Soy Protein

Isolated soy protein is not equivalent to traditional fermented soy foods like natto or miso. Soy protein isolate is among the lowest-quality protein sources available and is heavily processed. Soy protein has a 16% utilization rate and produces significant glucose from the remaining 84%. Soy protein isolate is extracted from soybeans using industrial solvents including hexane. Relying heavily on soy-based protein bars or diet shakes means a substantial portion of protein intake is effectively converted to sugar. Soy protein isolate damages intestinal lining and liver function in many people. Virtually all commercial soy is genetically modified and treated with glyphosate herbicide.