Useful properties of soybeans. Soy: soy products, how they are useful and dangerous

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

The reputation of soybeans is changeable: sometimes it is considered one of the most valuable sources of vegetable protein and vitamins, sometimes it is considered a cause of dangerous diseases. The oldest grain crop is popular in all countries of the world due to its nutritional qualities and wide range of applications, but nutritionists warn against over-indulgence in this product.

What is soy

Soybean is a member of the legume family, brought to Russia from China and India. The people of these countries have been cultivating and eating soybeans for more than 5 thousand years. The crop is not particularly demanding on growing conditions; nowadays, new varieties are cultivated almost everywhere. Soybeans are grown in the largest volumes in Russia in the following territories:

• Amur region (more than half of the domestic harvest);
• Primorsky Krai;
• Khabarovsk region;
• Krasnodar region;
• Stavropol region.

What does soy look like?

The plant consists of herbaceous stems, depending on the variety they are tall or short, bare or covered with hairs. The shoots have small pubescent leaves, the shape of which differs among different species. The inflorescences are medium-sized, light purple and lilac shades. Soybean up to 6 cm long has 2 valves, under which is the most valuable part of the plant: 2-3 oval seeds covered with a shiny, dense shell. Often the seeds are yellow in color, but green, brown and even black fruits are also found.

How it grows

Soybean is not too demanding on growing conditions. It even tolerates frosts if they do not occur during the flowering and fruiting period. The soybean plant feels best at a temperature of +21-22 °C. With abundant watering and sufficient light, seedlings appear already at +14 °C. On loose, non-acidic soils, by August - September the crop, with simple but regular care, produces a bountiful harvest.

Chemical composition of soybeans

The rich composition and dietary qualities make soy the most important source of substances necessary for humans. Its main value is its high content of vegetable protein (up to 90%), containing all 9 amino acids necessary for the body. Eating this dietary product helps to compensate for the lack of animal proteins in the body. The energy value of 100 g of beans is 147 kcal. This amount contains many useful substances. Soy contains the following elements that are necessary for humans every day:

• proteins – 12.95 g;
• fats – 6.8 g;
• carbohydrates – 11.05 g;
• water – 67.5 g;
• trace elements (potassium, calcium, phosphorus, magnesium, copper, sodium, iron);
• fatty acids (linoleic and linolenic);
• phospholipids necessary for the normal functioning of cells of the nervous system;
• vitamins A and E, which improve immunity;
• estrogens.

Beneficial properties of soybeans

The value that beans have will benefit all lovers of the product. The following persons should pay special attention to their presence in the daily menu:

• those suffering from cardiovascular diseases (eating dietary beans reduces the risk of their development);
• women who are predisposed to tumors in the breast area (soy products have an effect on lengthening the menstrual cycle, which reduces the likelihood of breast cancer);
• those who are prone to obesity and suffer from a large amount of cholesterol in the blood (soybeans speed up metabolism);
• diabetics (the product normalizes sugar levels);
• women suffering from hot flashes caused by age-related hormonal changes in the body;
• elderly (calcium, which the culture contains, strengthens bones);
• those seeking a healthy lifestyle (lecithin, a substance found in beans, fights aging and atherosclerosis, increases the efficiency of brain function, and has a positive effect on attention and memory by improving nerve conduction).

Harm

Despite the numerous advantages of soybeans, excessive enthusiasm for the product is unsafe. The following categories of people should not get carried away with its use:

• young children prone to allergies;
• people who often suffer from migraines (soybeans contain tyramine, which can provoke and intensify headache attacks);
• persons with genital diseases, since the product contains a large amount of phytoestrogens, similar in action to female sex hormones;
• those who have reduced thyroid function (hypothyroidism);
• men planning procreation (due to the ability of soy to reduce sperm concentration);
• During pregnancy, you should not eat beans because soy reduces the possibility of normal gestation;
• It is better for all categories of people to refrain from products made from genetically modified soybeans, the production of which is officially prohibited in Russia.

Use in food

Soy-based products have become a part of our daily diet. Such dishes are especially relevant for people who are limited in the consumption of animal proteins for one reason or another. For vegetarians, beans are the main source of proteins that the body needs for normal functioning. Those for whom meat consumption is prohibited for health reasons cannot do without soy products. The low cost of soy dishes makes them accessible to everyone who wants to diversify their diet.

The following products made from beans are the most popular among Russians:

• soy flour (ground seeds);
• soybean oil - it is used for salad dressings and heat treatment of foods;
• soy milk is a low-calorie drink made from beans, reminiscent of regular milk, does not burden the pancreas due to its low fat content;
• soy meat - a product made from soy flour, similar in structure and appearance to real meat, contains a large amount of protein;
• sauce is the result of fermentation of beans using the fermentation method;
• miso is a bean paste obtained from a fermented product, used for preparing first courses;
• tofu - soy cheese, similar to fermented milk in taste, appearance and structure, is a source of huge amounts of protein;
• Tempeh is another product made from fermented soybeans that uses special fungi in its production.

Photo of the plant

It belongs to those few products whose fate is so changeable: either they will elevate it or they will knock it down from the pedestal. In recent years, it has been classified exclusively as harmful products that bring evil. Are there any benefits to soybeans? Let's try to understand this product.

Background of soybean cultivation

A plant of the legume family, brought to us from China and India, where it has been grown for at least 5 thousand years. In Russia, this unpretentious plant began to be grown en masse and used in food production since the 70s of the last century. Our soybeans are grown in the Far East - Primorsky Territory, there are fields in the Stavropol and Krasnodar Territories, where there is a lot of moisture, heat and fairly long daylight hours. We export most of the soybeans, using little of it in the production of our own food products.

Beneficial properties of soybeans

Soybean is the record holder for the content of vegetable protein; its presence in some varieties reaches 90%. Soy protein in its structure and properties is equal to protein of animal origin, due to the content of all nine amino acids necessary for the body. In terms of the amount of vegetable protein, soybeans are superior to beef.

1 kg of soybeans replaces 80 eggs or 3 kg of beef!

• vegetarians;
• raw foodists;
• people who are allergic to meat;
• patients with type II diabetes mellitus;
• women during menopause;
• fasting people;
• weight watchers and dieters.

The advantage of soy is that while animal protein increases cholesterol levels in the blood, plant protein regulates it and reduces it by 30%.

Composition of soy and beneficial properties

Soybeans contain all the macro- and microelements necessary for the body, large amounts of potassium, phosphorus, slightly less magnesium, sodium, iron, copper, molybdenum and others.

Soy is a source of fatty acids (linoleic and linolenic acids), which help prevent atherosclerosis, heart disease, and osteoporosis.

Soy grains contain phospholipids, which are especially abundant in soybean oil. They are responsible for metabolism, restore cell membranes, the nervous system, strengthen muscles, and help the pancreas and liver work.

Vitamins A, E - tocopherols contained in the product,

Estrogens restore hormonal balance, protect the female body from breast cancer,.

Soy products improve health and are especially useful in the fight against senile dementia. The opinion that the product causes dementia (weakening mental abilities) has not been proven.

Soy products do not contain carbohydrates and fats, so calorie content of Tofu cheese is only 73 kilocalories, therefore they are a faithful assistant in the fight against excess weight.

Who are soybeans harmful to?

1. Soybean is capable cause allergies, especially in young children, which manifests itself as a rash on the skin in the form of hives.
2. The small amount of tyramine found in soy may worsen migraine in people prone to this disease.
3. Soy phytoestrogens, similar to female sex hormones, can provoke neoplasms in a category of people suffering from pathology or diseases of the genital organs.
4. Patients who have a disease that is decreasing thyroid function (hypothyroidism) You should avoid eating soy and soy products.
5. In excess, soy can cause harm to men, reducing sperm concentration.
6. Genetically modified soybeans are harmful, like all other similar products, although this has no scientific evidence. Soybean grains are especially susceptible to modification changes. In this area, US corporations have successfully surpassed everyone in the world, so people who care about their health should avoid products produced by foreign manufacturers and not visit fast food cafes like McDonald's.

I would like to add that soy products are the basis of Asian cuisine, but the population of these countries does not suffer from serious diseases, is actively growing and life expectancy there is not critical.

