Health food nuts and vegans have been eating soy as a protein substitute for meat and other high fat items for years. We have all heard of soy milk and other products that replace foods such as milk and other animal byproducts with vegan-approved "natural" foods.
Soybeans are very good for us and the Earth. Soybeans have been used for many years as a fixation method, to replenish nitrogen in the soil so other plants can grow. The first soybean products were fermented, such as soy sauce and miso. After the discovery of the precipitation method, which involves mixing the cooked beans with magnesium sulfate to create the base for tofu.
There are many negative effects from soybeans, many stemming from the "antinutrients". The first of the antinutrients are enzyme prohibitors that block typsin and other protein-digesting enzymes. These inhibitors can lead to gastric distress, low protein digestion, and deficiencies in essential amino acids. Another harmful chemical is haemagglutinin, a clot-promoting substance, which can lead to heart attacks and strokes caused by the clots. Both the aforementioned antinutrients are growth inhibitors, meaning the consumer does not always develop normally. Thankfully, the compounds are deactivated during the process of fermentation, and the concentration is greatly reduced by the process of precipitation. Soybeans also contain goitrogens and phytic acid, which depress thyroid function and block the absorption of essential minerals, respectively. Unfortunately, the phytic acid in soybeans are resistant to the long, slow cooking process that deactivates the acid in most plant seeds. Fermentation does decrease the concentration slightly.
In conclusion, soy can be a healthy alternative to meat, or as a low fat dietary supplement. The downsides do make it a challenge to see the full benefits of soy, but the health effects should not be taken lightly, and consumers should be aware of the potential dangers of soy.
Soybeans are very good for us and the Earth. Soybeans have been used for many years as a fixation method, to replenish nitrogen in the soil so other plants can grow. The first soybean products were fermented, such as soy sauce and miso. After the discovery of the precipitation method, which involves mixing the cooked beans with magnesium sulfate to create the base for tofu.
There are many negative effects from soybeans, many stemming from the "antinutrients". The first of the antinutrients are enzyme prohibitors that block typsin and other protein-digesting enzymes. These inhibitors can lead to gastric distress, low protein digestion, and deficiencies in essential amino acids. Another harmful chemical is haemagglutinin, a clot-promoting substance, which can lead to heart attacks and strokes caused by the clots. Both the aforementioned antinutrients are growth inhibitors, meaning the consumer does not always develop normally. Thankfully, the compounds are deactivated during the process of fermentation, and the concentration is greatly reduced by the process of precipitation. Soybeans also contain goitrogens and phytic acid, which depress thyroid function and block the absorption of essential minerals, respectively. Unfortunately, the phytic acid in soybeans are resistant to the long, slow cooking process that deactivates the acid in most plant seeds. Fermentation does decrease the concentration slightly.
In conclusion, soy can be a healthy alternative to meat, or as a low fat dietary supplement. The downsides do make it a challenge to see the full benefits of soy, but the health effects should not be taken lightly, and consumers should be aware of the potential dangers of soy.
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