Soia reprezinta o leguminoasa cu o compozitie interesanta, fiind extrem de bogata in proteine (40%) si uleiuri vegetale nesaturate (20%), restul de 35-40% fiind reprezentat de carbohidrati.
Daca ne gandim la produsele de origine animala (ex., carnea de pui – 20-24% proteine), soia surclaseaza de departe astfel de produse. Totodata, este important de precizat ca proteinele din soia contin toti aminoacizii esentiali organismului, la fel ca produsele de origine animala, fiind astfel singurul produs de origine vegetala care se poate ridica la aceasta inaltime. Acesti aminoacizi sunt esentiali organismului uman, buna lui functionare depinzand de sursele alimentare. Spre deosebire de carne, soia contine lipide (in cea mai mare parte), grasimi nesaturate (benefice organismului) si nu contine colesterol, care are un rol marcant in aparitia, intretinerea si dezvoltarea aterosclerozei.
Grasimile din soia sunt ”grasimi bune”, in cea mai mare parte grasimi polinesaturate, care, alaturi de fibre, vitamine si minerale au efecte benefice asupra sistemului cardiovascular; scad „colesterolul rau” si reduc riscurile accidentelor cardiovasculare. FDA (Food and Drug Administration) sustine ca un consum zilnic de 25 g proteina din soia, alaturi de o alimentatie saraca in grasimi saturate si colesterol, reduce riscul afectiunilor cardiace.
Laptele din soia Inedit contine doar ingrediente si arome naturale. Acesta ofera multe dintre beneficiile pe care le regasim in boabele de soia. In primul rand, reprezinta o sursa importanta de proteine, asemanatoare cu laptele de vaca. Bautura din lapte de soia poate contribui la sanatatea cardiovasculara, un pahar de 250 ml continand 6-7 g proteina de soia. Laptele din soia este bogat in vitamine, in principal vitamina C, si minerale, cu precadere calciu.
Laptele din soia de la Inedit este un produs obtinut direct din boabe de soia, avand un continut de 95% soia, fiind astfel un produs de natura vegetala. Acesta poate fi consumat cu incredere de persoanele cu intoleranta la produsele lactate de origine animala, de cele vegetariene, care tin post sau de orice persoana care apreciaza gustul si proprietatile acestui produs.
Este important de stiut ca bautura din soia Inedit se adreseaza tuturor grupelor de consumatori, fiind gustoasa si utila, dar si bogata din punct de vedere nutritional.
Bautura din soia de la Inedit nu contine coloranti sau conservanti, iar sortimentul simplu nu contine zahar. Cantitatea de carbohidrati la 100 ml (1,7g) este mult mai mica decat cea din laptele de vaca (5g), astfel ca poate fi folosita cu succes in curele de slabire.
Laptele din soia are posibilitati multiple de consum si utilizare, putand fi consumat ca atare sau folosit ca ingredient ori supliment pentru diferite preparate (deserturi, gustari, shake-uri etc.).
Bautura din soia Inedit este disponibila in 4 variante: simpla, cu aroma de capsuni, cu aroma de vanilie sau cu aroma de miere si cereale, creand astfel o diversitate de gusturi atat pentru adulti, cat si pentru copii.
Ambalajul este practic, din sticla de culoare maro, ce protejeaza produsul de oxidare.
Referinte:
1. USDA Database - Agricultural Research Service United States Department of Agriculture
2. Nutritional and Health Benefits of Soy Proteins - Mendel Friedman * and David L. BrandonWestern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture
3. Ghid pentru Alimentatie Sanatoasa – Societatea Romana de Nutritie
4. Henkel, John (May–June 2000). "Soy:Health Claims for Soy Protein, Question About Other Components". FDA Consumer (Food and Drug Administration)
5. Lipoprotein Metabolism in the Macrophage: Implications for Cholesterol Deposition in Atherosclerosis - M S Brown, and J L Goldstein - Annual Review of Biochemistry - July 1983
6. Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation. Bethesda, MD (USA): Food and Agriculture Organization of the United Nations (Food and Nutrition Paper No. 51). December 1989
7. Sacks, F. M.; Lichtenstein, A.; Van Horn, L.; Harris, W.; Kris-Etherton, P.; Winston, M.; American Heart Association Nutrition Committee (February 21, 2006). "Soy Protein, Isoflavones, and Cardiovascular Health: An American Heart Association Science Advisory for Professionals from the Nutrition Committee".Circulation (American Heart Association Nutrition Committee)
8. Jenkins, David J. A.; Mirrahimi, Arash; Srichaikul, Korbua; Berryman, Claire E.; Wang, Li; Carleton, Amanda; Abdulnour, Shahad; Sievenpiper, John L. et al. (December 2010). "Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement Mechanisms". The Journal of Nutrition (American Society for Nutrition)
9. Zhan, Siyan; Ho, Suzanne C. (December 2005). "Meta-Analysis of the Effects of Soy Protein Containing Isoflavones on the Lipid Profile". American Journal of Clinical Nutrition (American Society for Nutrition)
10. Harland, J. I.; Haffner, T. A. (September 2008). "Systematic Review, Meta-analysis and Regression of Randomised Controlled Trials Reporting an Association Between an Intake of Circa 25 g Soya Protein Per Day and Blood Cholesterol". Atherosclerosis (European Atherosclerosis Society)
11. Reynolds, K.; Chin, A.; Lees, K. A.; Nguyen, A.; Bujnowski, D.; He, J. (September 2006). "A Meta-analysis of the Effect of Soy Protein Supplementation on Serum Lipids". The American Journal of Cardiology (American College of Cardiology.)
12. Santo, Antonio S.; Santo, Ariana M.; Browne, Richard W.; Burton, Harold; Leddy, John J.; Horvath, Steven M.; Horvath, Peter J. (December 2010). "Postprandial Lipemia Detects the Effect of Soy Protein on Cardiovascular Disease Risk Compared with the Fasting Lipid Profile". Lipids (American Oil Chemists' Society)
13. Cordle, C. T. (May 2004). "Soy Protein Allergy: Incidence and Relative Severity". Journal of Nutrition (The American Society for Nutritional Sciences)
14. Sampson, H. A. (May 1999). "Food Allergy, Part 1: Immunopathogenesis and Clinical Disorders". The Journal of Allergy and Clinical Immunology (American Academy of Allergy)
15. That calcium is often added, see Patricia Greenberg, The Whole Soy Cookbook, Random House, 1998
16. Anderson, J.; Johnstone, B.; Cook-Newell, M. (1995). "Meta-analysis of the effects of soy protein intake on serum lipids". The New England Journal of Medicine
17. "Soy". US National Institutes of Health
18. Livestock’s long shadow - Environmental issues and options
19. Cornell alumnus Andrew Colin McClung reaps 2006 World Food Prize
