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1. There is evidence of women who have consumed soy all their lives have less breast cancer and fewer recurrences. Even women who have estrogen-sensitive breast cancer are able to eat soy and benefit from it in terms of less recurrence.

2. Soy is rich in protein and nutrition. It is wonderful wholesome food source if people keep in mind with one thing – It needs to be soaked before cooked and eaten. 

3. Dried soy has phytates which blocks the absorption of minerals in the body, and enzyme inhibitors. These inhibitors can lead to protein assimilation problems in those who consume unfermented soy product frequently. 

4. According to Jim Anderson, soy foods are some of the healthiest foods you can put on the table. This is because they help fight what Jim calls The Big Five - heart disease, stroke, diabetes, obesity and high-blood pressure.
http://youtu.be/jwFbqOgVNr0

5. Whole soy and soy foods help lower LDL (bad cholesterol), lower triglycerides and raise HDL (good cholesterol) levels. Additionally, soy foods help lower blood pressure and contain important heart-healthy antioxidants.

6. Soy is a bean and it’s a legume. It can be consumed fresh or as a flour, or it can be toasted as soy nuts. It comes in various forms. It doesn’t go through a lot of processing (it’s very minimal processing), so you retain all the nutrients, you keep the protein intact, the fiber intact, and the good fats.

7. Soy also has the Omega 3 fatty acids which is an essential part of the diet. It also has vitamins and minerals. When it’s minimally processed, it is whole soy.

8. Soy proteins are very high in quality and they have a cholesterol lowering effect, which is very heart-healthy. So much so that doctors suggest incorporating 2-3 servings of soy per day into diets.

9. Clinical research shows that soy does not lower testosterone levels, raise estrogen levels or affect sperm count. In fact, Soy is so beneficial that men should be encouraged to incorporate 2-3 servings of soy per day in their diets.

10. The subject of soy and cancer has been studied extensively for over 20 years and the results are very exciting. Not only are soy and cancer unrelated, it turns out that if soy is consumed early enough, it may actually help fight breast cancer in young girls.

11. Soybeans are legumes, a member of the pea family, and are a source of high-quality protein. They are processed to make many foods and food additives.

12. In laboratory studies, animal studies, and research looking at groups of people and what they eat, certain chemical components of soy have been linked to a lower risk of breast and prostate cancer. Randomized clinical trials are needed to understand how these findings apply to cancer prevention in humans. Most studies that have shown benefit have used whole soy protein rather than soy components and extracts.

13. Soybean products are promoted for their protective properties against breast, prostate, colon, and lung cancer. The effects of soy are thought by some to be due to substances called isoflavones, although other substances may also contribute. 

14. Isoflavones are sometimes called plant estrogens or phytoestrogens because they mimic (although weakly) estrogen that is produced in humans and animals. Genistein, daidzein, and glycitein are isoflavones that are present in small amounts in other foods but are most abundant in soy.

15. As a protein source, soybean products are promoted as a healthier alternative to meat and as an aid to weight loss. 

16. Soy products are also used to lower cholesterol and blood pressure, and to relieve symptoms of menopause and osteoporosis. 

17. Soy protein in a diet low in saturated fat and cholesterol is also promoted as a method to help reduce the risk of heart disease.

18. Soy can be consumed in many forms with tofu, soy milk, roasted soybeans, soy powder, and textured vegetable protein being some of the more popular. Soy protein powders and bars are available in nutrition stores and health food markets.

19. Soy is available as a dietary supplement in capsules or pills. Isoflavone supplements are also available, although most tests that show benefit have used whole soy protein.

20. The soybean has been used as a food source for more than 5,000 years. Today, there are more than 2,500 varieties of soybeans that are grown throughout the world. It was not until fairly recently that studies began on the potential health properties of the soybean.

21. At that time it was discovered that soybeans, willows, dates, and pomegranates contained compounds that were much like estrogens. Scientists began studying the role isoflavones play in reducing breast cancer risk in the 1960s. 

22. In a 1981 prospective study in Japan, researchers found that daily intake of miso, a soybean paste, was linked to lower death rates from stomach cancer in more than 260,000 men and women.

23. Around 1980s, other studies on soy began to be published in the United States. In October 1999, the U.S. Food and Drug Administration (FDA) agreed to allow health claims about soy's role in reducing heart disease on food products containing soy protein.

24. Some researchers believe that the isoflavones in soy, such as genistein, daidzein, and glycitein, may play a role in reducing cancer risk. A number of laboratory and animal experiments and human observational studies suggest that soy may reduce the risk of several types of cancer, including breast, prostate, ovarian, and uterine cancer. These results have not yet been reflected in human clinical trials, so no definite conclusions can be made.

25. Soybeans and soy foods have been shown in clinical trials to lower cholesterol and reduce blood pressure.

26. Soy isoflavone supplements appear to be safe for most people, although it is possible that there may be risks not yet identified. Isoflavone supplements have not been studied in pregnant women, and these concentrated sources may not be healthy for the fetus. Foods that are made from soy are considered safe in pregnancy.

