Soy protein is a high quality, plant-based protein that is comparable to milk, meat and eggs. Soy protein has a digestion rate (intermediate) compared to whey (fast) and casein (slow). This intermediate rate may allow soy protein to have an extended window of muscle protein synthesis that has not been monitored in previous studies. While most of the sports nutrition "recovery" products are dairy-based protein blends (high in branched-chain amino acids), soy protein offers additional benefits that can make an important contribution to these types of sports nutrition products. Soy protein contains approximately 300% more arginine and 30% more glutamine compared to whey protein and these two amino acids may bring additional benefits (immunity and hydration, respectively) to athletes. A "blend" of high-quality proteins (soy and dairy) may be the optimal sports nutrition product for athletes to consume following training.

Inclusion:

1. Age 18-35 yrs
2. Stable body weight for at least 1 year

Exclusion criteria will be:

1. Exercise training (>2 weekly sessions of moderate to high intensity aerobic or resistance exercise)
2. Significant heart, liver, kidney, blood, or respiratory disease
3. Peripheral vascular disease
4. Diabetes mellitus or other untreated endocrine disease
5. Active cancer (all groups) and history of cancer (groups potentially randomizable to rapamycin)
6. Acute infectious disease or history of chronic infections (e.g. TB, hepatitis, HIV, herpes)
7. Recent (within 6 months) treatment with anabolic steroids, or corticosteroids.
8. Alcohol or drug abuse
9. Tobacco use (smoking or chewing)
10. Malnutrition (BMI < 20 kg/m2, hypoalbuminemia, and/or hypotransferrinemia)
11. Obesity (BMI > 30 kg/m2)
12. Low hemoglobin levels (below normal values)
13. Food allergies
14. Taking dietary supplements such as green tea, etc.
15. Currently on a high-soy diet (consuming >2 servings of soy per day)