Soy and soy products: is it impossible to ignore? Soy beans are.

No other product causes as much discussion as soy. For a long time there have been disputes about the benefits and harms of it for the body. Moreover, supporters consider the product extremely useful: it normalizes fat metabolism, prevents cancer of the genital organs.

Opponents of honeycombs claim the opposite: cholesterol levels decrease slightly, and with regular use of seeds, the risk of developing certain malignant tumors and senile dementia increases. Consider the impact of soy products on health.

Origin

The supposed homeland of the plant is China, the mention of the cultivation of culture was found in ancient Chinese writings dated 4-3 centuries BC. Later, soy migrated to Korea, and from there to Japan.

The plant first came to Europe in the 18th century. The Americans became interested in the properties of beans and conducted their study in 1804. Since 1898, samples of varieties were brought to the United States, after which its cultivation began on an industrial scale. In Russia, they were engaged in soybean breeding at the beginning of the 20th century, then they forgot about the plant due to the widespread cultivation of corn.

Chemical composition

Soybean oil is similar in quality to fish oil. The legume contains lecithin, choline, vitamins A, E, many minerals - iron, potassium, calcium, phosphorus, manganese, silicon, etc. Among the fatty components, phospholipids are the most significant, which enhance the detoxifying properties of the liver, prevent damage to nerve cells and diabetes.

Essential linoleic acid is involved in the synthesis of prostaglandins, substances that prevent the formation of cholesterol plaques and thereby prevent atherosclerosis.

Benefit

Soy and its products (cheese, milk, meat) are an excellent substitute for red meat. Perhaps this is the only culture whose proteins are complete in composition. Essential amino acids are synthesized from them in the body. Without a sufficient amount of protein in the diet, immunity decreases, biochemical reactions change, the work of the endocrine glands and many enzymes is disrupted. This is especially true for vegetarians who do not consume any animal products. For them, soy becomes the only source of valuable amino acids.

Eating a small amount of soybeans every day (25 to 40 grams) helps lower bad cholesterol and triglycerides. This reduces the risk of heart and vascular diseases (stroke). However, there is a downside: 50 grams of soy is half the daily value of protein. Therefore, the proportion of other protein-rich foods in the diet should be reduced.

Linoleic and linolenic fatty acids (belong to the class of omega-3 and omega-6) normalize blood pressure, stabilize the lipid composition of the blood, and maintain the elasticity of the vascular wall. According to the content of PUFAs (polyunsaturated fatty acids), soy fat is ahead of olive oil known for its properties.

The positive effect of beans on the cardiovascular system is due to the presence of potassium and magnesium in them. Thanks to magnesium, sleep is normalized, its quality and duration are improved.

In men, soybeans reduce the risk of prostate cancer, but this is true only in relation to natural, not processed products. The experiment was conducted in the United States with the participation of 13 thousand men who drank 0.5 liters of soy milk daily. It has been proven that the likelihood of prostate cancer is reduced by 70%. This fact is explained by the presence of phytoestrogens, which compete with male sex hormones.

Note: It is testosterone that gives impetus to the development of aggressive cancer cells in the prostate gland. By itself, the male hormone does not have a negative effect on the body, but it is a "nutrient medium" for existing tumor cells. A moderate decrease in its concentration stops the development of neoplasms.

Soy improves the absorption of calcium and helps to strengthen bone tissue and prevent bone fractures.

Including soy products in the diet is useful for overweight people. First, protein stimulates metabolic processes in the body. Secondly, the product contains a small amount of fats and carbohydrates, which is a valuable quality for losing weight people.

Harm

The negative effect of beans on the body is due to the presence of phytates, which prevent the absorption of many minerals, including iodine. Soy has an antithyroid effect and suppresses the production of thyroid hormones.

Regular inclusion of soy products in the menu can cause urolithiasis. The deposition of calculi in the kidneys is due to a large amount of protein, as well as oxalates, which are formed when feeding on plant seeds.

Soy protein isolate supplements may decrease libido and sperm production. Athletes and bodybuilders should be aware of this side effect.

This is interesting! Soy products are traditionally eaten in Southeast Asia and the population is quite healthy. The secret is that the Chinese eat predominantly fermented foods that are devoid of negative qualities.

Soy Isoflavones

The effect of isoflavones on the male body is also ambiguous. They activate estrogen receptors and suppress androgen receptors. When soy is hydrolyzed, equol is formed in the intestines, a substance that inhibits male hormones. There is evidence that eating soy products leads to the appearance of gynecomastia and a slowdown in sexual development in boys. Other studies refute this fact.

Soybean sprouts are considered a very useful product. They can be grown at home and eaten when the stems are 3-4 cm long. This usually takes a week.

In this form, all useful substances are better absorbed by the body. During germination, the composition of the product changes. Thus, starch is converted into malt, proteins are broken down into amino acids, and useful acids are formed from fats.

Sprouted soy is a storehouse of vitamins and minerals. It is especially useful to eat it in winter and spring, when the body needs to be reinforced with vitamin supplements.

The benefits of the product are as follows:

• Normalizes metabolism;
• Improves sleep and fights insomnia;
• Activates the work of brain cells;
• Restores nerve tissue;
• Cleanses the body of toxic substances.

Contraindications are small - this is an individual intolerance.

roasted soybeans

To prepare the dish, the beans should be soaked for several hours, then boiled for half an hour. Next, put the soybeans in a saucepan with a large amount of vegetable oil, fry until golden brown. It turns out a tasty product, but it is difficult for the digestive system to digest and contains a large amount of calories.

Fried soy should be consumed in moderation and is not recommended for dieters. To lose weight, it is better to pay attention to other, more useful soy products.

soy products

Tofu- bean curd, made from vegetable milk. The technology used is the same as in the production of cheese. Tofu comes in soft to firm textures and is low in fat and light in weight. Seaweed and spices are added to give it a taste. Tofu is consumed in its natural and fried form, cheesecakes, casseroles are prepared from it.

Soy sauce obtained from the fermented seeds of the plant. A natural product is expensive and is prepared within 1-2 years. A cheap analogue consists of soy flour, dye and salt, therefore, the benefits of it are small.

Soy milk- a drink somewhat similar in taste to cow's milk. Prepared from boiled seeds. Soy milk is used to produce yoghurts and other drinks by adding sourdough, desserts and chocolate cocktails are also produced. At home, porridges and soups are prepared from it.

Meat made from flour, which is first fried and then formed into a porous mass. This is a high-protein product from which you can make goulash, meatballs and other analogues of meat dishes.

Chocolate- a lean product that fell in love with the sweet tooth because of its delicate taste. The manufacturer can put natural lecithin in the chocolate bar, which increases its nutritional quality. However, more often on the shelves there are soy bars containing a lecithin substitute and other additives. It is rather difficult to call such a delicacy useful.

Soy supplements are used in the production of sausages to reduce the cost of products. They are made mainly from genetically modified soybeans, so they are best avoided.

