The B-imune immuno-meal Supplements

The B-imune immuno-meal Supplements presents an affordable, nutritious and healthy meal that includes Prebiotic and a special mix of vitamins and minerals, which improve the body's immune status, so limiting the risks of opportunistic diseases.

Formulated to revive the immune system, immuno-meal Supplements is particularly suited to the nutritional needs of people who are either already suffering from diseases such as HIV/Aids and Cancer, or for people who know that they need to supplement their existing diet with a balanced intake of vitamins, minerals and other nutritional elements.

Immuno-meal is based on a pre-cooked maize and soy combination which is then specifically fortified to address the recommended daily allowance (RDA) of people 10 years and older regarding vitamins and minerals.

B-imune immuno-meal is fortified to 100% per serving regarding vitamins, and is extensively fortified in Zinc, Iron and Selenium, minerals that are often identified as being in short supply with people suffering from diseases such as HIV/Aids.

B-imune immuno-meal is suited to all people, not only those with special nutritional requirements. Aside from the many medical benefits that are derived from the fortification of these Supplements, many other health benefits also exist as a result of the inclusion of soy. The following provides an introduction to the health benefits that many ancient cultures have made a way of life, as a result of including a small amount of soy in their diets each day.

B-imune immuno-meal (18g Protein)

Immuno-meal is:

• Non-GM
• Lactose free
• Cholesterol free
• Preservative free

Ingredients Summary:

Extruded maize, Soymilkpowder, Prebiotics, Sucrose, Salt, Minerals and a Vitamin premix.

Preparation Directions:

Mix water or milk with 80g (6 heaped tablespoons) of Immuno-meal per serving. These measurements can be varied according to personal taste.
Immuno-meal can also be eaten with Maas or added to other daily breakfast meals.

Packaging:

Typically 1kg packets, 3.5kg buckets and 25kg bags.
Alternate packaging solutions are available dependant on customer requirements.

Nutritional Information:

Units Per 100g   Protein (fat free basis) g 18.00   Fat g 8.41   Carbohydrates g 63.59   Energy Value kJ 1660   Prebiotics g 6.40       Per 80g serving % RDA* per serving Vitamin A (1000 ugRE) IU 3330 100.00 Vitamin D3 ug 5.0 100.00 Vitamin E (14.9IU) mg-aTE 10.0 100.00 Ascorbic acid (Vitamin C) mg 60.0 100.00 D-Biotin ug 100.0 100.0 Folic acid ug 200.0 100.00 Pantothenic acid mg 6.0 100.00 Nicotinamide (Vitamin B3) mg 18.0 100.00 Riboflavin (Vitamin B2) mg 1.6 100.00 Thiamine (Vitamin B1) mg 1.4 100.00 Pyridoxine (Vitamin B6) mg 2.0 100.00 Cyanocobalamin (Vitamin B12) ug 1.0 100.00 Iron mg 14 100.00 Zinc mg 15 100.00 Chromium ug 70 35.00 Selenium ug 200 100.00 Calcium mg 280 35.00 Iodine ug 52.5 35.00 Magnesium mg 105 35.00 Copper ug 400 - Manganese mg 1.05 35.00 Molybdenum ug 105 -

Per 100g %RDA* per 100g 4162.5 125.00 6.25 125.00 12.5 125.00 75 125.00 125 125.00 250 125.00 7.5 125.00 22.5 125.00 2 125.00 1.75 125.00 2.5 125.00 1.25 125.00 17.5 125.00 18.75 125.00 87.5 43.75 250 125.00 350 43.75 65.625 43.75 131.25 43.75 500 - 1.3125 43.75 1.3125 -

*RDA = Recommended Daily Allowance for people 10 years and older.

Immuno Meal 12FP

Immuno meal 12FP is an instant meal made from cooked maize and soya meal. It includes prebiotics, a non-digestible polisaccharide that stimulates the growth of the intestinal flora, known as probiotics. Probiotics are known to stimulate the immune system. It is also fortified with vitamins and minerals, such as Iron, Zinc and Selenium, to provide 57% of the RDA per serving for persons 10 years and older.