Harm of soy

As you can see, soy is no more harmful than any other conventional product. So why such an attack on soy? Why has she been so disliked lately?

First: Soybeans are classified as genetically modified plants. And in vain! In Russia, until 2014, there was a ban on the mass cultivation of this kind of plants and their use in food, which has been extended to this day.

All soybeans produced in the country are natural without altering genes. In addition, a provision has been developed and already adopted on penalties for growing genetically modified crops without special permission.

So there is no reason for the Russian consumer to be afraid of soy products, unlike imported analogues. The good news is that our products are truly the best and most environmentally friendly.

Second: soybean has high binding capacity, due to which it retains water well in products, which allows producers of meat products (sausages, sausages, dumplings, cutlets, pates) to use it for their benefit without skimping on adding it to products.

But the buyer pays for meat, not soy! We don't want to be deceived. Meat should be meat - soy is soy! In addition, manufacturers add soy to all products containing MSG or flavorings as their salvation, making it harder to be exposed.

Soy is used in bakeries to add a special crispiness to the bread crust. If the bread looks boiling white, there is clearly soy present. When making a cracker, soy is also needed for its crunch.

So if you don't want to use soy in your foods, just keep these recommendations in mind. But once again I want to emphasize that the harm from the presence of soy in them is much less than from chemical additives.

Soy products and their benefits

Despite the bad reputation of consumers, soybeans are used in the production of a large number of food products: soy milk, soy meat, sauces and pastes, soy flour, candies and bars, cheeses (Tofu) and has its fans. If you are among them, there is no reason to worry if you have a properly balanced diet.

Based on what has been said, I will summarize that soy in moderation, like all products given to us by nature, should be present in our diet. And all the hype around the dangers of soy is an invention absolutely unfounded. There are many more harmful products, such as sauces, chips, crackers with preservatives and flavor enhancers, sweet carbonated drinks, lollipops, the same sausages with a lot of “eats” and other synthetic ingredients, the harm of which is obvious. However, for some reason it was soybeans that came under fire.

Soybean is one of the ancient cultivated plants of the popular legume family. The fruits of this unique plant contain more than 30% protein, which has the best combination of amino acids. Soybeans are rich in medicinal and nutritional substances.

The plant contains genistein, isoflavonoids and phytic acids. Such elements prevent the negative development of hormone-dependent forms of cancer, suppress the growth of tumors, and also stop the development of cardiovascular diseases.

Soy lecithin contained in this product plays one of the main roles in the body. This substance is involved in the restoration of nerve tissue and brain cells. In addition, lecithin is responsible for thinking, learning, motor activity and memory. It perfectly regulates blood cholesterol levels and fat metabolism, allowing you to maintain functions at the unique level of a young body, that is, it helps fight not only diseases, but also aging.

Applications of soybeans

Soy is an excellent side dish and base for vegetable stews and soups. Boiled soybeans are used to prepare delicious chops and cutlets. Healthy soy sauce can be an excellent substitute for salt. Natural soy products contain soluble fiber necessary for the human body. Soy meat is an excellent addition to pasta and cereals. Dry soy cream is intended to give soups a specific taste.

Soybean cultivation

Soybean is an unusual annual plant with a taproot thickened at the top and a large number of lateral roots. The fibrous straight stem of a green hue has side shoots. Small flowers have practically no smell. The trifoliate leaves of soybeans are lanceolate in shape.

Flowering directly depends on the growth of the plant. However, in cold weather, soybeans stop flowering. The soybean fruit is presented in the form of an oblong bean with a flat, bicuspid shape. It is advisable to choose sunny areas for growing soybeans. She prefers sandy soils with a small topsoil. Soybeans produce excellent yields in chernozem or loamy soils that are well fertilized.

This unusual plant does not tolerate acidic and salty, as well as very swampy soils. Neutral soils are considered the best option for it. The optimal predecessor of this plant is potatoes, and root vegetables and corn are also suitable. It is not recommended to plant such a herbaceous plant repeatedly in one place.

Before planting, you should dig up the soil to a depth of at least 25 cm. One year before planting soybeans, you should lim the soil. The plant is usually sown in April or at the very beginning of May, when the soil is warmed to 7 degrees Celsius. The seeding depth should be about 3–4 cm. Soybean seedlings easily tolerate light frosts. In garden plots during periods of temperature changes, it is necessary to use temporary film cover.

Soybeans require good moisture and regular weeding, and the soil crust should be systematically broken up. The beans are harvested after the leaves have dropped - around the end of September. At this time, the seeds are perfectly separated from the valves themselves. After harvesting, dry stems should be cut off at ground level.

Soybean varieties

The correct choice of the variety of such a herbaceous plant as soybean completely influences obtaining a decent harvest. Farms often cultivate several varieties, depending on the length of the growing season and the degree of resistance to pests and diseases. The most common varieties are:

Odessa. This variety is considered one of the highest in protein. It is often cultivated in the south of Ukraine. The duration of the growing season of the plant is about 110 days.

Altair. This variety was bred from a special hybrid population by crossing several varieties.

Chernoburai. This variety was obtained during the implementation of a special breeding program. It is bred through individual selection from a unique hybrid population.

Success. The presented variety was created by crossing Canadian and American varieties. It is distinguished by good manufacturability, an optimal growing season for Ukraine, as well as a high content of valuable oil in the seeds.

Maryana. This variety was bred in accordance with a special breeding program through repeated selection.

Hadzhibey. This variety is characterized by good adaptability and high seed productivity. It was obtained by crossing an American and an ultra-early Swedish variety.

Bereginya. The presented variety is characterized by excellent processability, high seed productivity and high oil content. The seeds of this soybean variety are quite large and have a yellowish tint.

Soybean seeds

Soybeans are unique soybean seeds. This common product has a high yield and boasts a high content of extraordinary protein in the seeds. Protein makes up about 40% of the total weight of each seed. It should be noted that varieties have also been bred in which the percentage of protein in beans reaches 50.

Sprouted soybeans

Unusually healthy soybean sprouts contain active protein and a lot of vitamins essential for humans. Before eating sprouted soybeans, blanch them in boiling water for at least 1 minute. These sprouts are useful for every person at any time of the year.

Sprouted soybeans contain B vitamins, carotene and vitamin C. With the help of such a product you can effectively combat vitamin deficiency. Sprouts contain essential fiber and amino acids, as well as almost all known microelements. It should be noted that lecithin will protect the bile ducts from the appearance of stones and cholesterol plaques. Sprouted soybeans have a beneficial effect on metabolism, improve memory, concentrate attention, and normalize brain function in general. For cancer, soybean sprouts are indispensable.

Soybean oil

This unique soybean oil contains vitamin E, vitamin C, sodium, calcium, potassium, magnesium, lecithin, phosphorus and fatty acids, which are necessary for strengthening the immune system, proper metabolism and a full sex life.

If you regularly consume this product, cholesterol will not be able to accumulate in the blood vessels, causing irreversible consequences. Linoleic acid, which is part of the oil, prevents the development of cancer. This product is absorbed by the body almost 100%.

Contraindications to the use of soy

Young children should not be given soy products, since the isoflavones they contain have a depressant effect on the neuroendocrine system, causing thyroid diseases. For adults who suffer from endocrinological diseases, soy dishes are also contraindicated. The high content of special hormone-like compounds makes the use of this plant extremely undesirable for expectant mothers.

Soybean is a type of legume native to East Asia that is widely grown for consumption in many areas of the world and used for a wide variety of purposes. The UN Food and Agriculture Organization classifies soybean as an oilseed crop. Defatted soybeans are an important and inexpensive source of protein used in animal feed and a variety of products for human consumption; Soybean vegetable oil is another product of soybean processing. Soy products, such as textured vegetable protein, are found in many meat and dairy analogues. Soy milk is produced from edible soybeans, and tofu and Korean asparagus are made from the latter. Fermented soy products include soy sauce, fermented soy paste, natto and tempeh, among others. Soybean oil is used in many industries. The main soybean producers are the USA (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%). Soybeans contain significant amounts of phytic acid, alpha-linolenic acid and isoflavones.

Basics

Name

Soybeans are sometimes called "big beans" or "yellow beans." Unripe soybeans and dishes made from them are called "edamame" in Japan, but in English the word "edamame" refers only to a specific dish. The name of the genus to which soybeans belong, “glycine,” is the same as the name simple | |amino acids]].