How to choose and how to store

Soybean seeds are sold in stores in polyethylene packages. A quality product is distinguished by a light yellow color, all beans have a rounded smooth surface. Before cooking, it is recommended to soak them for 12 hours.

Soybeans absorb moisture well even from the air; mold quickly forms on their surface. Therefore, soy should be stored in a dry, dark place, after pouring it into paper or fabric bags. Shelf life - no more than a year.

It is advisable to consume natural soy products, which are made from the seeds of the legume plant. They are on the shelves in the health food departments. Most sausages contain genetically modified soybeans, the benefits of such products are doubtful. Beans should not be given to people with thyroid disorders.

Which is now common in many countries around the world. Soy and its derivatives are especially held in high esteem in the diet of vegetarians, because it is rich in proteins (about 40%), which makes it an excellent substitute for or.

It is used in the production of cookies, pasta, and many other products. However, this plant is considered one of the most controversial products, as there is still no consensus among doctors and nutritionists about the benefits and harms of soy.

Some argue that this product has an exceptionally beneficial effect on the human body, while others try to give facts that indicate the ability of a plant to cause enormous harm to a person. It is rather difficult to answer unambiguously whether soy is healthy or harmful, because it has a wide variety of properties. However, in this article we will help you understand how this controversial plant affects the human body and let the consumer decide for himself whether to consume soy or not.

One way or another, soy is characterized by an abundance of valuable properties and nutritional components that are indispensable for the body.

• One of the best sources of protein among plant products. Soy contains approximately 40% proteins, which are no worse than animal protein in structure. Thanks to this, soybeans are included in their diet by vegetarians and people who have allergic reactions to animal protein and are lactose intolerant;
• Helps to lose weight. Regular consumption of soybeans leads to active burning of fats in the liver and improvement of fat metabolism. This property of soy provides the lecithin contained in it. Dietary soy is also considered because it is low in calories and at the same time saturates the body, allowing a person to feel full for a long time. It should be noted that lecithin also has a choleretic effect;
• Removes excess cholesterol from the body. This is facilitated by the same lecithin. But to achieve the desired effect of vegetable protein contained in soy, you need to consume at least 25 grams per day, which is quite a lot. To lower cholesterol levels, it is recommended to consume soy protein powder in combination with or skim milk. Stable and long-term maintenance of normal blood cholesterol levels, a small amount of saturated fats, supplying the body with polyunsaturated fats, fibers, minerals and vitamins reduces the risk of heart attacks, strokes and many other cardiac diseases. Prevent the development of cardiovascular diseases, and also improve the effectiveness of their treatment and phytic acids, which are rich in soybeans. Therefore, this plant is recommended during the recovery period after myocardial infarction, with hypertension, coronary heart disease and atherosclerosis;
• Prevents cancer. The rich composition of the product of vitamins A and E, which have an antioxidant effect on the body, as well as isoflavones, phytic acids and genestin, allows soy to prevent the development of cancer cells. By prolonging the menstrual cycle and reducing the release of extragen into the blood, this plant contributes to the effective prevention of breast cancer in women. Genestin is able to stop the development of various cancers in the early stages, such as ovarian, prostate, endometrial or colon cancer. Phytic acids, in turn, neutralize the growth of malignant tumors. Soy isoflavones are known as an analogue of the abundance of chemicals created for the treatment of cancer. However, unlike them, this substance is not dangerous with side effects;
• Reduces symptoms of menopause. Especially during the period of hot flashes and osteoporosis, with which menopause is often associated. Soy saturates a woman's body with calcium and estrogen-like isoflavones, the level of which drops during menopause. All this greatly improves the condition of the woman;
• Strengthens young men. Soybeans are excellent sources of protein with anabolic amino acids, which significantly reduce the breakdown of proteins contained in the muscles. Soy phytoestrogens help athletes increase muscle mass;
• Promotes the treatment and restoration of brain cells and nervous tissue. Lecithin and its constituent choline, which are part of the plant, provide full concentration, improve memory, thinking, sexual functions, motor activity, planning, learning and many other functions that a person needs for successful life. Moreover, these components help with the following diseases:
  • Diabetes;
  • Diseases associated with aging (Parkinson's and Huntington's disease);
  • Diseases of the liver, gallbladder;
  • Arteriosclerosis;
  • Glaucoma;
  • Memory disorders;
  • muscular dystrophy;
  • Premature aging.
• Helps in the prevention and treatment of gallstones, kidney stones, and liver diseases. These properties of soy provide the previously mentioned phytic acids;
• It is indicated for use in diseases of the musculoskeletal system, such as arthrosis and arthritis, and is also effective in chronic constipation and cholecystitis.

Harm of soy

As mentioned at the beginning of the article, soy is an ambiguous product, about which there are the most conflicting opinions. Scientists to this day have not yet figured out all its properties, so do not be surprised that, according to some studies, it is able to cure a particular disease, and according to other studies, provoke its development. Despite all the controversy regarding this plant, you need to familiarize yourself with all the knowledge known to date about the benefits and harms of soy - forewarned is forearmed.

• May accelerate the aging process of the body and impair blood circulation in the brain. We mentioned that regular consumption of soybeans prolongs youth, however, some studies have shown that phytoestrogens, which are part of the product, impair the growth of brain cells and thereby reduce brain activity and lead to aging. Oddly enough, but it is these substances that are recommended for women after 30 years as a rejuvenating agent. Isoflavones, which prevent oncological diseases on the one hand, on the other hand, impair blood circulation in the brain, provoking the development of Alzheimer's disease;
• Harmful to children and pregnant women. Regular consumption of soy products causes a slowdown in metabolism, an increase in the thyroid gland and its diseases, negatively affecting the emerging endocrine system. In addition, the plant provokes strong allergic reactions in children and prevents the full physical development of the child - in boys, development slows down, while in girls, this process, on the contrary, goes too fast. Soy is especially not recommended for children under 3 years of age, and preferably before adolescence. It is also forbidden for pregnant women, especially in the first trimester, because taking soybeans is dangerous for a possible miscarriage. Soy also disrupts the menstrual cycle in women. These negative factors of the product are caused by a high content of isoflavones, similar in structure to the female sex hormones estrogens, which, among other things, have a harmful effect on the formation of the fetal brain;
• Contains protein-like components that inhibit the work of enzymes that promote the absorption of vegetable soy proteins. Here we are talking about blockers of enzymes that break down proteins. They are divided into three types and none of them can be destroyed completely during the heat treatment;
• Negatively affects men's health. The use of soybeans is prohibited for men who have reached the age associated with the initial stages of sexual dysfunction, because they can reduce sexual activity, stimulate the aging process and cause obesity;
• Accelerates the processes of "drying out" of the brain. Decrease in brain weight is usually observed already in the elderly, however, with the regular addition of soy to your diet, this process can be much faster due to phytoestrogens, consisting of isoflavones, which compete with natural estrogens for receptors in brain cells;
• May cause vascular dementia, which can lead to dementia. All the same isoflavones of soy phytoestrogens slow down the process of converting testosterone into estradiol in men due to the aromatase enzyme, which negatively affects the state of the brain.