 

Ingredient statement:

Maize, Soy protein, Sucrose, Fructo-oligosaccharide (Raftilose),Salt, Vitamin A palmitate 250, Ascorbic acid(Vitamin C), Nicotinamide,Vitamin E 50% CWS/S, Calcium D-Pantothenate, Pyridoxine HCL(Vitamin B6), Riboflavin(Vitamin B2), Thiamine mononitrate(Vitamin B1), Vitamin A Acetate 325 CWS/F, Folic acid 10% on fructose, Biotin, Vitamin D3 Type 100 CWS, Vitamin B12 0.1% WS and Minerals

Preparation directions (Instant - just add water):
Add milk or clean water to 80g and mix to desired consistency.

Nutritional information:

	Unit	Per 100g	per serving	%RDA**	%RDA**
			(80g)	per 100g	per serving
Energy Value	KJ	1509	1207
Protein (fat free basis)	g	12.1	9.7
Carbohydrates	g	72.7	58.2
Fat	g	1.4	1.1
Total dietary Fibre	g	3.8	3.0
Biotin	ug	50.0	40.0	50	40
Folic acid	ug	100.0	80.0	50	40
Pantothenic acid	mg	3.0	2.4	50	40
Nicotinamide	mg	9.0	7.2	50	40
Vitamin A	IU	1666.0	1332.8	50	40
Vitamin B1	mg	0.70	0.56	50	40
Vitamin B2	mg	0.80	0.64	50	40
Vitamin B6	mg	1.00	0.80	50	40
Vitamin B12	ug	0.50	0.4	50	40
Vitamin C	mg	30.0	24.0	50	40
Vitamin D3	ug	2.5	2.0	50	40
Vitamin E	mg a TE	5.0	4.0	50	40
Elemental Calcium	mg	280	224.00	35	28
Elemental Iodine	ug	53	42.00	35	28
Elemental Iron	mg	14	11.20	100	80
Elemental Magnesium	mg	105	84.03	35	28
Elemental Zinc	mg	15	12.00	100	80
Elemental Selenium	ug	48	38.40	100	80
Elemental Chromium	ug	70	56.00	35	28
Elemental Molybdenum	ug	*		*	*
Elemental Manganese	mg	1.06	0.84	35	28
Elemental Copper	mg	*		*	*

*- No South African RDA available
**% RDA for persons 10yrs and older

Typical microbiological analysis:

Total bacterial count	30 000	cfu/g
Coliforms	<10	cfu/g
Salmonella	Negative in 25g
E. coli	Negative
Yeast and Mould	Max 100	cfu/g

 

Soy Health Benefits – A Professional Perspective

Soy for Better Health

The soybean is today recognized as a major contributor to good health. Soybeans meet several dietary recommendations as per the Food Based Dietary Guidelines for good health, including increased intake of starches and complex carbohydrates and decreased consumption of fat 1.

The soybean is an excellent source of good quality protein, which is now regarded as a ‘complete’ protein and compares well with other protein foods. It is rich in polyunsaturated fatty acids and contains no cholesterol. The raw, dehulled bean contains approximately 38% protein, a further 15% soluble carbohydrate, another 15% insoluble carbohydrate, and 18% oil. Lecithin constitutes about 3% of the oil. The protein content of the soybean is one of the highest among all legumes. Replacing animal protein with vegetable protein lowers blood cholesterol and may reduce urinary calcium excretion and thereby reduce the risk of developing osteoporosis.

Soybeans are also a good source of isoflavones, which may help prevent and assist in the treatment of several common diseases in which the diet is typically low in these bioactive compounds.

Soy and Heart Disease

Despite recent decreases in prevalence, coronary heart disease (CHD) remains the major killer in South Africa’s White and Indian populations, while stroke is a major cause of disability and death in the Black and Coloured populations 36. CHD and stroke are both multifactorial diseases in which complex interaction between genetic predisposition and environmental factors, including diet, influence the atherosclerotic and thrombotic processes underlying the clinical manifestations of these diseases.