Classification

The genus name, glycine, was first introduced by Carl Linnaeus (1737) in his first edition of Genera Plantarum. The word "glycine" comes from the Greek glykys (sweet) and probably refers to the sweet pear-shaped (Greek apios) edible tubers obtained by twisting and turning the herbaceous yambean bean (Glycine apios, now known as Apios americana). The first species of cultivated soybean, Plantarum, was developed by Linnaeus under the name Phaseolus max L. The plant was then named Glycine max (L.) Merr., at the suggestion of Merrill in 1917. Genus Glycine Willd. divided into two subgenera, glycine and soybean. The soybean subgenus includes cultivated soybean and wild soybean. Both species are annual. Soybean of the genus Glycine is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea, Taiwan and Russia. The subgenus Glycine consists of at least 25 wild species of perennial plants: for example, Glycine canescens F.J. Herm. and G. tomentella Hayata, both native to Australia and Papua New Guinea. Perennial soybean (Neonotonia wightii) is native to Africa and is now widely used as feed for grazing animals in the tropics. The relationship of modern soybeans to wild species can no longer be traced with any degree of certainty. Soybeans have a very wide variety of varieties.

Description and physical characteristics

Different soybean varieties have different growth and care needs. Plant height ranges from less than 0.2 to 2.0 m (0.66-6.56 ft). The pods, stems and leaves are covered with fine brown or gray hairs. The leaves are trilobed, with 3-4 lobes per leaf, and leaflets 6-15 cm (2.4-5.9 in) long and 2-7 cm (0.79-2.76 in) wide. The leaves fall off before the seeds ripen. Inconspicuous, self-fertile flowers ripen in the axils of the leaves. Flowers are white, pink or purple. The fruits are hairy pods growing in clusters of 3 to 5, each pod 3-8 cm (1-3 in) long and usually containing 2 to 5 (rarely more) seeds 5-11 mm in diameter. Soybeans come in a variety of sizes and colors, including black, brown, blue, yellow, green and variegated. The skin of a mature bean is hard, water-resistant, and protects the cotyledons and hypocotyl (embryo) from damage. If the skin is cracked, the seed will not germinate. The scar visible on the seed coat is called a hilum (black, brown, dark yellow, gray and yellow in color) and at one end of the hilum there is a micropyle, or a small hole in the seed coat, which helps absorb water for germination. Notably, seeds such as soybeans, which contain very high levels of protein, can dry out but survive and be reborn after absorbing water. A. Carl Leopold, son of Aldo Leopold, began studying this plant property at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s. He found that soybeans and corn contain soluble carbohydrates that protect the viability of seed cells. In the early 1990s, he was awarded patents on methods for protecting "biological membranes" and proteins in a dry state.

Nitrogen fixing capacity

Many legumes (alfalfa, clover, lupine, peas, beans, lentils, soybeans, peanuts, etc.) contain symbiotic bacteria called rhizobia in the nodules of their root systems. These bacteria have the ability to fix nitrogen from atmospheric, molecular nitrogen (N2) to ammonia (NH3). Chemical reaction:

N2 + 8 H + + 8 e- → 2 NH3 + H2

Ammonia is then converted to another form, ammonium (NH4+), used by some plants in the following reaction:

NH3 + H + → + NH4

This position means that the root nodes are sources of nitrogen for legumes, making them a relatively rich plant source of protein.

Chemical composition of seeds

Energy value (per 100 g of product) 1866 kJ (446 kcal)
Carbohydrates 30.16 g
- Sugar 7.33 g
- Dietary fiber 9.3 g
Fat 19.94 g
- Saturated fat 2.884 g
- Monounsaturated fat 4.404 g
- Polyunsaturated fats 11.255 g
Proteins 36.49 g
- Tryptophan 0.591 g
- Threonine 1.766 g
- Isoleucine 1.971 g
- Leucine 3.309 g
- Lysine 2.706 g
- Methionine 0.547 g
- Cystine 0.655 g
- Phenylalanine 2.122 g
- Tyrosine 1.539 g
- Valine 2.029 g
- 3.153 g
- Histidine 1.097 g
- 1.915 g
- Aspartic acid 5.112 g
- Glutamic acid 7.874 g
- Glycine 1.880 g
- Proline 2.379 g
- Serine 2.357 g
Water 8.54 g
Vitamin A eq. 1 mcg (0%)
Thiamine (B1) 0.874 mg (76%)
Riboflavin (B2) 0.87 mg (73%)
Niacin (B3) 1.623 mg (11%)
Pantothenic acid (B5) 0.793 mg (16%)
Vitamin B6 0.377 mg (29%)
Folic acid (vit. B9) 375 mcg (94%)
Choline 115.9 mg (24%)
Vitamin C 6.0 mg (7%)
Vitamin E 0.85 mg (6%)
Vitamin K 47 mcg (45%)
277 mg (28%)
Iron 15.7 mg (121%)
280 mg (79%)
Manganese 2.517 mg (120%)
Phosphorus 704 mg (101%)
Potassium 1797 mg (38%)
Sodium 2 mg (0%)
Zinc 4.89 mg (51%)

Together, soybean oil and protein make up about 60% of dry soybean weight (40% protein and 20% oil). The remainder consists of 35% carbohydrates and about 5% ash. Cultivated soybean consists of a seed coat (8%), cotyledons (90%) and a hypocotyl or embryo axis (2%). Most soy proteins are relatively heat stable. This heat stability allows for high temperature cooking of soy foods (tofu, soy milk and textured vegetable protein (soy flour)). The main soluble carbohydrates in mature soybeans are the disaccharide sucrose (range 2.5-8.2%). The trisaccharide raffinose (0.1-1.0%) consists of one molecule of sucrose and one molecule of galactose. Stachyose tetrasaccharide (1.4 to 4.1%) consists of one sucrose molecule and two galactose molecules. While raffinose oligosaccharides and stachyose protect the viability of the soybean seed from desiccation, they are not digestible sugars, and may cause flatulence and abdominal discomfort in humans and other monogastric animals, comparable to the disaccharide trehalose. Undigested oligosaccharides are broken down in the intestine by microbes, producing gases such as carbon dioxide, hydrogen and methane. Because soluble soy carbohydrates are found in whey and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce and sprouted soybeans do not produce gases. On the other hand, when oligosaccharides such as raffinose and stachyose are consumed, some beneficial effects may be observed, namely, increased activity of local bifidobacteria in the colon against putrefactive bacteria. The insoluble carbohydrates in soybeans consist of the complex polysaccharides cellulose, hemicellulose, and pectin. Most soy carbohydrates can be classified as dietary fiber. Soybean oil or the lipid portion of the seed contains four phytosterols: stigmasterol, sitosterol, campesterol and brassicasterol, making up about 2.5% of the lipid fraction. These phytosterols can be converted into steroid hormones. Saponins, a class of natural surfactants (soaps), are sterols that occur naturally in a wide variety of edible plants: vegetables, legumes and grains - ranging from beans and spinach to tomatoes, potatoes and oats. Whole soybeans contain 0.17 to 6.16% saponins, 0.35 to 2.3% saponins are found in defatted soybean flour, and 0.06 to 1.9% are found in tofu. Legumes such as soybeans and chickpeas are the main source of saponins in the human diet. Non-dietary sources of saponins include alfalfa, sunflower, grasses and barbasco. Soy contains isoflavones such as genistein and daidzein, as well as glycitein, an O-methylated isoflavone that accounts for 5-10% of the total isoflavones in soy foods. Glycitein is a phytoestrogen with weak estrogenic activity comparable to other soy isoflavones.

Nutrition

To be eaten, soybeans must be cooked using "wet" heat to destroy trypsin inhibitors (serine protease inhibitors). Raw soybeans, including immature green soybeans, are toxic to all monogastric animals. Soybeans, according to many scientists, are a source of complete protein. A complete protein is a protein that contains significant amounts of all the essential amino acids that must be present in the human diet, since the human body is unable to synthesize them. For this reason, soy is a good source of protein, among many others, for vegetarians and vegans or for people who want to reduce the amount of meat they consume. According to the US FDA:

Soy protein products can be good substitutes for animal products because, unlike some other beans, soy contains “complete” protein. Soy protein products can replace animal protein products, which also contain complete proteins but tend to be higher in fat, especially saturated fat.

