What is soy food. What is soy meat? Negative impact on a person

Soya is one of the oldest crops used by man for economic and food purposes. Today it is very popular among supporters. healthy eating, although there are still disputes between scientists and nutritionists regarding who is good for eating soy and soy is good for disease prevention. But practice shows that it is impossible to deny its benefits for the body, the main thing is to figure out how to use it correctly. soy products to this or that person. Soy benefits and harms are the main question today for many, especially in such moments as during pregnancy and lactation, the general effect on the female and male body, for children and from what age, as well as contraindications for various diseases.

From this article you will learn:

Soy benefits and harms

Soya herbaceous plant actively growing on all continents of the Earth. Soybeans are not technically beans, but are called so because of their similarity. appearance and culture belonging to the legume family. Research scientists say that they have been used as food for more than 3 thousand years.

Due to the high content of protein, vitamins and minerals in the composition, today soy products are used as an effective alternative to dairy and meat foods.

How soybeans grow

The plant consists of low bare or pubescent stems with a height of 15 cm to 2 meters or more. All cultivated species have ternate leaves, purple and white corolla. Oval fruits - soybeans - contain up to 3 seeds. Their length, as a rule, is 4-6 cm. The sizes are very different: from 60-100 g per 1000 seeds, up to 310 g and more. On average, this amount accounts for 150-200 grams of mass.

Soybeans: composition and calorie content

The basic food components in the composition of the product are in the following approximate proportions:

proteins: 35%;
fats: 17%;
carbohydrates: 17%.

calories in pure form is ~364 kcal per 100 grams.

Shares useful substances composed of:

water: 12%;
ash compounds: 5%;
starch: 11.5%;
sugar: 5.7%;
alimentary fiber: 13,5%;
fatty acids: unsaturated - 14.35%, saturated - 2.5%.

Ash substances, which largely determine the benefits of soy, are represented by the richness of the nutrients that are found in them. Soy grains contain vitamins A, B1-B9, E, H, PP, as well as micro and macro elements: potassium, calcium, silicon, manganese, magnesium, phosphorus, chlorine, iron, iodine, cobalt, copper, molybdenum, fluorine, chromium and zinc. Useful composition also supplement 12 essential and 8 non-essential amino acids.

The world's top three crop producers are Argentina, Brazil and the United States. China is in 4th position (almost 10 times less than the USA, and 4 times less than Argentina). Russia occupies the 11th line in this rating.

What is soy made from

The answer to this question depends on which of the products in question. The basic raw materials are the fruits of the plant:

flour is made from grated beans;
miso, doenjang, gochujang pastes - made from flour with additional ingredients;
milk - based on flour;
oil - pressed from the fruit;
natto - from boiled and fermented seeds;
yuba - milk foam;
Tofu is a fermented cheese made from soy milk.

Genetically Modified Soy (GMO)

Soybean culture in the modern world is one of the most frequently genetically modified plants. Most soy products are made from GM varieties. Almost all countries allow them to be imported, but do not allow GM varieties to be grown on their territory. In Russia, this issue should be resolved in 2017.

Transgenic research does not increase the yield of a crop, but simplifies its care, reducing production costs. Advocates for this type of soy also focus on reducing and removing trans fats from the food product.

In international practice, IP certification can be used to distinguish a transgenic product, while in the EU and the Russian Federation, information about its presence in a product (if more than 0.9%) must be indicated on the label.

Foods high in soy

Today, soy can often be found in the composition of inexpensive sausage products, where it is added as a cheap ingredient that increases nutritional value. However, the level of this component is so low that such sausage cannot be attributed to products with a high content of it.

soy sauce;
tofu cheese;
soy milk;
soy seed oil;
Soy meat;
chocolate, in the manufacture of which soybeans are used instead of cocoa beans;
pastes: miso, doenjang, gochujang;
boiled edamame beans.

Is soy good for the body

First of all, soy products are useful for those whose diet does not provide the body with a sufficient amount of protein, vegetable or animal. The beneficial effect for vegans and vegetarians will also be enhanced by a diverse vitamin and mineral complex.