As a result, soy can be consumed, but not for everyone and not in any doses. Despite all the contradictions between the benefits and harms of soy, it is best to refrain from using this product for pregnant women and young women, children, older men and people suffering from diseases of the endocrine system. The rest should take into account that soy is useful only with its reasonable use - no more than 3 times a week and no more than 150 grams per day.

Perhaps soy is one of the most talked about health foods. There are heated debates around it. There is an endless amount of research on soy. Some argue in its favor, while others argue that this product is harmful to health. So, should we avoid soy products or, on the contrary, can and should we include them in our diet?

What is soy and what is its nutritional value?

Soy or soybeans are leguminous plants that grow over a large area of ​​the globe and form one of the world's largest food crops. Soy has been used in Asia for about 5,000 years. Today, this product is recognized as a nutritious food and as an excellent source of protein. Soy contains all the essential amino acids, as well as an impressive list of trace elements such as calcium, manganese, potassium, vitamins B1, B2, B3, B5, B6, B9, C and zinc. Fiber and omega-3 and 6 fatty acids are also present in soy. It is often used to make other foods such as tempeh (fermented soybeans), miso (soybean paste) and tofu (bean curd), soy sauce, milk, cheeses, and more.

Before talking about the health benefits or harms of soy, it should be noted that these products should not be consumed in large quantities and regularly. Such conflicting research suggests that soy may not be the healthiest food for everyone.

Benefits of soy

1. The protein that is present in soy is a complete substitute for animal protein and can provide the body with the amount of energy that we get from meat and dairy products. All this makes soy an ideal food for vegetarians.

3. For some women, soy isoflavones can reduce symptoms such as hot flashes and mood swings.

4. Cancer and soy are one of the most pressing health problems today. A number of studies have been carried out. In California, over 100,000 women were followed up for eight years and found that adequate soy consumption reduced the risk of ovarian and breast cancer. Another study involved 64,000 Japanese women over 15 years. Among them, the death rate from ovarian cancer has also decreased.

However, there are numerous studies that link soy consumption to breast cancer recurrence.

5. There is much evidence that soy protein can increase bone mineral density, which reduces the risk of osteoporosis.

Harm of soy

1. Soy is one of the common allergens in food, so its consumption can cause reactions such as rashes and itching. People with asthma are most susceptible to such allergies.

2. Soy products contain trypsin inhibitors, which interfere with protein digestion and affect pancreatic function.

3. Soy products contain a significant amount of aluminum, which can lead to a number of kidney diseases and damage the nervous system if consumed in large quantities.

4. High levels of phytic acid in soy reduces the absorption of magnesium, calcium, iron, copper and zinc.

5. Soy contains a substance such as goitrogen, which blocks the synthesis of thyroid hormones and interferes with metabolism, thereby interfering with the function of the thyroid gland. Therefore, those who have this disease are better off avoiding soy products.

6. Soy is high in oxalates. These chemicals play an important role in the formation of kidney stones.

7. Soy contains a large amount of powerful hormones that may not be very good for health. Women are especially vulnerable to phytoestrogens and isoflavones, as they can lead to reproductive dysfunction.

So, soy has its pros and cons. This product should be consumed in moderation. Soy should not be your main source of protein. It is best if it is part of a balanced diet that includes plenty of vegetables, fruits, whole grains, and other lean protein sources.

Soy can be beneficial, but fermented foods should be looked into. After a long fermentation process, the phytate and anti-nutritional levels of soybeans are reduced and the beneficial properties of the product become available to the digestive system. The main fermented soy products include tempeh, natto, miso, and soy sauce.

Soya is one of the oldest crops used by man for economic and food purposes. Today it is very popular among supporters of a healthy diet, although there are still disputes between scientists and nutritionists regarding who is good for eating soy and soy is good for disease prevention. But practice shows that it is impossible to deny its benefits for the body, the main thing is to figure out how to properly use soy products for this or that person. Soy benefits and harms are the main question for many today, especially in such moments as during pregnancy and lactation, the general effect on the female and male body, for children and from what age, as well as contraindications for various diseases.

Soy benefits and harms

Soy is a herbaceous plant that actively grows on all continents of the Earth. Soybeans are not technically beans, but are so named because of their similar appearance and belonging to the legume family. Research scientists say that they have been used as food for more than 3 thousand years.

Due to the high content of protein, vitamins and minerals in the composition, today soy products are used as an effective alternative to dairy and meat foods.

How soybeans grow

The plant consists of low bare or pubescent stems with a height of 15 cm to 2 meters or more. All cultivated species have ternate leaves, purple and white corolla. Oval fruits - soybeans - contain up to 3 seeds. Their length, as a rule, is 4-6 cm. The sizes are very different: from 60-100 g per 1000 seeds, up to 310 g and more. On average, this amount accounts for 150-200 grams of mass.

Soybeans: composition and calorie content

The basic food components in the composition of the product are in the following approximate proportions:

• proteins: 35%;
• fats: 17%;
• carbohydrates: 17%.

Calorie content in its pure form is ~ 364 kcal per 100 grams.

Shares of useful substances in the composition:

• water: 12%;
• ash compounds: 5%;
• starch: 11.5%;
• sugar: 5.7%;
• dietary fiber: 13.5%;
• fatty acids: unsaturated - 14.35%, saturated - 2.5%.

Ash substances, which largely determine the benefits of soy, are represented by the richness of the nutrients that are found in them. Soy grains contain vitamins A, B1-B9, E, H, PP, as well as micro and macro elements: potassium, calcium, silicon, manganese, magnesium, phosphorus, chlorine, iron, iodine, cobalt, copper, molybdenum, fluorine, chromium and zinc. The useful composition is also supplemented by 12 essential and 8 non-essential amino acids.

The world's top three crop producers are Argentina, Brazil and the United States. China is in 4th position (almost 10 times less than the USA, and 4 times less than Argentina). Russia occupies the 11th line in this rating.

What is soy made from

The answer to this question depends on which of the products in question. The basic raw materials are the fruits of the plant:

• flour is made from grated beans;
• miso pastes, doenjang, gochujang - from flour with additional ingredients;
• milk - based on flour;
• oil - pressed from the fruit;
• natto - from boiled and fermented seeds;
• yuba - milk foam;
• tofu is a fermented cheese made from soy milk.

Genetically Modified Soy (GMO)

Soybean culture in the modern world is one of the most frequently genetically modified plants. Most soy products are made from GM varieties. Almost all countries allow them to be imported, but do not allow GM varieties to be grown on their territory. In Russia, this issue should be resolved in 2017.

Transgenic research does not increase the yield of a crop, but simplifies its care, reducing production costs. Advocates for this type of soy also focus on reducing and removing trans fats from the food product.

In international practice, IP certification can be used to distinguish a transgenic product, while in the EU and the Russian Federation, information about its presence in a product (if more than 0.9%) must be indicated on the label.

