Soy and 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.

Soy and soy isoflavones are used to prevent and treat many maladies common to both men and women.  Soy and isoflavones are used to treat menopause and osteoporosis.  Individuals who consume soy and isoflavones have a lesser chance of acquiring breast cancer, prostate cancer, colon cancer, and heart disease.  Residents of Asian countries where soy isoflavones are consumed on an average of fifty to one hundred milligrams per day see fewer cases of breast, colon and prostate cancer.  Because Japanese and Chinese women consume soy products and soy isoflavones, their menopausal symptoms are less problematic that Western women’s symptoms.  Research shows that the isoflavones found in soy make up about three-fourths of the protective qualities of soy. 

How do soy and isoflavones prevent breast, colon and prostrate cancer?  Soy products contain anti-oxidants that guard cells from damage and destroy infected cells.  Soy and isoflavones also attempt to prevent heart disease.  Soy is a natural cholesterol lowering product.  Soy and isoflavones are known to decrease the complete level of cholesterol by lowering bad cholesterol and triglycerides.  After over thirty studies showed the lowering effects of soy and isoflavones, the Food and Drug Administration released results of the positive effect that soy isoflavones have on preventing heart disease and lowering cholesterol.

Soy can be consumed in many different forms.  The purer the form of soy consumption, the more isoflavones you will get out of the soy product.  Soy products such as soy milk, tempeh and the actual soy bean have high levels of isoflavones.  Other soy products include tofu and miso.  All are products commonly found in Asian diets.

Tags: isoflavones, soy