home Audience 4 Soybeans beneficial properties. The taste and invaluable benefits of soybeans. Useful and healing properties

Soybeans beneficial properties. The taste and invaluable benefits of soybeans. Useful and healing properties

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Soybean is a herbaceous annual belonging to the family Legumes. The first mention of soybean seeds dates back to Ancient China and dates back to the 7th-6th centuries. BC. Subsequently, soybeans began to be cultivated in Korea and Japan; now soybeans are a traditional product of Asian countries. Europe and America discovered soybeans in the 19th century; now the plant grows almost everywhere.

Soybean is a bean 4-5 cm long with seeds, of which there are usually 2-3. Soybean seeds are round or oval, the size and shape depend on the soybean variety. The color of the seeds is predominantly yellow, straw-colored, but black and green varieties are also found. Soybean is neutral in taste and smell, but easily absorbs the aroma and taste of companion products.

Calorie content of soybeans

The calorie content of soybeans is 381 kcal per 100 grams of product.

Soy is the main supplier of easily digestible vegetable protein of the highest quality, almost identical to animal protein. Soy is a staple food for vegans, vegetarians and those who, for various reasons, do not consume animal products (calorizator). Soy contains fiber, which consists of indigestible dietary fiber that swells in the intestines and removes waste, toxins and cholesterol from the body. Soybean seeds contain vitamins, as well as minerals: , and , polyunsaturated fatty acids and a special substance genistein, which prevents the occurrence of cancer tumors in the large intestine. Soy in Asia is considered an anti-aging product because long-lived people consume soy several times a week.

Harm of soy

Soy is one of the most powerful allergens, so those who are prone to allergic reactions should consume soy and products made from it with caution. It must be remembered that along with natural soybeans, transgenic soybeans are used, bred using genetic engineering to accelerate growth and ripening. In Russia, it is mandatory that the label of products containing GM soybeans contain information about the quantity of this type.

Soybeans are used to produce, and many other products. You can prepare soybean dishes at home; to do this, soybean seeds are poured with cold water and soaked for 12-15 hours, then washed, clean water is added and boiled for 2.5-3 hours. Salads, flatbreads are prepared from boiled soybeans, and they are added to side dishes.

Selection and storage of soybeans

When choosing soybean seeds, you should carefully inspect the product to make sure there are no dark spots, mold, or signs of rotting or caking. Soybeans should be dry and clean, with a shiny, dense shell. Soybeans should be stored in a dry and cool place, out of direct sunlight, away from products with a strong odor. Ideal containers for storage are glass or ceramics with a ground-in lid.

For more information about soy and its properties, watch the video “Soy is the Great Bean” of the TV show “Live Healthy!”

Especially for
Copying this article in whole or in part is prohibited.

For the average Russian, soy has become a very controversial product; some people idolize it, praising the vegetable protein it contains, while others are panicky about genetically modified soy and only buy products that say “soy free” on the packaging. And this despite the fact that these same consumers don’t even know what soybeans look like; they look for photos on the Internet. Today we will talk about the benefits and harms of beans from this product, in order to answer almost Hamlet’s question, what to do - to eat or not to eat?

Soybeans have found wide application in the food industry. These are soy minced meat and meat, cheese, milk, flour, etc. Among vegetarians and those who want to lose weight, soybeans are no less popular because of their high protein content. Soya is credited with the following abilities:

Strengthening bone tissue;

Fighting senile dementia;

Fighting excess weight;

Relief of menopausal hot flashes.

Meanwhile, there is another point of view, and some scientists believe that eating soy does more harm than good. They say that the likelihood of developing Alzheimer's disease and certain types of cancer increases. Soy can cause hormonal imbalances in the human body.

Hamlet's question: is soy harmful or healthy?

Let's try to collect the most controversial questions about this herbaceous plant and decide...

It is not recommended for children to consume soy products, as this will affect the child’s puberty; in girls it will occur earlier, and in boys it will slow down. Sometimes cause thyroid disease. For urolithiasis, diseases of the endocrine system, and pregnancy, soy is also contraindicated.

Soy helps reduce "bad" cholesterol in the blood - this is the only property of soy that does not cause controversy among scientists. To achieve this effect, you need to eat soy protein in an amount of 25 grams per day. It is recommended to use it in powder, one teaspoon of which is dissolved in water, juice or milk.

Yes, by the way, soy milk is recommended for those who have developed allergies to all other types of animal milk.

Soy protein can normalize weight, which is why weight loss fans are interested in soybeans. Lecithin, contained in soy, promotes the active “burning” of fats in the liver, participates in fat metabolism, and in the restoration of brain cells.

Responsible for thinking, planning, concentration, learning, memory, recognition, motor activity, etc. In areas with increased radiation, soybeans are recommended to be included in the menu due to their ability to remove radionuclides from the body.

Benefits of soy for women

During menopause, women are susceptible to osteoporosis, which occurs due to a lack of estrogen. Soy protein contains sufficient estrogen and calcium, which are so necessary for bones to be strong and healthy. These same isoflavones help middle-aged women adequately cope with the symptoms of menopause.

As a result of other studies, it was stated that soy can interfere with blood circulation in the brain and accelerate the aging process in the body. The reason for this is the phytoestrogens contained in soy, which slow down the growth of brain cells.

And immediately I remember the advice of doctors that after 35 a woman needs an additional source of estrogen, preferably not of tablet origin, in order to prolong her youth. There is an obvious contradiction, isn't there?

