Despite, health benefits a significant portion of the local populace is reluctant to purchase processed
soy products due to the high price which is a substantial restraint for this product.
The USSEC recommends consumers purchase fermented
soy foods, including tempeh and miso, because the body might absorb more iron from these foods than it will when consuming other types
soy foods.
Several regional trends are fueling the dairy and
soy products industry.
The best sources of
soy are minimally processed
soy foods, including tofu, tempeh, edamame, miso, and soymilk.
But wait--what about those scary warnings linking
soy and cancer?
But because the estrogen effect of
soy isoflavones is weaker, researchers suggest that
soy estrogens may actually offer some protection against cancers that would prefer a stronger estrogen presence.
Erdman asserted that only 45 percent of mice fed both foods developed the disease compared to 61 percent in the tomato group, and 66 percent in the
soy group.
Because proteins are naturally good adhesives, as shown by the use of a wide variety of protein sources (casein,
soy, blood, fish scales, and animal hides) in the early 20th century (Lambuth 2003, Frihart 2010), it is naturally assumed that protein in
soy flour is the dominant bonding portion of
soy flour and that carbohydrates present merely serve as inert diluents.
"This age group can benefit from the unique benefits of
soy protein," said Ratna Mukherjea, PhD, nutrition group lead at Solae.
After seven years, those who consumed at least 10 milligrams of
soy is oflavones a day had no higher risk of dying--and had a 25 percent lower chance of a recurrence--than those who averaged less than 4 mg of isoflavones a day.
"In 2010, over eight in 10 consumers (84 percent) rate
soy products as healthy on an aided basis, with very few rating them as unhealthy (only 4 percent)," the 17th annual Consumer Attitudes About Nutrition, from the Chesterfield, Mo.-based United Soybean Board, reports.