Harm and benefits of soy products. In what form should you consume soy? What are the benefits and harms of soy and soy products? Soy is hazardous to health

Cookies, pasta, and many other products. However, this plant is considered one of the most controversial products, since doctors and nutritionists still have no consensus on the benefits and harms of soybeans.

Some claim that this product has an extremely beneficial effect on the human body, while others try to cite facts that indicate the plant’s ability to cause colossal harm to humans. It is quite difficult to answer unequivocally whether soy is healthy or harmful, because it has a variety of properties. However, in this article we will help you understand how this controversial plant acts on the human body and let the consumer decide for themselves whether to consume soy or not.

One way or another, soybean is characterized by an abundance of valuable properties and nutritional components that are irreplaceable for the body.

• Is one of the best sources of protein among plant products. Soy contains approximately 40% proteins, which are no worse in structure than animal protein. Thanks to this, soybeans are included in their diet by vegetarians and people who have allergic reactions to animal protein and are lactose intolerant;
• Helps you lose weight. Regular consumption of soybeans leads to active burning of fats in the liver and improvement of fat metabolism processes. This property of soybeans is provided by the lecithin contained in it. Dietary soy is also considered because it is low in calories and at the same time saturates the body, allowing a person to feel full for a long time. It is worth noting that lecithin also has a choleretic effect;
• Removes excess cholesterol from the body. This is facilitated by the same lecithin. But to achieve the desired effect of the vegetable protein contained in soy, you need to consume at least 25 grams per day, which is quite a lot. To reduce cholesterol levels, it is recommended to consume soy protein powder in combination with or skim milk. Stable and long-term maintenance of normal blood cholesterol levels, a small amount of saturated fat, and supplying the body with polyunsaturated fats, fiber, minerals and vitamins reduces the risks of heart attacks, strokes and many other cardiac diseases. Phytic acids, which soybeans are rich in, also prevent the development of cardiovascular diseases and also improve the effectiveness of their treatment. Therefore, this plant is recommended during the recovery period after myocardial infarction, for hypertension, coronary heart disease and atherosclerosis;
• Prevents cancer. The product's rich composition of vitamins A and E, which have an antioxidant effect on the body, as well as isoflavones, phytic acids and genestin, allows soy to prevent the development of cancer cells. By prolonging the menstrual cycle and reducing the release of extragens into the blood, this plant contributes to the effective prevention of breast cancer in women. Genestin is able to stop the development of various cancers, such as ovarian, prostate, endometrial or colon cancer, in the early stages. Phytic acids, in turn, neutralize the growth of malignant tumors. Soy isoflavones are known as analogues for a variety of chemical drugs created for the treatment of cancer. However, unlike them, this substance is not dangerous with side effects;
• Reduces symptoms of menopause. Especially during the period of hot flashes and osteoporosis, which are often associated with menopause. Soy saturates a woman’s body with calcium and estrogen-like isoflavones, the level of which decreases during menopause. All this significantly improves the woman’s condition;
• Gives strength to young men. Soybeans are excellent suppliers of protein with anabolic amino acids, which significantly reduce the breakdown of proteins contained in muscles. Soy phytoestrogens help athletes increase muscle mass;
• Helps heal and restore brain cells and nerve tissue. Lecithin and its constituent choline, which are part of the plant, provide full concentration, improve memory, thinking, sexual functions, motor activity, planning, learning and many other functions that a person needs for successful life. Moreover, these components help with the following diseases:
  • Diabetes;
  • Diseases associated with aging (Parkinson's and Huntington's disease);
  • Diseases of the liver, gall bladder;
  • Arteriosclerosis;
  • Glaucoma;
  • Memory impairment;
  • Muscular dystrophy;
  • Premature aging.
• Helps in the prevention and treatment of gallstones, kidney stones, and liver diseases. These properties of soybeans are provided by the previously mentioned phytic acids;
• Indicated for use in diseases of the musculoskeletal system, such as arthrosis and arthritis, and is also effective for constipation and chronic cholecystitis.

Harm of soy

As mentioned at the beginning of the article, soy is a controversial product, about which there are the most conflicting opinions. Scientists to this day have not yet understood all its properties, so one should not be surprised that, according to some studies, it can cure a particular disease, and according to other studies, provoke its development. Despite all the controversy surrounding this plant, you need to familiarize yourself with all currently known knowledge about the benefits and harms of soybeans - forewarned is forearmed.

