Soy Protein Isolate, Not Exactly “Natural”
Textured soy protein is made by forcing defatted soy flour through a machine called an extruder under conditions of such extreme heat and pressure that the very structure of the soy protein is changed.
Soy protein isolate (SPI) begins with defatted soybean meal, which is mixed with a caustic alkaline solution to remove the fiber, then washed in an acid solution to precipitate out the protein. The protein curds are then dipped into another alkaline solution and spray-dried at extremely high temperatures. SPI is then often spun into protein fibers using technology borrowed from the textile industry.
In 1979, the Federation of American Societies for Experimental Biology (FASEB) decreed that the only safe use for SPIs was for sealers for cardboard packages.
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Soy such a great source of protein. Actually soy has not better taste therefor usually people do not like it.
Is soy protein as good for you as regular protein?
i just love to eat soya protein its to tasty and healthy.
I feel soy isolate is a? better protein than whey isolate. The gains are slower but the tissue is denser. Whey isolates give you an inflated, balloony feel though you do get larger.
I love Soya because it is very healthy. But i really didn’t know this before.I am very thankful to you ,you shared such a nice topic.
Vera Wang Wedgwood
Soya protein is very good for our health..Its not having good taste but some times taste doesn’t matter…