Known since thousands of years in the Orient, Chinese were aware of the great virtues of this legume so much so that they even included it in the select group of ‘holy seed’ along with rice, wheat, barley and millet. However, it was not until well into the twentieth century when soy began to be used in Western diet. From then until now, the seed has only just reaping good reviews and ‘compliments’ of all kinds … Not coincidentally, the shelves of shops and markets are filled with more and more products made from soy as an ingredient (milk, yogurt, juice, tofu …). What are the reasons for such kindness? Here are some of the most important:
– Soy is a valuable source of high quality proteins, even higher than in some meats. The composition of soy proteins are essential amino acids that our body needs and can not manufacture on its own.
– It is very rich in isoflavones, a natural compounds that help regulate estrogen (female hormone par excellence). This makes the soy intake especially beneficial during the stage of menopause and post-menopause.
– The soy-based foods are low in calories and are free of cholesterol. Soybeans contain mainly unsaturated fat. Consumption of these polyunsaturated fatty acids has been scientifically linked to cardiovascular protection and decreasing the rate of bad cholesterol.
– In addition, soy-based beverages do not contain lactose and therefore represent a very healthy alternative for those who can not tolerate milk.
– Foods rich in soy help us fight aging, since in its composition, it include antioxidants, capable of neutralizing the harmful effects of free radicals.
– It helps to control some types of diabates and renal diseases.