special cooking method, either steamed or boiled. If you fry or fry this egg white, the absorption rate is not 100%. So don't underestimate the protein with 100% absorption rate, it is not very common in nature. 

We want to emphasize here that the product obtained after this series of processing is called soy protein isolate. It is not equivalent to natural soy protein. It has actually become two kinds of food. Because natural soybeans do lack methionine. But now we processed soy protein isolate, it contains methionine. 

So, please make sure that this concept is two different foods.