• May accelerate the aging process of the body and worsen blood circulation in the brain. We mentioned that regular consumption of soybeans prolongs youth, but some studies have shown that the phytoestrogens contained in the product impair the growth of brain cells and thereby reduce brain activity and lead to aging. Oddly enough, these substances are recommended for women after 30 years of age as an anti-aging agent. Isoflavones, which on the one hand prevent cancer, on the other hand impair blood circulation in the brain, provoking the development of Alzheimer's disease;
• Harmful to children and pregnant women. Regular consumption of soy products causes a slowdown in metabolism, enlargement of the thyroid gland and its diseases, negatively affecting the developing endocrine system. In addition, the plant provokes strong allergic reactions in children and interferes with the full physical development of the child - in boys, development slows down, and in girls, on the contrary, this process occurs too quickly. Soy is especially not recommended for children under 3 years of age, and preferably even before adolescence. It is also prohibited for pregnant women, especially in the first trimester, because taking soybeans is dangerous for possible miscarriage. Soy also disrupts the menstrual cycle in women. These negative factors of the product are caused by the high content of isoflavones, similar in structure to the female sex hormones estrogens, which, among other things, have a harmful effect on the formation of the fetal brain;
• Contains protein-like components that inhibit the work of enzymes that promote the absorption of soybean plant proteins. Here we are talking about enzyme blockers that break down proteins. They are divided into three types and none of them can be completely destroyed during heat treatment;
• Negatively affects men's health. The consumption of soybeans is prohibited for men who have reached the age associated with the initial stages of deterioration of sexual functions, because they can reduce sexual activity, stimulate the aging process and cause obesity;
• Accelerates the process of “drying out” of the brain. A decrease in brain weight is usually observed in older people, however, with regular addition of soy to your diet, this process can occur much faster due to phytoestrogens, consisting of isoflavones, which fight natural estrogens for receptors in brain cells;
• May cause vascular dementia, leading to dementia. The same isoflavones of soy phytoestrogens slow down the process of converting testosterone into estradiol in men thanks to the aromatase enzyme, which negatively affects the state of the brain.

As a result, soy can be consumed, but not by everyone and not in all doses. Despite all the contradictions between the benefits and harms of soy, it is best to refrain from consuming this product for pregnant and young women, children, elderly men and people suffering from diseases of the endocrine system. The rest should take into account that soy is useful only if it is consumed wisely - no more than 3 times a week and no more than 150 grams per day.

Nutritional value and chemical composition of soybeans

• The nutritional value
• Vitamins
• Macronutrients
• Microelements

Calorie content 364 kcal
Proteins 36.7 g
Fat 17.8 g
Carbohydrates 17.3 g
Dietary fiber 13.5 g
Water 12 g
Ash 5 g

Vitamin A, RE 12 mcg
beta carotene 0.07 mg
Vitamin B1, thiamine 0.94 mg
Vitamin B2, riboflavin 0.22 mg
Vitamin B4, choline 270 mg
Vitamin B5, pantothenic 1.75 mg
Vitamin B6, pyridoxine 0.85 mg
Vitamin B9, folate 200 mcg
Vitamin E, alpha tocopherol, TE 1.9 mg
Vitamin H, biotin 60 mcg
Vitamin RR, NE 9.7 mg
Niacin 2.2 mg

Soybean is the oldest plant cultivated by humans. Its origin is considered to be Southeast Asia, where it began to be grown more than five thousand years ago. Currently, this crop is successfully cultivated everywhere, except perhaps the poles.

Soybean, being a member of the legume family, is characterized by a rich vegetable protein content, therefore it is an excellent substitute for many animal products. This plant has a wide range of uses in cooking - soybean is used as a meat substitute, and is also the main material in the creation of sauces, butter, sweets, drinks, as well as special soy cheese “tofu”.

The amazing ability of soybeans to turn into a fragrant pate, tasty sausage, and appetizing meat stew lies in a special unique property. It lies in the ability to absorb any aromas and tastes, which, in the complete absence of its own taste and smell, allows soy to replace almost any product.

How to choose

Soybeans are sold in stores in the same way as ordinary beans or peas - in the form of packaged packages of beans. The selection principle is similar - the packaging should not contain broken fruits, various plant debris, or stems. Any color range of soybeans is acceptable, from light to almost black; the color does not affect the quality of the beans.