Drawing conclusions about the benefits and harms of soy

So what should we do, eat soy products or avoid them? There is no unity in scientific circles; soybeans have become the talk of the town for many doctors. One thing is for sure - for healthy people, moderate consumption of soy is safe, if, of course, it is grown in environmentally safe places.

We also do not forget that genetically modified soybeans can harm the body, so you need to be careful when purchasing soybean semi-finished products.

If you really do consume it, you should opt for soy meat and Tofu cheese, and not be tempted by soy-based food additives in sausages. And do not eat kilograms of soy; in maintaining health, moderation and sanity are more valued.

alter-zdrav.ru

The benefits and harms of soy

Legumes occupy a worthy place in the diet of modern people. Beans, peas, beans, chickpeas, soybeans - all these are sources of valuable and useful nutrients for the body. Soy has gained particular popularity recently; many products are produced from it: cheese, meat, milk, chocolate. However, debates about the benefits and harms of this product do not subside. Let's try to figure out what the benefits and harms of soy are.

Positive aspects of soybeans

The most beneficial quality of soy is its high content of complete protein, which allows you to replace meat, milk and butter with soy products. Due to the high content of vitamins B and E, soy is an excellent antioxidant. It is recommended for patients with cancer, cardiovascular diseases and diabetes to replace animal products with soy protein.

Lecithin contained in soybeans speeds up metabolism, burns fat deposits, and reduces cholesterol levels. A large number of enzymes, including phytic acid, promote the absorption and active breakdown of proteins. It is because of this that soybean dishes are recommended to be included in the diet of people with abnormal metabolism and those who want to lose weight. Soy perfectly satisfies hunger without adding extra calories.

Soy is a life-saving product for people who are allergic to animal proteins and adherents of vegetarian cuisine. Soy products are recommended to be included in the menu as additional ingredients in areas with increased radioactive background, since soy removes radionuclides and heavy metal ions from the body.

Soybeans are rich in phospholipids (cleansing the bile ducts), fatty acids, isoflavones (preventing the formation of cancer) and tocopherol (slowing down aging and increasing immunity). Soy contains practically no carbohydrates; about 10% of its composition is soluble sugars (fructose, glucose and sucrose), starch and pectins. In addition, soybeans are a rich storehouse of macro-, microelements and vitamins. These are vitamins B, E and D, as well as β-carotene. Among the microelements in soybeans are boron, iron, manganese, nickel, aluminum, copper, cobalt, iodine and molybdenum. Macroelements include sulfur, calcium, potassium, phosphorus, silicon, magnesium, and sodium. Soy products are an excellent remedy for the prevention and treatment of diabetes; they have a positive effect on the functioning of the pancreas and promote the production of insulin.

Soy today is used not only as a separate product, it is added to almost all products (pasta, cookies, meat products, mayonnaise, sauces, etc.), on the label the inclusion of soy is designated as “vegetable protein” or a substance under the index E 479. This is done in order to improve the appearance of products and reduce their cost. However, despite such widespread use of soy and its beneficial properties, there are also harms to this product.

Negative properties of soy

Consumption of soy is associated with some restrictions:

Soybeans have a negative effect on the thyroid gland, so they are contraindicated for diseases of the endocrine system;
Soy contains a large amount of isoflavones, so unlimited consumption of this product leads to premature aging and cerebrovascular accidents. Abuse of isoflavones slows down physical development in male children, and accelerates the onset of the menstrual cycle in girls. The inclusion of soybeans in the diet during the first trimester of pregnancy is strictly contraindicated;
Soy products should not be included in the diet of young children (under three years of age) due to their increased allergenicity;
Oxalic acid contained in soy promotes the formation of urolithiasis;
Soybeans should only be natural; consuming genetically modified soybeans can lead to the most unpredictable consequences.

polzavred.ru

Soybeans - benefits and harms, nutritional value, origin of the crop and use in food

The reputation of soybeans is changeable: sometimes it is considered one of the most valuable sources of vegetable protein and vitamins, sometimes it is considered a cause of dangerous diseases. The oldest grain crop is popular in all countries of the world due to its nutritional qualities and wide range of applications, but nutritionists warn against over-indulgence in this product.

Soybean is a member of the legume family, brought to Russia from China and India. The people of these countries have been cultivating and eating soybeans for more than 5 thousand years. The crop is not particularly demanding on growing conditions; nowadays, new varieties are cultivated almost everywhere. Soybeans are grown in the largest volumes in Russia in the following territories:

Amur region (more than half of the domestic harvest);
Primorsky Krai;
Khabarovsk region;
Krasnodar region;
Stavropol region.

The plant consists of herbaceous stems, depending on the variety they are tall or short, bare or covered with hairs. The shoots have small pubescent leaves, the shape of which differs among different species. The inflorescences are medium-sized, light purple and lilac shades. Soybean up to 6 cm long has 2 valves, under which is the most valuable part of the plant: 2-3 oval seeds covered with a shiny, dense shell. Often the seeds are yellow in color, but green, brown and even black fruits are also found.

How it grows

Soybean is not too demanding on growing conditions. It even tolerates frosts if they do not occur during the flowering and fruiting period. The soybean plant feels best at a temperature of +21-22 °C. With abundant watering and sufficient light, seedlings appear already at +14 °C. On loose, non-acidic soils, by August - September the crop, with simple but regular care, produces a bountiful harvest.

