Do you want to maintain a sound health, here is an answer.

A.P.Gandhi
Principal Scientist(Biochemistry)
Soybean processing and Utilization Center
Central Institute of Agricultural Engineering
Bhopal-462038(MP)

About 840 million people undernourished and 799 millions were from the third
world countries. Added to this magnitude the people in developed countries are suffering
from other health problems related to overtake of calories and junk foods. These
malnutrition and health problems can be combated either through dietary diversity and
food fortification. In this context Soybean (Glycine max L) which belongs to the family
leguminosae and sub family papilionadae with its 40% protein and 20% oil assumes the
most predominant position in solving the food shortages created by the ever expending
population in the Third world countries and also as neutraceuticals for health benefits of
larger cross section of people around the globe. The soybean is native to China where it
has been cultivated for food for well over 13,000 years. The Chinese name for soybeans
means “greater bean,” and this amazing legume could not deserve a more fitting title.
After all, what could be greater than a bean that offers such a wealth of nutritional value
in addition to its culinary versatility?

Most of soy foods are rich in protein, fiber, and omega 3 fats. The protein in soy
foods is very high quality and is a good choice for people who consume a high protein
diet for sports or weight control as they do not contain cholesterols. Soy protein also
supports the muscle growth. Soybeans are the only commonly consumed food that
provides phytochemicals called isoflavones. The traditional soy foods contain about 3-4
milligrams of isoflavones. Hence a cup of soy milk has about 20-25 milligrams of
isoflavones. Isoflavones are also referred as to as phytoestrogens as they have similar
structure not exactly same as the estrogen. They are referred as SERMS which are
compounds with selective estrogen effects. This is because they act as like estrogen in
some part of the body but have effects opposite those of estrogen in other parts. The soy
foods can play in reducing the risk of coronary heart diseases due to their rich in protein
and high in unsaturated fats including the essential fatty acids (omega 3 fatty acids). The
soy protein lowers the blood cholesterol levels. The isoflavones may improve the health
of arteries that reduce the heart attacks.

Soy foods especially fortified soymilk and certain type of tofus are rich in calcium
which is absorbed very well. The isoflavones have some positive effects on bone health
by reducing the bone loss in older woman. The isoflavones in soy foods may alleviate
menopausal symptoms associated with declining estrogen production with out harmful
side effects of estrogen therapy. Isoflavones may not be effective for all women but they
seem to be most helpful for women who need them the most. Relief from hot flashes
usually occurs about 3-4 weeks after a woman begins consuming the isoflavones. Soy
foods also play an important role in fighting diabesity. Soy protein places less stress on
the kidneys compared to animal protein. Soy protein may improve some symptoms of
metabolic syndrome- obesity, high triglycerides, low HDL cholesterol, hyper tension and
insulin resistance. The girls who consume soy foods in adolescence may have a lower
risk for breast cancer when they are older. Soy consumption may also inhibit the growth
of prostate tumors. Soy foods have been consumed for centuries by people in Asia at all
stages of life and for decades by Western vegetarians with out any apparent ill effects.

Thus soy foods are one of the most highly researched foods. In addition to their
nutritional values, soy foods may help reduce risk of heart diseases, osteoporosis and
certain cancers. Introducing soy foods in to your diet is easy and delicious. Different soy
foods/ ingredients available are soy flour, hydrolyzed vegetable protein, lecithin, textured
soy protein, soy grits, soy protein isolates, soy protein concentrates, soy fiber, soybean
oil, okara, soy nuts, soy milk, soy sauce, soy sprouts, tofu and tofu products, meat
analogs, soy beverages, soy cheese, whipped toppings, infant formulas, soy butter, soy
yogurt and non dairy soy frozen desserts. This soy health claim is based on the FDA’s
determination that 25 grams of soy protein per day in four servings at the rate of 6.25
grams per serving.