In departments selling dietary products you can find okara– a yellowish, moist, curd-like mass that is formed after boiling and grinding pre-soaked soybean fruits. Okara is tasteless and odorless, and is a ready-made basis for a large list of dishes, which includes not only cutlets and chops, but even bread and various desserts. An important advantage will be the fact that soybean mass is perfectly stored in the refrigerator, without losing any of its beneficial qualities.

There are also fully prepared soy-based products - soy meat, ice cream, cookies, butter, milk and sweets. There is only one recommendation when choosing such products - it is desirable to have a mark on the packaging informing about the absence of GMOs in the product. The fact is that soybeans turned out to be a very convenient material for genetic research and experiments, and since the results of the effects of GMOs on the human body are still unknown, it is better to refrain from taking unnecessary risks by buying food made from modified beans. By the way, if you give preference to domestic soybeans, or finished soy-based products, you don’t have to worry about this issue - the sale of “engineered-improved” soybeans is carried out by imported manufacturers.

Soybean storage

It is convenient to use tightly sealed glass jars to store soybeans. If you place them in the refrigerator, soybeans will last well for six months.

Calorie content of soybeans

Although soy is a fairly high-calorie product, having as much as 380 kcal per 100g of product, it will not harm your figure. Thanks to soy, you can quickly get enough of healthy plant proteins, fats and carbohydrates. And if you want to get a more dietary and lighter product, just sprouted the soybeans before consumption, thereby reducing the calorie content to 141 kcal.

Nutritional value per 100 grams:

Beneficial properties of soybeans

Composition and presence of nutrients

Soybeans contain a lot of useful substances: B vitamins (B1, B2, PP, B4, B5, B6, B9), beta-carotene (vitamin A), vitamins C, E, H. Microelements are also widely represented: in soybeans in addition to sodium , calcium, magnesium and potassium contain phosphorus, iron, iodine, boron, zinc.

Useful and healing properties

For vegetarians, soy is a real godsend due to its high protein content. However, soybeans can bring enormous benefits to people suffering from a number of diseases. Products based on them are recommended for ulcers, gastritis, diabetes, heart disease, and osteoporosis.

Soybeans contain stachyoses and raffinoses, substances that stimulate the growth of bifidobacteria in the intestines, which minimizes the risk of intestinal cancer and dysbiosis.

The usefulness of soy in the fight against osteoporosis is explained by the presence of isoflavones in soy, which compensate for the low amount of estrogens in women during menopause. A high calcium content is the key to strong, unbreakable bones.

People who want to lose weight through diet should pay attention to soy products: beans contain lecithin, which optimizes fat metabolism, reduces cholesterol, and has a choleretic effect.

In cooking

Dry soybeans require certain preparation - the beans are soaked for 12-15 hours, washed, and boiled for about three hours, after which they become suitable for further use.

The list of ready-made soy products includes: milk, tofu cheese, yoghurts, chocolate, candy bars, ice cream. All of these products are low in calories.

Soy - the benefits and harms of this product have been discussed by doctors, nutritionists and the media for several decades. Which opinion should the common consumer adhere to? Let's consider the composition of soy, its positive and negative properties, as well as its ability to influence health.

The benefits of soybeans were known back in Ancient China. It was from this country that the use of soy products spread throughout the world. A large amount of nutrients and low calorie content attract people who care about their health. Plant protein is needed by athletes, vegetarians, fasting people and those who are struggling with various diseases.

What beneficial properties does soy have?

The benefits and harms of soy have not yet been fully studied

The consumption of soy products is increasing every year. What is the reason for such popularity? Soy contains the following components:

• 38 – 42% protein. Soy protein is not much inferior to animal protein, but is more easily absorbed by the body.
• 16 – 20% carbohydrates needed for energy.
• 4 – 6% fiber, which has a cleansing effect.
• Lecithin – promotes the proper functioning of the brain and liver, weight loss.
• Isoflavonoids, which can prevent the development of cancerous tumors and other women's diseases.
• Tocopherol, which slows down aging.
• Phospholipids that cleanse the bile ducts.
• Essential fatty acids necessary for metabolism and the health of the entire body.
• Vitamins A and E, which have an antioxidant effect.
• Micro- and macroelements.

How diverse are soy products?

