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Healthy Benefits of Soyabean Products

Over four thousand years of consumption in China

The Chinese say that sages, yogis and monks who rely for sustenance on nothing but the mists of heaven and the fresh morning dew, are particularly fond of tofu as their third choice.

Soybean is the richest plant source of protein. It contains 43 percent protein as compared to other legumes, which contain only 20 to 25 percent. According to the World Health Organization the quality of soy protein is equal to that of meat and cow milk proteins. In exact terms, 250 g of soybean is equivalent to the protein found in 3 litres of cow milk or 1 kilo of mutton or 24 eggs. The main products that come out of soybeans are: soymilk, tofu and fermented products, such as tempeh, miso, soya sauce, nato, etc.

Rich in minerals and vitamins soybean products are also an excellent source of calcium, which is an essential mineral for building and maintaining sound teeth and bones. Soybean also contains high percentage of good oil, which is a healthy source of Omega-3 and six fatty acids similar to those found in fish oils.

Some of the latest research suggest that soy products may reduce the risk of heart disease, lower blood pressure in patients with hypertension, help reduce the risk of osteoporosis, improve memory, decrease menopausal symptoms, reduce the risk of some cancers, and assist in body weight control.

SOYMILK QUALITIES

Soymilk has been used for centuries throughout East Asia in much the same way that dairy milk is now used in the West.
When prepared with the same percentage of water as that found in diary milk (it is usually made with less), soymilk contains 51% more proteins, 16% carbohydrates, 12% fewer calories and 24% less fat (48% less saturated fat). At the same time, it contains 15 times as much as iron, many of the essential B vitamins and NO cholesterol. Thus, soymilk can serve as a practical source of high quality essential nutrients, both for infants and growing children in their crucial formative years and for adults of all ages.

Soymilk can be used as a medicine as well as a tasty beverage.
Many Japanese doctors view it as an effective natural medicine and prescribe it as a regular part of the diet for diabetes, heart disease, high blood pressure, anaemia (because it is rich in iron), and hardening of arteries (because it is free of cholesterol, low in saturated fats and rich in lecithin and linoleum acid). It is also used to strengthen digestive system (since health giving lactic acid bacteria thrive and multiply in its presence).

Both in Western and Eastern-style cookery, soymilk may be used in any recipe calling for dairy milk, which is now more and more used for the increasingly popular joy of vegan baking.

TOFU QUALITIES

TOFU (Soy Paneer) is a Japanese word; the earliest known appearance was in 1182.

A ‘true democrat in spirit’ tofu presents the same face to rich and poor alike. Placed before nobility in East Asia finest haute cuisine it is humble and unpretentious. Served up as peasant fare in rustic farmhouses, it is equally at home. Since earliest times the people of East Asia have honoured in poems and proverb, known as ‘Meat of the Fields’.

TOFU AS A HIGH FOOD PROTEIN COMPLEMENTARY
Tofu is an excellent food to use in combining proteins since it contains an abundance of lysine, an essential amino acid that is deficient in other grain products. By serving foods such as tofu and wholegrain bread or rice at the same meal and combining them in the correct ratios, we are able, in effect, to ‘create’ new protein at no extra cost. For example, by serving 3 and half ounces tofu together with one and a quarter cups brown rice, we obtain 32% more protein than if we served these foods separately. Therefore, tofu’s unique amino acid composition makes it not only a basic protein source, but also a truly remarkable protein booster!

CONTROVERSY OVER SOYA?
Despite the ancient wisdom of East Asia who knew about the healthy benefits of soy products in general, today there’s a lot of controversy about whether soya might actually be unhealthy for you. We believe that this view is primarily for a reason of mass industrialization in contemporary agriculture that has also led to two key sequential movements. Firstly, as big producers of animal food and diary products saw a threat in soybean products as a replacement for consumers’ diet they began to produce anti-soy studies. Secondly then, as the market has continued to grow the same lobbies of big farmers and corporations decided to involve in the market, which then led to the GM manipulation of seeds and mass production, highly processed soymilk. This mindless approach reinforces our commitment to raise the awareness how important it is to protect our original seeds and their organic growth through small-scale farmers as we strobgly believe that our organic soya products are very good for your health.

In the words of — Dr. Andrew Weil, M.D. in his book “Rethinking Soy”: “I’m aware of Internet paranoia on the subject of soy and the contention that only fermented soy is safe to consume. That is simply not true. Some of the best forms of soy – tofu and soy nuts – are unfermented and are much more likely to help you than hurt you. […] All told, based on the evidence to date, I see no reason to worry about eating soy foods, whether fermented or not. I still recommend consuming one to two servings of soy per day, an amount equivalent to one cup of soy milk, or one half cup of tofu, soy protein (tempeh) or soy nuts.”

Read more: http://vegan.org.nz/soy

Health Benefits of Soybean – Uses – Health Implications – Reference | Medindia http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-soybean.htm#ixzz2g15BQGCd