It is often taken as a given fact that soy is beneficial to our health, and that is certainly a healthier alternative to dairy products and meat. However, it is rare that someone actually asks or informs us, or what strain or why we should consume.
of soybeans - where it comes from
?origins of soy can be traced back to Japan since the 2800 BC Since then, she has been prominent feature Asian food, and is associated with a lower incidence of cancer among those originating from this area (particularly in relation to the UK and USA) .
Soy was first introduced in Europe in the early 18 century, and has gone from being used almost exclusively as animal feed in the multi-billion dollar industry.
What is it?
is a highly nutritious soybean pods, which has more than 40% protein, Omega3 fatty acids, high fiber content and contains 'isoflavones' which are known to mimic the effects of natural estrogen. Also known as Glycine soja (wild soybean), soybeans are the world's primary source of vegetable protein and contain all essential amino acids, which gives him the title of 'complete protein'.
Why Consume Soy?
Aside from the obvious benefits of consuming soy above, there are several specific reasons why it would be smart to either soy diet or lifestyle. Soy has been more and more and more attention in terms of research over the past decade, and the following are the most prominent discoveries:
Soybean Production part of your diet
This is not as difficult as it sounds, such as soy products are becoming more and more accessible (in all shapes, sizes and flavors), as well as equipment such as soy milk makers, and tofu kits are now available for domestic use, as well as commercial.
Probably the biggest step towards increasing soy in the diet (and replacing dairy) is gained from converting to soy milk. Although some people find the taste of soy milk, 'different' to that of cow's milk, which passes, it can easily be overcome.
By mixing soy with cow's milk, in incremental steps in a period of one month or so, it can be a relatively easy transition.
Draft Transition:
Weeks 1-2: Use 25% soy and 75% cow's milk and cereal for drinking 'neat'. Use soy in coffee and tea, but with a splash of milk. Replace 25% of regular flour with soy flour when baking. Use soy milk in smoothies where the taste is much weaker than on cereals.
Weeks 2-4: Split 50-50 when using milk and flour. Use only soy in tea and coffee and a scoop of soy-based 'ice cream' along with regular ice cream.
Week 4 +: Increase Split to 25-75 in favor of soy milk and flour. Continue at this level until you feel accustomed to the taste of soy milk and other soy products.
This will not be long until your tastes change, and you really begin to prefer the taste of soy milk, especially in drinks such as smoothies, where soy gives a much more creamy taste.
recommended soy products / Brands
on English as a foreign language my heart, we recommend the following:
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