Soybean products are consumed by the Russian population in very large quantities. In addition to conscious consumption by people leading a healthy lifestyle, soy is found in many other ready-made meals that are sold in stores:

• The meat has a specific taste. For its proper preparation, it is necessary to pre-soak it in water to swell. You need to cook it for 15 minutes with the addition of seasonings, onions, garlic and carrots. Suitable as a side dish for main courses.
• Minced meat, mixed with other ingredients, absorbs their smell and taste, giving the desired volume. Can be used as a main component or as an addition to minced meat.
• Milk is added to coffee and soups.
• Tofu cheese will help diversify your diet. Like any cheese product, it is rich in calcium, proteins and fats. It should be consumed in moderation so as not to cause allergies or stomach upset. Although to be full you need to eat more of it than cheese of animal origin.
• The sauce is known for its interesting history. Allegedly, the Tibetan monk surprised his brothers with the unusual taste of the dish. At first, the monks did not even believe that the dish was Lenten until they saw with their own eyes how it was prepared. The piquant taste of this sauce can add variety to even the simplest food.
• Sprouted sprouts are used to maintain the balance of vitamins and minerals in the body. Bean sprouts appear within 3 to 15 days (depending on the time of year). When they reach 4–5 cm, they are cut off and doused with boiling water for 30 seconds to prevent poisoning. The cotyledons are then removed and the sprouts are added to salads and other dishes.
• Soy is added to sausages, semi-finished products, confectionery, and mayonnaise. The products may contain soybeans, soy protein, a vegetable analog, additives E-479 or E-322.

Soy products - health benefits and harms depend on their quantity on the menu.

The main thing is to avoid overeating. 2-3 servings of 80 grams per day are considered acceptable for consumption by vegetarians and up to 4 times a week for meat-eaters.

Features of taking kefir at night

Benefits of soy for heart disease

Soybean is beneficial for certain diseases and is chosen by adherents of a healthy diet as a variety of dishes:

• Heart diseases - treatment and prevention of occurrence are possible with the help of 25 grams of this product per day. There is a decrease in harmful cholesterol in the blood.
• Ovulation days increase to 4 per month. Thanks to this, less estrogen hormone is released into the blood, which prevents the development of female diseases.
• The effect of menopause is mitigated due to the presence of flavonoids, reminiscent of female estrogens.
• Prevention of breast cancer is possible through constant consumption of the product and exposure to isoflavone, which in large quantities prevents the proliferation of cancer cells.
• The presence of fiber cleanses the intestines and prevents the development of cancer cells in it.
• The dietary benefits of soy come from lecithin, which prevents the accumulation of fats in the liver. Lecithin also promotes recovery from gallbladder diseases, diabetes, and muscle dystrophy.
• As an alternative to protein products of animal origin, it is recommended for vegetarians, athletes, and people watching their weight and health.

What are the contraindications for use?

Consumption of soy is prohibited for children under 3 years of age

As with any other product, there are contraindications for certain groups of people:

• Children under 3 years of age are prohibited from consuming soy flour, and other soy products are also not recommended. Young children may experience food allergies and developmental delays. With a lack of iodine, disruption of the endocrine system and goiter growth occur. In boys under 12 years of age, physical development slows down, and in girls under 12 years of age, puberty is excessively accelerated.
• An increased amount of isoflavones can lead to Alzheimer's disease.
• Brain activity decreases when the permissible amount of phytoestrogens and isaflovones is exceeded.
• Soy is dangerous for pregnant women. Hormone-like flavonoid compounds contained in this product have a bad effect on the condition of the pregnant woman and the development of the embryo.
• If you have breast cancer or have suffered from this disease, you can consume soy products only under the supervision of a doctor. Small doses of isoflavone promote the proliferation of cancer cells.
• Problems with the thyroid gland arise due to an obstruction in the absorption of iodine and the content of goitrogenic substances that disrupt the functioning of the endocrine system.
• Urolithiasis can be aggravated by oxalic acid, which is found in soy and contributes to the formation of kidney stones.
• Phytate substances, contained in large quantities, interfere with the absorption of iodine, zinc, iron and calcium.

Soy absorbs harmful substances that have a bad effect on the body when consumed.

Science has proven that products modified at the genetic level disrupt the functioning of human, animal or plant cells. This fact can lead to any disease, including infertility.

I would like to hope that not all soybeans are genetically modified, but according to official data, most are still produced in this way. This is especially true for the Argentine product. Soybeans are not grown in Russia, but are imported from other countries.

From all the above facts, the following conclusions can be drawn:

1. Moderate consumption of soy would be definitely beneficial if it were not genetically modified.
2. Proper use of soy products in their pure form does not harm a healthy body.
3. The extent of the harmful effects that soy has on people who have diseases, unhealthy habits and other adverse factors is not fully understood by science.

