Soybean Properties
It’s a very good source of essential amino acids, very necessary for growth and development.

It is a dietary supplement suitable for both children and elderly populations that frequently consume foods with high caloric value but contribute small proportions of amino acids.

Soy is a legume that produces per acre, more usable protein than any other crop.
The seeds contain a very high proportion of proteins, which represent 35% of their total caloric content. And the best part is that the protein quality is very high, equivalent to those of animal protein.

Since 1967 there have been almost a hundred research indicating that soy protein reduces triglycerides and cholesterol (total cholesterol, LDL-Cholesterol and Cholesterol-VLDL) up to 15% more than traditional diets that limit intake fat and cholesterol.

Soy protein also reduces the rate of oxygen oxidation of cholesterol, very important factor in the genesis of atherosclerosis.

Furthermore, the isoflavone genistein decreases platelet aggregation. Regarding the effects of osteoporosis are also very favorable.

Animal proteins are rich in sulfur amino acids, promote decalcification to stimulate the urinary excretion of calcium.

The replacement of these proteins inhibit the soybean that process and helps conserve body calcium. Besides isoflavones inhibit the process of bone destruction.

Containing fatty acids are polyunsaturated: linoleic, linolenic and arachidonic fatty acids of omega-3 which abound in fish. Deficiency causes growth retardation, skin diseases and nervous disorders. It contains no cholesterol.

Soy contains isoflavones, which are plant estrogens, which have estrogenic action very small compared with the real body estrogen.
However, they are good competitors of estrogen by blocking specific cellular receptors, thereby reducing the estrogenic action.

It is believed that this mechanism lies in the proven protective action of soybean against breast cancer in women. The soy isoflavones like genistein, are capable of inhibiting cancer cell cultures.

Although more studies are needed, scientists believe that a daily glass of soy milk, can significantly reduce the risk of certain cancers.
It contains no lactose, no sugar, no cholesterol, being a perfect alternative for lactose intolerant people.

This product is suitable for diabetics.
Regulator intestinal peristalsis.

Many people, when moving from cow’s milk to soy milk, are greatly enhanced at digestion and thus is not surprising that notice be deflated and lose volume at the abdomen (tummy).

Nutrition Information

For his good calcium / phosphorus ratio (Ca / P), is an ideal food for various population groups, on the one hand, during the stages of growth and adolescence, where both nutrients play a role in bone formation and remodeling and on the other hand, pregnant women or during lactation and elderly, where a diet rich in calcium is an important preventive measure against developing osteoporosis.

It is also rich in magnesium, mineral involved in the assimilation of Calcium and very useful in heart problems, hypertension, arthritis.

Its iron content is too high and contains zinc to improve the uptake of proteins.
Soy is very good source of B vitamins, especially vitamin B6 and folic acid.

History

The Emperor Shen Nung, the second of the mythical Chinese emperors, said soy as one of five sacred crops.

The wild soybean grew, thousands of years ago in East Asia and from there spread to Korea and Southeast Asia.

The Buddhist missionaries arrive in Japan made it in the form of tofu, in the eighth century AD Possibly in the sixteenth century, European travelers and missionaries introduced it in Europe.