Soy is actually a very versatile bean and belongs to the family of legumes. It originated in China and has been cultivated for thousands of years. It is more recently been seen for its culinary versatilities in the Western culture in recent years.
We find soy as milk, in baby formula, as tofu, miso (soybean paste), sauce...it's even added into our breads and cereals, and if that is not enough, it used as a meat substitute in vegetarian foods. There is also an abundance of information surrounding the humble soy, however, mystery still prevails. What exactly is soy and why the huge controversy in the world of nutritionists?
The simple soybean, raw and in its natural state has many health benefits including its being a rich source of protein. However, the problems lie in the fact that the soybean is so completely over processed that it is a wonder if any nutrients still exist in the shinier and newer model in the form of soya chips, soy milk, soy ice cream, tofu ice cream, soy cheese, soy burgers and the list goes on. The typical soybean, unless stated 'organic', has been genetically modified.
The Unprocessed Version of the Soybean and its Health Benefits
In truth, the most nutritious forms of soy are in its fermented form. This includes:
- Tempe
- Miso
- Tofu
- Tamari (this is the traditional fermented version of soy sauce).
The extended research into the soybean suggests that when it comes to our health, the soy is at its best when they are consumed in the traditional preparation methods as the fermentation process leaves the isoflavones intact.
Soybeans are one of the richest sources of isoflavones of all the legumes. Isoflavones are phytoestrogens with oestrogenic activity. Other than reproductive, oestrogen receptors are found in numerous tissues within the body. This includes bone, liver, heart. Studies suggest that these isoflavones may:
- Decrease LDL cholesterol
- Lessen symptoms of menopause
- Protect against heart disease
Soy and the Thyroid
It is important to note there are longstanding questions and concerns as to whether soy has a negative effect on thyroid function. Research suggests that isoflavones found in the soy are inhibitors of T3 and T4 (the hormones necessary for normal functions of the thyroid). There have been further studies suggesting that it soy is toxic to the thyroid only if there is an iodine deficiency, or if there are other goitrogenic foods in high amount in the diet. These include:
- Kale
- Broccoli
- Brussel sprouts
Iodine rich foods include seaweed such as kelp, dulse, wakame and hijiki.
In summary, the soybean has many health benefits; it is very versatile and very easily cultivated. In the Western society, the soy has been branded as a health food and processed into almost every product available on the market. These products such as soy milks, infant soy formulas, soy protein, soy burgers, often contain denatured proteins and/or isolated protein without the necessary cofactors to support digestion and metabolism. These products are those that may not promote health.
Furthermore, unless well cooked, the soybean inhibits the enzyme, trypsin. Trypsin is a protein cleaver. This process enables digestion and absorption of the protein.
Research suggests that when consuming the soybean, it is best to do so in the fermented form. The fermentation process eliminates the bean's trypsin-inhibiting effect therefore allowing for proper digestion and absorption of the protein.