The benefits of soy and the harm of soy are very relative; it is only possible to understand which is greater individually, in each individual case. If you are still not sure, consult with specialists.

Have you ever wondered why soy as a separate product is good, but soy in sausage or candy is bad?

Paradox? Not at all, the fact is that with soybeans not everything is so simple, and in recent years scientists have begun to greatly underestimate the benefits of this bean.

However, despite all the ambiguous attitudes towards soy, it can and should be consumed (not as part of sausage, of course) since it is a valuable protein product, indispensable in vegetarianism and any healthy diet

A little about the product

The plant comes from East Asia and belongs to the legume family. Due to its unique properties and composition, it is one of the five most valuable cultivated crops in the world.

Almost half of soybean grains consist of high-quality, nutritious, easily digestible vegetable protein.

In addition, soy contains many mineral components - iron, phosphorus, potassium, magnesium, and vitamins - group B, D, E, there is fiber, and some fat.

But the most important thing is not the successful chemical composition of the fruit, but the fact that soybean is easy to grow, it produces consistently high yields and, accordingly, is available to all segments of the population in every country in the world.

That is, it turns out: soybean is an inexpensive product, which at the same time is able to take on the taste qualities of expensive gourmet foods.

The skillful hands of a cook or technologist can easily “transform” soybeans into meat, milk, cheeses, caviar, pates, delicious expensive sausages, sausages, chocolate, etc.

Currently, soybean dishes are frequent guests on the tables of not only convinced vegetarians, but also those who, for various reasons, cannot afford their favorite meat or dairy products.

Important! It has been scientifically established that in large quantities soy products are harmful to the body, therefore, while implying the benefits of soy, you need to remember about moderation in its consumption.

Benefits of soy

Soy itself is a very attractive product for many housewives, since almost anything can be prepared from it.

These beans do not have a pronounced bright taste, they have an oily consistency, and with the help of spices and additional ingredients they easily acquire the desired taste characteristics.

They are suitable for preparing first, main and even dessert courses, and in addition they bring considerable benefits to the body and the family budget.

1. Soy is an inexpensive, nutritionally valuable product that can satisfy the needs of the human body for most of the necessary protein, vitamins and minerals.

2. Soybeans contain bioactive substances that prevent the development of breast cancer - the most common cancer in women.

3. Soy, despite the fact that it is nutritious, is a low-calorie product, therefore it is well suited for dietary nutrition, the goal of which is to lose excess weight.

4. The product does not contain harmful cholesterol, does not clog blood vessels, but rather maintains their elasticity, and has a preventive effect against hypertension.

5. Soy milk is an affordable alternative for artificial feeding of children who are allergic to casein, a protein in cow's milk.

6. An excellent help for those who are on a poor diet, on a voluntary or forced diet. Soy is a rich source of vitamins and minerals.

7. The famous Tofu cheese is made from soybeans., which is good fresh, fried, smoked, pickled. Contains a lot of calcium. It contains a minimum of calories, is tasty, and is recommended by doctors for use by people who have problems with the gastrointestinal tract.

8. Soy is one of the few foods that can have a positive effect on fat and carbohydrate metabolism, so it is recommended to be eaten by people with type 2 diabetes.

Soy products normalize the protein and fatty acid composition of their diet.

9. Soy is indispensable during religious fasts, as it allows those fasting to diversify their menu and support the body with the necessary amount of vitamin and mineral components.

10. Soy reduces the intensity of anxiety attacks, promotes falling asleep quickly, deep sleep, relaxes, improves brain function and memory - has a beneficial effect on the nervous system in general, helps to resist stress.

11. Normalizes the composition of intestinal microflora, which immediately has a positive effect on the condition of the skin.

12. Helps build muscle mass, helping athletes and weight watchers stay in great shape.

13. Soybean is good for the heart and blood vessels; its potassium and magnesium content is not inferior to apricots.

Harm of soy

Currently, every person who buys ready-made food for the table, without knowing it, also consumes soy along the way.

Manufacturers add this cheap filler almost everywhere: to candies, sausages, canned food, confectionery and even pasta.

It turns out that unreasonably large portions of soy enter the human body, without the knowledge and consent of its owner.

This can cause significant harm to health, since uncontrolled use of this product can provoke the occurrence of a variety of diseases.