Foods high in soy

Today, soy is often found in inexpensive sausages, where it is added as a cheap ingredient that increases nutritional value. However, the level of this component is so low that such sausage cannot be attributed to products with a high content of it.

• soy sauce;
• tofu cheese;
• soy milk;
• soy seed oil;
• Soy meat;
• chocolate, in the manufacture of which soybeans are used instead of cocoa beans;
• pastes: miso, doenjang, gochujang;
• boiled edamame beans.

Is soy good for the body

First of all, soy products are useful for those whose diet does not provide the body with a sufficient amount of protein, vegetable or animal. The beneficial effect for vegans and vegetarians will also be enhanced by a diverse vitamin and mineral complex.

The beneficial properties of soy for the body are hidden in its composition:

1. Due to the ease of digestion and the presence of lecithin, which speeds up metabolism, it promotes weight loss, makes various diets more effective.
2. Choline and lecithin help to remove the so-called bad cholesterol from the body, therefore, are useful for the prevention of heart disease;
3. Tocopherol has a strong antioxidant effect, slowing down cell aging and preventing the oncological activity of free radicals.
4. B vitamins have a positive effect on the functioning of the nervous system, metabolism, brain function and the general well-being of the whole organism.
5. Due to the presence of copper and iron in the composition, soy products prevent the development of anemia.
6. For the female body, the value lies in reducing the negative symptoms of menopause.
7. The removal of heavy metals and radionuclides is accelerated, which is especially important for residents of regions with poor ecology;
8. Thanks to the antioxidant effect, the tissues of the whole organism are rejuvenated and become more beautiful.
9. Research scientists have shown that the use of products of this culture increases insulin receptors, which helps in the prevention of diabetes.
10. The high content of dietary fiber helps to cleanse the digestive system of ballast and stabilize its functions.
11. It is believed that the constant consumption of it by East Asian peoples is the reason for the smaller number of cancer patients relative to global indicators.
12. The American Heart Association found that the culture is good for the heart and blood vessels, stabilizes their work, and reduces the risk of diseases.
13. The abundance of fiber in soy helps to improve digestion. Indigestible dietary fiber swells in the stomach and folds like a brush. Passage through the organs, such an accumulation collects and removes with it the ballast food residues. In addition, soft fibers have a massaging effect on the walls of organs - it stimulates blood circulation, secretory functions and the overall functioning of the system increase.

Soy benefits and harms for women

• Soy is believed to reduce estrogen production, thereby reducing the risk of breast cancer.
• Regular consumption of soy (if there are no complications on the thyroid gland) leads to a decrease in the risk of developing osteoporosis, mitigation of the symptoms of menopause.
• Soy products contain lecithin, which improves the breakdown of fats in the liver and prevents their accumulation.

In order for soybean sprouts to become an ally for women, and not an enemy in maintaining health, it is recommended to use only products obtained by natural processing methods: beans, meat, milk, sauce, cheese.

Soy benefits and harms for men

Nowadays, it is widely believed that products made from this legume have a negative effect on men's health. Supporters of this idea talk about a decrease in sperm production. But it is not so. In fact, due to the large amount of protein, the volume of sperm increases, and the number of spermatozoa remains at the same level, which creates the appearance of a drop in concentration.
There are also suggestions that soy products lead to a decrease in testosterone production. However, clinical studies show that such an effect is possible only with abuse.

The effect of soy on the brain

The benefits of this product for the brain are due to the relationship of absorption with phenylalanine and tyrosine. These amino acids improve the activity of the body, maintain the tone of the nervous system and muscles, prevent the development of senile diseases, which are accompanied by tremors and weakness in the limbs.

Studies by specialists from the National Institutes of Health in Sweden have shown that the effect of soy on brain function comes through the thyroid hormone tyrosine. It regulates the migration and growth of neurons. However, its use due to the action of isoflavones suppresses the function of the organ and provokes the development of goiter. Similar results were shown by the work of Japanese scientists.

Some scientists say that there is a direct link between the consumption of soy products and mental dementia. However, the results of their research are not yet recognized as reliable by the official scientific community. On the contrary, there are suggestions that due to the presence of isoflavones, these products improve brain function. As an example, advocates of soy cite the followers of the American Seventh-day Adventist Church. They eat a lot of tofu cheese, but they are not inferior to other Americans of the same age in intelligence, memory and cognitive functions.

soy for gout

The inclusion of soy in the diet of a patient with gout is considered positively by nutritionists, because it contributes to the rapid and increased excretion of uric acid from the body.

Diet for gout - what you can eat and what not, except for soy:

• Permissible: fruits (melons, apples, bananas, plums, apricots), vegetables (garlic, onions, corn, cabbage, eggplant, herbs, cucumbers, beets), berries, nuts.
• Inadmissible: fried meat, fish, smoked, canned food, sausages, cheeses, raspberries, cranberries, figs, mustard, horseradish.

For a beneficial effect, you can add not only soybeans to your diet, but also products made from them: tofu, milk, asparagus, pasta, sauce. The exception is gout on the legs - with it, doctors do not recommend eating any legumes.

Is soy harmful to health: contraindications

Today, there is widespread information that the use of soy adversely affects the functioning of the thyroid gland. This is true, but applies to those who eat it regularly and in large quantities. This action is associated with strumagenic substances (which, by the way, are also present in large quantities in millet, cabbage, asparagus, radish, horseradish, turnip). They disrupt the function of the thyroid gland, lead to the appearance of goiter, if there are few iodine-containing foods in the diet. If strumagenic substances are balanced by the presence of iodine, the risk is significantly reduced.

It should be remembered that soy products are strong allergens. For this reason, they are not advised to include in the diet of young children, whose body is not yet strong enough. By having a strong effect on the functioning of the thyroid gland, soybeans can lay the foundation for the occurrence of various diseases in the future.

Why is soy dangerous for humans?

Modern medicine recommends giving up soy products to people who have dysfunctions of the thyroid gland and the entire endocrine system. Moreover, you should be examined by a doctor if the problems began after the inclusion of soy in the diet. Ignoring is fraught with weakness, the development of pathologies of other organs and systems, serious disorders of immunity and metabolism.
You should also limit the use of urolithiasis, since in some cases soybeans provoke the formation of deposits.

For the reasons described above, soy foods can adversely affect brain function, especially at risk of developing Parkinson's, Alzheimer's, or senile sclerosis.

Modern researchers argue that the frequent use of soy is harmful to the male body, suppressing "male power". The fault of this again lies in hormones - endocrine functions are disrupted, as a result of which sperm activity and testosterone production decrease.

How justified is the use of soy during pregnancy and lactation?

Soy for women who are breastfeeding or carrying babies cannot be a strictly prohibited product, but its use should be treated with rational caution. In general, it is good for the body, as it provides a lot of protein, fatty acids, folic acid and antioxidants.

However, during lactation and pregnancy, harm from soy is also possible:

• The presence of estrogen-mimicking substances can adversely affect the functioning of the thyroid gland.
• Excess fiber disrupts the healthy functioning of the gastrointestinal tract, leading to bloating, flatulence, and colic.
• She is one of the strongest allergens, to which babies are very vulnerable.