The beneficial properties of soy for the body are hidden in its composition:

Due to the ease of digestion and the presence of lecithin, which speeds up metabolism, it promotes weight loss, makes various diets more effective.
Choline and lecithin help to remove the so-called bad cholesterol from the body, therefore, are useful for the prevention of heart disease;
Tocopherol has a strong antioxidant effect, slowing down cell aging and preventing the oncological activity of free radicals.
B vitamins have a positive effect on work nervous system, metabolism, brain function and general well-being of the whole organism.
Due to the presence of copper and iron in the composition, soy products prevent the development of anemia.
For the female body, the value lies in reducing the negative symptoms of menopause.
The removal of heavy metals and radionuclides is accelerated, which is especially important for residents of regions with poor ecology;
Thanks to the antioxidant effect, the tissues of the whole organism are rejuvenated and become more beautiful.
Research scientists have shown that the use of products of this culture increases insulin receptors, which helps in preventing diabetes.
High fiber content helps cleanse digestive system from the ballast and stabilize its functions.
It is believed that the constant consumption of it by East Asian peoples is the reason for the smaller number of cancer patients relative to global indicators.
The American Heart Association found that the culture is good for the heart and blood vessels, stabilizes their work, and reduces the risk of diseases.
The abundance of fiber in soy helps to improve digestion. Indigestible dietary fiber swells in the stomach and folds like a brush. Passage through the organs, such an accumulation collects and removes with it the ballast food residues. In addition, soft fibers have a massaging effect on the walls of organs - it stimulates blood circulation, secretory functions and the overall functioning of the system increase.

Soy benefits and harms for women

Soy is believed to reduce estrogen production, thereby reducing the risk of breast cancer.
Regular consumption of soy (if there are no complications on the thyroid gland) leads to a decrease in the risk of developing osteoporosis, mitigation of the symptoms of menopause.
Soy products contain lecithin, which improves the breakdown of fats in the liver and prevents their accumulation.

In order for soybean sprouts to become an ally for women, and not an enemy in maintaining health, it is recommended to use only products obtained by natural processing methods: beans, meat, milk, sauce, cheese.

Soy benefits and harms for men

Nowadays, it is widely believed that products made from this legume adversely affect men's health. Supporters of this idea talk about a decrease in sperm production. But it is not so. In fact, due to the large amount of protein, the volume of sperm increases, and the number of spermatozoa remains at the same level, which creates the appearance of a drop in concentration.
There are also suggestions that soy products lead to a decrease in testosterone production. However, clinical studies show that such an effect is possible only with abuse.

The effect of soy on the brain

The benefits of this product for the brain are due to the relationship of absorption with phenylalanine and tyrosine. These amino acids improve the activity of the body, maintain the tone of the nervous system and muscles, prevent the development of senile diseases, which are accompanied by tremors and weakness in the limbs.

Studies by specialists from the National Institutes of Health in Sweden have shown that the effect of soy on brain function comes through the hormone thyroid gland tyrosine. It regulates the migration and growth of neurons. However, its use due to the action of isoflavones suppresses the function of the organ and provokes the development of goiter. Similar results were shown by the work of Japanese scientists.

Some scientists say that there is a direct link between the consumption of soy products and mental dementia. However, the results of their research are not yet recognized as reliable by the official scientific community. On the contrary, there are suggestions that due to the presence of isoflavones, these products improve brain function. As an example, advocates of soy cite the followers of the American Seventh-day Adventist Church. They eat a lot of tofu cheese, but they are not inferior to other Americans of the same age in intelligence, memory and cognitive functions.

soy for gout

The inclusion of soy in the diet of a patient with gout is considered positively by nutritionists, because it contributes to the rapid and increased excretion of uric acid from the body.

Diet for gout - what you can eat and what not, except for soy:

Permissible: fruits (melons, apples, bananas, plums, apricots), vegetables (garlic, onions, corn, cabbage, eggplant, herbs, cucumbers, beets), berries, nuts.
Inadmissible: fried meat, fish, smoked, canned food, sausages, cheeses, raspberries, cranberries, figs, mustard, horseradish.

For a beneficial effect, you can add not only soybeans to your diet, but also products made from them: tofu, milk, asparagus, pasta, sauce. The exception is gout on the legs - with it, doctors do not recommend eating any legumes.

Is soy harmful to health: contraindications

Today, there is widespread information that the use of soy adversely affects the functioning of the thyroid gland. This is true, but applies to those who eat it regularly and in large quantities. This action is associated with strumagenic substances (which, by the way, are also present in large quantities in millet, cabbage, asparagus, radish, horseradish, turnip). They disrupt the function of the thyroid gland, lead to the appearance of goiter, if there are few iodine-containing foods in the diet. If strumagenic substances are balanced by the presence of iodine, the risk is significantly reduced.