Soy is beneficial only on its own and in moderation., a person must understand that he is eating 100% plant protein, and not a surrogate with added soy.

1. Excessive consumption of soy can disrupt a woman’s hormonal levels and lead to infertility.

The isoflavones (phytoestrogens) found in it suppress the functioning of the reproductive system, so couples planning to conceive should avoid soy.

2. Also, when regularly present in the diet, soy products can cause serious thyroid dysfunction. Of particular danger is the food that is fed to babies often or for a long time.

It has been experimentally proven that problems with the endocrine system in children raised on soy milk occur many times more often than in other children who have eaten breast, cow or goat milk.

4. When soy is constantly ingested into the body, it prematurely triggers the aging process in it!

5. The product can cause severe allergies.

6. Soy is contraindicated in patients with uric acid metabolism disorders.

7. Scientists use soybeans more often than other products to conduct genetic experiments, so there is a high probability of encountering genetically modified variants, which can affect the state of the body in the most unpredictable way.

8. Soy contains phytic acid, known for binding and removing minerals. Constant consumption of soy is dangerous for mineral deficiency.

In conclusion, we can say that soy is an interesting product with high nutritional value, but the frequency of its use and quantity should be strictly controlled, only in this case it will bring more benefit to the body than harm.

They say that the usefulness and safety of soybeans and products made from it have been proven over thousands of years of use of this crop in East Asian countries. Unfortunately, this is only half true. Yes, soybeans have been grown in Asia for several millennia, but not as a food product.

In fact, it was originally only used in grain crop rotations to enrich the soil with nitrogen.

For a long time, soy was not considered suitable for human consumption. At least until fermented products made from it, such as soy sauce, tempeh, natto and miso, appeared. In America, until the 1920s, soybeans were grown only for industrial by-products. It was then used as animal feed (still its main use today). And only very recently it began to be considered as a source of protein in human nutrition.

In Japan, the average soy consumption is about 8-9 grams of soy products per day. This is less than two teaspoons. In addition, these are all fermented (miso, soy sauce and natto) or curdled (tofu) foods. China and Hong Kong, however, have moved away from their roots and now consume large amounts of soy drinks (more than Europe and the US, in fact).

Soy protein isolate is still a more Western phenomenon, at least for now. Although countries like India are exploring their potential as an additional source of protein for economically disadvantaged sections of the population.

Almost all of the evidence supporting the benefits of soy as a food product comes from recent research sponsored by the agricultural industry, which, of course, benefits from soy's status as a "healthy alternative" to dairy and meat. Accordingly, it makes sense to be skeptical about the results of these studies.

Benefits of soy

Soy is considered to be rich in protein and other important nutrients and can be a valuable addition to a healthy diet. It is interesting that such marketing claims come from giants in the agribusiness and health food industry. However, some studies do support the benefits of soy.

Soy is high in phytoestrogens (especially isoflavones). This means that it likely has a positive effect on the hormonal levels of both men and women. Some studies have shown that consuming soy products can help with menopause symptoms in women and prostate problems in men. Research on the benefits of soy for bone health during menopause and for breast cancer prevention is more equivocal.

Perhaps because soy products are low in saturated fat and contain no cholesterol (unsurprisingly), their consumption has been linked to improved cardiovascular health.

In particular, high levels of soy products in the diet have been found to be associated with lower blood pressure, lower triglycerides and cholesterol levels, and a reduced incidence of diabetes.

However, a 2011 report from the North American Menopause Society was much more equivocal in its support for the benefits of soy. According to the report: “Among the hundreds of studies reviewed in this report, there were mixed results for middle-aged women. Soy isoflavones are moderately effective in relieving menopausal symptoms. Supplements containing higher proportions of genistein or equol may be more beneficial. Consumption of soy products is associated with a lower risk of breast and endometrial cancer in observational studies. The effectiveness of isoflavones for bone health has not been proven, and the clinical picture of whether soy has cardiovascular benefits is still unclear... Preliminary findings for isoflavone therapy are that women under 65 years of age will receive more cognitive benefits functions than older people."

Soy as a source of protein

Previously, soy protein was simply thrown away because it was just a byproduct of soybean oil production. Then, as usually happens, manufacturers found a way to profit from production waste, the disposal of which required additional money. They started selling it as cattle feed.

In fact, the use of soy protein as cattle feed is one of the major drivers of growth in the beef and dairy industries. It is also a major component of feed for chickens, turkeys, pigs, and even farmed fish. The next step, obviously, was to adapt it to humans.