Soybeans and their derivatives should not be included in the child's diet until the basic development of the body is completed, so they should be refrained from until the age of six months.

Soy in the children's diet - the opinions of scientists

The debate about whether soy will benefit children and whether it will lead to developmental complications is still relevant. Proponents of the product cite the centuries-old practice of eating soy in Japan and China. Opponents also refer to modern studies that speak of a negative effect on the functioning of the thyroid gland. The level of individual hormones in the child's body is very sensitive to the diet.

The consequence of this is not always the development of diseases - problems can be expressed in early puberty or an increased amount of certain hormones (for example, estrogen in boys).
It is best to eliminate the possibility of complications by giving such food to the child with great care until the age of one.

soy is useful or harmful - which is more?

It can be said that for a person who does not limit himself in any way in the use of certain products, soy is not a very useful, but not harmful product. For the sake of taste and a new culinary experience, it is quite possible to use it.

And for an organism that, due to the rejection of meat, receives little protein, the inclusion of soy products in the diet is more beneficial than not. The main thing is to strike a balance between abundance and abuse. After making sure that it does not provoke the appearance of diseases and does not impair the functioning of internal organs, you can use this useful and affordable product with peace of mind. In short, knowing in which cases soy is harmful, and in which it can help the body well, you can quite confidently include it in your diet without fear of serious consequences.

Soy is a controversial product. You have probably heard about its exceptional benefits: lowers cholesterol, reduces menopausal hot flashes, prevents the occurrence of breast and prostate cancer, protects against osteoporosis and promotes weight loss.

At the same time, there is a point of view according to which the positive qualities of soy are nothing more than a publicity stunt. And that soy is unhealthy: it puts you at risk for Alzheimer's, osteoporosis, some cancers, hormonal problems, and some other negative results. Moreover, the horrors that sign, stagger the imagination! Sometimes it even seems that a massive attack on soybeans is a hit on competitors by meat corporations. As if there was no age-old tradition of using this grain crop by the Eastern peoples!

Is soy good or bad? It is very easy to get confused, especially for ordinary consumers who are not required to understand the logic of scientific arguments. How well-founded are the points of view of fans and detractors of soy, who are ready to meet almost in hand-to-hand combat? Is there a balanced position on this product?

Let's try to summarize everything known about the most controversial issues in a popular language. Deciding on the benefits and harms of soy is especially important for vegetarians, especially vegans who value soy as a unique source of protein.

Is soy good for heart disease?

In 1995, 38 controlled clinical trials concluded that a daily intake of approximately 50 grams of soy protein in place of animal protein could lower total cholesterol by 9.3%, LDL (bad cholesterol) by 12.9% and triglyceride level by 10.5%.

Such a reduction, if sustained over time, could mean a 20% reduction in the risk of heart attacks, strokes, and other forms of heart disease. And the benefits of soy would be unprecedented.

But the current view, based on several studies published since 2000, is not so optimistic about soy and cholesterol.

According to a more complete and improved soy study by the American Heart Association Nutrition Committee, 50 grams of soy in a person's daily menu can only lower bad cholesterol by 3%. That is, it still lowers, but not too much.

See also:

• Other cholesterol lowering foods
• Diet for Ornish's Heart
• Omega-3 acids in food

Also, keep in mind that 50 grams of soy represents more than half of the protein an adult needs on a daily basis. They correspond to 680 grams of tofu cheese or 8 glasses (each with a volume of 236.6 ml) of soy milk per day.

Read more: Tofu cheese. Composition, calorie content, how to choose and use

It turns out that the benefits of soy for the heart are doubtful?

Not at all. Known facts do not mean that you should give up tofu, tempeh or soy milk - and generally ignore edamame (as soybeans are funny called).

The American Heart Association Committee notes that although soy protein itself has very little direct effect on cholesterol, foods containing soy are good for the heart and blood vessels. First, they provide the body with polyunsaturated fats, fiber, vitamins and minerals and are very low in saturated fat. Secondly, they allow you to replace less healthy, from the point of view of health, products (for example, red meat).

Is soy bad for the thyroid?

What is the problem here? We are talking about goiter substances that prevent the normal functioning of the thyroid gland, up to the formation of goiter. Dysfunction can occur when there is not enough iodine in the diet of people who consume a large number of foods with strumogens (and this is millet, cabbage, asparagus, cauliflower, kohlrabi, horseradish, radish, turnip, swede, etc.).

A 50-year-old study found cases of goiter in infants who were fed a diet based on soy flour. Soy demonstrated not just harm, but aggressive harm! Since then, baby food has been made from isolated soy protein (unlike flour, it does not contain stromagenic substances and is enriched with iodine).

As for adults, soy consumption leads to thyroid dysfunction in healthy people if the diet is deficient in iodine. Therefore, people who eat soy, especially vegans, need to monitor the iodine content of their food. In particular, use iodized salt, seaweed (however, in them, the iodine content is not always balanced), or vitamin supplements.

Thus, soy products may indeed contain goitrogenic substances, but if the diet is balanced in terms of iodine content, soy is safe for the thyroid gland.

Does “harmful soy cause dementia”?

There is a study that found a relationship between the consumption of tofu and the weakening of mental abilities. But the findings from this study have already been criticized as lacking evidence. There are, in addition, three other studies proving that isoflavones help to strengthen these abilities. For example, Seventh-day Adventists, whose diets are high in tofu, show better cognitive function than other groups of Americans in old age. Therefore, we can say that at least irrefutable evidence that soy is harmful to the brain does not exist today. To the same extent, we can talk about the benefits of soy for intelligence and memory.

Soy products and mineral absorption

Any product is its components in a certain configuration, on which the benefits and harms depend - soy is no exception. Soy contains a large amount of so-called phytates, substances that interfere with the absorption of not only iodine, but also zinc, iron and calcium.

As for iron, this is not a problem for vegans. Perhaps even slightly lower than that of meat eaters, the level of iron is one of the reasons for the low risk of cardiovascular disease. In addition, if a person forms a varied diet, including enough iron-containing foods (cereals, legumes, nuts, dried fruits), soy can not be an obstacle. In addition, it is necessary to ensure sufficient intake of vitamin C, always with meals, as this helps the absorption of iron.

About calcium. For people who consume soy, it is important to know the recommended calcium intake (1000 mg for adults). In addition, it is necessary to form a balanced diet, with sufficient protein and vitamin D. But soy products do not have such a clear effect on calcium content, and even more so, isoflavones have a positive effect on bone health.

Finally, zinc. This is one of the nutritional elements that should be given special attention in a vegan diet. There is no reason to give up soy products, but there is reason to make sure that the daily diet includes enough nuts, seeds, whole grains and legumes (they contain a lot of zinc).

Thus, the benefits and harms of soy are also a matter of a balanced or unbalanced diet.

See also the article about the composition of soy and some of its other properties.

Is soy useful in preventing breast cancer or, on the contrary, leads to it?