Cholesterol-lowering properties of soy

The judicious replacing of animal protein with soy protein reduces saturated fat and cholesterol intakes, indirectly resulting in a more favourable blood cholesterol level and potentially reducing the risk of coronary heart disease 10.
The cholesterol-lowering effects of soy protein, compared to animal protein, have been recognised in animals for more than 90 years 37. A number of human studies over the past 20 years have shown that the daily consumption of 30-60g of soy protein contributes to a decrease in total and low-density lipoprotein cholesterol (LDLC) of between 10% and 20% in individuals with elevated serum cholesterol 37. High-density lipoprotein cholesterol (HDLC) either remains unchanged or is increased under these circumstances. In addition, a significant 10% reduction in triglycerides has been reported in several studies, as noted in a meta-analysis by Anderson et al. 37. These authors reviewed controlled clinical trials examining the effect of soy protein, either textured or isolated, on serum lipid concentrations. Soy protein intake averaged 47g/day in these studies. Of the 38 studies, 34 (89%) reported improved serum lipid and lipoprotein profiles (TC: -9,3%, LDLC: -12,7%, triglyceride: -10,5%, HDLC: +2,4%). According to these studies changes in lipid concentrations were independent of changes in body weight and dietary intake of total fat, saturated fat and cholesterol.

FDA Health Claim Approval, October 26, 1999

A daily intake of 25g of soy protein is generally regarded as sufficient to lower total cholesterol concentrations in individuals with initial cholesterol concentrations higher than 5,7 mmol/L 37. Furthermore, replacing animal protein with soy protein enhances the hypocholesterolaemic effect of the National Cholesterol Education Program (NCEP) Step 1 diet in both normocholesterolaemic and hypercholesterolaemic men38. As of October 26th, 1999, the United States Food and Drug Administration (FDA) allows certain food products containing soy protein and marketed in the USA to carry a label promoting the heart-health benefits of soy 25. Foods containing at least 6,25g of soy protein per serving, a quarter of the effective amount of 25g a day, are permitted to include information on soy’s role in reducing the risk of CHD on their labels 25. Various soy products have since then been launched in the USA carrying the FDA-approved generic heart-health claim.

Mechanisms

The hypocholesterolaemic mechanisms of soyfoods are still under investigation. Small peptide components, individual amino acid ratios, non-protein components such as isoflavones or a combination of factors may alter lipoprotein metabolism. Possible mechanisms include enhancement of bile acid excretion, increased LDL receptor activity, reduced cholesterol absorption, increased thyroid hormones and reduced insulin-to-glucagon ratios 10. The isoflavone genistein inhibits atherosclerotic lesion development by inhibiting cell adhesion, altering growth factor activity and inhibiting cell proliferation 38. Furthermore, genistein inhibits thrombin formation and platelet activation in vitro and decreases susceptibility of LDL to oxidation, hence decreasing the atherogenicity of the particle 39. There are many mechanisms by which soy might decrease atherosclerosis and cardiovascular disease. However, whether soy consumption can reduce cardiovascular disease morbidity and mortality remains to be studied in large prospective intervention trials 39.