It should be remembered that soy products are strong allergens. For this reason, they are not advised to include in the diet of young children, whose body is not yet strong enough. By having a strong effect on the functioning of the thyroid gland, soybeans can lay the foundation for the occurrence of various diseases in the future.

Why is soy dangerous for humans?

Modern medicine recommends giving up soy products to people who have dysfunctions of the thyroid gland and the entire endocrine system. Moreover, you should be examined by a doctor if the problems began after the inclusion of soy in the diet. Ignoring is fraught with weakness, the development of pathologies of other organs and systems, serious disorders of immunity and metabolism.
Limitation of use should be urolithiasis, because in some cases soybeans provoke the formation of deposits.

For the reasons described above, soy foods can adversely affect brain function, especially at risk of developing Parkinson's, Alzheimer's, or senile sclerosis.

Modern researchers argue that the frequent use of soy is harmful to the male body, suppressing "male power". The fault of this again lies in hormones - endocrine functions are disrupted, as a result of which sperm activity and testosterone production decrease.

How justified is the use of soy during pregnancy and lactation?

Soy for women who are breastfeeding or carrying babies cannot be a strictly prohibited product, but its use should be treated with rational caution. In general, it is useful for the body, as it brings a lot of protein, fatty acids, folic acid and antioxidants.

However, during lactation and pregnancy, harm from soy is also possible:

The presence of estrogen-mimicking substances can adversely affect the functioning of the thyroid gland.
Excess fiber disrupts the healthy functioning of the gastrointestinal tract, leading to bloating, flatulence, and colic.
She is one of the strongest allergens, to which babies are very vulnerable.

Soybeans and their derivatives should not be included in the child's diet until the basic development of the body is completed, so they should be refrained from until the age of six months.

Soy in the children's diet - the opinions of scientists

The debate about whether soy will benefit children and whether it will lead to developmental complications is still relevant. Proponents of the product cite the centuries-old practice of eating soy in Japan and China. Opponents also refer to modern studies that speak of a negative effect on the functioning of the thyroid gland. Individual hormone levels child's body very sensitive to diet.

The consequence of this is not always the development of diseases - problems can be expressed in early puberty or an increased amount of certain hormones (for example, estrogen in boys).
It is best to eliminate the possibility of complications by giving such food to the child with great care until the age of one.

soy is useful or harmful - which is more?

We can say that for a person who does not limit himself in any way in the use of certain products, soy is not very useful, but not harmful product. For the sake of taste and a new culinary experience, it is quite possible to use it.

And for an organism that, due to the rejection of meat, receives little protein, the inclusion of soy products in the diet is more beneficial than not. The main thing is to strike a balance between abundance and abuse. Making sure that it does not provoke the appearance of diseases and does not impair work internal organs, you can use this useful and affordable product with peace of mind. In short, knowing in which cases soy is harmful, and in which it can help the body well, you can quite confidently include it in your diet without fear of serious consequences.

Cultivated soy belongs to the legume family. Today it is well known and widespread all over the world. Thanks to the unique chemical composition and high yield soy is used in the production of many food products.

Table of contents:

The history of soy began in the third millennium BC, which means that this culture is one of the most ancient on the planet. China can be considered the birthplace of soybeans, since it was in this country that rock paintings with its image were discovered during archaeological excavations, and the first written references also refer to China.

The next country to cultivate soy is Korea. Then, around 500 BC, it was eaten in the Japanese islands. This culture became known to Europe in the 18th century, France became the “pioneer” country. The United States of America cultivated soybeans only later - at the beginning of the 19th century, it was then that a lot of plant samples were brought into the country, with which the best breeding institutions worked. A little later, Americans began to grow soybeans in industrial scale, and by the middle of the 20th century, about a million hectares of land had been sown with it.

On Russian lands, the first soybean crops were made in 1877, and breeding work began already in 1912, for which an experimental field was provided at the mouth of the Amur River. According to experts, the years 1924-1927 became "significant" in the cultivation of soybeans in Russia. It was at that time that the fields of the Krasnodar and Stavropol Territories, as well as the Rostov Region, began to be sown en masse.

Interesting! Russian name"soy" is borrowed from the Romance languages (soja), and the European forms of this word lead to the Japanese "sho: yu", which means soy sauce.

