Facts about the benefits and dangers of soy

The benefits of soy. Soybean seeds are rich in protein — the basis of all living matter on earth. If ideal protein is present in the form of 100 units, the cow's milk protein is 71 units, SDI — 69 (!). The composition of soy include polyunsaturated fatty acids needed by the body to sustain life. Soy oil is the phospholipids, which help to clean the liver and have antioxidant action and are useful in diabetes. Tocopherols in soybeans are biologically active substances that can increase immunity, and is especially useful to men to restore potency.






Soy is a storehouse of vitamins, micro and macroelements it contains β-carotene, vitamins E, B6, PP, B1, B2, B3, potassium, phosphorus, calcium, magnesium, sulfur, silicon, sodium, and iron, manganese, boron, iodine... the Consumption of soy reduces the level of harmful cholesterol in the body. When you replace red meat with soy products, there is improvement of the heart and blood vessels. Soy is recommended for all who are on a diet, as well as other legumes, which provide the body with a long feeling of satiety.The dangers of soy. Today, soya is extremely popular, the highest demand among vegetarians, athletes, and dieters. It is added to many products, which ultimately tarnished the reputation of the product manufacturers was fascinated by the fact that they started adding soy in meat products, and then in the Wake of growing demand began to experiment with genetic modification of soybeans. This caused a negative reaction among consumers and led to the massive antisocial propaganda. But is everything so simple? It is believed that baby food based on soy can cause premature puberty in girls and abnormalities in the behaviour of boys, which later on can lead to physical and mental disorders. The statement is extremely ambiguous, because in Japan, soy is very popular, and eat it at any age and, by the way, this is a nation of long-livers. Also, for example, in seafoam oil contains lecithin, which is an essential building block of the peripheral and Central nervous system, and therefore useful for a growing organism. Skepticism about soybeans largely originates from deep-rooted the Association of soy and GMOs. However, for example, soybean oil is used in baby food, the production of pre-very carefully cleaned and filtered. In 1997, studies have shown that soy is bad for thyroid. Soy is a certain amount of chromogenic substances that impede the normal functioning of the thyroid. That is, if you have a significant lack of iodine in the diet, it can become a reason to abandon the excessive (!) eating soy (normal consumption is 2-4 servings (1 serving — 80 g) of soy per week). Iodine deficiency need to fill through iodized salt, seaweed and/or vitamin supplements. Soy can cause allergies, however, like many other products. As a result of the studies, the relationship between soya consumption and mental abilities: soy products increase the risk of Alzheimer's disease. Isoflavones contained in soybeans, are evaluated by scientists in different ways, some say they enhance mental abilities, others that compete with natural estrogens for the receptors in the brain cells, which ultimately can lead to infringement of the work. In the area of attention of scientists — tofu, since several studies have shown that its regular use subjects leads to weight loss of the brain, specifically to dried out.Soy products can expedite the aging process. Scientists from the Russian Academy of Sciences an experiment was conducted on hamsters, which are regularly fed soy products. As shown by the results of the study, these animals grew old faster than rodents in a control group. According to the scientists, blame the soy protein. However, this substance is used in cosmetics, in particular creams for the skin: it is, according to the manufacturer, improves metabolism, stimulates activity of skin cells and prevents wrinkle formation. Also the interesting fact that the composition of soybean is Tocopherols — vitamin E, which slow down the aging process. Returning to the studies, it is necessary to say that scientists recommend to reduce the hazardous properties of soy by a long fermentation. This fermented soybean is called. Such ambiguous interpretation of the properties of soy may be due to the fact that the basis of research can be taken from the product of varying quality. Natural soybeans are more difficult to cultivate, in addition, its yield is small. This forces many manufacturers to turn to the cultivation of genetically modified foods. In one, scientists agree that certain: to eat soy moderately, and need carefully to her choice: give preference to only high quality and tested products.

 

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Source: www.gastronom.ru

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