The question is controversial and insufficiently studied, but there are also proven facts. For example, a study examining the health of Shanghai women found that those who consumed large amounts of soy protein during adolescence and early adulthood had an almost 60% lower risk of developing pre-menopausal breast cancer compared to women who did not consume soy. .

The fact is that isoflavones have an estrogen-like effect, which in itself means an increased risk of breast cancer. However, researchers are increasingly inclined to conclude that this effect exists for a short period of time, while the antiestrogenic effect is activated over a long period. In addition, small doses of soy isoflavone (genistein) promote the proliferation of cancer cells, while large doses prevent it. So, not everything is clear about the benefits and harms of soy for hormone-dependent tumors, and not even everything is clear.

There is one more thing. Soy isoflavone genistein inhibits the growth of blood vessels and enzymes that support tumor growth. Soy is a "smart" product that can change the metabolism of estrogen in such a way as to protect the body from cancer.

Perhaps the only group of women who should abstain or reduce soy consumption are breast cancer survivors. And this is not a fact, since the positive properties, the benefits of soy may outweigh its estrogenic effect, although the question needs further research. Therefore, if these women love soy products and are used to eating them, they do not need to completely eliminate soy from their diet, soy will not cause any irreparable harm to them.

Soy is one of the main vegetarian products, the proteins of which add advantages to a vegetarian diet: they nourish and saturate, they do not form toxins.

Soy products and other types of cancer

Is soy bad for ovulation?

The evidence that soy adversely affects reproductive function is not supported by any study. There is evidence that requires further confirmation that isoflavones can delay, but not prevent, ovulation in women.

There is also no evidence that the number or concentration of spermatozoa decreases. And recent studies show that soy does not affect testosterone levels.

Is soy good for menopause?

Soy has also been researched as a treatment for hot flashes and other problems associated with menopause.

Theoretically, this makes sense. Soybeans are rich, as already mentioned, in phytoestrogens. Thus, they could soothe post-menopausal hot flashes by supplying a woman's body with a semblance of estrogens at a time when their levels are falling.

However, carefully controlled studies have not yet found this to be the case, and the American Heart Association Committee, for its part, has concluded that soy has not been shown to relieve hot flashes and other symptoms of menopause.

So is soy worth it? Is soy good or bad?

What we know so far about soy suggests that its moderate consumption is safe for almost all healthy people. Moderate consumption is 2-3 servings daily (1 serving = 80g) if you are a vegan. Pay attention to the balance of your menu.

Soybeans, tofu, and other soy products are great alternatives to red meat. Soy is useful primarily as a substitute for unhealthy meat, which is not more harmful than soy, but only “more meat!”

In some cultures, soy products are the main protein, and there is no need to change age-old habits. However, if you're not a vegan, there's no reason to make soy a top source of protein: 2-4 servings of soy per week is sufficient. And there is no reason to give up soy either.

2 conclusions about the benefits and harms of soy:

1. Numerous tests have not revealed any harm to human health soy. The soybean scandal clearly doesn't match the scale of the problem. However, many beneficial properties of soy also have not been scientifically confirmed.

2. Moderate soy consumption is perfectly safe for healthy people:

• There is no need to give up soy if you are used to it
• Eat up to 2 servings of soy products per day in a balanced diet if you are a vegan
• Eat up to 4 times a week soy if you are a meat eater

Some products contain soy. Considering soybeans to be healthier than meat, many try to replace our usual food with it, without thinking about the question - is soybean good for our body?

Origin of soy

Soy is one of the oldest annual plants that belongs to the legume family. It is also called the "miracle plant". Soybeans were first grown in China. Then soybean moved to Korea, to Japan, and this crop came to Europe in 1740. The French were the first to eat it.

After the study of soybean by the Americans in 1804, the mass and purposeful cultivation of this plant began. Expedition of V. Poyarkov in 1643 - 1646 visited the Sea of ​​Okhotsk, where they saw soybean crops from the Manchu-Tungus people. But the Russian people did not show much interest in this culture. Only after the World Exhibition was held in Vienna in 1873 did practitioners become interested in soybeans.

Soy composition

Soybeans are rich in substances useful for human life. They are not only very nutritious, but also medicinal. For example, soy contains isoflavones, which prevent the formation and development of certain forms of cancer. And genestein stops the disease of the cardiovascular system in the early stages. Also, soy is rich in lecithin, choline and other substances that play a role in the treatment of many serious diseases, fibers, vitamins of groups - B, C and E, omega - 3. Soy contains the entire set of amino acids, which means that its usefulness is ahead of pork and beef.

Benefits of soy

Soy is rich in vegetable protein, which is more in it than in eggs, fish and meat. Soy protein is very important for the proper functioning of the body. Vegetable proteins are absorbed by 90%. Soy products contain substances that positively affect the balance of trace elements in the body. Lecithin is the most useful in soy. It is very important for the brain, for its work. Lecithin helps cells recover, monitors blood cholesterol levels, fights Parkinson's disease, atherosclerosis and other human diseases. Also, the presence of lecithin slows down aging, so soy is very famous among the elderly.

Soy lecithin helps produce energy, nourishes the growing body, and this is especially important in childhood.

The composition of soy includes the entire set of amino acids, which means that its usefulness is ahead of pork and beef.

Recently, Americans have increasingly begun to add soy to their diet. Studies have shown that eating soy products has a positive effect on human health. You need to know that only soy in its pure form is beneficial. In no way does this apply to those products in which soy is only an additive.

American researchers are unanimous that if you include 25 to 50 grams of soy protein in your diet throughout the day, you can reduce the level of "bad cholesterol". And, as you know, such cholesterol clogs blood vessels, which leads to heart disease.

Positive dynamics in the use of soy was noticed in women during the onset of menopause. With age, the process of estrogen production in women slows down, and soy can make up for their lack.

Harm of soy

In a documentary study of 3,734 older men, it was found that those who ate soy for 50% of their lives had a greater risk of developing Alzheimer's disease.

Other studies by Asian researchers have shown that men who eat soy twice a week in their diet are more prone to mental impairment than those who never eat it at all.

Some believe that eating soy leads to infertility and obesity.

Also, soy is useful for people of all ages. The isoflavones present in soybeans are very similar in composition to the female hormone estrogen, and frequent consumption of soy can upset the balance of hormones in the body. And this can be dangerous for women who are preparing to conceive, planning a pregnancy, but especially for pregnant women.

Scientists - pediatricians at Cornell University are confident that a deficiency of thyroid hormones can occur precisely from the frequent use of soy products. There is excess weight, constipation, overwork. All this leads to general apathy.

The presence of soy, according to some researchers, leads to brain volume and weight loss.

Numerous studies have shown that soybeans contain both nutrients that are good for the body and anti-nutrients that can harm health. The anticoagulant properties, pronounced in raw soy, neutralize vitamin K, which provides a level of coagulation, and also participates in the process of calcium absorption. Unlimited consumption of soy can lead to mineral deficiencies, pancreatic hypertrophy.

