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The benefits and harm of soy

This product is known to mankind since ancient times.

However, today, soybean causes active controversy due to the ambiguous impact on health.

So useful or harmful soy?

The benefits of soy

one. Soybean seeds are rich in protein — the basis of all living matter on earth.

If the ideal protein is presented in the form of 100 units, then the cow’s milk protein is 71 units, soybean — 69 (!).


The composition of soybean includes polyunsaturated fatty acids necessary for the body to support life.


Soybean oil has phospholipids that help cleanse the liver, have an antioxidant effect and are useful for diabetes.


Tocopherols in soybeans are biologically active substances that can enhance the body’s immunity, and are especially useful for men to restore potency.


Soy is a storehouse of vitamins, micro- and macroelements, it contains β-carotene, vitamins E, B6, PP, B1, B2, B3, potassium, phosphorus, calcium, magnesium, sulfur, silicon, sodium, and also iron, manganese, boron iodine


Eating soy reduces the level of harmful cholesterol in the body.


When replacing red meat with soy products, there is an improvement in the work of the heart and blood vessels.


Soy is recommended for all dieters, as well as other legumes that provide the body with a long feeling of satiety.

Soybean harm
Today, soybeans are extremely popular, the highest demand for it among vegetarians, athletes and losing weight.

It is added to many products, which in the end spoiled the reputation of the product: manufacturers were addicted to the fact that they began to add soy to meat products, and then, in the wake of increasing demand, they began experimenting with the genetic modification of soy. This caused a negative reaction among consumers and led to massive anti-soy propaganda.

But is everything so clear?

one. It is believed that baby food based on soy can cause premature puberty in girls and disruptions in the behavior of boys, which can later lead to physical and mental disorders. The statement is extremely ambiguous, since Soybean is very popular in Japan, it is eaten at any age and, by the way, it is a nation of long-livers.

In addition, for example, soybean oil contains lecithin, which is the most important building block of the peripheral and central nervous system, and therefore is useful for a growing organism.

Skeptical attitude to soy largely originates due to the ingrained connection between soybean and GMOs.

However, for example, soybean oil, used in baby food, is very thoroughly cleaned and filtered beforehand.


In 1997, studies have shown that soy is harmful to the thyroid gland.

In soy there are a number of strumogenic substances that prevent the normal functioning of the thyroid gland.

That is, if you have a significant lack of iodine in the diet, then this may be an occasion to refuse excessive (!) Use of soy (normal consumption is 2-4 servings (1 portion — 80 g) of soy per week).

Iodine deficiency needs to be replenished with iodized salt, seaweed and / or vitamin supplements.


Soy can cause allergies, however, like many other products.


Studies have revealed a relationship between soy consumption and mental abilities: soy products increase the risk of Alzheimer’s disease. Isoflavones contained in soybeans are evaluated by scientists in different ways, some say that they help strengthen mental abilities, others — that compete with natural estrogens for receptors in brain cells, which can eventually lead to disruption of its work.

In the area of ​​attention of scientists — tofu, because a number of studies have shown that his constant use by the subjects leads to the loss of brain weight, namely, to shrinkage.

five. Soy products can speed up the aging process of the body.

Scientists from the Russian Academy of Sciences conducted an experiment on hamsters who were regularly fed with soy products.

As the results of the study showed, such animals grew older faster than the rodents of the control group. According to scientists, soy protein is to blame. However, the same substance is used in cosmetics, in particular, in skin creams: according to manufacturers, it improves metabolism, stimulates the activity of skin cells and prevents the formation of wrinkles.

It is also a curious fact that there are tocopherols in the composition of soy — vitamins of group E, which slow down the aging process.
Returning to the research of the Russian Academy of Sciences, it must be said that scientists recommend lowering the dangerous properties of soybean by its long fermentation.

Such soy is called fermented.

Such an ambiguous interpretation of the properties of soybeans can be explained by the fact that a product of different quality levels can be taken as the basis of research.

Natural soy is more difficult to cultivate, besides its yield is low.

This forces many manufacturers to turn to the cultivation of genetically modified products.

In one, scientists agree for sure: you should use soy moderately and carefully when you choose it: give preference only to high-quality and proven food.

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