27. Soybeans are a type of legume, or bean. Foods made from soybeans include tofu, soymilk, soybeans, soynuts, miso (soy paste), tempeh, soy burgers and soynut butter.

28. Scientists believe that several active ingredients in soy may have anti-cancer effects. These include: isoflavones (which have been studied most), saponins, phenolic acids, phytic acid, phytosterols, and protein kinase inhibitors.

29. Soy appears to contain some components that resemble very weak forms of the body’s natural hormones. As a result, soy foods can mimic the actions of hormones under certain conditions and counteract these hormonal actions at other times. Because of such complexities, most of the studies that have investigated soy’s role in cancer development have dealt with hormone-related cancers such as those of the breast and prostate.

30. Soy has been shown to inhibit the growth of prostate cancer cells in a variety of laboratory conditions. Soy has also been associated with the inhibition of breast cancer cells in some, but not all, laboratory experiments. 

31. Diets rich soy have been shown to alter the metabolism of breast tissue in animal subjects in ways that may translate into added anti-cancer protection.

32. Several human and laboratory studies suggest that consuming soy early in life (such as adolescence) may help protect against breast cancer later in life. Results are less encouraging when soy is consumed later in life.

33. Current research shows that it is safe to eat moderate amounts of soy foods (e.g., soymilk, tofu), up to two to three servings per day.As a precaution, women receiving anti-estrogen treatments such as tamoxifen, should minimize soy foods and avoid isoflavone supplements.

34. Soy Protein, a natural phytoprotein, can reduce LDL (the “bad cholesterol”) and increase HDL (the “good cholesterol”), prevents high blood pressure, cardiovascular disease, kidney stones, and cancer.It can also cure constipation and help calm the nerves.

35. With every essential amino acid, Soy Protein has a Protein Digestion Rate of up to 0.99, pretty close to that of proteins, such as casein and albumin (1.0). This number means that they can be well absorbed by children ages 2 to 5 for essential amino acids. Moreover, this rate is even higher than that for beef (0.92), not to mention phytoproteins, like oatmeal (0.57), whole wheat (0.42), peanuts (0.52), and gluten. 

36. Soybeans contain many other precious substances. Take soybean oil for example, its Polyunsaturated Essential Fatty Acids, Lethicin, Vitamin E, Minerals, Isoflavones, Fiber and trace of dynamic ingredients, all good for our bodies.

37. Isoflavones, the most important anticancer substance in soy protein for, is mainly composed of Genistein (similar to Estrogen but with less side effects and anti-Estrogen function), and are thus named Phytoestrogen or Weak Estrogen.

38. Aside from breast cancer prevention, soy protein also provides other cancer preventions, such as prostatic cancer, colon cancer, and lung cancer.

39. Isoflavones can resist Estrogen so as to prevent cancer and ease disorders caused by female menopause.

40. According to some medical literature, Isoflavones can constrain the growth of cancer cells and turn them into normal ones, and can be categorized as an antioxidant for cancers due to cell destruction. 

41. Moreover, since it helps prevent bone deterioration and supplements calcium, frequent intake of soybeans is advisable.

42. Generally, prevention of calcium loss is more important than supplementing it with diet. This is especially important for the elderly. Some research studies have shown that Isoflavones has a remarkable effect on Osteo- porosis prevention in females.

43. In the past, soybean was regarded as a worthless leftover from processed soybean foods (for example, discarded soybean residues from the production of tofu and soy milk). But recent studies have shown them to be full of dietary fiber, which helps regulate blood sugar, important for those with diabetes. 

44. Besides reducing blood sugar, serum cholesterol and blood fat level, and preventing obesity, dietary fiber cleans up the bowels, helps prevent colon cancer and gastric ulcer, and expels malignant substances. 

45. Soybeans (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock.

46. Soybeans may be boiled whole (in the green pod) and served with salt, often under the Japanese name edamame. Soybeans prepared this way are a popular local snack in Hawai'i where, like Japan, the bean and products made from the bean (miso, natto, tofu, etc.) are a significant part of the diet.

47. The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal (often used as animal feed), soy flour, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, and vegetable oil. 

48. Soybeans are also the primary ingredient involved in the production of soy sauce (or shoyu). 

49. Most soy products must not be fed to infants, although specially designed soy infant formula has also been made in recent times. This formula has extra vitamins etc added to it to make it compatible with the infant's needs. 

50. In some cases, infants fed normal adult soy milk on a long-term basis have become extremely malnourished and even died. In addition, soy allergies are one of the more common food allergies.

51. Soybeans are also used in industrial products including oils, soap, cosmetics, resins, plastics, inks, solvents, and biodiesel.

52. Soybeans are native to southeast Asia, but 45 percent of the world's soybean acreage, and 55 percent of production, is in the United States. The US produced 75 million metric tons of soybeans in 2000 of which more than one-third was exported. Other leading producers are Brazil, Argentina, China, and India. Much of the US production is either fed to animals or exported, though US consumption of soy by people has been increasing. Soy oil makes up 80% of the edible oil consumption in the U.S.

53. Soybeans are one of the crops that are being genetically modified, and GMO soybeans are being used in an increasing number of products.

 

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