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.  Soy products are now used and consumed to prevent and treat cancer, diabetes, heart disease and cholesterol, menopause, obesity, and osteoporosis.  Soy has also become an alternative to dairy products for those suffering from lactose intolerance.

The Asian population has a lower density of people afflicted with cancers such as breast, colon and prostate cancer.  Studies have shown that the nutritional health benefits of soy reduce and combat cancerous cells.  Research performed on lab animals showed that the soy isoflavone, genistein, suppressed the growth and stimulation of cancer cells known to cause breast cancer.  Soy nutrition studies on both humans and animals indicate that the nutritional values of soy gained from consuming soy products from an early age may inhibit the acquisition of breast, colon and prostrate cancers.

The nutritional values of soy have been found to positively affect the glucose and insulin levels in diabetic patients and those suffering from diabetes related obesity.  Soy is known to regulate the breakdown and storage of carbohydrates which are essentially converted into sugar in the body.  By breaking down carbohydrates more effectively, less is stored in the body as fat and instead, the carbohydrates are metabolized in the body for energy.  One of the nutritional aspects of soy is that it is a high level protein.  When ingested, proteins are used to build muscle and burn fat.  Proteins that are not used are evacuated by the body.  Soy protein has a lower fat density than say, casein or milk protein.  (more…)

Tags: soy, soy nutrition