The "gold standard" for measuring protein quality since 1990 has been the Protein and Amino Acid Digestion Scale, and by these criteria, soy protein is nutritionally equivalent to meat, eggs and casein for human growth and health. Soy protein isolate has a biological value of 74, whole soybeans 96, soy milk 91, and eggs 97. Soy protein is essentially identical to the protein of other legume seeds and legumes. Additionally, land planted with soybeans can produce at least twice as much protein per acre as land planted with any other major plant or grain crop except hemp, with five to 10 times more protein per acre than land devoted to grazing animals for milk production, and up to 15 times more protein per acre than land devoted to meat production.

Comparison with other foods

All spermatophytes except the cereal grain family contain soybean-like globulin seed storage proteins 7S (vicilin) ​​and/or 11S (legumin) (S stands for Svedberg, sedimentation coefficients). Oats and rice also contain much of the same protein as soybeans. Cocoa, for example, contains 7S globulin, which is responsible for the taste and aroma of cocoa/chocolate; while the beans (coffee grounds) contain 11S globulin, which is responsible for the coffee aroma and taste. The proteins vicilin and legumin belong to the cupin superfamily. Functionally, this “superfamily” of proteins is very diverse. Its evolution can follow from bacteria to eukaryotes, including animals and higher plants. 2S albumins constitute a major group of homologous storage proteins in many dicotyledonous species and also in some monocotyledonous species, but not in grasses. Soybeans contain a small but significant 2S storage protein. 2S albumin is grouped in the prolamin superfamily, other allergenic proteins included in this “superfamily” are nonspecific plant lipid transfer proteins, alpha amylase inhibitor, trypsin inhibitors; and storage proteins prolamines of grains and grasses. Peanuts (peanut butter), for example, contain 20% 2S albumin, but only 6% 7S globulin and 74% 11S. The high 2S albumin content and low 7S globulin content contribute to the relatively low quality (low lysine levels) of peanut protein compared to soy protein. The content of storage prolamines in cereals is also low in lysine, the most important, critical and first limiting amino acid. Peanut butter and wheat bread cannot complement each other because both contain low levels of lysine.

Growing

Story

Soybeans were the most important crop in East Asia long before written records began. They remain a major crop in the United States, Brazil, Argentina, India, China and Korea. Before the production of fermented foods such as soy sauce, tempeh, natto and miso, the soybean was considered a sacred plant due to its beneficial effects on crop rotation. Soybeans were first introduced to Europe in the early 18th century and in 1765 to the English colonies in North America, where they were first grown as livestock feed. Benjamin Franklin wrote a letter in 1770 announcing the shipment of soybeans home from England. Soybeans were not an important crop outside of Asia until 1910. Soybeans were introduced to America in 1765 by Samuel Bowen, a former East India Company sailor who visited China with James Flint, the first Englishman to receive official permission from Chinese authorities to study Chinese. Bowen grew soybeans near Savannah, Georgia, possibly using funds from Flint, and even produced soy sauce for sale in England. In America, soybeans were considered only an industrial product, and the flesh was not used for food until the 1920s. Soybeans were introduced to Africa from China in the late 19th century and are now widely grown throughout the continent.

Asia

The wild ancestor of soybean is glycine soybean (formerly called G. ussuriensis), a leguminous plant native to central China. According to ancient Chinese myth, in 2853 BC, the legendary Emperor Shennong of China declared the sacredness of five plants: soybean, rice, wheat, barley and millet. For a long time, soybeans were grown only in China, but gradually, during the 20th century, soybeans became widespread in other countries of the world. The beginning of soybean cultivation is still a matter of scientific debate. Recent research evidence suggests that the planting of wild forms of soybean began quite early (before 5000 BC) in several places in China, Korea and Japan. The Great Soviet Encyclopedia says that soybeans began to be grown in China about 5,000 years ago. The oldest surviving soybeans, resembling modern varieties in size and shape, were found in archaeological sites in Korea dating back to around 1000 BC. Radiocarbon-dated soybean samples recovered by flotation during early Mumun excavations at the Okbang site in Korea indicate that approximately 1000-900 BC. BC. soybean was cultivated as a food crop. Soybeans from the Jomon period in Japan from 3000 BC. there are also significantly more wild varieties. Early soybean cultivation in China was localized and not intensive, for example, soybean was unknown in Southern China before the Han period, and varieties with small wild beans were used. It was only when new varieties of soybeans began to be introduced into Zhou Dynasty China from the "northeast" (quoted from a contemporary) around 510 BC that the agricultural revolution led to soybeans eventually becoming part of the human diet. From about the first century AD until the Age of Discovery (15th and 16th centuries), soybeans were introduced into a number of countries such as India, Japan, Indonesia, the Philippines, Vietnam, Thailand, Cambodia, Malaysia, Burma, Taiwan and Nepal. They became widespread due to the creation of sea and land trade routes. The earliest mention of soybeans in Japan is found in the classical Kojiki (records of ancient events), which were completed in 712 AD. Many people argue that soy in Asia was historically used only after fermentation, thereby reducing the high levels of phytoestrogens found in the raw plant. However, terms like "soy milk" have been used since 82 BC, and there is evidence of tofu consumption that dates back to 220.

USA

Soybeans were introduced to America in 1765 by Samuel Bowen, a former East India Company sailor who visited China with James Flint, the first Englishman to receive permission from Chinese authorities to learn Chinese. Bowen grew soybeans near Savannah, Georgia, possibly using Flint funds, and even produced soy sauce to sell to England. Soybeans were very important in the United States after World War I. During the Great Depression, in drought-stricken regions of the United States, soybeans were used to restore soil due to their nitrogen-fixing properties. Farms increased production to meet government demands, and Henry Ford became a great leader in the soybean industry. In 1932-33, Ford Motor Company spent approximately $1,250,000 on soybean research. By 1935, soybeans were also being used in the production of Ford automobiles. For example, soybean oil was used to paint cars and also in the production of shock absorber fluid. Thanks to Ford's support, the connection between agriculture and industry was opened. Henry Ford promoted soy, helping to develop its use in food and industrial applications, even showing car body panels made from soy-based plastics. Ford's interest in soybeans led to the creation of two bushels (weighing 120 pounds) of soybeans used in every Ford vehicle, as well as products such as the first commercial soy milk, ice cream, and vegetable non-dairy whipped topping. Ford's development of so-called soy-based plastics was based on the addition of soybean meal and wood meal to phenol-formaldehyde plastics. In 1941, a prototype car was built from such plastics, colloquially called the “soy car.” In 1931, Ford hired chemists Robert Boyer and Frank Calvert to produce rayon. They were able to make a textile fiber from molded soy protein fibers tempered in a formaldehyde bath, which they named Azlon. The fabric was used to create suits, felt hats and coats. Although pilot production of Azlon reached 5,000 pounds per day in 1940, the product never reached the commercial market; DuPont's nylon became the winner in the production of rayon.

South America

Soybeans were first introduced into South America in Argentina in 1882.

Africa

Soybeans were first introduced into Africa in Egypt in 1857.

Australia

Wild soybeans were discovered in northeastern Australia in 1770 by explorers Bank and Solander. In 1804, the first soy product (Fine India Soy [sauce]) was sold in Sydney. Domesticated soybeans were first introduced into Australia in 1879, a gift from the Japanese Minister of the Interior.

Canada

In 1831, the first soy product was imported into Canada (“A few dozen India Soy” [sauce]). Soybeans were probably first cultivated in Canada in 1855, and in 1895 at the Ontario Agricultural College. Caribbean and West Indies Soybeans were introduced to the Caribbean in the form of soy sauce produced by Samuel Bowen in Savannah, Georgia in 1767. The soybean harvest here is insignificant, but its use for human nutrition is steadily increasing.

central Asia

In Central Asia, soybeans were first cultivated by the Dungans in Transcaucasia in 1876. This region has never been particularly important for soybean production.

Mexico and Central America

The first reliable mention of soybeans in this region dates back to 1877 (Mexico).

