When people talk about soya these days they usually focus on how it is produced, whether it is GMO (genetically modified) or not. The biggest problem with it, however, is that it is another ordinary food, like wheat and corn, which finds its way into a large number of foods. It is cheap, and it is very high in protein, so food manufacturers find it very useful as an enricher and a life-extender.
Soy sauce, soy flakes, soya flour, soya bran, soya oil and soya milk are easy to spot as soya products. Tofu, miso, and tempeh also derived from it. However, it is often an unnoticed ingredient in shop-bought bakery items such as bread, rolls, cakes, pastries, doughnuts, biscuits/cookies and other products including: Canned Meats, Cheeses Cold cereals, Gravy mixes, stock cubes, Desserts, and ice cream of many kinds, and Formula Milk.
Benefits of taking more Soya products
It helps in reducing hormone-related cancers like breast and colon, a capability of preventing osteoporosis and also in dealing with effects of menopause. Many of Soya bean products like tempeh (fermented soybean cake), miso (fermented Soya bean paste), tofu (a cheese-like substance), Soya drinks and soya sauce have a low content of saturated fat and cholesterol, proving to be very useful for your health.
Soya has become popular mainly because of the benefits it provides similar to fish, eggs, meat, and milk. Soya protein and isoflavones lower LDL cholesterol (bad cholesterol) and also decrease blood clotting, which helps in reducing your chances of heart attack and stroke. Soya protein and isoflavones also provide antioxidants which improve your blood pressure and boosts healthy blood vessels.
Soya beans are an excellent source of iron, vitamin B12, and protein. This is very helpful for conditions like red eyes, red face, high blood pressure, and thirst.
One of the constituents of Soya products is the Soya milk which does not contain calcium buy soy isoflavones which reduce your chances of osteoporosis.
Soya in the food industry
Soya is disguised on food labels in many different ways: as hydrolysed vegetable protein, soy protein isolate, protein concentrate, textured vegetable protein (TVP), vegetable oil, plant sterols, or as the emulsifier lecithin.Soya is also used extensively in agricultural feeds for intensive chicken, beef, dairy, pig and fish farming. Therefore we are very likely to be eating it indirectly whenever we eat eggs, milk, meat or fish.
People who have digestive problems (loose stools, irritable bowel or bloating) thyroid disorders, signs of dampness (mucus, tumors, cysts, parasites or yeast sensitivity) should avoid Soya products.