In their raw form, after the oil has been extracted, what is left of the soybeans looks and smells absolutely disgusting. But adding flavors, preservatives, sweeteners and emulsifiers can turn what was once cattle feed into a pretty tasty protein supplement for humans.

Soy milk, used as a low-fat, high-protein milk substitute, has also become very popular. Its sales have grown from $2 million a year in 1980 to about $1 billion a year today. And this is only in the USA.

When you consider all the areas where it is used, soy protein may very well be the #1 protein supplement on the planet. A review published in 1995 in the New England Journal of Medicine stated that there are already 12,000 soy products on the market and the number will only increase." At the moment, this figure is most likely much higher. In 2012, the global soy protein market was worth $5.1 billion annually, and profits have only increased since then as the need for inexpensive protein supplements also grows as the world's population and incomes grow in third world countries.

Harm of soy

As mentioned earlier, soybeans were not used as a food product in Asia until the fermentation process was discovered. The reason is that soy contains some very powerful nutrient blockers. These are biochemicals that prevent your body from absorbing the nutrients found in soy or any other foods you eat that contain soy.

There is nothing unusual about this. A number of foods contain similar "anti-nutrients". The reasons, at least from a natural perspective, are simple. First, it keeps the seed from being "activated" until it is in a location suitable for germination. Secondly, anti-nutrients make the plant unattractive to birds and insects. Therefore, soy contains enzyme inhibitors and nutrient-binding compounds.

For most plants, exposure to water is all that is needed to deactivate the anti-nutrients. This is why sprouting releases so many nutrients in the seeds and why most legumes need to be soaked overnight before cooking. To eliminate "anti-nutrients".

The key anti-nutrients in soy are:

• Phytates. They are often found in cereals and are capable of forming insoluble complexes with calcium, zinc, iron and other nutrients, thereby preventing their absorption by the body. Soybeans have one of the highest levels of phytates of any grain or legume. Unlike the phytates in most beans, soy phytates are highly resistant to soaking and long cooking. However, the amount of phytates in soy can be significantly reduced by a long fermentation period. Soy milk is quite high in phytates, while tofu, due to the sedimentation process used in its production, contains much lower amounts. People whose main sources of protein are soy milk and tofu are at risk of developing severe mineral deficiencies. The results of calcium, magnesium, iron and zinc deficiency are well known. A diet high in phytic acid can cause rickets.
• Trypsin inhibitors are proteins found in some raw plant seeds (such as soybeans) that can inhibit digestion. There are four natural sources of trypsin inhibitors: bovine pancreatic albumin, ovomucoid, soy and lima bean. Trypsin inhibitors provide unique processes depending on their source. For example, legume inhibitors (soy and lima beans) repel insects because they destroy protease in the small intestine. Big agribusiness is even trying to make money from this natural function, using it to develop insect-resistant transgenic plants. Of course, this makes soy even less useful as a food product. Soy inhibitors have also been shown to contribute to pancreatic hypertrophy in rats. This allows soybeans to be used for rodent control.
• Hemagglutinin is a complex protein that causes other proteins and cells to stick to each other. Antibodies and lectins are the hemagglutinins that you are probably more familiar with. Viruses also use hemagglutinins to bind to host cells. Plants such as soybeans use phytohemagglutinins (plant hemagglutinins) to protect against insect pests because they cause key cells, such as blood cells, to stick together. As with other anti-nutrients, hemagglutinin is deactivated by the fermentation process.

The Dangers of Soy Protein Isolate

The soy protein isolate manufacturing process involves acid washing, alkaline baths and high heat and essentially gets rid of most of the anti-nutrients, but not all of them. Unfortunately, heat treatment damages the protein, denaturing it in a way that makes it difficult for the digestive tract to break down. Here it is necessary to understand that denaturation of protein by gastric juice breaks it down as needed for digestion. Heat, on the other hand, breaks down protein in a way that counteracts digestion.

Even the US Food and Drug Administration, which supports the use of soy protein isolate, has recognized that it must be further fortified with methionine, lysine, vitamins and minerals.

Soy phytoestrogens

Phytoestrogens (plant compounds with estrogenic activity) work primarily by filling the estrogen receptor site in the body so that those sites are inaccessible to the much stronger natural or synthetic estrogens. But too much of a good thing is also bad. Too much of any food or additives to it is bad. If you overuse something, no matter how healthy it is, it will make you sick rather than improve your health. The same applies to phytoestrogens. Now you're probably wondering, "What does all this have to do with soy?"

