Yoram Yasur Abt | Soybean is a legume from tropical and subtropical. Areas that is grown predominantly in the United States and China. They use both their seeds and their shoots for various forms of food. Such as soybean oil, sauces, or dressings for different foods. It is a source of proteins, fats. And vitamins with a lot of nutritional power. This high protein content also makes it a meat substitute for those. Who opt for the vegan diet: it is the main ingredient of DVT. Or texturized vegetable protein, food with a meaty appearance and flavor.
Soybeans contain 20 percent oil, 40 percent protein, and 25 percent carbohydrates. Its protein content is very high, as it contains more protein than other legumes and even other foods of animal origin, as well as high levels of calcium and fiber. It is also rich in minerals such as iron, copper, magnesium, phosphorus, potassium, and manganese; And rich in Phyto sterols and isoflavones, which have positive effects on bone metabolism.
Yoram Yasur Abt: “Soybean oil is the most produced in the world. It is a practically colorless and tasteless oil, and its use is predominantly food, although it can also be found in medicinal or cosmetic remedies. As for its food uses, it is found as frying oil, but also for the manufacture of margarine. Some of its medicinal or cosmetic uses can be as a facial or body moisturizer, as a make-up remover or as a laxative”.
Soybean meal is another of the soybean derivatives, and is obtained from the ground soybean meal. It is often used in the preparation of animal feed, as it provides a high protein content, but also for different sauces, breakfast products and pre-cooked foods. Japanese sweets are usually composed of this type of flour.
This milled grain also obtains the soy milk, which once treated with heat is available for sale, otherwise it would have a very strong taste for Western consumers. In its coagulated form is what we know as tofu.
Fermenting the soybean seed can be obtained soy sauce, a very popular product especially in Asian countries, where it is used as a flavoring. It is brown in color and has large amounts of amino acids. With the fermentation of the soy also obtains other foods like the miso, the matte, and the tempeh.
Effects on health:
“Different studies have shown that soy consumption has positive health effects and can help prevent some diseases”.
One of them is to reduce cardiovascular risks: this is because the components of soy influence in different ways in the cardiovascular system. Among its improvements, we find an improvement in blood fat levels, better blood vessel status, a reduction in blood pressure, an improvement in kidney function and appears to reduce the predisposition to diabetes.
Soy may also help reduce some of the effects of menopause. Since it contains isoflavones, which can lead to a reduction in hot flashes.
Or a reduction in the risk of bone fractures.
In the case of overweight or obesity, those who follow a hypocaloric diet that includes soy as a protein source help to reduce weight in the same way as a regular hypocaloric diet, but also brings other benefits such as improved kidney function, Reduction of body fat mass and abdominal obesity, improve glucose metabolism and improve the composition of fat tissue.
However, excessive consumption of this product could have detrimental consequences. Several studies relate oxalate, one of its components with the propensity to suffer renal lithiasis (stones or kidney stones). It could also be related to the onset of episodes of asthma and other respiratory problems.