Southeast Asia

South Asia and Indian subcontinent

By the 1600s, soy sauce spread from southern Japan to the region via the Dutch East India Campaign. Soybeans probably arrived from southern China, moving south to northern India.

Genetic modification

Soybeans are one of the genetically modified (GM) “biotech food” crops. Genetically modified soybeans are used to create a wide variety of products. In 1995, the Monsanto Company introduced glyphosate-tolerant soybeans, which were genetically modified to be resistant to Monsanto's glyphosate herbicides. In 1997, about 8% of all soybeans grown for sale in the United States were genetically modified. In 2010, this figure was 93%. As with other glyphosate-resistant crops, concerns have been raised about damage to biodiversity. A 2003 study found that the RR gene had been bred into different soybean varieties and there was a slight decrease in genetic diversity, but "diversity was limited and among elite lines in some companies." The widespread use of such GM soybeans in America has caused export problems in some regions. To export GM crops to the European Union, special certification is required. In European countries, there is significant resistance among suppliers and consumers regarding the use of GM products for consumer or animal use. A 2006 report by the USDA found that the adoption of GM soybeans, corn and cotton has reduced the amount of pesticides used overall, but has slightly increased the amount of herbicides used specifically for soybeans. The use of GM soybeans has also been associated with greater cultivation of conservation soil, which indirectly leads to improved soil conservation, as well as increased income from non-farm sources through easier crop control. Although the total estimated benefit from GM soybean adoption in the US was $310 million, most of these funds went to seed companies (40%), followed by biotech firms (28%) and farmers (20%). In 2010, a group of American scientists announced that they had succeeded in sequencing the soybean genome - the first time they had identified the gene sequence of a legume.

Usage

Approximately 85% of the world's soybean crop is processed into soybean meal and vegetable oil. Soybeans can be classified into "vegetable" (vegetable) and oil types. Plant-based types are easier to cook, have a mild nutty flavor, better texture, are larger in size, contain more protein and less oil. Tofu and soy milk producers prefer to breed higher protein varieties from plant-based soybeans originally introduced to the United States in the late 1930s. "Garden" varieties are generally unsuitable for mechanical harvesting because the pods tend to collapse once they reach maturity. Among legumes, soybean is also classified as an oilseed crop, and is valued for its high (38-45%) protein and oil content (about 20%). Soybeans are the second most valuable agricultural export crop in the United States (after corn). The bulk of the soybean crop is grown for oil. Defatted, high protein soybean meal is used as livestock feed. A smaller percentage of soybeans is used directly for human consumption. Unripe beans can be boiled whole in their green pods and served with salt; in Japan this dish is called edamame. In English, such soybeans are also known as "edamame" or "green vegetable soybeans". In China, Japan and Korea, legumes and legume products are an important part of the human diet. The Chinese, who invented tofu, also use several varieties of soybean paste as a seasoning. Japanese products made from soy include miso, natto, kinako and edamame. In addition, many types of food are made using tofu, such as atsuage, aburaage, etc. In Korean cuisine, soybean sprouts, called kongnamul, are also used in creating a variety of dishes, as well as as a base ingredient in dishes such as doenjang, cheonggukjang and ganjang. In Vietnam, soybeans are used to create soybean paste - Tuong in the North. The most popular products are Tuong Ban, Tuong Nam Dan, Tuong Cu Da as a side dish for pho and goi cuon, tofu, soy sauce, soy milk and sweet tofu soup. Beans can be processed in a variety of ways. Soybeans are produced into soybean meal, soy flour, soy milk, tofu, textured vegetable protein (used in creating a wide variety of vegetarian products, some designed to imitate meat), tempeh, soy lecithin, and soy oil. Soybeans are also the main ingredient in the production of soy sauce. Archer Daniels Midland (ADM) is one of the largest processors of soybeans and soybean products. ADM, along with Dow Chemical Company, DuPont and Monsanto Company, supports the trade associations United Soybean Products Organization and the North American Soybean Products Association. These trade associations have dramatically increased production of soy products in recent years.

Soybean oil

Soybean seed contains about 19% oil. To extract soybean oil from the seeds, the soybeans are cracked, immersed in water, flaked, and dissolved and extracted using commercial hexane. The oil is then refined by mixing with various substances and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported overseas and sold as “vegetable oils” or used in a wide variety of processed foods. The remaining soybean meal after oil production is used primarily as animal feed.

Soybean meal

Soybean meal is the material remaining after solvent extraction of the oil from soybean flakes, containing 50% soy protein. The dish is cooked with moist steam and ground in a hammer mill. In the United States, soybean meal has been used on an industrial scale to feed farm animals such as poultry and pigs since the 1930s; and recently also used in aquaculture to feed catfish. Ninety-eight percent of the U.S. soybean crop is used to feed livestock. Soybean meal is also used in dog food.

Soy flour

Soybean meal is ground soybeans fine enough to pass through a 100-mesh sieve. inch or less. During solvent removal, it is important to minimize protein denaturation to maintain a high protein dispersibility index. Soy flour is used for food production and the extrusion of textured vegetable protein. Soy flour is the starting material for the production of soy concentrate and soy protein isolate. Soy flour is made by roasting soybeans, removing the top layer, and grinding them into flour. Soy flour is made with varying fat contents. When producing raw materials for soy flour, the frying step is omitted.

Defatted soy flour is obtained from solvent-processed flakes and contains less than 1% oil. “Natural, or whole, soybean flour is made from unextracted, hulled beans and contains between 18% and 20% oil.” Full-fat soy flour has a lower protein concentration than low-fat flour. Low-fat soy flour is made by adding a small amount of oil to defatted soy flour. The fat content in such flour ranges from 4.5% to 9%. High fat soy flour can also be produced by adding soybean oil to defatted flour at a level of 15%.

To produce lecithinized soy flour, soy lecithin (up to 15%) can be added to it. This increases its ability to dissipate and gives the flour emulsifying properties. Soy flour contains 50% protein and 5% fiber. It contains higher levels of protein, thiamine, riboflavin, phosphorus, and iron compared to wheat flour. Soy flour does not contain gluten. Yeast bread made from soy flour, dense in texture. Soy flour is used to thicken sauces, prevent food from going stale, and to reduce oil absorption during frying. Baking food with soy flour adds tenderness, moistness, rich color and fine texture to dishes. Soybean grits are similar to soybean flour, except that they are made from large pieces of soybeans. Kinako is a soybean flour used in Japanese cuisine.

Baby formula

Soy-based baby foods are sometimes used to feed infants who are not strictly breastfed. Such formulas may be used for infants who are allergic to pasteurized cow's milk or for children on a vegetarian diet. The mixtures are sold in powdered, ready-to-use and concentrated liquid forms. Some believe that it is still unknown what effect soy phytoestrogens may have on children, so more research is needed. Various studies have concluded that soy has no adverse effects on human growth, development or reproduction. One of these studies, published in the journal Nutrition, suggests that:

There are no clinical concerns regarding nutritional adequacy, sexual development, neurobehavioral development, immune development, or thyroid disease with soy-based infant formulas. Such mixtures provide complete nutrition and adequately support the normal growth and development of the baby. The FDA has characterized such formulas as safe for use as a sole source of nutrition.

Alternative for meat and dairy products

Soybeans can be processed to a texture and appearance similar to many other foods. For example, soy is the main ingredient in many dairy substitutes (such as soy milk, margarine, soy ice cream, soy yogurt, soy cheese, and bean curd) and meat substitutes (such as veggie burgers). These substitutes can be purchased at most supermarkets. Soy milk does not contain a significant amount of digestibility. Many soy milk manufacturers also sell fortified products. Soy is also used in making tempeh: the beans (sometimes mixed with grain) are fermented to create a firm cake. Soy products are also used as a low-cost substitute in livestock and poultry production. Food service organizations, retailers and institutional chains (primarily school food chains and correctional institutions) regularly use such products on their menus. Using substitutes may reduce the taste, but the fat and cholesterol content will be reduced. Vitamin and mineral complexes can be used to produce soy products equivalent to animal products; The quality of soy protein is approximately equivalent to animal protein. Soy-based textured vegetable protein, a meat substitute, has been used for more than 50 years to reduce the price of ground beef without compromising its nutritional value.