Soy is rich in isoflavones. In fact, many of the benefits of eating soy are due to its high isoflavone content. Isoflavones are polyphenolic compounds that are capable of exerting estrogen-like effects and are thus classified as phytoestrogens. Soy has the highest concentration of phytoestrogens among all known and regularly consumed foods.

In particular, soy contains 3 isoflavonoid glycosides: genistin, daidzin and glycitin. And 3 isoflavonoid aglycones: genistein, daidzein and glycitein. Research has shown that these phytoestrogens are likely to promote health when taken in reasonable amounts. Data regarding high dosage use are more conflicting. Also, keep in mind that in the case of children or infants, it doesn't take much soy to fill their bodies with phytoestrogens. This is why studies involving children are even more questionable than studies involving adults. Some of the problems associated with high soy intake for adults and children include:

• Male infertility. In studies, men with the highest levels of soy consumption also had the lowest sperm counts compared to men who did not consume soy products. In another study, after 4 weeks of using soy protein, the average testosterone level in adult subjects decreased by 19%.
• Abnormal bleeding from the uterus, endometriosis and polyps in women.
• Problems with the thyroid gland. Consuming just two tablespoons of soybeans every day for one month results in a significant increase in thyroid-stimulating hormone levels.
• Goiter. Goiters may come and go with the consumption and subsequent cessation of soy milk consumption.
• Brain atrophy. Poor cognitive test scores, ventricular enlargement, and low brain weight have been associated with high tofu consumption in middle-aged people. In the short term, regularly consuming less than 30 ml of soy milk per day may cause memory loss.
• Stones in the kidneys. Soy contains oxalates, which are not absorbed by the body and are excreted in the urine. Oxalates bind to calcium in the kidneys, which can lead to stone formation, especially if you have a family history of kidney stones.

Soy allergens

Another factor to consider when considering soy protein is that there is really no such thing as “soy protein” or any other type of protein. Each protein source is actually a conglomerate of several protein fractions. Soy protein is a mixture of protein fractions 28 kD, 30-34 kD, 37 kD, 49 kD, and 50 kD.

You don't need to know the names of the protein fractions in the different types of proteins, just that they exist. For what? Because different fractions have different degrees of digestibility and can provoke different degrees of allergic reaction. The main allergen of soy, for example, is a 30-kD protein. Ultimately, the quality of a protein source (and the potential for an allergic reaction to it) is determined by how your body metabolizes each protein fraction in that source. Containing at least 16 allergenic protein fractions (and some estimates put the number as high as 25-30), soy is considered one of the most allergenic proteins in nature.

A mild allergy can bring itching and hives, while a severe allergic reaction can cause life-threatening symptoms such as a swollen throat and breathing problems. For most people, the intensity of the allergic reaction ranges from moderate to almost unnoticeable. In the latter case, symptoms may include gas, bloating and mild intestinal upset, which are often not even consciously noticed and are almost never associated with eating soy. With regular consumption of soy, this mild allergic reaction can become a chronic disease that appears seemingly out of nowhere and for no particular reason.

Genetically modified soybeans

By 2000, more than 50% of all soybeans grown in the United States were genetically modified. By 2007, this figure had risen to 91%. It is important to understand that soybeans have not been modified to improve their nutritional value. They have been modified to improve yield. Thus, one of the main genetic modifications made soybeans resistant to the herbicide. This allowed farmers to spray their crops in unlimited quantities with a weed-killing herbicide. Unfortunately, this means that such soybeans contain both the herbicide itself and its genetic modification.

Not only has transgenic soybean been linked to an increase in allergies, but the only published study of eating genetically modified foods has shown that the gene placed in soybeans is inserted into the DNA of gut bacteria and continues to function. This means that even years after you stop eating GM soy, your gut will continue to produce the potentially allergenic protein. In other words, if you eat GMO soy, there is a high chance that you will also be genetically modified.

Conclusion

If you decide to include soy in your diet because of its beneficial properties, then:

• Don't consume more than 30 grams of soy per day.
• Eat only fermented soy products: tempeh, natto, miso and real soy sauce.
• Don't drink soy milk because you can easily consume too much soy.
• Eat only organic soy and stay away from the transgenic variety as much as possible.
• Do not use soy isolate as a protein supplement.