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

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.  (more…)

Tags: isoflavones, soy

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. (more…)

Tags: estrogen, soy

VANILLA SOY MILK ICE CREAM
Sweet and simple.

2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons vanilla

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions.

Makes about 1 quart. (more…)

Tags: ice cream, milk, soy, soymilk

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. It is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. Soy contains significant amounts of all the essential amino acids for humans, and so is a good source of protein. Soybeans are the primary ingredient in many processed foods, including dairy product substitutes.

Nutrition and Function

Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford meat. (more…)

Tags: health, nutrition, soy, soybean