How to Take Enzymes to Digest Soy Protein

How to Take Enzymes to Digest Soy Protein
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Digestive enzymes help your body break down food into nutrients your body can use. There are many types of enzymes, but the three main categories are lipase, which breaks down fats; protease, which breaks down protein; and amylase, which breaks down carbohydrates. Alpha-glactosidase is a type of amylase enzyme that helps digest soy, as well as other legumes, beans and seeds. Digestion begins in your mouth; amylase in your saliva starts to digest carbohydrates as you chew.

Step 1

Chose an enzyme supplement that contains alpha-glactosidase. Digestive enzymes are specific. If you have trouble digesting soy, only alpha-glactosidase will help. If you're lactose intolerant, you need the digestive enzyme lactase, and if you have trouble with green vegetables, you'll need diastase -- all are different types of amylase enzymes. Broad-spectrum enzyme supplements are available that contain multiple types of enzymes in a single dose.

Step 2

Take the enzyme supplement before consuming soy products. Digestive supplements work best if they're in your body before you begin eating the food. Eating small amounts of soy, especially with other types of food, can make digestion easier.

Step 3

Make sure that your digestive problems come from a soy sensitivity rather than a soy allergy. If taking the digestive enzymes help, it's probably a sensitivity to the sugars in soy. If digestive enzymes don't relieve the gastric distress, you may have a soy allergy, which provokes an immune system response. If you are allergic to soy, avoid it. The Women to Women website recommends choosing organic soy products and avoiding genetically modified soy.

Tips and Warnings

  • Take probiotics, which replenish good bacteria in your intestinal tract, in addition to digestive enzyme supplements. The probiotics will also help relieve gas and bloating.
  • Talk to your doctor before taking any type of supplements.

References

Article reviewed by Elizabeth Last updated on: Apr 8, 2011

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