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Sunday, 8 July 2012
SHAKLEE ENERGIZING SOY PROTEIN FACTS..ia sangat berbeza...
So, it must be that most people just don't know or understand the importance of Soy Protein in their diet or they have been given false information about what it is or
what it does for our health. So let's set the record straight on this once and for all.
SOY: A LONG HISTORY OF CULTIVATION AND SAFE USE
Source: Iowa State Univ. Dept. of Agronomy
- 11th century B.C.: Soybeans were first domesticated in northern China.
- 200 B.C.— 300 A.D.: Soybean cultivation spreads from China to Korea and Japan.
- 1765: First soybeans in U.S. are planted on Henry Yonge’s farm in Thunderbolt, Georgia.
- Before 1865: U.S. and China were in the soybean trade.
- 1895: China conducts trade with other Asian countries in soybean commerce.
- 1900: England imports its first soybeans.
- 1905: Japan becomes major soybean customer of U.S.
- By 1935: Soybean meal was featured in livestock, poultry feed.
- By 1938: U.S. exports soybean meal to Canada and Europe.
- In 2002: U.S. produces 50% of world's supply of soybeans.
U.S. Soybean Harvest:
- 1924: 1.8 million acres harvested.
- 1954: 18.9 million acres harvested.
- 1994: 61.8 million acres harvested.
- 1996: 63.4 million acres harvested.
Today, the soybean provides a very important protein source in the diets of many Asian nations.
Soy is an extremely valuable food and industrial product throughout Asia.
SOY’S SAFETY RECORD: RESEARCHERS’ FINDINGS & ANALYSIS
“...no adverse effects of short- or long-term use of soy proteins are known in humans.”
— Study authors and researchers A. Vincent and L.A. Fitzpatrick, Mayo Clinic
“Given the nutrient profile and phytochemical contribution of beans, nutritionists should make a concerted effort to encourage the public to consume more beans in general and more soy foods in particular.”
— Mark J. Messina, “Legumes and Soybeans:
Overview of Their Nutritional Profiles and Health Effects”.
Published in The American Journal of Clinical Nutrition, 1999
“People in Asian countries have been consuming soy protein for thousands of years.”
— Dr. Bruce Miller, DDS, CNS, on soy’s safety record over the millennia.
"....There is evidence that consumption of soy foods may have beneficial effects related to improving blood lipid levels and reducing risks for breast cancer."
-- Dr. Lon White, researcher.
Dr. Richard Brouse -- lecturer, author, and nutritional consultant who runs the Sunnyside Health Center in
Clackamas,Oregon and has done health analysis for over 25,000 people -- recommends we get at least 40% of our protein from plant sources such as beans, vegetables and soy. Dr. Brouse recommends the Shaklee soy protein drink mix and the Vita-Lea multiple with every nutrition program he recommends for various ailments.
SOY FACTS -- DID YOU KNOW.....
A daily intake of soy protein may help retain normal cholesterol levels and help promote heart, breast and prostate health, according to research published in the New England Journal of Medicine, 1995.
People who consume soy foods over a lifetime have fewer symptoms of menopause, such as hotflashes,
according to studies published in Lancet (1997) and Obstetrics and Gynecology (1998).
A diet containing a high amount of soy has been associated with a reduction in breast cancer in premenopausal women, according to a report in The American Journal of Clinical Nutrition, 1998.
In November 2000, the American Heart Association recommended that soy protein be added to our daily diets to
help reduce cholesterol and as part of a heart-healthy lifestyle.
SOY -- CUTS THE FAT WITHOUT SACRIFICING PROTEIN:
Reducing the meat-based portion of school lunches by 30% and adding a soy protein substitute reduced the calories, fat and saturated fat students consumed, and lowered cholesterol an average of 9 to 15 milligrams in the school lunches while maintaining about the same amount of protein, according to a study reported in the Journal of the American Dietetic Association, April 2001.
The USDA has considered tofu as a possible meat substitute in school lunch programs.
Tofu is a good source of protein, is more economical than meat, and if implemented, would help schools comply with government limits on fat content in meals.
The FDA has authorized food products containing at least 6.25 grams of soy protein per serving to feature a claim
promoting the heart health benefits of soy.
Note: Each serving of Shaklee's Energizing Soy Protein provides 14 grams of biologically complete protein from soy
in an all-vegetarian formula.)
SHAKLEE ENERGIZING SOY PROTEIN FACTS
(Sources: Shaklee product catalog; Energizing Soy Protein Label; various Shaklee Hotline "Science Talk" tapes)
- Highest quality biologically complete source of protein
- Low fat; zero cholesterol; lactose-free
- Clinically proven to maintain stable blood sugar level for sustained energy
- Made from water-washed (NOT alcohol-washed) soy flakes to maintain highest level of soy isoflavones
- A rich source of genistein and daidzein, soy isoflavones with many potential health benefits
- Calcium-rich: Each serving provides half the Daily Value for calcium
- Contains NO artificial flavors, sweeteners, colors or preservatives
- Caffein free, all-vegetarian formula
- Mix in milk, juice, water, or your favorite beverage
- May be sprinkled over hot cereal, dessert, salads