Biochemical composition of soy

Nutritional value of 100 g:

Calories: 364 kcal
Proteins: 34.9 gr
Fat: 17.3 gr
Carbohydrates: 17.3 gr

Dietary fiber: 13.5 gr
Water: 12 gr
Mono- and disaccharides: 5.7 g
Starch: 11.6 gr
Ash: 5 gr
Saturated fatty acids: 2.5 g
Unsaturated fatty acids: 14.35 g

Macronutrients:

Calcium: 348 mg
Magnesium: 226 mg
Sodium: 6 mg
Potassium: 1607 mg
Phosphorus: 603 mg
Chlorine: 64 mg
Sulfur: 244 mg

Vitamins:

Vitamin PP: 2.2 mg
Beta-carotene: 0.07 mg
Vitamin A (RE): 12 mcg
Vitamin B1 (thiamine): 0.94 mg
Vitamin B2 (riboflavin): 0.22 mg
Vitamin B5 (pantothenic): 1.75 mg
Vitamin B6 (pyridoxine): 0.85 mg
Vitamin B9 (folic): 200 mcg
Vitamin E (TE): 1.9 mg
Vitamin H (biotin): 60 mcg
Vitamin PP (Niacin equivalent): 9.7 mg
Choline: 270 mg

Trace elements:

Iron: 9.7 mg
Zinc: 2.01 mg
Iodine: 8.2 mcg
Copper: 500 mcg
Manganese: 2.8 mg
Chromium: 16 mcg
Fluorine: 120 mcg
Molybdenum: 99 mcg
Boron: 750 mcg
Silicon: 177 mg
Cobalt: 31.2 mcg
Aluminum: 700 mcg
Nickel: 304 mcg
Strontium: 67 mcg

Proteins and fats

The main component of this product is protein. By the way, soy is one of the highest protein crops, due to which it is the main meat products and well absorbed.

The fatty elements of soybeans also have a beneficial effect on the body; the grains of the plant contain:

palmitic acid,
linoleic and linolenic acids,
oleic acid.

The benefits of the above acids have long been proven. So, for example, linolenic acid is a vegetable version of omega-3 acids, since it prevents the development of atherosclerosis and reduces the likelihood of the formation of cancerous tumors:

The content of phospholipids in soy has a beneficial effect on the functioning of the liver, and in people suffering from it reduces the need for insulin.
Tocopherols are substances that affect the general condition of the body, increase its protective properties, and also have a positive effect on male potency.

Carbohydrates

These elements are represented in soybeans by sugars and polysaccharides. Also in the composition there are stachyoses and raffinoses, which are nutrition for bifidobacteria and reduce the risks of intestinal dysbiosis.

The presence of fiber in soy improves digestion, prevents. The product also contains isoflavones (glinestin, genistin, glycitein), which have a beneficial effect on the functioning of the heart, prevent the development of osteoporosis, and also support hormonal balance in women during menopause.

Vitamins, micro and macro elements

Soy contains a significant amount of macro and microelements: potassium, calcium, phosphorus, sulfur, iron, boron, magnesium, manganese, and others.
The vitamin composition of soy is also wide: beta-carotene, pyridoxine, thiamine, pantothenic acid, biotin, riboflavin, and PP.

From the foregoing, we can conclude that soy is rich in all the necessary substances for stable operation and health of the human body.

Benefits of soy

In addition to the above useful properties soybeans include the following:

Soy products contribute to weight loss, lecithin acts as a “fat burner”.
Decrease in the blood - this ability of soy is accepted by all scientists without exception. To achieve positive results, the number soy protein consumed per day should not be less than 25 grams.
As already mentioned, soy isoflavones are able to prevent the formation of tumors, in particular, the development
Because soy in its own way nutritional composition practically not inferior to meat, it is indispensable for people who are allergic to animal proteins and lactose.

Harm of soy

Despite many useful qualities, soy also has contraindications.

Important! Children under 12 years of age are not recommended to consume soy in large quantities, as this can cause inhibition in the development of the endocrine system, resulting in problems with the thyroid gland.

Important! Soy is strictly contraindicated for women preparing for the birth of a child! This fact is due high content hormone-like compounds.

Soy genetic modifications

It is worth noting that soybeans are one of the few agricultural crops that have been subjected to genetic changes to this day. Today, transgenic soybeans are found in many products. Manufacturers are required by law to include information on product labels indicating the presence of modified soy.

