See also: soy milk; soy isoflavones; soy lecithin; soy meatballs; soybean oil; seitan; soy in herbal medicine
Vulgar name: Soy
Scientific name: Glycine max
Family: Fabaceae or legumes
Soy is an annual herbaceous plant that can reach 80-100 cm in height. It has an erect posture, more or less bushy, is covered with bristly hairs, hence the original name of bristly soy. It has trifoliate compound leaves, small, papillary flowers, white to red to purple depending on the variety; the fruit is a violet colored pod containing from 1 to 5 seeds of a light or dark yellowish color depending on the variety.
The part used are the seeds, which contain a high quantity of proteins, polyunsaturated lipids and glycosides which include isoflavones and saponins.
Plant native to the Far East (Manchuria), cultivated for 5000 years in China, soy arrived in the West between 800 and 900. It became the leading product in US agriculture during the Second World War.
Grown on a large scale in China, Japan and Indochina today also in South America and the United States where the most productive varieties have been genetically manipulated in order to obtain a qualitatively and quantitatively excellent product (GMO). The culture of soy has also spread to some European countries such as Italy, where by law there are no genetically modified soy crops.
NUTRITIONAL VALUES:
Soy is a legume like beans, chickpeas or lentils, and like all legumes it is rich in B vitamins, iron and potassium. Unlike other legumes, however, soy is more digestible and rich in proteins and lipids (monounsaturated, polyunsaturated and phospholipids such as lecithin). Soy proteins have a decent amino acid profile with a biological value of less than 75, and a protein efficiency ratio of 2.1.
The interest in the beneficial properties of soy began when some epidemiological studies conducted on Asian populations highlighted a lower incidence of some cancers such as breast cancer (see: Diet and cancer), colon and prostate cancer. moreover that oriental women had a more serene menopause than western women and the risk of osteoporosis and cardiovascular diseases was reduced. It was therefore hypothesized that there was a relationship between soy consumption and a reduced incidence of these disorders and pathologies. To confirm this hypothesis, numerous studies were conducted that are still carried out with insistence to discover new properties and evaluate their positive effects on health.
The alleged beneficial effects of soy are linked to the presence of phytoestrogens (natural substances contained in plants with estrogen-like action) and isoflavones (substances very effective in combating menopause disorders). To be absorbed, isoflavones must be converted into aglycones (daidzein and genistein) by the intestinal bacterial flora. Once absorbed, these substances are processed by the liver which metabolizes them, producing derivatives with estrogenic activity.
In phytotherapy these characteristics are exploited to alleviate the climacteric syndrome (set of physical ailments associated with menopause such as hot flashes, insomnia, palpitation, osteoporosis and vaginal dryness). These substances have also proved effective in calming emotional disturbances by reducing anxiety, irritability, depression and mood instability. Soy also protects the female body from cardiovascular diseases by lowering blood pressure and cholesterol, improving the elasticity of the arteries and fighting free radicals. Unfortunately, all these beneficial effects are still awaiting confirmation, and many researchers warn of excessive enthusiasm for soy; in fact, at high doses, food products and derived supplements could not only prove to be ineffective, but even dangerous to health. We can speak of soy great good or great evil, it always depends on the literature examined, made up of many favorable studies but also of many others clearly opposed to its consumption for curative / preventive purposes.
In the nutritional field from soybeans, very rich in proteins and unsaturated fats, many products are obtained such as: milk, tofu, miso, oil, flour and flakes, soy lecithin, soy bread, soy meat, tamari and shoyu.
Soy lecithin is a natural substance that was first isolated from egg yolk in 1850 by Maurice Gobley. Lecithin has a very complex chemical composition and its emulsifying properties allow it to form a suspension of blood cholesterol by decreasing significantly the risk of atherosclerosis, heart attack and stroke.
Lecithin is also used in the food industry as an emulsifier and flavor enhancer (ice cream, biscuits, sweets, etc.) and in the industrial field as an ingredient for the production of paints and ecological diesel. Soy proteins are also added in some cured meats to increase protein content, organoleptic qualities and to extend storage times. In baked products, the addition of soy flour improves the nutritional values by increasing the fiber and protein content.
Particular uses of soy lecithin are found in the petroleum products and pharmaceutical industries, for the production of specialties for the treatment of diseases of the liver, heart, nervous system, metabolism, lipids and in many other cases. Lecithins are in fact a source of organic phosphorus and choline.
In the cosmetic field, various substances contained in soy are used. Polyunsaturated fatty acids, in addition to being particularly effective in lowering cholesterol, in fact improve the trophism and elasticity of the skin. Soybean oil is used to make soaps and cosmetic products in association with avocado oil.
Continue reading the "article"Soy and derivatives: proteins, milk, tofu and sprouts"or see the list of VideoRecipes based on yellow soy and soy flour: Soy Milk - Homemade Soy Paste - Soy Pudding - Soy Meatballs - Homemade Soybean Bread - Soya Chocolate Ice Cream - Hamburger of soy and rice
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