Soy and Estrogen

The nutritional characteristics of soy and soy products were first discovered in Asia thousands of years ago.  In the early 1900’s soy became a supplement in children’s formula.  By the end of the First World War, the manufacturing of soy food products began to grow.  But the soy revolution did not really take off in Western culture until the late twentieth century when studies were performed on soy nutrition and its health benefits.  Because soy milk is made from soy beans, or legumes, soy milk has a higher level of protein and fiber than regular cow’s milk.  The most widely beneficial aspect of soy is its composition of isoflavones.

What are isoflavones?  Isoflavones are plant hormones that are similar to estrogen produced in the body.  When consumed, isoflavones mimic the estrogen naturally produced in the body to provide a balance.  When estrogen levels are low, for instance during menopause, isoflavones work to increase the level.  On the converse, when estrogen levels are high, isoflavones work to lower the levels and keep the body’s estrogen level in balance.  Isoflavones are a naturally occurring phytoestrogen found predominately in soybeans and other legumes.  Soybeans, however, contain the highest level of isoflavones with dense compositions of Genistein and Daidzein.  The soybean is noted to be a complete protein.  This is because it contains approximately thirty-six percent protein, eighteen percent fat, thirty percent carbohydrates, and isoflavones.  Soy and soy products have been widely consumed in Asia for their health and nutritional benefits for thousands of years.  Soy was recently introduced into Western culture in the early twentieth century.  Since its introduction, Westerners have welcomed the benefits of soy and isoflavones.

There has recently been a lot of talk about the relationship between soymilk and estrogen and the effects of consumption on men.  It was feared that extensive soymilk and soy product consumption leads to an increase in estrogen levels in both men and women.  The discussions led to the question, “Should men refrain from consuming soy in order to stymie the levels of estrogen in their body?”  It was believed that increased estrogen levels in men would lead to infertility, impotence and an increased sense of effeminate actions.  A recent study was conducted on healthy men.  The men were given forty milligrams of soy isoflavones every day for two months.  The findings determined that the test subjects did not experience a decrease in testosterone or semen quality.

As exhibited in other cultures where soy and soy products are widely consumed in the male population, there were no links to these men becoming any less “manly” or acquiring feminine traits.

Tags: estrogen, soy