Soybeans contain lectins that stick together blood cells, which leads to the suppression of their growth. And this is fraught with consequences for the body.

Conclusion

Until today, in the world of science, they cannot come to a consensus on the benefits and harms of soybeans.

If soy is not included in the category of a genetically modified product, but is grown naturally, then its beneficial properties significantly exceed the harmful ones.

From the foregoing, the conclusion suggests itself that whether or not to use soy products should be decided by each person independently, regardless of the opinion of the other.

Soy, Soy products - Video

One of the oldest crops found in China, Korea and Japan is soybean. The plant was brought to the European continent in the middle of the 18th century. For a long time, no one was interested in growing it on an industrial scale, and only at the very end of the 19th century this crop was noticed by English breeders, and its useful properties were appreciated.

The first soybean fields appeared in the United States at the beginning of the next century. Soon, a real soy boom began in the country, which is not at all surprising. Such an unpretentious legume as soybean:

• allows you to get huge yields;
• grows very fast;
• does not require painstaking care;
• has a high protein content;
• contributes to the prevention of many diseases;
• is used to produce a huge number of products that at first glance have nothing to do with it;
• for many years acts as a substitute for meat and milk.

The cultivated plant has trifoliate leaves and straight bare or pubescent stems that vary in height between 15 centimeters and 2 meters. Flowers purple or white. The seeds are oval in shape and predominantly yellow in color. The size and weight of the seeds depends on the variety, the weight of some beans reaches 300 grams. On the territory of Russia, soybeans have been growing almost everywhere since 1924. It was at this time that they first began to think about how to adapt the beneficial properties of the plant to food production.

Useful properties of the product

Despite the fact that the plant is a cheap product, its nutritional value for the human body is very high. So, soy and products based on it contain in large quantities:

1. Squirrels. The increased content of proteins, not less than 40%, makes soy indispensable for diabetics and people suffering from cardiovascular diseases.
2. Vitamins A and E. The presence of these vitamins allows us to talk about the antioxidant properties that the plant has, which allow it to fight excess radicals and restore the structure of damaged cells.
3. Lecithin. The element is responsible for the metabolism in the human body. Regular consumption of beans can significantly reduce weight, and bring the level of cholesterol in the blood to the required norm. The benefits of soy in this regard are undeniable.
4. Phospholipids. Elements that are directly involved in cleansing the body of bile. Their benefit is also to improve the functioning of internal organs.
5. Fatty acid. The presence of fatty acids has a positive effect on the functioning of the human body as a whole. The amount of fat varies between 18-27%.
6. Isoflavones. Special substances that prevent the formation of cancer cells. The benefits of isoflavones are questioned by some scientists, they believe that these substances have not only beneficial properties, but can also be harmful.
7. Tocopherol. The substance has a positive effect on the immune system, prevents premature aging of body cells. It is present in the seeds of the plant in an amount of 1.3 mg/100 g.
8. Micro and macro elements. Iron, boron, potassium, aluminum, nickel, cobalt and copper - all these trace elements are present in the fruits of the plant. They also contain calcium, sulfur, phosphorus, potassium, magnesium, silicon and sodium. The presence of iodine is observed in the amount of 0.15-0.2 mg / 100 g. Such a high content of nutrients in one plant is quite rare.
9. Carbohydrates and sugars. The amount of carbohydrates in soy reaches 20%.

In addition, soy is a low-calorie product that causes a feeling of fullness even after eating a small amount of food, which allows you not to overeat and keep the human body in good shape.

The nutritional value

The nutritional value of soy determines its beneficial properties and allows us to talk about reducing the risk of developing diseases such as:

• atherosclerosis;
• breast cancer in women;
• diabetes;
• stomach ulcer;
• hepatitis;
• psoriasis;
• anemia;
• bowel disorders.

But the beneficial properties do not end there, special attention to soy should be paid to women during menopause. It allows you to successfully cope with osteoporosis and hot flashes, which significantly improves the well-being of a woman, and helps to normalize her mood.

Dangerous qualities, contraindications

Natural soy, obtained in its original form, is basically harmless. But there is always a risk that excessive consumption of soy products can have a negative effect on the body. Thus, studies in recent years have proven that it is better for people suffering from thyroid diseases to exclude soy from their daily diet. It is quite capable of harming the endocrine system.

The increased content of isoflavones can impair blood circulation in the brain, and the presence of phytoestrogens can slow down brain activity. Regular consumption of soy as a staple food causes the development of Alzheimer's disease in older men and women.

From a large amount of soy in the diet, it is necessary to protect, first of all, children. Soy is present in many children's favorite delicacies, so before buying a particular product, you need to carefully study what it is made of, assess the harm and risk. The constant consumption of soy products by children under 3 years of age can disrupt their physical development. The growth of boys slows down, while girls, on the contrary, accelerates.

Pregnant girls and women should refrain from using it, as the risks of developing pathologies increase. Allergy sufferers should also be wary. The harm lies in the ability to cause severe allergic reactions.

The presence of oxalic acid in soy products can cause the development of urolithiasis. The harm of soy for kidney function has been proven for a long time, so this fact should not be ignored.

If we are talking about a genetically modified product, then even a small amount of it can cause harm. Such products have a negative impact on the reproductive system of women and have a negative impact on the development of children.

Choosing and Cooking Legumes Properly

Soybeans are usually packaged in plastic bags, which allows you to carefully consider the quality of the product and choose the best from what is offered by the seller. High-quality soybeans have a light yellow tint, soybeans have a perfect round shape, do not crumble or break in the hands.

Soy has no smell and pronounced taste, therefore, when it is added to cooked dishes, it almost completely merges with them. Before preparing any dish based on soybeans, care must be taken to pre-soak them overnight. If we are talking about hard varieties, soak should be at least a day. Beans should be cooked for 2-3 hours.

The most popular and delicious soy dishes are all kinds of pâtés, sauces, soy meat, and soy-based stews. As a separate dish, beans are practically not used, which is due to the above-mentioned lack of taste and smell in soybeans. Soybeans can be roasted and eaten instead of seeds, it is not only tasty, but also brings great benefits.

Storage Features

The benefits of soy products depend not only on the way they are prepared, but also on where and how long the soy was stored. Beans have an amazing ability to absorb moisture even from the air, so the main thing in storing soybeans is keeping the temperature regime.

Before sending to the pantry, the beans must be inspected for the presence of damaged and split seeds, removing them from the total mass. You should also deal with debris and seeds with a damaged top layer. Beans should be protected from mold and mildew. Keeping wet beans is not recommended.

To increase the shelf life, it is necessary to pour the seeds into paper bags or fabric bags. It is better to store beans in a dry, dark place, trying not to mix freshly bought with existing ones.

Unfortunately, no precautions can prevent soybeans from spoiling, so they can be stored for no more than 1 year. Otherwise, the benefits of dishes prepared from such soy may be questioned.

