Soy, a staple food in many Asian countries, contains valuable constituents, including protein, isoflavones, saponins and phytosterols. Soy protein provides essential amino acids, and when eaten with rice, Soy provides protein that is comparable to that found in animal products, but Soy is low in fat and cholesterol-free.
Disclaimer:
The information presented herein by Viable Herbal Solutions is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.
History and Uses:
The Soybean has been prized for centuries in Asia as a nutritious, high-protein food with a variety of uses. Today, it's popular in the United States, not only in Asian foods, but also as a cholesterol-free meat and dairy substitute in traditional American foods. Soy burgers, Soy yogurt, tofu hot dogs, and tofu cheese can be found in a growing number of grocery stores alongside the traditional white blocks of tofu. Medicinally, Soy appears to reduce blood cholesterol levels. In fact, the U.S. Food and Drug Administration has authorized allowing foods containing Soy to carry a "heart-healthy" label. Ancient Chinese books have many references to the use of Soy products. This food probably originated in China as a salt-fermented food called Chiang sometime during the Chou dynasty. At first, Soy referred to any protein-rich animal food that was preserved with salt. The substitution of Soybeans for meat and fish as the basic protein of Chiang was first described in the Chimin Yaushu (A.D. 535-550), which is the oldest agricultural encyclopedia in the world. From the book's description, it appears that fermented Soybean foods had been prepared several centuries before that time. The isoflavones in Soy, primarily genistein and daidzein, have been well researched by scientists for their antioxidant and phytoestrogenic properties. Saponins in Soy are said to enhance immune function and bind to cholesterol to limit its absorption in the intestine. The isoflavones may also reduce the risk of hormone-dependent malignancies, such as breast and prostate cancer, as well as others, and both animal and human studies have confirmed this. Eating lots of Soybeans may help protect against malignant breast disease, possibly because they contain so-called phytoestrogens that help block the activity of cancer-promoting estrogen. Soybeans seem to protect Asian women against this disease, and a recent study found that premenopausal women in Singapore, who ate twice as much Soy protein as most people, had only half the risk of breast cancer. Researchers found that those who ate the most Soybean foods had the highest urine concentrations of isoflavonoids, which are agents that combat malignant diseases, particularly breast and prostate conditions. Soybeans may also help fight stomach cancer. Even eating it occasionally may cut the odds against the disease, as shown in recent studies. The mild estrogen activity of Soy isoflavones may ease menopause symptoms for some women, without creating estrogen-related problems.
In addition, Soy may help regulate hormone levels in premenopausal women. Vegetarians who exclude all animal protein and dairy can become deficient in vitamin B-12, but the bacteria in naturally fermented Soy pastes have been found to manufacture vitamin B-12, making Soy paste an important vegetarian food. Japanese monks, who are well known for their vitality and long life and eat no animal products, regularly consume Soy pastes.
Soy also is used to improve digestion. Soy is used to relieve acid indigestion, symptoms of hangover and other digestive upsets. Because of this, it is used with Ginger and/or Garlic to prevent colds, improve digestive metabolism, increase resistance to parasite infestations and neutralize blood toxins (therefore also clearing skin problems). Soy may also be beneficial in preventing osteoporosis.
Recommended Dosage:
Take two (2) capsules, two (2) to three (3) times each day with water at mealtimes.
Contraindications:
Currently, there are no warnings or contraindications with the use of Soy. However, speak with your doctor before taking Soy if you are taking prescription medications: levothyroxine (Synthroid, Levothroid) or warfarin (Coumadin). Some people may be allergic to Soy, and women who consume a diet high in Soy may experience late or longer periods. Soy may reduce the amount of iron used by your body.
Capsule Information:
Our Soy supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules. (click here for size comparison) Each capsule contains approximately 600 mgs. |
