Interesting article.
I've got a little bit to add. After just reading Pscarb's reply to a question of protein intake Vs. anti-catabolism (
http://www.uk-muscle.co.uk/255062-post8.html), I recalled something I'd read of Mark Twight's...
Quote:
One of my goals during these punishing 12-60 hour non-stop efforts has been to reduce the ammonia production that results from muscle glycogen depletion (MacLean and Graham, 1993) and muscle cannibalization. When blood glucose levels dip gluconeogenesis (one process that steps up) uses protein to make glucose and if protein is not available in the blood the body goes after muscle to get it. One byproduct of muscle and BCAA breakdown is ammonia, which is toxic to the cells, a cause of premature fatigue, and processing it puts a lot of stress on the kidneys. It would seem that prophylactic protein intake to prevent muscle cannibalization is the answer but if you eat too much protein during effort the excess is converted to ammonia and you get whacked again....
Whey peptides have great bioavailability and an excellent amino acid profile, which is ideal for recovery but its concentration of glutamine contributes to the ammonia burden when consumed during effort. Soy protein does not readily produce ammonia. Soy isoflavones have a strong anti-oxidant effect. Soy protein’s amino acid profile (lower lysine to arginine ratio) reduces the insulin to glucagon ratio, which can favor fat metabolism. Soy protein’s amino acid profile also replenishes Leucine, Isoleucine and Valine, which are the main BCAAs burned during endurance effort.
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(Read the full article at
http://www.gymjones.com/knowledge.php?id=11)
OK, so his article is ultimately relating to nutirition intake during endurance sports, but I found it interesting what he write about Soy and fat metabolism.