For the first time, transgenic soybeans were released in the United States in the late 90s of the last century. This method of cultivation is quite attractive to farmers due to its low cost and effectiveness in weed control. Today, this product is allowed to be imported into different countries world, but the cultivation of GM soybeans is not allowed everywhere. For example, in Russia, sowing fields with any GM crops is prohibited, although scientists have not proven that they harm the body.

transgenic plant variety without fail are tested, which includes a survey for safety both for humans and for the environment. There is currently only one form of GM soy available on the market, but science labs are researching and developing new varieties that scientists believe will have improved agronomic and nutritional properties.

Are genetically modified soybeans and other GM foods dangerous? Genetics answer these questions in this video review:

soy products

Soy and soy products are widely distributed in Japanese and Chinese cuisine, also vegetarians like to include it in the diet. Let's look at which products containing this culture are the most popular.

Soybean oil - obtained by pressing soybean seeds, often used for frying.
- a drink obtained from seeds.
Soy meat is a product made from defatted soy flour.
Miso, gochujang, doenjang are varieties of soybean pastes used as seasoning for various dishes.
Tofu - soy cheese, which, depending on the production process, may differ in consistency.

Also, flour is made from soybeans, which is used similarly to wheat and rye, and soy sauce, a liquid common in our country as a seasoning for fish and meat dishes.

The basis of vegetarian sausages, sausages, cutlets and hamburgers also includes soy products. Basically, they are sold in the form of semi-finished products.

Interesting! Cake obtained after seed treatment is used in agriculture. It is added to animal feed.

The use of soy in cosmetology

Many cosmetic companies prepare skin and hair care products based on hydrolyzed soy proteins- partially destroyed proteins obtained from previously defatted soy flour. Such products have a moisturizing and regenerating effect and help smooth out fine wrinkles, that is, they have a rejuvenating effect. Soy-based masks can be prepared at home:

Grind a couple of handfuls of soybeans in a coffee grinder and pour boiling water, wait for cooling, then add the egg yolk and about a tablespoon olive oil. Apply to a clean face and keep for 10-15 minutes, then rinse with water and treat the skin with a moisturizer.
The same mixture can be used for hair. To do this, you need to distribute it along the entire length, wrap your head with a towel and wait 50-60 minutes. Then wash off the mask with running water and wash your hair with shampoo.

Afterword

It is worth noting that a lot has already been written about the benefits and harms of this product. The world's best scientists are still arguing whether soy is really useful / harmful. There are many contradictions, and on some issues researchers have not yet come to a consensus.

It is up to you to decide whether to use soy in cooking for your family, but remember one simple rule - everything is good in moderation! No matter how many useful properties a product has, it is not worth making a cult out of it. Eat a varied diet and stay physically healthy - it certainly can't hurt!

In the past few years, many healthy lifestyle enthusiasts have switched completely to a vegetarian diet. Naturally, with such a diet, meat is replaced very often. soy products.

Interest in soy increased so much that a lot of controversy arose about its harm and benefit. So, let's try to figure out how useful and how soy can be dangerous.

If you were to carefully study the thousands of studies on soy products, you would most likely conclude that the risks of consuming unfermented soy products far outweigh any possible benefit. Notice we are talking unfermented soy products(those products that are received not by fermentation).

For centuries, Asians have been using a lot of soy products in their diets. obtained by fermentation such as: natto, tempeh and soy sauce and enjoyed their beneficial properties. Fermented soy is incapable of harming your body, unlike unfermented soy.

Soy composition. What is useful soy

Soy is considered a unique product in a number of ways. It contains a huge amount phytic acid, genestein and isoflavones, which have an action similar to the female sex hormone - estrogen. This causes some healing properties soybeans, such as the ability reduce the risk of developing cancer. Phytic acid inhibits the progression of malignant and benign tumors. Genestein is a unique substance. It is known that it can slow down the development of cardiovascular and oncological diseases in the early stages.

Attention!

The question of the benefits of phytoestrogens is quite controversial. Information about them is contradictory, presented for informational purposes only and in no case can be a guide to action (changing your diet in the direction of increasing / decreasing the amount of phytoestrogens in it). Be prudent and resolve any controversial issues related to your health with medical specialists! Phytoestrogens mimic and sometimes block the hormone estrogen and have been found to have negative effects on various body tissues. Soy phytoestrogens are known to disrupt hormonal function, can lead to infertility, and may also contribute to the development of breast cancer in women.

