What Are Soy Foods?
Soy foods are derived from soy beans. The protein-packed legume is boiled, baked, fermented or otherwise processed to create sauces, meat substitutes and milk alternatives. Soy foods are vegetarian staples, valued for their nutritional content and adaptable flavor.
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Types
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The widely-known tofu is actually salted, curdled soy milk. Usually, a natural coagulant like nigari is added to preserve shape. Tempeh, a popular choice for stir-fries, is created when soybeans are cooked, then fermented with a common mold. Textured Soy Protein (TSP), or defatted soy flour, is the base of many packaged vegetarian entrees.
Alternate
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Quantities vary, but soy foods generally boast a high amount of protein (around 6.25 grams per serving). Soy is a complete, easily digestible protein, containing essential amino acids, fiber, vitamins, and minerals.
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Effects
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A 2009 study for the American Journal of Clinical Nutrition conducted by Yan, L., Spitznagel, E.L, found that intake of non-fermented soy foods were "related to an approximately 26 percent reduction in prostate cancer risk."
Theories/Speculation
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Fears that ingesting too much soy can raise estrogen levels within the body are scientifically unfounded. The claim is based on the presence of phytoestrogens in soy. While chemically similar to estrogen, phytoestrogen does not the same affect on hormones.
Fun Fact
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In 1996, the Soyfoods Association of North America declared April as "Soyfoods Month." During this time, shoppers get special coupons and discounts on soy products.
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