Soy and Diabetes Mellitus

Although Type 2 diabetes (noninsulin-dependent diabetes mellitus, NIDDM) is regarded as a multifactorial disease with a strong genetic basis, available evidence suggests that carbohydrate containing foods rich in dietary fibre and with a low glycaemic index (GI) protect against the development of Type 2 diabetes mellitus, the effect being independent of body mass index 3,22.
Tsai et al. 40 studied obese patients with Type 2 diabetes mellitus. These subjects were given a standard meal with and without 10g of soy fibre. The soy fibre supplement significantly enhanced the return of serum glucose levels to fasting levels during the latter half of the test meal. Verster 41 studied the long-term effect of either an energy-restricted high-carbohydrate, high-fibre, low-fat (HCHFLF) diet with a daily addition of 150g (cooked weight) of dry beans compared to the influence of the same diet with the addition of 50g (raw weight) of soy protein isolate on the metabolic Type 2 diabetes control of patients for a twelve-week period. Both diets improved glycaemic control as indicated by decreased glycated haemoglobin concentration. Lo et al. 42 conducted glucose tolerance tests on patients with hyperlipidaemia. Adding 25g of soy fibre in a cookie to the diets of subjects significantly reduced their fasting glucose levels by 8,5%. Although some studies found a positive effect on control of diabetes, other studies did not support this conclusion. More research is needed in this area.
Substituting soy protein for animal protein may further protect diabetic individuals from diabetic nephropathy. Anderson et al.43 recently postulated that the increased glomerular filtration rate after the ingestion of animal protein, is absent or mild with soy protein and that the effects are related to the unique amino acid composition of soy affecting renal blood vessel physiology and the favourable effects of the isoflavones on renal glomerular biology and haemodynamic function. The renal protection hypothesis has been tested in animal models and patients with Type 2 diabetes. Although beneficial results from feeding rats soy protein, rather than casein, have been reported 52, (provided soy protein was half of the daily protein intake), had no distinct effects on renal function or proteinuria 43.

Soy and Cancer

Cancer is a disease associated with well-recognised genetic abnormalities, but diet is regarded as an important risk factor for colorectal, breast and uterus cancers. Meat and fat intakes are associated with increased risk of colorectal cancer and total energy with increased risk (leading to obesity) of breast and uterus cancer 22,.
Evidence from epidemiological studies suggest, although not entirely consistently, that soybean-based diets protect against cancer of the breast, prostate and colon 44. An epidemiological study carried out in Singapore found an inverse relation between the consumption of soybean products and the risk of breast cancer in premenopausal women 45, but a subsequent study of Chinese women failed to find a similar association 46. Further evidence that soy may protect against breast cancer development was provided by studies of rodent cancer models in which dietary soy supplements inhibited chemical and radiation-induced breast tumours 47, prostatic dysplasia 48 and colon cancer 30. Cell culture experiments have also shown that soybean constituents completely prevent or suppress the induction of tumours in those systems 49. Epidemiological studies as well as animal and cell culture experiments therefore provide evidence that suggests that the intake of soybeans might play a role in lowering the risk of cancer.

Possible mechanisms in preventing cancer

A number of different compounds in soybeans may be responsible for various types of anticarcinogenic activity. These compounds include a protease inhibitor, isoflavones, saponins, inositol hexaphosphate and ß-sitosterol 26,. Examples of different types of in vitro anticarcinogenic activity reported for a variety of soybean constituents were summarised by Kennedy 26. These constituents include the ability to prevent malignant transformation, the inhibition of the proliferate growth of human breast cancer cell lines in culture and inhibition of the expression of an oncogenic virus (saponins) 26.

Soy and bone health

Soy isoflavones are proposed to preserve bone mineral density 12. Animal studies support the potential benefits of soy isoflavones on bone mineral density and preliminary human studies also support the potential role of soy isoflavones in increasing bone mineral density in post-menopausal women 8. Potter et al. 50 recently reported a significant increase of 2% in both bone mineral content and density in the lumbar spine of post-menopausal women after six months on a diet including 40g protein per day from isolated soy protein containing 2,25mg isoflavones/g protein. Isoflavones may to some degree inhibit osteoporosis, but as a single prevention strategy may be insufficient for complete protection 51.