Secrets of the soy diet for weight loss

The most useful product for everyone who dreams of losing weight. Weight loss with a soy diet is based on the low calorie content of the plant, high protein content and the practical absence of contraindications. The essence of the process of losing weight is as follows:

• the use of natural soy products as a substitute for dairy and meat dishes;
• combining proper nutrition based on a soy diet and physical activity;
• the rejection of all sweet and starchy foods;
• fatty meat and fish, fast foods are excluded from the diet.

When deciding to start losing weight with soy, you should consult your doctor, and also keep in mind that 100 grams of soy contains 381 calories. The benefit for the body is not in the maximum use of soy, but just in an attempt to limit it to 100 grams and 381 calories.

Soybean (Glycine) from the legume family is recognized as one of the main crops that can make up for the deficiency of food and feed protein.

In China, it has been cultivated for 4-5 thousand years. It has been known in Europe since the end of the 18th century.

Fruit Nutrients:

1. Fats from 18 to 27%. The basis is made up of essential fatty amino acids - linoleic, linolenic, oleic.
2. Complete proteins balanced in amino acid composition - 35-50%. well absorbed by the body. Biological value is not inferior to animal proteins. Soy glycerin, as a base, lowers blood cholesterol levels.
3. Carbohydrates (mainly sucrose) - 20%. Well soluble in water. A small amount of starch provides dietary quality.
4. The content of vitamins A, B, C, D, E is responsible for the antioxidant properties.
5. The mineral component (K, Ca, F, Mg) has an alkaline reaction, as a result of which the body accumulates nitrogen when fed with soy protein.

Soy is recognized as one of the main crops that can make up for the deficiency of food and feed protein

Soy is used as a basis for the manufacture of various products:

• soybean oil and flour;
• vegetarian analogues of animal products - milk, meat, cottage cheese, tofu cheese;
• fermented seed paste - miso;
• soy sauce.

Also, soy is used as a universal additive in the production of food products, which significantly reduces their cost. It is used for the manufacture of butter, margarine, in baking and confectionery production.

How many nutrients are contained in 100 g of seeds:

• protein - 32–45 g;
• lysine - 2.2 g;
• methionine - 0.5 g;
• arginine - 0.7 g;
• B vitamins - 7.7 mg;
• carotene - 0.3 mg;
• tocopherol - 2.5 mg;
• iron - 10 mg;
• magnesium - 7 mg.

Gallery: soy (25 photos)

The benefits and harms of soy (video)

How to grow soybeans in your area

According to the production classification, soybean varieties are divided into ultra-early, early-ripening, mid-ripening and late-ripening. Late-ripening varieties are characterized by high yields. It should be remembered that soya is a warm and light-loving crop.

Advantages of early ripening varieties Annushka, Bilyavka, Viliya, Mageva, Yaselda, Stviga, Ustya, Berezina, Pripyat, Veras:

• a high degree of adaptation to climatic conditions throughout Russia;
• beans have the properties necessary for processing for food and fodder purposes;
• resistant to adverse environmental factors;
• short growing season.

Late-ripening soybean varieties are characterized by high yields

Soy improves the structure and enriches the soil with nitrogen. In crop rotation, soybeans are placed after potatoes, corn, tilled, winter or spring grain crops. Perennial legumes and legumes are unsuitable as predecessors due to common diseases and pests. Crops are overgrown with weeds due to the low height of shoots and weak shading of the soil surface, as well as due to slow growth at the beginning of the growing season. In the 40–50 day period from germination to branching, yield losses from weeds can be 30–50%. It is necessary to protect crops from weeds at an early stage of development - it is advisable to use herbicides.

The Mavka variety with a growing season of 120–130 days is suitable for growing in the central and southern regions. Sowed in the third decade of May, harvested at the end of September. Heat-loving varieties Smuglyanka and Atlanta are cultivated in the southern regions. They are characterized by high yield - 5 t/ha. The protein content in beans is from 37 to 43%.

Soy improves structure and enriches the soil with nitrogen

The optimal time for soybean sowing occurs with stable warming of the topsoil from 10º to 14º C, air t 10–15º C - in late April, early May. In the early stages of development, when new leaves, stems and pods are formed, a lot of heat and light is needed. Does not tolerate temperatures below 3°C. Less heat is required during plant maturation. During the flowering and pollination phase (soybean is a self-pollinating plant), at temperatures below 20°C and above 30°C, the number of pollinated flowers decreases, resulting in a decrease in the number of beans in the internodes, which negatively affects the yield.

Soy does not need abundant watering - it is genetically adapted to the periodic lack of water. The pubescence saves it from dehydration, the taproot system allows you to extract moisture from the deep layers of the soil.

Well watered:

• during the germination period;
• flowering, setting and fruit formation.

The optimal time for soybean sowing occurs with stable warming of the topsoil from 10º to 14º C

In the second half of the growing season, excess moisture can cause uncontrolled growth of shoots and lodging of the aerial parts of plants.

Soil composition requirements:

1. It grows on any type of soil, except for heavy and waterlogged ones.
2. On acidic soils, symbiosis with nodule bacteria is disrupted.
3. Manure is not applied before sowing, as acidity increases.

Methods for preparing soil for soybeans:

• leveling the site;
• weed control;
• moisture retention;
• fertilization.

Varieties of soy products (video)

Seed preparation for sowing:

1. Seed treatment with biofertilizers - inoculators, in order to fix atmospheric nitrogen and improve nitrogen nutrition. It is carried out if the cultivation of soybeans is planned for the first time in the field, or when the yield drops. Inoculation increases yield by 10–30%. Treatment with molybdenum and nitragyn gives a noticeable increase in yield at minimal cost.
2. In order to suppress phytopathogens, seeds are treated - they are protected from infection with ascochitosis, fusarium, gray rot and mold. Ferazim is used as a disinfectant.

Row spacing is not strictly defined and depends on the variety. Usually ranges from 17 to 50 cm, for tall varieties - 70 cm.

Seeding depth:

• well-moistened any soil - 3-4 cm;
• heavy soil with a dry top layer - 5-6 cm;
• light soil - 6–8 cm.

If the rules of agricultural technology are not followed, soybean is vulnerable to diseases such as soybean mosaic, fusarium rot, fusarium wilt. It is recommended to sow 2-4 varieties with different growing seasons.

In order to suppress phytopathogens, soybean seeds are treated with

Useful and medicinal properties of soy

Due to the presence of iron, calcium, magnesium, potassium and phosphorus in an easily digestible form, regular consumption of soy products is indicated in the diet for iron deficiency anemic conditions.

Soy contains isoflavones (phytoestrogens), which have high antioxidant activity. Countries with a high consumption of soy products in Japan and China have low rates of cardiovascular disease, cancer, diabetes, and osteoporosis. Isoflavones and soy protein have the effect of reducing cholesterol levels by 10%, as well as plasma triglycerides and blood lipoproteins.

Soy protein is 95% digestible and does not contribute to the formation of uric acid, unlike animal protein. In order to correct the endocrine status and maintain body weight at a constant level, postmenopausal women benefit from a soy diet. Formula-fed or mixed-fed infants with individual milk protein intolerance are shown mixtures based on soy protein isolate.