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Soy Whey Protein Shakes

Are you eager to have more than a sip of a cold drink that is not only refreshing but also promises a nutritious treat? Soy whey protein shakes will cater to the need. The healthy beverage is actually a great supplement if you are maintaining a diet that will not only shed off those flabs but also develop the muscles. Today, the product is not difficult to spot in local groceries all over the globe as there is an abundant supply raring to be held by your hands.

There are plenty of soy whey protein shakes that can be bought in forms of liquid or powder. For liquid, the item means that it is all set for a rich gulp while those in powder suggests that you have to blend it with other elements before consumption. The self- preparation manner is more interesting to do because there is room for you to experiment. You can mix in other ingredients that will make the healthy beverage more tasteful than ever.

Doctors recommend that an individual should partake a minimum of two to three soy whey protein shakes in a daily basis. The quantity is an assurance that the cold drink sated with building blocks is immediately taken after an extensive physical training to heal the decreasing resources. If the natural nutrient supply is in solid kind, a commoner who is not fond of doing tough activities that is not a reason for sweating profusely should digest at least twenty grams.

Soy whey protein shakes are excellent substitutes than eating egg whites. The healthy beverage is very much ideal anytime of the day and will even appeal to any demographic, be it the young ones or the young once due to the wide variety of flavors such as chocolate, strawberry, lemon, plum and vanilla, to enumerate a few. For those people who are already serious in their quest of achieving a desirable physique namely athletes and bodybuilders, products that are composed of the building blocks are regarded to be their best companions compatible for the digestive system.

Since soy whey protein shakes are lactose free, it follows that there are lesser calories spotted in the commercial merchandise. There is no risk of being diabetic since there is low amount of sugar as well as with carbohydrates. If you want to put off some pounds, then settle for these cold drinks that will also help boost the functions of the organs in the body.

Soy Lecithin

Where did lecithin get its name? Was it named after some brilliant scientist who discovered it while working night and day in a lab? Actually, the real story is a little blander than that. Lecithin actually comes from lekithos, which is the Greek word for “egg yolk.”

Now, why of all things would anyone name it after something so commonplace as an egg yolk? The reason is pretty straightforward: Because that is where French scientist Maurice Gobley first found lecithin. The year was 1805 and the scientist had just extracted a fat-like substance the yolk of an egg, which he quickly discovered contained properties very similar to those of an emulsifier.

Since then, the primary source for commercial lecithin had always been eggs. That was, until the 1930s came when it was found that soy lecithin could also be recovered from the waste product of soybean processing.

Today only very few people distinguish between soy lecithin and egg lecithin. The word has been used as a generic term referring to a whole class of fat and water soluble compounds called phospholipids.

Where Soy Lecithin Comes From

As mentioned earlier, soy lecithin is a by product of soybean processing. At first, the soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This has a hydrating effect on the soybeans, loosening it from its hull.

Then, the soybeans are cleaned and cracked into small pieces. The cracked beans are separated from the hulls and are heated and pressed into flakes.

Next, the flakes undergo a distillation process where the soybean oil is extracted, after which crude soy oil is made to undergo a “degumming” procedure. The sludge that is produced as a result is where soy lecithin comes from. Of course, the sludge would have to undergo another process first, to extract the lecithin.

The waste product usually contains solvents and pesticides that could be harmful if not purified through a process called the hexane extraction. This process actually yields less soy lecithin than the older ethanol benzol process. However, the process also produces a more marketable lecithin with better color, reduced odor and less bitter flavor.

Why are they good?

The food industry uses soy lecithin for a variety of purposes. As an emulsifier, the substance helps promote solidity in margarine and give consistent texture to dressings and other creamy products. It is also used in chocolates and coatings and to counteract spattering during frying. The U.S. Food and Drug Administration has tagged lecithin as one of the few emulsifiers that is safe for use by consumers.

But while soy lecithin is more popular for its emulsifying properties, it has more to offer. Its unique lipid molecular structure makes it useful for pharmaceutical and cosmetic applications. In addition, it is also utilized for a variety of industrial purposes, including paints, textiles, lubricants, and waxes.

Lecithin is also considered as having beneficial effects to our health. The substance actually contains three types of phospholipids: phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphotidylinositol (PI). Phosphatidylcholine contains the element choline, which is essential to every living cell in the body and is one of the main components of cell membranes. It seems majority of the health claims about soy lecithin may have something to do with the fact that it is an excellent source of choline.