Soy as an alternative to hormone replacement therapy

Traditional hormone replacement therapy (HRT) offers protection from cardiovascular disease, reduces the extent of osteoporosis, improves cognitive function and relieves menopausal symptoms associated with acute ovarian oestrogen loss. Despite these beneficial effects, questions remain about the risk–benefit ratio of conventional HRT because of the possibility of increased risk from oestrogen-dependent reproductive cancers (breast and endometrium). Thus, alternative sources of exogenous oestrogen are constantly being sought 31.
Diet has been claimed to offer potential relief of the symptoms of the menopause, with vegetarians reporting fewer symptoms, although much of the evidence is anecdotal. Hypothetically, soy isoflavones have the potential to provide an exogenous source of phyto-oestrogen-like effects. The lower incidence of menopausal symptoms in women in countries consuming soy as a staple has been attributed in part to the high intake of isoflavones 31. A number of clinical trials of soyfoods have been conducted in postmenopausal women aimed at evaluating the effects on hot flushes and vaginal dryness. Results and conclusions have been variable but promising with regard to an oestrogenic effect. However, a strong placebo effect has been observed 53.
Further studies must continue to explore a soy-based HRT as well as to investigate the existence of a dose-response effect.

Soy and infant health

Soy-based infant formulas (SBF) were first described as cow’s milk substitutes in 1909 54 but were not used for feeding babies with cow’s milk allergy (CMA) until 1929 55. Since then, SBFs have been widely used for feeding babies with CMA. Current commercial SBFs are lactose free and enriched with methionine, taurine, carnitine and iron 56. The distribution of nutrients in SBFs is quite similar to that in cow’s milk formulas. SBFs and cow’s milk formulas contain the same amount of proteins, lipids derived from vegetable oils, and carbohydrates in the form of maltodextrins, cornstarch or sucrose. Several clinical studies showed that feeding SBFs to full term infants is associated with normal growth, protein nutritional status and bone mineralisation 56. Because the nutrient requirements of small pre-term infants differ from those of full-term infants, the American Academy of Pediatrics does not recommend that soy formulas be fed to small pre-term infants 57.

The prevalence of soy allergy has often been debated 56. In most studies the diagnosis of soy allergy was not substantiated by scientific diagnostic criteria 56. Some researchers reported that 4% 58, 5% 59 and 7% 60 of children had symptoms after double blind, placebo-controlled food challenge with soy. Others 61 estimated that gastrointestinal symptoms occur in 30% of infants fed soymilk in the treatment of gastrointestinal cow’s milk hypersensitivity. Therefore, they do not recommend the use of SBFs in infants younger than 6 months of age with cow’s milk hypersensitivity manifested by gastrointestinal symptoms 61. They do use SBFs in infants older than 6 months and have not observed any adverse effects 61. Hypoallergenic formulas derived from the hydrolysis of cow’s milk proteins may be useful in young babies when there is scientific evidence that the child is allergic to cow’s milk and soy. However, these formulas are quite expensive 56. Hosking, et al 62 reported a 2,0% prevalence of allergy to cow’s milk in Australian children aged 0–2 years (The Melbourne Food Allergy Study) compared to 0,1% to soy.

Conclusion

Using their influence as experts in the area of nutrition and cardiovascular disease (CVD), cancer, osteoporosis and menopausal syndrome, dieticians can lead the way in educating both their patients and the public about the many benefits of healthy soy foods – a superior way to improve both nutrition and health. Although soy and soy products have a large number of potential health benefits, there are as yet no large long-term studies in humans actually demonstrating improved morbidity and mortality. While results from such studies may be many years away, considerable progress has been made since the First International Symposium on the Role of Soy in Preventing Chronic Disease was held in 1995. The foundation has now been laid for research to determine the effects of soy on the incidence of cardiovascular disease, cancer and osteoporotic factors. Although adverse effects of soyfoods appear to be few and minor these nevertheless also need to be shown in long-term studies.

Information courtesy of Specialized Protein Products (SPP)

Please click here to view all references. To view individual references, please click on the small numbers throughout the text.

	Immuno-meal	Immuno-meal 12FP
Energy Value	1660kj	1509kj
Protein (fat free basis)	18.0g	12.1g
Fat	8.41g	1.4g
Carbohydrates	63.59g	72.7g
Prebiotics	6.4g	3.8g
(Above stated per 100g)
Vitamins	100% RDA	50% RDA
Minerals	>35% RDA	>35% RDA
(%Recommended Daily Allowance per 80g portion for persons 10 years and older)