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Soy Protein Powder Risks:

Soy protein powder comes from soy protein isolate or SPI. SPI is extracted by washing the dried defatted and flaked soybeans with either water or alcohol. Afterwards, the flakes are dehydrated so as to achieve powder form.  This manufacturing process fails to remove the phytic acid, a known anti-nutrient, from the soy. As it turns out, phytic acid can be neutralized only through long and slow cooking in high heat. This process is absent in the making of soy protein powder.  Phytic acid binds with zinc, magnesium, calcium, iron, and copper resulting in deficiency in these essential minerals.

Soy protein powder contains plant estrogens as well which affect the normal production of hormone in the endocrine glands. In men, the effect is decreased production of testosterone resulting in reduced sex drive as well as the,enlargement of breast tissue in men a condition called gynecomastia. Individuals suffering from hormone-sensitive cancers like uterine, ovarian, and breast cancers are advised against taking soy as well since  soy’s estrogen-like effect may potentially stimulate the growth of tumors.

SPI, and therefore soy protein powder, also contain toxic substances that prevent trypsin, a type of enzyme, from doing its function which is to aid in the digestion of protein. Because the trypsin inhibitors block the breakdown of protein, this then results in oftentimes serious gastric distress, and even worse, prevents the absorption of essential amino acids. Some of these trypsin inhibitors, much like phytic acid, can be neutralized through high-temperature processing. However, high-temperature cooking is essentially a double-edged sword. While it can indeed remove some of the trypsin inhibitors and the phytic acid, it can also denature some of the proteins in the SPI rendering them unsafe for human consumption.”

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