The rich composition and dietary qualities make soy the most important source of substances necessary for humans. Its main value is its high content of vegetable protein (up to 90%), containing all 9 amino acids necessary for the body. Eating this dietary product helps to compensate for the lack of animal proteins in the body. The energy value of 100 g of beans is 147 kcal. This amount contains many useful substances. Soy contains the following elements that are necessary for humans every day:

proteins – 12.95 g;
fats – 6.8 g;
carbohydrates – 11.05 g;
water – 67.5 g;
trace elements (potassium, calcium, phosphorus, magnesium, copper, sodium, iron);
fatty acids (linoleic and linolenic);
phospholipids necessary for the normal functioning of cells of the nervous system;
vitamins A and E, which improve immunity;
estrogens.

Beneficial properties of soybeans

The value that beans have will benefit all lovers of the product. The following persons should pay special attention to their presence in the daily menu:

those suffering from cardiovascular diseases (eating dietary beans reduces the risk of their development);
women who are predisposed to tumors in the breast area (soy products have an effect on lengthening the menstrual cycle, which reduces the likelihood of breast cancer);
those who are prone to obesity and suffer from a large amount of cholesterol in the blood (soybeans speed up metabolism);
diabetics (the product normalizes sugar levels);
women suffering from hot flashes caused by age-related hormonal changes in the body;
elderly (calcium, which the culture contains, strengthens bones);
those seeking a healthy lifestyle (lecithin, a substance found in beans, fights aging and atherosclerosis, increases the efficiency of brain function, and has a positive effect on attention and memory by improving nerve conduction).

Harm

Despite the numerous advantages of soybeans, excessive enthusiasm for the product is unsafe. The following categories of people should not get carried away with its use:

young children prone to allergies;
people who often suffer from migraines (soybeans contain tyramine, which can provoke and intensify headache attacks);
persons with genital diseases, since the product contains a large amount of phytoestrogens, similar in action to female sex hormones;
those who have reduced thyroid function (hypothyroidism);
men planning procreation (due to the ability of soy to reduce sperm concentration);
During pregnancy, you should not eat beans because soy reduces the possibility of normal gestation;
It is better for all categories of people to refrain from products made from genetically modified soybeans, the production of which is officially prohibited in Russia.

Use in food

Soy-based products have become a part of our daily diet. Such dishes are especially relevant for people who are limited in the consumption of animal proteins for one reason or another. For vegetarians, beans are the main source of proteins that the body needs for normal functioning. Those for whom meat consumption is prohibited for health reasons cannot do without soy products. The low cost of soy dishes makes them accessible to everyone who wants to diversify their diet.

The following products made from beans are the most popular among Russians:

soy flour (ground seeds);
soybean oil - it is used for salad dressings and heat treatment of foods;
soy milk is a low-calorie drink made from beans, reminiscent of regular milk, does not burden the pancreas due to its low fat content;
soy meat - a product made from soy flour, similar in structure and appearance to real meat, contains a large amount of protein;
sauce is the result of fermentation of beans using the fermentation method;
miso is a bean paste obtained from a fermented product, used for preparing first courses;
tofu - soy cheese, similar to fermented milk in taste, appearance and structure, is a source of huge amounts of protein;
Tempeh is another product made from fermented soybeans that uses special fungi in its production.

Video

sovets.net

Taste and invaluable benefits of soybeans

Soy is a controversial food. Soy is a controversial food. Doctors and nutritionists have different opinions about it, considering beans to be healthy or extremely harmful. The plant is grown to add its components to milk, chocolate, pasta and other products, thereby reducing their cost. But we must not forget that soy can benefit the body.

The described culture belongs to the legume family, and in appearance it looks like beans. Interestingly, soybean is considered the oldest edible plant, and its homeland is Asia. Beans are now cultivated in many countries around the world, and the resulting fruit can be yellow, green or brown. People grow many varieties of soybeans, among them Indian, Slavic and Chinese are popular.

The annual plant reaches 1 meter in height, its stem is rough, and its leaves are ovoid or oval. The flowers are small, they are white or purple, the fruits are pubescent. The crop blooms in May and June, the harvest ripens in August. This amazing product is naturally rich in the following components:

B vitamins;
ascorbic acid;
tocopherol;
vitamin D;
biotin;
minerals – calcium, potassium, silicon and others.

Soybeans belong to the legume family and are similar in appearance to beans.

Soy is a well-known meat substitute; it is rich in vegetable protein, and beans also contain many amino acids - isoleucine, arginine, glycine and others. At the same time, the product contains a lot of fats and fatty acids, for example, linolenic acid. The plant contains natural phytosterols, which makes it an indispensable product for women's health. Another benefit of soy is its high content of lecithin, which is necessary for the functioning of the nervous system and cells.

The mineral composition of soybeans is represented by elements such as silicon, boron, calcium, potassium, iron, selenium, and in smaller quantities the beans also contain phosphorus, magnesium, zinc, copper, and manganese.

The calorie content of soybeans is about 360 calories per 100 g. natural beans, while the protein content in the product reaches from 38 to 50%. The beans also contain fats - 17.5 g; the culture is rich in oil containing triglycerides and lipoid compounds. There are not so many carbohydrates in it, only 17 g. Thus, thanks to its nutritional properties and rich composition, soybean is a universal food for humans.

How to grow soybeans in your garden

You can also grow an environmentally friendly product in a suburban area. Choose beds where grain crops, corn and sugar beets were previously cultivated, but sunflowers and cabbage are poor predecessors for the plant being described. Soybean is undemanding to soil composition and grows well in soil with a low acidity level. However, the area intended for planting should be located away from wet areas and swamps.

