Benefits of Soy

yokoMember

SIX WAYS SOY BENEFITS YOUR HEALTH
By Monique N. Gilbert

Soy, and most soy-based products, are nutritional powerhouses. Soybeans are the only plant food that has all of the essential amino acids our bodyrequires, making it a complete protein. Soy foods do not have any cholesterol, and most are high in fiber. Soy also has many vitamins, minerals, and phytochemical compounds (like isoflavones) that work together to create numerous health benefits. Research shows that a daily intake of at least 25 grams of soy protein and 30-50 milligrams of isoflavones can improve and safeguard your health. This is the equivalent of 1-2 servings of soy foods a day.
Here is a list of soy's properties and how they can positively affect you.

To learn more, visit the Virtues of Soy website.

Author Bio ...Monique N. Gilbert is a Health Advocate, Soy Food Connoisseur, Recipe Developer and Author of... "Virtues of Soy: A Practical Health Guide and Cookbook" (Universal Publishers).

1. Soy's protein and isoflavones lower LDL (the bad) cholesterol and decrease blood clotting (thrombosis), which reduces the risk of heart attack and stroke.

2. Soy's protein and isoflavones provide antioxidants, reduce artery clogging plaque, improve blood pressure and promote healthy blood vessels, which protects the body from free radical damage, boosts the immune system, and lowers the risk of atherosclerosis (hardening of the arteries), heart disease, and hypertension (high blood pressure).

3. Soy's soluble fiber protects the body from many digestive related cancers, such as colon and rectal cancer. While its isoflavones may protect the body from many hormone-related cancers, like breast, endometrial (uterine) and prostate cancer.

4. Soy's protein enhances the body's ability to retain and better absorb calcium in the bones. While its isoflavones slow bone loss and inhibit bone breakdown, which helps prevent osteoporosis.

5. Soy's isoflavones help the body regulate estrogen when this hormone is declining or fluctuating, which helps alleviate many menopausal and PMS symptoms.

6. Soy's protein and soluble fiber help regulate glucose levels and kidney filtration, which helps control diabetic conditions and kidney disease.

http://www.hhnews.com/soy.htm

1/12/072:39 PM

❤️ 0

Original Post

Replies sorted oldest to newest

GiseleMember

Thank you for sharing the benefits of soy.

Sincerely,
Gisele

1/15/072:42 PM

❤️ 0

TeoAvatar State

Let's see if this.. uhm... borrowing (yea! that's it, borrowing!) from http://www.ars.usda.gov/is/kids/nutrition/story8/betterbeans.htm works...

Now, a solution to the problem of P34 is being studied by scientists at the Agricultural Research Service (ARS), the University of Arkansas (UA),
and Pioneer Hi-Bred International, a seed company.

The scientists' idea: shut down a soybean gene that makes the bothersome protein.
Genes are part of a ladder-shaped molecule called DNA that's in all living organisms.
DNA stands for deoxyribonucleic acid (dee-oxee-ry-bo-newCLAY-ic-acid).
It is like an instructional manual that shows how something is made, how
it should look, and how it should work. You might think of a gene as a
page in that DNA manual.

So what's all this got to do withsoybean plants and allergies?

What the scientists did was fool the soybean plant into tearing out a page from its own DNA manual--the
page for making the P34 protein. The plant didn't literally take it out,
though. Here's what happened. In the laboratory, the scientists placed
an extra
copy of the gene into the plant's DNA.
That caused certain changes that the soybean plant read as: Virus
Attack! In response, the plant completely shut
off its own P34 gene, plus the extra copy that the scientists snuck
into its DNA.

The result:
no P34 protein was made--at all!

Scientists call soybeans with the missing P34 protein "hypoallergenic" (HY-po-al-er-GEN-ick)
since those beans are less likely to cause an allergy. At least, that's
what the scientists hope!

So far, the P34 protein hasn't shown up in tests
designed to detect it. Also, plants of hypo-allergenic bean crops look
just like those that have the protein. That's the report from Eliot Herman,
with ARS in St. Louis, Missouri, and Rick Helm, with UA's Arkansas Children's
Hospital, in Little Rock.

Attachments

Hide

Images (1)

1/15/072:49 PM

❤️ 0

Sue 1Member

Thank you for the post on Soy. It all sounds sooooya good. I'm off to buy my soy milk.
Love, Sue.

1/16/072:34 PM

❤️ 0

yokoMember

Enjoy your soy .

Love,
yoko

1/19/074:12 PM

❤️ 0

Vicky2Member

Thank you for sharing this information yoko.
Soy is very beneficial and I have it quite often.

Love,
Vicky

1/30/071:17 PM

❤️ 0

IndaMerit-Amun

Thank you for sharing the information with us yoko.

Although it is still inconclusive that soy can prevent any diseases, many studies have shown promising results. Include soy products such as edamame, tofu, tempeh, soy milk etc in your diet and enjoy the possible health benefits they may bring.

Inda

2/2/076:37 PM

❤️ 0

IndaMerit-Amun

Dear yoko,

I found this on the internet. maybe we should be careful in how much soy we consume?

High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc.

Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking.

High phytate diets have caused growth problems in children.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer.

In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
Soy foods increase the body's requirement for vitamin D.

Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

http://www.westonaprice.org/soy/index.html

You might want to look at this as well:

http://www.mercola.com/article/soy/index.htm

2/5/071:13 PM