Soy Products - PROs and CONs - VitoSlim - Lose Weight, Be Slim

The results of numerous research clearly argued valuable medico-biological properties of soy - this unique beans. Protein ingredient in its essential content (eg essential or more - essential for human) amino acids is most similar to that of meat than other plant foods.
In our country hardly gets soy popularity and the reasons are known - the mistakes in the 80's, when it ground soybeans began to direct moisture in sausages without taking account of its high called. trypsin-inhibi-Rastatt activity and undesirable taste.
The presence of trinsipiphibitor "prevent the consumption of raw soy. And people know from experience that this is not desirable. Thermal processing (baking, cooking ...) destroys trypsin-inhibitory substances and modern, technology-purified soybean varieties are free from such unwanted ingredients. Currently produced three main types of soy protein varieties - flours, concentrates and isolates, but different percentages of protein, and that of carbohydrates and fats.
Medical and biological qualities of soy protein products are forced into eating zdravoslovnoyu modern "man, regardless of whether gentile living in economically developed or poor countries. Favorable amino acid composition of bel tissue soy is the major advantage that pa legumes. Only lekiyatdefitsit of syarosadar zhashtite-amino acids - methionine in. cystine, in a sense, reduces the quality of soy protein. By contrast, pa, the high lysine content makes it suitable for all foods enrichment of cereal (wheat, maize, rice) who have been poor in this amino acid. The presence in soybean ranges of many minerals, like calcium, magnesium, zinc, iron, phosphorus, copper, selenium enriched total mineral content of foods are consumed. In otnoshepne the vitamin content in modern soy products mo1lo it would not be considered satisfactory because the high degree of purification of the protein ingredient. Rely on vitaminpoto content of food mixtures that soya protein sets are combined or enrichment shpaminp respectively.
In the modern science of eating soy products are recommended in order disorders: hyperlipidemia and hinerholeoeromiya, lowers the level of total lipids in the blood and cholesterol levels, lactose intolerance (due to lack of milk sugar - lactose); lutenova enteropathy (gluten intolerance); obesity (because of the low energy value); diabetes alergies to cows' milk protein; constipation.