Other products

Black-hulled soybeans are used in the creation of Chinese fermented black beans, douchi (not to be confused with black turtle beans). Soybeans are also used in industrial products, including oils, soaps, cosmetics, resins, plastics, paints, pencils, solvents and clothing. Soybean oil is the primary source of biodiesel in the United States, accounting for 80% of biodiesel production. Soybeans have also been used since 2001 as fermentation elements in the production of one brand of vodka. In 1936, Ford Motor Company developed a method in which soybeans and fibers were rolled together to produce a substance that was then used to create various car parts, from distributor caps to dashboard knobs. Ford also reported that in 1935, more than five million acres (20,000 km2) of land were used to grow soybeans in the United States.

Cattle feed

Soybeans are often used to feed cattle. Spring grasses are rich in omega-3 fatty acids, while soybeans are predominantly omega-6.

Benefit for health

Lunazin

Lunasin is a peptide found in soy and some grains that has been the subject of research since 1996 as a treatment for cancer, high cholesterol, and cardiovascular disease and inflammation.

Cancer

According to the American Cancer Society, “studies in humans have not shown any harm from eating soy products. Moderate consumption of soy products is considered safe for both breast cancer survivors and the general population, and may even reduce the risk of developing breast cancer.” They warn, however, that consumption of soy supplements should be avoided.

Brain

Recent studies have shown improvements in cognitive function with the use of soy supplements in postmenopausal women, particularly in verbal memory and frontal lobe functioning.

Alpha-linolenic acid

Soybean oil is one of the vegetable oils that contains significant amounts of alpha-linolenic acid, an omega-3 fatty acid (18:03 n-3, ALNA). Other vegetable oils containing ALNA (or ALA) include canola, walnut, hemp and flax oils. In soybean oil, the ratio of omega-3: omega-6 acids is 1:7. Soybean oil contains significantly higher amounts of omega-3s compared to other vegetable edible oils. Although flaxseed oil has an even higher ratio of 3:01, it is not practical for cooking.

Natural phenols

Isoflavones

Soybeans also contain the isoflavones genistein and daidzein, types of phytoestrogens that some nutritionists and doctors believe are beneficial in cancer prevention. However, other experts consider these substances to be carcinogenic and disruptive to the endocrine system. The isoflavone content in soybeans is 3 mg/g dry weight. Isoflavones are polyphenolic compounds found primarily in beans and other legumes, including peanuts and chickpeas. Isoflavones are closely related to the antioxidant flavonoids found in other plants, vegetables and flowers. Isoflavones such as genistein and daidzein are only found in certain plant families because most plants do not have the enzyme chalcone isomerase, which converts the flavone precursor to isoflavone. In contrast to the well-known benefits of isoflavones, genistein acts as an oxidant (stimulates nitrate synthesis) and blocks the formation of new blood vessels (anti-angiogenic effect). Some studies show that genistein acts as an inhibitor of substances that regulate cell division and survival (growth factors). A review of available research by the US Agency for Healthcare Research Quality (AHRQ) found little evidence of significant health improvements without any side effects, but also noted that there is no long-term safety data on the estrogenic effects of soy consumption.

Glyceollines

Glyceollins are molecules belonging to the pterocarpan family. They are also found in soy. They have been found to have antifungal activity against Aspergillus sojae, a fungal enzyme used to make soy sauce. The substances are phytoalexins with antiestrogenic activity.

Cholesterol and heart disease

The sharp increase in sales of soy products comes as the FDA has approved soy as a cholesterol-lowering agent and has also recognized the cardiovascular and overall health benefits of soy. A 2001 review of the literature shows that these claims are weakly supported by available evidence, and notes that there is alarming evidence of the effects of soy on cognitive function in older people. A 2008 epidemiological study of 719 Indonesian older adults found that tofu consumption was associated with worse memory, but consumption of tempeh (a fermented soy product) was associated with improved memory. In 1995, the New England Journal of Medicine (Vol. 333, No. 5) published a “meta-analysis of the effects of soy protein on serum lipids,” funded in part by DuPont Protein Technologies International (PTI), which produces and markets soy through the company. Solae. A meta-analysis found that soy protein consumption was associated with significant reductions in serum cholesterol, LDL (“bad” cholesterol), and triglycerides. However, there was no significant increase in HDL (good) cholesterol levels. Soy phytoestrogens (isoflavones: genistein and daidzein) adsorbed into soy protein have been proposed as agents for lowering serum cholesterol levels. Based on this research, PTI petitioned the FDA in 1998 to claim that soy protein could reduce cholesterol levels and the risk of heart disease. The FDA issued the following statement: "25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." One serving (1 cup or 240 ml) of soy milk, for example, contains 6 or 7 grams of soy protein. Solae resubmitted its original petition after the original petition was heavily criticized. Solae also submitted a petition claiming that soy may help prevent cancer. The petition was withdrawn due to lack of evidence and after receiving more than 1,000 letters of protest. A serving of 25 g/day of soy protein was considered the threshold intake because most trials use this amount of protein, not because less than that is ineffective. In fact, there is evidence that lower amounts are also effective. The American Heart Association reviewed ten years of research into the benefits of soy protein and questioned the FDA's claim that soy is healthy for the heart and does not recommend isoflavone supplements. The review also found that soy isoflavones do not reduce the severity of menopausal hot flashes in women and the effectiveness and safety of isoflavones in preventing breast, uterine or prostate cancer is questionable. However, the AAC concludes that "many soy products may be beneficial for cardiovascular health and overall health due to their high levels of polyunsaturated fat, fiber, vitamins and minerals, and low levels of saturated fat." It is important to note, however, that the AAS did not conduct a formal statistical analysis of the 22 studies on which they based their estimates of the effects of soy protein. When this analysis was performed, Jenkins et al found that AAS significantly underestimated the cholesterol-lowering effects of soy protein. Additionally, when the analysis was limited to 11 studies that provided evidence comparing soy and control group diets, soy protein was shown to reduce LDL by 5.2 percent. This estimate is in agreement with the results of other recently published meta-analyses. In addition, recent research shows that soy protein reduces post-meal triglyceride levels, which is increasingly seen as an important factor in reducing the risk of cardiovascular disease.

Phytic acid

Soybeans contain high levels of phytic acid, which has many effects, acting as an antioxidant and chelating agent. The beneficial effects of phytic acid include reducing the risk of cancer, diabetes, and reducing inflammation. However, phytic acid also reduces the amount of vital minerals due to its chelation effect, especially when consuming foods low in minerals.

Health risks

Allergy

Soy allergies are quite common. Soy is listed on the same list as other common allergy-causing foods, such as milk, eggs, peanuts, tree nuts and shellfish. Soy allergy is more common among young children, and diagnosis is often based on symptoms reported by parents and the results of skin tests or blood tests for the allergy. Several studies have attempted to confirm soy allergy through direct consumption of soy under controlled conditions. It is very difficult to make a reliable estimate of the true prevalence of soy allergy in the general population. A soy allergy can lead to the development of hives and angioedema, usually within a few minutes to several hours after consuming soy. In rare cases, anaphylaxis may develop. The cause of the disease is likely to be soy proteins, a causative factor in allergies that are much less potent in triggering allergy symptoms than peanut and shellfish proteins. The test shows that the immune system forms IgE antibodies to soy proteins. However, this is only a factor if soy proteins enter the bloodstream without digestion in sufficient quantities to reach the threshold for actual symptoms to develop. Soy may also cause allergy symptoms through food intolerance when an allergenic mechanism cannot be proven. For example, very young children who experience vomiting and diarrhea when fed soy-based formulas. Older children may develop a more severe disorder with vomiting, diarrhea (possibly bloody), anemia, weight loss, and growth failure. The most common cause of this unusual disorder is sensitivity to cow's milk, but soy formulas can also cause it. The exact mechanism of the disease remains unclear, and the disease may be immunological in nature, although it does not act through IgE-type antibodies, which play a leading role in urticaria and anaphylaxis. However, the disease is self-limiting and often resolves with age.