You can purchase seed material in specialized stores for gardeners; it is recommended to choose domestically grown products. Sowing dates are mid and late May, the grains are placed in furrows 4 to 6 cm deep. The key to successful cultivation of crops in the country is proper care of the seedlings.

Soybean is undemanding to soil composition and grows well in soil with low acidity levels.

Soybeans require a lot of moisture, so the plantings should be watered at least 2 times a week. Weeds inhibit soybeans, which means that the gardener must constantly fight unnecessary grass on the site. Growing such a crop cannot be called easy; plants are often affected by aphids and spider mites, which is why pest control products should be used.

Harvesting is carried out during the period of full maturity of the beans, as well as withering of the leaves. In order for the seeds not to fall on the soil, they must be removed in 3 days.

The area intended for planting soybeans should be located away from wet places and swamps

The benefits and harms of soy for the human body

People are aware of how many soy products are sold daily around the world. For this purpose, a unique crop is grown that can replace milk, meat and other foods. Lecithin in beans speeds up metabolism, lowers the level of bad cholesterol in the blood and promotes weight loss. In addition, soy perfectly satisfies hunger and at the same time saturates the body with all necessary substances.

The great benefit of soybeans is that this crop is a salvation for people suffering from allergies to animal protein. Beans are also appreciated by vegetarians.

The benefits and harms of soy products (video)

Soybeans are saturated with fatty acids and minerals, which means they improve immunity, slow down aging and have a positive effect on the functioning of the pancreas. Soybean dishes are beneficial for women, as they help regulate the menstrual cycle, ease the state of health during menopause and give a good mood thanks to special substances - isoflavones. A slim figure, strong immunity and a healthy liver - all this is achieved thanks to soybeans.

Regular consumption of soybeans, rich in iron and copper, contributes to the normal formation of red blood cells, thereby eliminating the risk of anemia. Magnesium in the composition of the product has a positive effect on the duration and quality of sleep, which is why those who suffer from insomnia need to eat soy. The culture is a source of small amounts of fat, it is necessary to include it in the diet in order to avoid a dangerous disease - atherosclerosis.

Soybeans are rich in fatty acids and minerals

Soybean sprouts are a valuable product. They contain the following components for a healthy lifestyle:

malt sugar;
antioxidants;
cellulose.

Sprouts are easily absorbed by the body, improve intestinal motility and promote the restoration of brain cells. In Asia they are eaten to improve attention and memory. However, soy, like other products, has some contraindications. Beans can negatively affect the thyroid gland, so it is better to refuse them in case of diseases of the endocrine system. During pregnancy, soy can be hazardous to health, so you should consult your doctor.

It is important to know that a modified culture is more harmful than a natural product, and this circumstance must be taken into account when choosing beans.

Soybean sprouts are a valuable product

The use of soy in cosmetology

Increasingly, soy is added to anti-aging skin products, this product is famous for the following properties:

moisturizing;
emollient;
restorative.

Creams based on this gift of nature remove dark circles under the eyes, reduce wrinkles and make the face look younger. In addition, soy successfully treats rough and rough skin of the hands and feet, dermatological diseases.

You can make a natural and effective soy mask at home. It is suitable for any skin type, and the product is also suitable for maintaining hair shine. Take the beans, grind them in a coffee grinder and steam with boiling water. Next, add a little olive oil to the resulting mass, stir and apply to the problem area. After 15 minutes, rinse off the mask with warm water; it will perfectly moisturize and soften the skin, giving it freshness.

What to cook from soybeans (video)

Natural soybeans can make people’s lives complete without eating animal proteins, which is why it is so valued all over the world. The product contains everything necessary for vital processes and can be recommended as a side dish and addition to the daily menu.

In order not to lose the material, be sure to save it to your social network VKontakte, Odnoklassniki, Facebook by simply clicking on the button below.

It belongs to those few products whose fate is so changeable: either they will elevate it or they will knock it down from the pedestal. In recent years, it has been classified exclusively as harmful products that bring evil. Are there any benefits to soybeans? Let's try to understand this product.

The history of soybean cultivation

A plant of the legume family, brought to us from China and India, where it has been grown for at least 5 thousand years. In Russia, this unpretentious plant began to be grown en masse and used in food production since the 70s of the last century. Our soybeans are grown in the Far East - Primorsky Territory, there are fields in the Stavropol and Krasnodar Territories, where there is a lot of moisture, heat and fairly long daylight hours. We export most of the soybeans, using little of it in the production of our own food products.

Beneficial properties of soybeans

Soybean is the record holder for the content of vegetable protein; its presence in some varieties reaches 90%. Soy protein in its structure and properties is equal to protein of animal origin, due to the content of all nine amino acids necessary for the body. In terms of the amount of vegetable protein, soy is superior to beef.

1 kg of soy replaces 80 eggs or 3 kg of beef!

vegetarians;
raw foodists;
people who are allergic to meat;
patients with type II diabetes mellitus;
women in menopause;
fasting people;
weight watchers, dieters.

The advantage of soy is that while animal protein increases cholesterol levels in the blood, plant protein regulates it and reduces it by 30%.

Soy composition and beneficial properties

Soybeans contain all the macro- and microelements necessary for the body, large amounts of potassium, phosphorus, slightly less magnesium, sodium, iron, copper, molybdenum and others.

Soy is a source of fatty acids (linoleic and linolenic acids), which help prevent atherosclerosis, heart disease, and osteoporosis.