Soy products obtained by fermentation can be added to the daily diet as a prophylactic, as well as in the treatment of the following diseases: diathesis, various allergies, diabetes, cholelithiasis and urolithiasis, as well as liver diseases and of cardio-vascular system.

Soy contains acetylcholine, lecithin, phosphatidylcholine that reconstruct and efficiently regenerate nerve cells and the brain, have a positive effect on mental abilities, learning, memory. All of the above substances play a huge role in maintaining the reproductive system and human sexual function, restoring strength after moral and mental stress, as well as in maintaining physical activity. In addition, lecithin controls the level of cholesterol in the blood, enhances the metabolism of fats in tissues, and is involved in the metabolic processes of the body. Lecithin inhibits the aging process, degradation of body tissues, helps to reduce the symptoms of arteriosclerosis, "treats" muscle dystrophy, amnesia and glaucoma.

Many different products are made from soybeans: ice cream, sauces, minced meat, milk, cream, Tofu cheese, butter, various desserts. Unfortunately, very often manufacturers do not indicate on the labels that the product contains soy.

Why soy is harmful

Apart from big list useful properties of soy, there are a significant number harmful properties soy, which practically negate all the benefits of its use in the diet.

The vast majority of soy products sold locally are not healthy foods. The only exceptions are the aforementioned soy products obtained through a fermentation process. The worst thing is that most soy is genetically modified. GM soybeans heavily contaminated with herbicide residues are not healthy at all. The reason why a GM crop is used is that farmers process soybean plantations with a large amount of poisonous potent herbicide "Roundup" to control weeds and increase yields. And they need the plant to be able to resist this poison.

Unlike Asia where people eat in small quantities soy products without any GMOs, in the West of the enterprise Food Industry Separate soy into two components: protein and oil. And there is nothing natural or safe about these products.

Dr. Kaayla Daniel, author of The Whole Soy Story, points to thousands of studies linking soy consumption to GI disease, immune system, thyroid dysfunction, cognitive impairment, reproductive dysfunction, infertility, and even cancer and heart disease.

Here are just a few of the health effects that have been associated with soy consumption:

mammary cancer
brain damage
disorders in the thyroid gland
stones in the kidneys
immune system diseases
sexual dysfunction in women

American scientists conducted research and found that those men who consumed soy products two to three times a week for forty years, the risk of disease Alzheimer's disease almost doubled. In addition, the abuse of soy products can lead to the opposite effect - weakening of memory, impaired thought processes and a decrease in brain mass. And this happens again under the influence of the female hormone - phytoestrogen contained in soy.

Soy contains the phytic acid already mentioned above, which blocks full absorption human body zinc, iron, calcium, magnesium.

Scientists have also found that soy products can have an impact on human reproductive function. The point is that the same phytoestrogen in large quantities is able to suppress this function and reduce the ability to conceive a child.

Many manufacturers, trying to save on high-quality and more expensive components, add soy to infant formula. This leads to impaired physical development in boys and early puberty in girls. That's why Introduction to children food soy products are completely unacceptable, the exception is cases with an allergic reaction of the child to animal proteins. But in this case, soy products must be added to children's menu in a strictly controlled proportion.

"Miso" and "tofu" - classic dishes Asian cuisine, they are based on the soy plant. How useful is this gift of nature, why do the "wise" Chinese put it on a par with rice and wheat?

Soy is a Far Eastern plant of the legume family, an excellent analogue of animal protein for vegetarians. It makes excellent flour, butter, meat, milk, cottage cheese, cocoa and sauces.

Useful properties of soy

Soy protein-based foods have been scientifically proven to lower serum cholesterol levels, hence reducing the risk of heart disease.

Soy protein also acts as a prophylactic against prostate and colon cancer, reduces bone osteoporosis, relieves postmenopausal symptoms, and helps maintain normal blood glucose levels, which is very important for people with diabetes.

But not only soy protein has a beneficial preventive effect on the body - it has "helpers".

First of all, these are isoflavones - a group of phytoestrogens that have a positive effect on women Health, due to its similarity to the female hormone estrogen, and suppressing, according to some studies, the growth of cancer cells.

But saponins and phytosterols help lower cholesterol and remove toxins from soy protein.