Phytoestrogens

Soybeans contain isoflavones called genistein and daidzein, which are one of the sources of phytoestrogens in the human diet. Because most natural estrogenic substances are weakly active, normal consumption of foods containing these phytoestrogens is not sufficient to produce a physiological response in humans. Plant lignans contain sufficient fiber (grain bran and beans) and are the main precursor of mammalian lignans, which have the ability to bind to estrogen sites in humans. Soybeans are a significant source of secoisolaricirusinol, a mammalian lignan precursor, containing 13-273 μg/100 g dry weight. Another phytoestrogen with estrogenic activity in the human diet is coumestan, which is found in beans, split peas, alfalfa, clover and soybean sprouts. Coumestrol, a derivative of the isoflavone coumarin, is the only coumestran found in foods. Soybeans and processed soy products are among the richest sources of phytoestrogens, which are present primarily in the form of the isoflavones daidzein and genistein.

Women

A 2001 literature review suggests that women with current or past breast cancer should be aware of the risks associated with the potential for tumor growth when consuming soy products, since phytoestrogens may promote the growth of breast cancer cells in animals. A 2006 commentary reaffirms the link between soy consumption and breast cancer. It has been stated that soy may reduce the risk of breast cancer, but be aware that in women at high risk of developing breast cancer, the effect of isoflavones on breast tissue at the cellular level needs to be assessed. High intakes of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oils, including soybean oil, may increase the likelihood of developing breast cancer in postmenopausal women. Another analysis shows an inverse association between total polyunsaturated fatty acid intake and breast cancer risk. The literature review states: “Our study shows that soy isoflavone consumption is associated with a significant reduction in the risk of breast cancer in Asian populations, but not in Western populations.” In a recent (August 2011) study, daily consumption of tablets containing 200 mg of soy isoflavones for 2 years did not prevent bone loss or menopausal symptoms.

Men

Some studies have shown that due to its phytoestrogens content, soy when taken orally may affect testosterone levels in men. However, a 2010 meta-analysis of 15 placebo-controlled studies found that neither soy products nor isoflavone supplements altered the bioavailability of testosterone or estrogen in men. It has been hypothesized that soy products and enterolactone may increase the risk of prostate cancer, although no significant association with soy isoflavones was observed. Additionally, soy consumption does not have any effect on sperm levels or quality. A 2009 meta-analysis of studies on the association between soy consumption and the risk of prostate cancer in men found that "consumption of soy products is associated with a reduced risk of prostate cancer in men."

Brain Health

While there is some evidence that estrogen may help protect and repair the brain after injury in rats, there is also evidence that phytoestrogens may be harmful to the recovery of rats from traumatic brain injury. There are also various epidemiological data on people consuming soy products: a study of Japanese men between 1965 and 1999. showed a positive correlation between brain atrophy and tofu consumption. A study of older Indonesian men and women found that high consumption of tofu was associated with poorer memory, but consumption of tempeh was associated with improved memory.

Carcinogenicity

Although raw soy flour is known to cause pancreatic cancer in rats, cooked flour is not carcinogenic. It is still unknown whether soy can contribute to the development of pancreatic cancer in humans, and the amount of soy given to the rats is disproportionately higher than what humans typically consume. However, the soy isoflavone genistein has been proposed as a chemopreventive agent against pancreatic cancer. The Cancer Society of New South Wales, Australia, issued a statement saying that scientific research shows that, overall, moderate consumption of soy products does not pose a risk for women with breast cancer, and that there is equivocal evidence that consuming large amounts of soy products may have an adverse effect. protective effect against the development of breast and prostate cancer. However, the Society does not recommend taking soy dietary supplements because there is no evidence of their effectiveness or safety in preventing or treating cancer.

Gout

Soybeans and soy products contain significant amounts of purines (organic compounds). For people who suffer from gout, eating foods that contain moderate or high amounts of purines can make their condition worse. The US National Institutes of Health (NIH) recommends that gout sufferers limit their consumption of soy products (though it also suggests that soy may have health benefits, reducing the risk of heart disease). However, other researchers have found no association between consumption of purine-containing vegetables (including beans) and the development of gout.

Soy milk, soy chocolate, soy steaks, soy sauce, soy paste... Let's see what kind of beast this soy is, what it is eaten with, and whether it is worth allowing soybeans to fill the diet. Mother Nature gave soya, but she also presented opium poppy and coca, against the background of which our blind trust in natural gifts turned out to be pretty shaken (she is a mother, she should have understood: an unreasonable child will put whatever she finds into her mouth).

We will talk about cultivated soybean (if you can call it a cultural occupier) - an annual herbaceous plant of the genus Glycine (Soybean) of the Legume family, widely cultivated on agricultural lands located at latitudes from the equator to 56-60 ° (Australia, Asia, North America and South, Central and Southern Africa, islands of the Indian and Pacific oceans).
Content:

The Rise, Introduction, Fall of Soybeans

This beauty is called soya bean, which is not entirely accurate, but is already familiar. Soybeans are very popular. The reasons are exorbitant yields, a balanced composition of vitamins and minerals, the “chameleon” property (turned into consumer goods: everything is made from soybeans), high content of proteins necessary for the human body.

The last two reasons, coupled with cheapness and demand, have led to the massive occupation of soybeans in almost everything edible: it is especially widely used in meat and dairy products. But the bean is meant to be mega-cunning: soy proteins - the main advantage - turned out to be not as harmless as we would like (protein differs from protein).

The table shows the nutritional value, content of vitamins, minerals, nutrients per 100 g of fresh green soybeans.

** Sugar - 7.3 g.

The quantitative composition itself says little. At first glance it seems magnificent, but not everything is so simple. Soy proteins, so prized by vegetarians, are tricky.

Squirrels

Protein is the main biochemical component of soybeans (38–42% or 30–50% according to various sources) and its main advantage (meat replacement, almost the only one, according to PR). The structure of soy proteins is heterogeneous. They are also different in function: some components are anti-nutritive. Only 70% of soy proteins are β-conglycinins and glycinins, which are normally digestible by mammals.

7–10% of soy proteins are occupied by inhibitors that interact with enzymes that break down protein. The result of the blockade is a decrease in the absorption of proteins present in the diet. When ingested, only some of the inhibitors lose activity (30–40%). The rest inhibit pancreatic enzymes, forcing the latter to work in emergency mode, which ultimately leads to its hypertrophy.

Lipoxygenase oxidizes lipids, generating in the process hydroperoxide radicals (active, free! radicals, see Oxidative stress), in turn, oxidizing carotenoids and other mobile components. During long-term storage, under the action of lipoxygenase, aldehydes and ketones are formed, which transform the smell and taste of beans into something obscene.

Urease, when interacting with urea contained in animal feed, forms ammonia and safely poisons those animals. In the process of making soybean flour used for feed, the raw materials are subjected to heat treatment (85–100°!) in order to inactivate anti-nutrients. Such “boiling” also inactivates beneficial components.

Fats

With fats, the situation is much better: everything is clear here - soybeans contain up to 27% oil; the oil contains triglycerides and lipoid substances that clearly provide benefits. Phospholipids (up to 2.2% of the composition of beans) promote membrane regeneration, strengthen capillaries, increase the liver’s ability to detoxify, act as antioxidants, reduce the need for insulin (extremely important for diabetics), and protect nerve cells and muscles from degenerative changes.

The advantage of soybean oil over animal fats is its low content (13–14% versus 41–66%) of saturated fat. PUFAs are biologically active. They contain essential linoleic acid, which enters the human body only with food (not synthesized). PUFAs are precursors of hormone-like substances (the body needs PUFAs to synthesize substances), in particular prostaglandins, which prevent the deposition of cholesterol and, as a result, the formation of atherosclerotic plaques on the walls of blood vessels.

Tocopherols

Soybean oil has a relatively high content of tocopherols (higher than corn, olive, and sunflower). We won’t torment you with fractions, β-, γ- and δ-tocopherols; Let's just say that together they (vitamin E) increase the body's protective properties, slow down the aging process, and improve potency.

Ash elements

Composition of soybean ash elements

The ash elements of soybeans are rich in useful components, but one cannot assume that the body will receive all of this: most of the ash elements are in the shell.

If bread is made with bran, then soybeans are cooked/processed without the wings. The same applies to the vitamin composition of grain.

