Food and drink, Main course
Soybeans: the result of genetic engineering or a useful dietary product?
Initially being poor people's food in densely populated Asian countries, soybeans over the past few decades have become a fashionable dietary product. This plant has replaced meat for many (vegetarians, those who try to eat healthy food or can not afford animal food because of its cost), it produces a lot of different dishes, used as a protein supplement and a source of vegetable protein.
Soy is almost half of the protein, it is also rich in fat, fiber, it found isoflavones like female hormones, so that beans are able to prevent certain forms of cancer. Products from this plant raw material deduce cholesterol from the body and have a mass of other useful properties. Thanks to this, soya beans and their derivatives recommend people with hypertension, diseases of the intestinal tract, allergic people. A diet based on vegetable protein is indicated in many other diseases.
Ordinary soybeans are not always and not all are useful. This is due to its composition, as well as the ability to absorb all harmful substances from the atmosphere and soil. These beans are often grown in places with poor environmental conditions, as a result of which lead and mercury appear in their composition, as well as other harmful components.
A special place for soy is in Japanese food culture. Without it or its derivatives, this kitchen is simply unthinkable. And while the Japanese are famous for their strong health, it is in this country most of all long-livers. So, perhaps, the benefits in this product are much greater than the harm. And new "pros" and "against" its use, no doubt, will appear. After all, interest in soybeans only increases, which means that research continues.
Similar articles
Trending Now