Saponins are natural emulsifiers made up of sugar molecules that act like the bile acids found in our body, while phytosterols are unique compounds that inhibit the absorption of cholesterol from the intestines.

The last soy components that are similar in their properties are fiber and oligosaccharides (they are called dietary fiber). These dietary fibers cleanse the body and, accordingly, remove sugar from it, helping the rest of the “team members”.

According to experiments, soy contributes to an increase in the number of microorganisms - lactobacilli and lactobacilli in the intestines that make up its microflora.

So the numerous studies conducted at the end of the last century marked "The benefits of soy products" are not accidental.

soy products

Soy products are as diverse as the substances contained in soy. Of course, mature, but still green, not dried beans, called the Japanese word "edamame" (or "edamame"), are considered more acceptable to the stomach.

They are fried, stewed, pods are added to salads. The soy sauce popular in our time is made from fermented beans. But let's talk about everything in order.

Soybean oil

Soybean oil as a universal product is used for food, feed and technical purposes, as a base for paints, drying oils and varnishes, soaps, plastics, glue, in medicine as a protein medium for growing antibiotics.

If we talk about using it for food, it is worth noting that the oil is used only in a refined and deodorized form because of its specific fishy flavor and contains natural antioxidants - tocopherols.

Soy milk

Soy milk can be a refreshing drink and a great alternative cow's milk. It all depends on the characteristics of climatic zones.

In temperate zones, soybeans with a high content of proteins and fats grow, in hot countries, on the contrary, with a lower one. This milk is recommended for people with various diseases stomach, kidneys and liver.

Tofu

From milk, adding a culture of a special fungus, tofu is obtained - bean curd, replacing meat in Chinese cuisine. There are two types of tofu - soft and hard, the first is added to soups. In the East, bean curd is called boneless meat for the abundance of protein and low content carbohydrates.

Tofu is recommended diet food for gastritis, diabetes, cardiovascular diseases and as a dietary supplement for building muscle mass. I would like to note that the nutritional properties of soy are the same as those of milk or meat!

soy cocoa

Cocoa from soybeans is inexpensive and very healthy, especially for children, a refreshing drink, it contains 40% protein and 20% fat.

Soy meat

It cannot be said about unique product, soy meat, a popular vegetarian substitute for animal meats. Soy meat is made from defatted soy flour* and water, using food additives can acquire the taste and appearance of any natural meat dish such as pork or beef.

Its properties are similar to other soy products - we get a "steak" filled with pure protein, highly digestible and cholesterol-lowering.

Soy sauce

However, even a natural meat steak needs soy, only in the form of a sauce, beloved in many countries.

Getting the sauce is time consuming technological process, the essence of which is the fermentation of soybeans under the influence of special fungi (most often Aspergillus oryzae). Soy sauce is added to meat, rice, cereals and vegetable salads.

Miso

Another product produced with the help of similar fungi is miso, fermented soybean paste - a hit in Japanese cuisine.

When choosing foods from the list provided for your daily diet, you should remember a few facts. Firstly, all the listed products can be produced from genetically modified soybeans (except for our country), and here the question is how you feel about this phenomenon.

Secondly, the Chinese themselves use it in small portions. The thing is that soy contains phytic acids, which, according to some scientists, block the intake of nutrients such as calcium, iron and zinc.

But this is just one of the opinions, and there are a lot of them, and each country has its own prerequisites that shape the attitude towards soy. According to our expert, soy is important for the body, and its properties are simply underestimated!

* Soy flour is the most common form of soy protein in the food industry, especially in the bakery industry.

This additive makes baking more nutritious, the bread crumb is snow-white, the cake is elastic, and the muffins are airy. Gives a nutty aroma and taste, extending the shelf life of bread.

The Chinese call soybean "Great Bean".
The process of obtaining soy sauce can take from 6 months to 2 years.
In China, soy sauce replaces salt and preservatives.
100 grams of edamame = 9 grams of cholesterol-lowering fiber.
In ancient China, soy was considered the food of the poor.

What is soy and how is it useful? This question interests almost everyone. What is it connected with? The fact is that recently more and more of the mentioned ingredient has been added to our usual food products. Thus, it began to gradually replace meat, as well as other components.

So what is soy and how is it useful? Photos of this product and its features will be presented below.