Soy grains contain phospholipids, which are especially abundant in soybean oil. They are responsible for metabolism, restore cell membranes, the nervous system, strengthen muscles, and help the pancreas and liver function.

Vitamins A, E - tocopherols contained in the product,

Estrogens restore hormonal balance, protect the female body from breast cancer,.

Soy products improve health and are especially useful in the fight against senile dementia. The opinion that the product causes dementia (weakening mental abilities) has not been proven.

Soy products do not contain carbohydrates and fats, so calorie content of Tofu cheese is only 73 kilocalories, therefore they are a faithful assistant in the fight against excess weight.

Who are soybeans harmful to?

Soybean is capable cause allergies, especially in young children, which manifests itself as a rash on the skin in the form of hives.
The small amount of tyramine found in soy may worsen migraine in people prone to this disease.
Soy phytoestrogens, similar to female sex hormones, can provoke neoplasms in a category of people suffering from pathology or diseases of the genital organs.
Patients who have a disease that is decreasing thyroid function (hypothyroidism) You should avoid eating soy and soy products.
In excess, soy can cause harm to men, reducing sperm concentration.
Genetically modified soybeans are harmful, like all other similar products, although this has no scientific evidence. Soybean grains are especially susceptible to modification changes. In this area, US corporations have successfully surpassed everyone in the world, so people who care about their health should avoid products produced by foreign manufacturers and not visit fast food cafes like McDonald's.

On my own, I would add that soy products are the basis of Asian cuisine, but the population of these countries does not suffer from serious diseases, it is actively growing and life expectancy there is not critical.

Harm of soy

As you can see, soy is no more harmful than any other conventional product. So why such an attack on soy? Why has she been so disliked lately?

First: Soybeans are classified as genetically modified plants. And in vain! In Russia, until 2014, there was a ban on the mass cultivation of this kind of plants and their use in food, which has been extended to this day.

All soybeans produced in the country are natural without altering genes. In addition, a provision has been developed and already adopted on penalties for growing genetically modified crops without special permission.

So there is no reason for the Russian consumer to be afraid of soy products, unlike imported analogues. The good news is that our products are truly the best and most environmentally friendly.

Second: soybean has high binding capacity, due to which it retains water well in products, which allows producers of meat products (sausages, sausages, dumplings, cutlets, pates) to use it for their benefit without skimping on adding it to products.

But the buyer pays for meat, not soy! We don't want to be deceived. Meat should be meat - soy is soy! In addition, manufacturers add soy to all products containing MSG or flavorings as their salvation, making it harder to be exposed.

Soy is used in bakeries to add a special crispiness to the bread crust. If the bread looks boiling white, there is clearly soy present. When making a cracker, soy is also needed for its crunch.

So if you don't want to use soy in your foods, just keep these recommendations in mind. But once again I want to emphasize that the harm from the presence of soy in them is much less than from chemical additives.

Soy products and their benefits

Despite the bad reputation of consumers, soybeans are used in the production of a large number of food products: soy milk, soy meat, sauces and pastes, soy flour, candies and bars, cheeses (Tofu) and has its fans. If you are among them, there is no reason to worry if you have a properly balanced diet.

Based on what has been said, I will summarize that soy in moderation, like all products given to us by nature, should be present in our diet. And all the hype around the dangers of soy is an invention absolutely unfounded. There are many more harmful products, such as sauces, chips, crackers with preservatives and flavor enhancers, sweet carbonated drinks, lollipops, the same sausages with a lot of “eats” and other synthetic ingredients, the harm of which is obvious. However, for some reason it was soybeans that came under fire.

Soy milk, soy chocolate, soy steaks, soy sauce, soy paste ... Let's see what kind of animal this soy is, what it is eaten with, and whether soy beans should flood the diet. Mother nature gave soy, but she also presented opium poppy and coca, against which our blind trust in natural gifts turned out to be pretty shaken (she’s a mother, she should have understood: an unreasonable child drags everything into her mouth).

We are talking about cultivated soybean (if you can call it a cultural occupant) - an annual herbaceous plant of the genus Glycine (Soya) of the legume family, widely cultivated on agricultural land located at latitudes from the equator to 56-60 ° (Australia, Asia, North America and South, Central and Southern Africa, islands of the Indian and Pacific oceans).
Content:

The Rise, Introduction, Fall of Soybeans

This beauty is called soy beans (soya bean), which is not entirely accurate, but already familiar. Soybeans are very popular. The reasons are exorbitant yields, a balanced composition in terms of vitamins and minerals, the “chameleon” property (turned into consumer goods: they don’t make anything from soy), a high content of proteins necessary for the human body.

The last two reasons, coupled with cheapness and demand, have led to the massive occupation of almost everything edible by soybeans: it is especially widely introduced into the composition of meat and dairy products. But the bean is for that and the bean, to be mega-cunning: soy proteins - the main advantage - turned out to be not as harmless as we would like (the protein is different).

The table shows the nutritional value, content of vitamins, minerals, nutrients per 100 g of fresh green soybeans.

** Sugar - 7.3 g.

The quantitative composition itself says little. At first glance it seems magnificent, but not everything is so simple. Soy proteins, so prized by vegetarians, are tricky.

Squirrels

Protein is the main biochemical component of soy (38-42% or 30-50% according to various sources) and its main advantage (replacing meat, almost the only one, according to PR). The structure of soy proteins is heterogeneous. They are also different in function: some components are anti-nutritive. Only 70% of soy proteins are β-conglycinins and glycinins, which are normally absorbed by mammals.

