Home Health Is Soy Healthy Food? It is Good to Know Positive and Negative Properties
Is Soy Healthy Food? It is Good to Know Positive and Negative Properties
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Is Soy Healthy Food? It is Good to Know Positive and Negative Properties

Is soy healthy food?

Soybeans are obtained numerous products important to human and animal nutrition.

For human consumption, soya seed people use from ancient times, as soup.

In processing industry of soybean seeds is obtained flour, oil, protein, and vitamins.

Soy flour is used for making various sweets and bread, suitable for the nutrition of patients suffering from diabetes.

Suitability of this flour for this purpose comes from the fact that it is rich in digestible protein (30 to 35%).

Also, contains little carbohydrates, and not in the form of starch but in the form like dextrin.

Do not forget the omega-3 fatty acids that soy contains.

From soybean seeds and flour is produced milk.

In the further process, companies make various dairy products: cheese (tofu), yogurt, kefir and the similar products.

In recent decades have gained great popularity in modern countries.

With the industrial processing of soybean seed, we can get high-quality oil.

Soybean oil has a variety of applications: for human consumption, then the pharmaceutical industry.

It is also used for making various cosmetic products (creams, ointments, and bar soap).

The flour is used for making soy meat and meat products.

Positive properties of soy

Soy is an important food in the diet of vegetarians because it is a rich source of protein.

Not only that.

Soy proteins are a highly desirable addition to any method of food.

They have a beneficial effect on the human body.

Soy protein can be a great substitute for proteins that are found in meat.

The advantage of this ingredient in relation to the meat lies in the fact that its proteins are not associated with fat.

Soy proteins are not only of plant origin but are classified into high-quality protein.

That is because it has almost all amino acids, found in meat.

They are useful for developing and maintaining healthy and solid muscle mass.

Amino acids from this product are also involved in the production of insulin in the body, which is very important for diabetics.

In addition to protein, this ingredient can boost plant substances known as phytoestrogens, which act in the body similar to estrogens (female sex hormone – a group of steroid hormones).

So this is a desirable food for women in menopause in which suddenly starts falling levels of these hormones.

Certain scientific circles even consider soy as a plant that provides protect from breast cancer because of the facts that in eastern countries, where traditionally eating soy is in large quantities, women suffer ten times less often from this type of cancer.

The credit for that is again to the plant estrogens.

Negative properties of soy

In addition, to these positive features, soy has also and a negative side.

That`s why it does not allow to wear the title of “super food”.

So, on the other side of the medal, it also contains certain harmful substances.

That`s why this legume is not food for each day, or not so healthy foods which can be exaggerated.

Soy contains toxic phytic acid that reduces the body’s ability to absorb essential minerals (calcium, the iron, magnesium, copper, and zinc).

Although phytic acid you can find in the shell of all legumes.

None of them has such a concentration of phytic acid as it is the case with soy.

In addition, legumes far safer for a human diet.

The negative properties of this ingredient may be particularly manifest in people who suffer from hypothyroidism (decreased thyroid function), because of contents genistein (a type of phytoestrogen).

Genistein in the body further reduces thyroid function, so if healthy persons take this ingredient in large quantities it may lead to hypothyroidism.

The conclusion is that with soy should be cautious in spite of all its potential.

And do not forget that moderation in diet virtue that always stands out when it comes to the preservation of health.

Nature offers us so many different foods, and these examples are nothing more than a confirmation that it is best to feed a more diverse.

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