What about soy?

Telling you that there is a lot of nutrition packed into a soybean is tantamount to preaching to the converted. We all know that the high quality of soybeans, and thus the amino acid composition, is comparable to meat and eggs. The vegetable oil extracted from soybeans is polyunsaturated, has a low level of saturated fatty acids and is free from cholesterol. Soybean oil is one of the only vegetable oils which contains both essential fatty acids, linoleic AND linolenic. Besides these characteristics, soybeans and the foods made from them are also rich in iron, B-vitamins, calcium and zinc. They are also free of lactose (milk sugar). That is one of the primary reasons it is found in many infant formulas.

But do we in the Western world capitalize on the unique characteristics of the soybean? All living things require nutritional protein, both for growth and the maintenance of healthy tissue. Only plants can produce their own, from the elements found in the soil and air along with sunlight and rain. Animals and man must find existing sources that they can convert metabolically to their needs. These sources can be other animals and plants. We traditionally raise animals, feeding them soybean proteins and in turn obtain our own protein requirements from these animal sources such as meat, fish, eggs and milk. But this cycle is a very inefficient way to use the world’s hard-pressed resources. The comparative land requirements per unit yield of protein do not leave animals in a favorable light. The graph showing the protein yield per hectare for different sources is To put it in another, and more dramatic way, one hectare will provide protein for daily needs of 190 human *beings if used for beef production whereas the protein from one hectare of soybeans could feed 5,493 humans!!!

We have tried recently to correct this by developing soy concentrates and isolates and by giving these products a texture by spinning or extruding. But before we progress any further let us take a brief glimpse into the historical developments of the soybean. Soybeans have a long, rich history in the Eastern world cuisine. The first soybeans were discovered more than 5,000 years ago, growing wild on the windy plains of Eastern Asia. The early Chinese recognized the importance of this food. According to Chinese sources, Emperor Sheng-Nung, who reigned 5,000 years ago, classified soybeans as one of the five sacred crops. Soybeans revolutionized the diets of Asian countries. Inventive cooks created numerous products that added nutrition and variety to the Asian diet. They included soymilk, tofu, tempeh, miso, soy sauce and others. It is only during the last decade that we started to see soyfoods in our food stores. Soyfoods are better tasting and more convenient than ever. But soyfoods are more than a great taste; they also boast some wonderful nutrition and important health benefits. Soyfoods offer the best of all worlds.

What are some of these forgotten food products?

§ soy drink

§ tofu

§ soy sauce

§ tempeh

§ soy sprouts

§ miso

Source: American Soybean Association

http://www.cafesoy.com