7–10% of soy proteins are occupied by inhibitors that interact with enzymes that break down protein. The result of the blockade is a decrease in the absorption of proteins present in the diet. When ingested, only some of the inhibitors lose activity (30–40%). The rest inhibit pancreatic enzymes, forcing the latter to work in emergency mode, which ultimately leads to its hypertrophy.

Lipoxygenase oxidizes lipids, generating in the process hydroperoxide radicals (active, free! radicals, see Oxidative stress), in turn, oxidizing carotenoids and other mobile components. During long-term storage, under the action of lipoxygenase, aldehydes and ketones are formed, which transform the smell and taste of beans into something obscene.

Urease, when interacting with urea contained in animal feed, forms ammonia and safely poisons those animals. In the process of making soybean flour used for feed, the raw materials are subjected to heat treatment (85–100°!) in order to inactivate anti-nutrients. Such “boiling” also inactivates beneficial components.

Fats

With fats, the situation is much better: everything is clear here - soybeans contain up to 27% oil; the oil contains triglycerides and lipoid substances that clearly provide benefits. Phospholipids (up to 2.2% of the composition of beans) promote membrane regeneration, strengthen capillaries, increase the liver’s ability to detoxify, act as antioxidants, reduce the need for insulin (extremely important for diabetics), and protect nerve cells and muscles from degenerative changes.

The advantage of soybean oil over animal fats is its low content (13–14% versus 41–66%) of saturated fat. PUFAs are biologically active. They contain essential linoleic acid, which enters the human body only with food (not synthesized). PUFAs are precursors of hormone-like substances (the body needs PUFAs to synthesize substances), in particular prostaglandins, which prevent the deposition of cholesterol and, as a result, the formation of atherosclerotic plaques on the walls of blood vessels.

Tocopherols

Soybean oil has a relatively high content of tocopherols (higher than corn, olive, and sunflower). We will not torment you with fractions, β-, γ- and δ-tocopherols; Let's just say that together they (vitamin E) increase the body's protective properties, slow down the aging process, and improve potency.

Ash elements

The composition of the ash elements of soy

The ash elements of soybeans are rich in useful components, but one cannot assume that the body will receive all of this: most of the ash elements are in the shell.

If bread is made with bran, then soybeans are cooked/processed without the wings. The same applies to the vitamin composition of grain.

Vitamin composition of grain

Isoflavones

Soy contains isoflavones, which is promoted as a great rarity. Moreover, soy contains heat-stable isoflavones that are not destroyed during cooking (there are no substances in soybean oil). Isoflavones made a lot of noise in the last century, this noise turned into a stable background and still exists, sometimes decreasing the decibels, sometimes increasing (depending on the results of ongoing research).

The Rise, Introduction, Fall of Soy: Isoflavones Cannot Be Executed

Isoflavones plague the reputation of soy. Everything is ambiguous: research is carried out and carried out, isoflavones are broken down into atoms, fried and boiled, sprayed and incinerated, fed to unfortunate mice and hares. The reason for this biased attitude is the connection with oncology, which worries the world.

Isoflavones are phytoestrogens. Phytoestrogens and human estrogens are similar in structure, but the former are less active and their action is unobtrusive. Isoflavones are anticarcinogens. They have metabolic properties and have a beneficial effect on the cardiovascular system, but the main thing (which is controversial) is their effectiveness in combating osteoporosis and the components of menopausal syndrome in women. The controversial part is the effect of these substances on the development of cancerous tumors, including the breast.

Soy triumph

The best minds on the planet continue to break spears in the debate about the dangers and benefits of soy. Sensational revelations and discoveries appear periodically. And the beginning was harmless: in the 1970s, fashion came to the East, at the same time vegetarians raised their flags, and the rise of soybeans began. A high content of proteins in them was discovered that could replace meat for humans (the ambiguous properties of proteins were not particularly discussed - we will assume that they did not know, although it is doubtful).

In the 1990s, it was noted that Asian women were less fat and less likely to suffer from diabetes - apparently due to the permanent absorption of soy. For some reason, the economic situation in the Asian region was not taken into account: if you shower Asian women with fast food and sweets, it remains to be seen what will come of them. The soybean triumph took place. Beans have become the basis of a healthy diet according to the formula “1.5 glasses of soy milk per day, and everything will be fine.”

In 1995, the University of Kentucky shocked an already astounded world with its announcement of the incredible ability of soy to reduce cholesterol levels by 13% when consuming just 50 grams of beans daily. The United States rose from its knees (which had fallen under the weight of cholesterol), and, as happens in the United States, furiously began introducing soy into the diet of the whole world, excluding the Asian region, where it had been eaten for thousands of years. Soybeans overnight acquired the status of a medicine - no more, no less. Tofu and Miso have found their way onto restaurant menus and into people's refrigerators.

Russia was sleeping as usual. We actively cultivated soybeans (they started immediately after the war), but they didn’t hang them on posters, they didn’t fill the shelves with them, they quietly stuffed them into sausages instead of meat, which had no effect on the statistics of the development of cancer and did not simplify the fight against menopausal syndrome. Maybe because “menopausal hysteria” was equated with an insult, and Russian women controlled themselves with and without soy. The falling Iron Curtain shook the situation: at the beginning of the 2000s, the squall finally reached the bear. The Nutrition Research Institute dissected soybeans, studied them thoroughly and approved everything that could be squeezed out of them.

