Hemp Compared to Soy & Flax

When Hemp is compared to similar foods such as Flax and Soy, Hemp is more biologically compatible with the human physiology.

Soy
Most soy protein on the market is isolated soy protein, with the carbohydrate and oils removed. Soybeans are ground, subjected to high heat and then a solvent is used to remove the oils. The remaining defatted material is then put through a separation process where it is mixed with sugars and an alkaline solution and then precipitated and separated using an acid wash to remove the fiber. This resultant material is then neutralized with another alkaline treatment and spray dried at high temperatures to produce isolated protein. Isolated protein is a source of protein but it is a highly refined, denatured, ‘non-living’ material.

There exists Controversy over Soy’s health benefits. Soy contains trypsin inhibitors; even isolated soy protein contains them in a wide variety of levels. The enzyme trypsin is required by the body for protein digestion, so high levels of trypsin inhibitors in a protein rich food are undesirable and may interfere with proper digestion and assimilation.
Along with trypsin inhibitors Soy also contains phytates, which can interfere with the proper assimilation of essential minerals.
Research into infant formulas has found soy to be not as beneficial as a replacement to human breast milk as once thought.

Soy allergies are almost as common as those to cow’s milk.

Like other members of the legume family, Soy does not contain the vital sulfur containing amino acids cystine and methionine. Both of these indispensable amino acids are found in Hemp.

There is evidence that consumption of high levels of soy may interfere with proper thyroid function and may not be appropriate for women with estrogen based breast cancers.

Many people find soy difficult to digest due in part to the oligosaccharide content, which causes flatulence and stomach distress.

There are also valid concerns about GMO contaminated soy crops.

Ground flax seed is quickly subject to rancidity and has a short shelf life as oil or in ground forms. Flax also releases cyanide gas due to the presence of Cyanogenic diglycosides.