General information

Soya - what is it? This annual herbaceous plant belonging to Cultivated soybean is actively cultivated in Southern Europe, Australia and Asia, as well as in South and North America, South and on the islands of the Indian and Pacific Oceans.

Product Features

Soya - what is it? The seeds of this plant are a fairly common food product. According to experts, such fruits have the following characteristics:

high protein content (up to 50%);
high yield;
the possibility of preventing cardiovascular diseases and osteoporosis;
the presence of a large amount of B vitamins, calcium, iron, polyunsaturated fatty acids and potassium.

How is it used?

Soy - what is it, and what properties do the fruits in question have? Them unique properties allow the production of a wide range of different products.

Before telling you about the dangers of soy, it should be said that it is very often used as an inexpensive substitute for meat and dairy products. Also, the fruits are part of the feed for farm animals.

Product benefits

What properties does soy have? The benefits and harms (for health) of this product are the subject of frequent debate by many experts. At the same time, most of them consider such fruits to be unique in a number of indicators.

Scientists have found that the product in question contains a huge amount of genestein, phytic acid and isoflavonoids. It is they who have an effect that is similar to the action of such a female sex hormone as estrogen. This feature of soy causes some of its healing properties, namely the ability to reduce the risk of cancer.

It should also be noted that it inhibits the development of benign and malignant tumors, and genestein is a unique substance that slows down the growth of oncological neoplasms.

Basic properties

Soy - what is it and what are its properties? which were obtained by fermentation, are very often included in the daily diet of both adults and adolescents. Such dishes are used not only as a prophylactic, but also for the treatment of diathesis, diabetes, various kinds of allergic reactions, urolithiasis and cholelithiasis. Moreover, soy is indicated for diseases of the cardiovascular system and liver.

Not so long ago, experts found that the composition of the product in question includes lecithin, acetylcholine and phosphatidylcholine. These substances effectively restore and reconstruct the cells of the brain and nervous tissue, and also have a beneficial effect on learning, mental abilities and memory.

It should be said that all the above elements play important role in support of sexual function and the human reproductive system. In addition, they restore strength after mental and moral stress, and also support the patient's motor activity.

What else is the product in question useful for? Lecithin, which is part of it, is able to control the level of cholesterol in the blood, enhance the metabolism of adipose tissue and participate in other metabolic processes in the body. Also, this component inhibits tissue degradation and aging processes, reduces signs of arteriosclerosis, treats amnesia, muscle dystrophy and glaucoma.

Why is soy in foods harmful?

In addition to the impressive list of useful properties of the product in question, it also has a large number harmful qualities. By the way, the latter can easily negate all the benefits of its use in the daily diet.

Most of the soy products on the local market are unhealthy foods. The only exception is the food that was obtained through fermentation.

The most dangerous is genetically modified soybeans. Experts say that such an ingredient is contaminated with herbicide residues and does not contribute to maintaining normal health at all.

How is GM soy obtained?

Why is genetically modified soy so dangerous? The fact is that in the process of growing it, farmers process plantations huge amount a highly toxic herbicide like Roundup. The latter is designed not only for weed control, but also for a significant increase in yield.

How does it affect human health?

Through numerous studies, researchers have found that regular use soy products cause the development of diseases of the gastrointestinal tract, thyroid gland dysfunction, diseases of the immune system, reproductive disorders and as well as infertility, heart problems and even cancer.

We list some of the consequences that were associated with frequent use soy and soy products:

mammary cancer;
stones in the kidneys;
brain damage;
food allergies (serious forms);
disorders in the work of the thyroid gland;
diseases of the immune system;
sexual disorders in women.

It should also be noted that American scientists have found that those representatives of the stronger sex who consumed soy products 3 times a week for a long time, the risk of developing Alzheimer's disease increased by almost 2 times. Also, the abuse of this food often led to a weakening of memory, a decrease in the mass of the brain and a violation of thought processes.

Negative impact on a person

As mentioned above, soy contains phytic acid. Its excessive intake in the body contributes to blocking the full absorption of zinc, calcium, iron and magnesium. In addition, with the help of soy products, scientists have learned to control the birth rate of laboratory animals. The fact is that in large quantities, phytoestrogen can suppress the reproductive function of the body and significantly reduce its ability to conceive.

It should also be noted that many manufacturers add soy to infant formula. Often this leads to early puberty in girls and developmental (physical) disorders in boys. In this regard, the introduction of soy products in baby food is completely unacceptable.