The world has spent tons of money and a couple of decades understanding the behavior of isoflavones in the human body. The catch was the lack of confidence in the identity of the female body’s reaction to estrogens and isoflavones. The problem is that it is estrogens (or rather, their excess) that provoke the development of cancer of the breast and reproductive system. Mature mice solved the problem by showing that isoflavones block the activity of estrogens (however, the effect of isoflavones themselves in the same direction was not taken into account). Soy will save the world from cancer! Flags fluttered, slogans sounded, grants rang in the accounts of the research institute.

In the last couple of decades, the status of a panacea was given to many products - except that water was not touched, although these were only scientists: pseudo-scientific mediocrities and charlatans conjured over water. Having climbed onto the pedestal, the winner did not sit on it for even six months: another medicinal cucumber/tomato overthrew the eggplant/spinach, motivating the revolution by the fact that there was a mistake. My eyes flickered, the meaning of what was happening slipped away, and buckwheat became dearer.

This cup has not passed away. Just when they weren’t expecting it, a fall happened - the first blow came from soy’s ability to lower cholesterol (we’re not even saying that it’s advisable to regulate it, rather than simply lower it). It turned out that it was significantly overestimated - we can’t talk about any 13%, and the figure barely reaches 3%.

The American Heart Association was the first to try to overthrow soy. Her dirty work was continued by William Helferich (University of Illinois). He did not assume what would happen if... he did not study isoflavones in simulated situations, but instead injected genistein into mice already suffering from cancer. Everyone got worse - the tumors increased. The same thing happened in the Petri dish.

Despite the debunking of the myth about the enormous reduction in cholesterol levels, soy was still revered as manna from heaven. Helferich was laughed at. But science is such a science: the results of research poured in one after another - submissive and peaceful isoflavones after some time lost their docile nature and began to behave ambiguously: they both helped (prevented the formation of a tumor) and poisoned them even worse (Helferisch’s mice were all unlucky ).

The debate did not subside - in 2006, a specific “orgy” began: two mutually exclusive publications were published in the journal of the US National Cancer Institute. It was . And today, products labeled “Soy Free” are sold at incredible prices just because of the absence of the ubiquitous product.

The position of Russian science is ridiculous: isoflavones are great, they are also suitable for baby food, but dietary supplements with isoflavones are only prescribed by a mammologist (!). An employee of the Nutrition Research Institute Clinic, Yulia Chekhonina (candidate of medical sciences), assured Vogue that 4 glasses of soy milk will not cause harm, since a third (25 g) of the protein consumed should be of plant origin.

They recommend consuming minimally processed soy that retains its benefits, and we are back to anti-nutrient components that are inactivated only by heat treatment... a vicious circle. Meanwhile, regular beans, which are eaten just like that (they are delicious), contain exactly 21 g of vegetable protein per 100 g. Even a vegetarian can easily do without soy and not drink liters of soy milk. And fans of isoflavones can do without soy. Farmers and manufacturers cannot: it is profitable for them to grow GM soybeans, it is profitable for them to add soybeans to sausages, it is profitable for them to make pasta from it. While it’s profitable, don’t care about the anti-nutritional components that disfigure the human body - it’s better to study soy isoflavones and ignore Helferich’s dead mice.

Attention! I'm Coming Out: Bean King

Other than the anti-nutritional components and isoflavone ambiguity, soy is no different from the old bean. Who is old bean? A plant cultivated in Palestine 1000 years BC, a sacred plant of Ancient Egypt - the garden bean, also known as the common bean, also known as the fava bean, also known as the Russian bean, also known as the broad bean. Banal fava, vetch, growing in European gardens, are just on their way.

An ordinary bean! Here you have 35/100 g of protein (completely absorbed by the human body, and no anti-nutrient components), 55/100 g of carbohydrates, a whole warehouse of vitamins, micro- and macroelements, genistein (isoflavone). As for fats, there is not just one essential amino acid in a bean, but a complex.

Unlike soybeans, the common bean is not called a medicine, but it is: seeds - have a diuretic, astringent, anti-inflammatory effect; flaps - useful for diabetics; flowers - relieve itching and irritation; flour - treats cough, helps with diseases of the gastrointestinal tract, liver, kidneys (contraindications: gout, hepatitis, constipation, flatulence).

We love the common bean: in Western Europe, Epiphany is not celebrated without it. The bean is put into the dough for the obligatory pie. The lucky one who gets a grain in his piece becomes the bean king. This tradition is captured in Jordaens’s canvas, called “The Bean King” (you can admire it in the Hermitage).

The old bean is a honey plant. It feeds bees, which are showing a steady trend towards extinction, alas (I don’t like soy, maybe?). All that remains is to thank vegetarians for the soy occupation - fashion alone could not cope with such a global task. Demand! only demand dictates supply; Due to demand, farmers are hooked on GM soybeans. Interestingly, the yield of modified soybeans is not higher, but it is much cheaper, and there is no need to weed.

As for Asian women, they don’t devour what we devour, and they don’t inflate themselves with porn, just to catch ecstasy again (5th time per session). Don't forget, it is estrogens that are responsible for lubrication... and the body will produce them when needed. Let’s not forget that estrogens are female hormones, and isoflavones are identical to them. Are we still surprised by the lace outfits on “men”? Attention! Long live soy! Execution_cannot_be_pardoned?..

Soy is added to our usual sausages and sausages, it is found in mayonnaise and confectionery products, it can be found in pasta and in almost all semi-finished products that are prepared according to the “just add water” principle.