Vitamin composition of grain

Isoflavones

Soy contains isoflavones, which is promoted as a great rarity. Moreover, soy contains heat-stable isoflavones that are not destroyed during cooking (there are no substances in soybean oil). Isoflavones made a lot of noise in the last century, this noise turned into a stable background and still exists, sometimes decreasing the decibels, sometimes increasing (depending on the results of ongoing research).

The Rise, Introduction, Fall of Soy: Isoflavones Cannot Be Executed

Isoflavones plague the reputation of soy. Everything is ambiguous: research is carried out and carried out, isoflavones are broken down into atoms, fried and boiled, sprayed and incinerated, fed to unfortunate mice and hares. The reason for this biased attitude is the connection with oncology, which worries the world.

Isoflavones are phytoestrogens. Phytoestrogens and human estrogens are similar in structure, but the former are less active and their action is unobtrusive. Isoflavones are anticarcinogens. They have metabolic properties and have a beneficial effect on the cardiovascular system, but the main thing (which is controversial) is their effectiveness in combating osteoporosis and the components of menopausal syndrome in women. The controversial part is the effect of these substances on the development of cancerous tumors, including the breast.

Soy triumph

The best minds on the planet continue to break spears in the debate about the dangers and benefits of soy. Sensational revelations and discoveries appear periodically. And the beginning was harmless: in the 1970s, fashion came to the East, at the same time vegetarians raised their flags, and the rise of soybeans began. A high content of proteins in them was discovered that could replace meat for humans (the ambiguous properties of proteins were not particularly discussed - we will assume that they did not know, although it is doubtful).

In the 1990s, it was noted that Asian women were less fat and less likely to suffer from diabetes - apparently due to the permanent absorption of soy. For some reason, the economic situation in the Asian region was not taken into account: if you shower Asian women with fast food and sweets, it remains to be seen what will come of them. The soybean triumph took place. Beans have become the basis of a healthy diet according to the formula “1.5 glasses of soy milk per day, and everything will be fine.”

In 1995, the University of Kentucky shocked an already astounded world with its announcement of the incredible ability of soy to reduce cholesterol levels by 13% when consuming just 50 grams of beans daily. The United States rose from its knees (which had fallen under the weight of cholesterol), and, as happens in the United States, furiously began introducing soy into the diet of the whole world, excluding the Asian region, where it had been eaten for thousands of years. Soybeans overnight acquired the status of a medicine - no more, no less. Tofu and Miso have found their way onto restaurant menus and into people's refrigerators.

Russia was sleeping as usual. We actively cultivated soybeans (they started immediately after the war), but they didn’t hang them on posters, they didn’t fill the shelves with them, they quietly stuffed them into sausages instead of meat, which had no effect on the statistics of the development of cancer and did not simplify the fight against menopausal syndrome. Maybe because “menopausal hysteria” was equated with an insult, and Russian women controlled themselves with and without soy. The falling Iron Curtain shook the situation: at the beginning of the 2000s, the squall finally reached the bear. The Nutrition Research Institute dissected soybeans, studied them thoroughly and approved everything that could be squeezed out of them.

The world has spent tons of money and a couple of decades understanding the behavior of isoflavones in the human body. The catch was the lack of confidence in the identity of the female body’s reaction to estrogens and isoflavones. The problem is that it is estrogens (or rather, their excess) that provoke the development of cancer of the breast and reproductive system. Mature mice solved the problem by showing that isoflavones block the activity of estrogens (however, the effect of isoflavones themselves in the same direction was not taken into account). Soy will save the world from cancer! Flags fluttered, slogans sounded, grants rang in the accounts of the research institute.

In the last couple of decades, the status of a panacea was given to many products - except that water was not touched, although these were only scientists: pseudo-scientific mediocrities and charlatans conjured over water. Having climbed onto the pedestal, the winner did not sit on it for even six months: another medicinal cucumber/tomato overthrew the eggplant/spinach, motivating the revolution by the fact that there was a mistake. My eyes flickered, the meaning of what was happening slipped away, and buckwheat became dearer.

This cup has not passed away. Just when they weren’t expecting it, a fall happened - the first blow came from soy’s ability to lower cholesterol (we’re not even saying that it’s advisable to regulate it, rather than simply lower it). It turned out that it was significantly overestimated - we can’t talk about any 13%, and the figure barely reaches 3%.

The American Heart Association was the first to try to overthrow soy. Her dirty work was continued by William Helferich (University of Illinois). He did not assume what would happen if... he did not study isoflavones in simulated situations, but instead injected genistein into mice already suffering from cancer. Everyone got worse - the tumors increased. The same thing happened in the Petri dish.

Despite the debunking of the myth about the enormous reduction in cholesterol levels, soy was still revered as manna from heaven. Helferich was laughed at. But science is such a science: the results of research poured in one after another - submissive and peaceful isoflavones after some time lost their docile nature and began to behave ambiguously: they both helped (prevented the formation of a tumor) and poisoned them even worse (Helferisch’s mice were all unlucky ).

The debate did not subside - in 2006, a specific “orgy” began: two mutually exclusive publications were published in the journal of the US National Cancer Institute. It was . And today, products labeled “Soy Free” are sold at incredible prices just because of the absence of the ubiquitous product.

The position of Russian science is ridiculous: isoflavones are great, they are also suitable for baby food, but dietary supplements with isoflavones are only prescribed by a mammologist (!). An employee of the Nutrition Research Institute Clinic, Yulia Chekhonina (candidate of medical sciences), assured Vogue that 4 glasses of soy milk will not cause harm, since a third (25 g) of the protein consumed should be of plant origin.

They recommend consuming minimally processed soy that retains its benefits, and we are back to anti-nutrient components that are inactivated only by heat treatment... a vicious circle. Meanwhile, regular beans, which are eaten just like that (they are delicious), contain exactly 21 g of vegetable protein per 100 g. Even a vegetarian can easily do without soy and not drink liters of soy milk. And fans of isoflavones can do without soy. Farmers and manufacturers cannot: it is profitable for them to grow GM soybeans, it is profitable for them to add soybeans to sausages, it is profitable for them to make pasta from it. While it’s profitable, don’t care about the anti-nutritional components that disfigure the human body - it’s better to study soy isoflavones and ignore Helferich’s dead mice.

Attention! I'm Coming Out: Bean King

Other than the anti-nutritional components and isoflavone ambiguity, soy is no different from the old bean. Who is old bean? A plant cultivated in Palestine 1000 years BC, a sacred plant of Ancient Egypt - the garden bean, also known as the common bean, also known as the fava bean, also known as the Russian bean, also known as the broad bean. Banal fava, vetch, growing in European gardens, are just on their way.

An ordinary bean! Here you have 35/100 g of protein (completely absorbed by the human body, and no anti-nutrient components), 55/100 g of carbohydrates, a whole warehouse of vitamins, micro- and macroelements, genistein (isoflavone). As for fats, there is not just one essential amino acid in a bean, but a complex.

Unlike soybeans, the common bean is not called a medicine, but it is: seeds - have a diuretic, astringent, anti-inflammatory effect; flaps - useful for diabetics; flowers - relieve itching and irritation; flour - treats cough, helps with diseases of the gastrointestinal tract, liver, kidneys (contraindications: gout, hepatitis, constipation, flatulence).

We love the common bean: in Western Europe, Epiphany is not celebrated without it. The bean is put into the dough for the obligatory pie. The lucky one who gets a grain in his piece becomes the bean king. This tradition is captured in Jordaens’s canvas, called “The Bean King” (you can admire it in the Hermitage).

The old bean is a honey plant. It feeds bees, which are showing a steady trend towards extinction, alas (I don’t like soy, maybe?). All that remains is to thank vegetarians for the soy occupation - fashion alone could not cope with such a global task. Demand! only demand dictates supply; Due to demand, farmers are hooked on GM soybeans. Interestingly, the yield of modified soybeans is not higher, but it is much cheaper, and there is no need to weed.

As for Asian women, they don’t devour what we devour, and they don’t inflate themselves with porn, just to catch ecstasy again (5th time per session). Don't forget, it is estrogens that are responsible for lubrication... and the body will produce them when needed. Let’s not forget that estrogens are female hormones, and isoflavones are identical to them. Are we still surprised by the lace outfits on “men”? Attention! Long live soy! Execution_cannot_be_pardoned?..