Benefit or harm?

The vegetable protein contained in soybeans is similar in quality to the proteins of meat, milk and eggs. Thanks to this, soy can quickly cope with the feeling of hunger without rewarding you with extra calories. Soy protein contains all the essential amino acids found in animal proteins.

A deficiency of these substances can lead to a decrease in immunity and blood pressure. Our body needs amino acids to renew cells, tissues and organs. Therefore, if you follow a vegetarian diet, be sure to include soy-based products in your menu. For example, residents of Japan, many of whom are vegetarians, eat on average about 27 kg of soy per year, while Europeans eat only 3 kg. By the way, a few years ago doctors explained the high life expectancy of the Japanese by the presence of a large amount of soybeans on their table. It was believed that soy reduced the level of bad cholesterol in the blood and protected against cancer. However, recent studies have shown that rumors about the usefulness of soy are greatly exaggerated. Unfortunately, beans are unable to remove excess cholesterol from the body and cope with malignant tumors.

Beware the mutants

The main danger that awaits lovers of soy food is the risk of buying a genetically modified product. The fact is that soybean very often becomes the object of experiments by geneticists. Disputes about the safety of genetically modified foods are taking place all over the world. However, neither supporters nor opponents have enough arguments to draw clear conclusions.

But there is some speculation that altered foods may be harmful. An example of this is the birthplace of modified foods, the USA. They have been eaten in America for 20 years. As a result, today every third child in the United States is obese, and the number of allergy sufferers is growing. And although there is no reliable evidence that the reason lies precisely in modified food, it is better not to expose yourself to unnecessary risks. You can find out whether a product contains modified ingredients by looking at the corresponding inscription on the label “Contains GMOs”, which manufacturers are required to apply.

Instead of meat

Since soy protein can be a substitute for animal proteins, manufacturers of semi-finished products often add soy to them in order to reduce the cost of their products. And sometimes this does not have the best effect on the taste of sausage or sausages.

You can find out what the sausage is made of if you carefully study the label. If it says “vegetable protein,” it is most likely soy. However, soybeans can also be disguised under the designations E479 or E322. It is believed that if the soy content in semi-finished meat products does not exceed 20%, this additive will not affect their taste in any way.

What do you eat beans with?

It is almost impossible to find soybeans in the store. Simply, before eating them, the beans need to be soaked for a day and then boiled for several hours. Moreover, even after all these manipulations, the dish turns out, as they say, to be an acquired taste. Therefore, beans are simply not in demand. But on supermarket shelves you will definitely find soy-based products. For example:

● Soy meat. It looks like chips or minced meat. It is soaked in water, milk or wine, and then cooked like regular meat. From 100 g of soy “chips” you get approximately half a kilo of “meat”.

● Tofu, or soy cheese. Looks like cottage cheese. Many people find tofu too bland, but if you fry it in olive oil with vegetables and spices, you get a very tasty dish.

● Yuba. Actually, yuba is the foam from soy milk. But in our country this product is much better known as “Korean asparagus”, which often sits next to Korean carrots on the counter. It tastes a bit like rubber, but if you flavor yuba with spices and vinegar, you get a good snack.

With sauce

Soy sauce deserves a separate story. A rare dish of oriental cuisine can do without it. In China and Japan, it successfully replaces salt.

Classic soy sauce takes a long time to make. Soybeans are cleaned, crushed and mixed with ground wheat grains. The mixture is poured with water, placed in special bags and hung in the sun. During the fermentation process, liquid begins to ooze from the bags, which is collected and filtered. This is soy sauce. Moreover, the more wheat added to the soy grains, the sweeter the sauce will be.

However, it takes about a year to get the sauce from this recipe. Therefore, a special starter is added to the water, which accelerates fermentation. And then preparing the sauce takes only one month. At the same time, the sauce made quickly is in no way inferior to the natural one. Another thing is that unscrupulous manufacturers sometimes do not want to wait even one month and speed up the process even more with the help of various acids and alkalis. As a result, harmful impurities are formed in the sauce. Therefore, before you buy the sauce, read the label carefully. If it says "naturally fermented" it's ok.

When choosing a sauce, you need to consider its color. The darker it is, the richer the flavor of the sauce. Dark sauce is best suited to meat dishes, but you need to add it carefully; if you overdo it a little, it will completely “clog” the taste of your dish. The light sauce goes well with fish, vegetables and salads.

High-quality sauce is sold only in glass containers. There should be no sediment or impurities in it, but gourmets will only welcome additional ingredients, such as garlic or peanuts.

By the way

Women who want to have a child should avoid soy products. American scientists have found that the substances contained in soy isoflavones are something like natural contraceptives and can prevent the onset of a desired pregnancy.

Rating

Where is soy most often added?

>> Sausages and other semi-finished meat products.

>> Dairy drinks.

>> Mayonnaise.

>> Candies and chocolate.

>> Margarine.

Short

Soybeans contain many valuable microelements, such as calcium, phosphorus, magnesium and iron. Soy is rich in B vitamins, necessary for good functioning of the nervous system, good skin and hair, and vitamin E, which protects the body from harmful environmental influences.

Personal opinion

Lyudmila Lyadova:

– I don’t like soy. I prefer products that are more traditional for us. For example, today I took young cabbage, cut it, added onions, carrots, apples, a little adjika, a little sugar. I simmered it for about fifteen minutes and it turned out to be a very tasty dish, it’s called bigus. And when I don’t have time, my husband cooks. His signature dish is pilaf.