5 interesting health facts about soy

Soy is one of the most researched foods on Earth.

From how it works to lower cholesterol in the blood, to how it reduces weight – hundreds of studies are conducted every year.

Here’s what the results of soy research done in 2014 show.

1. Soy suppresses appetite

We’re not saying soy is a magic weight loss pill, but research shows that with fiber and soy protein as part of a balanced diet, you can achieve your goal your ideal weight.

Soy fiber increases the feeling of satiety and reduces spontaneous food consumption, therefore calorie intake also decreases.

Researchers in China have found through an experiment that people suffering from overweight and obesity significantly reduced their body mass index after 12 weeks of soy fiber once a day .

Fiber is found in whole or hulled soybeans, in soy flour, which contains 7 times more fiber than wheat.

Another study, this time with teenagers, found that when they ate a meal rich in soy protein for breakfast, they felt fuller for much longer. This, in turn, saves some of the extra snacks during the day.

A study among people aged 50-75 revealed a link between eating more soy foods and less belly fat.

Ultimately, the results suggest that soy protein and fiber may lead to better appetite control.

2. Soy helps control blood sugar in diabetes

115 million Americans, or 37% of the population, are known to have diabetes or prediabetes.

Several promising studies this year show that soy foods and beverages are effective in stabilizing blood sugar levels and improving the body’s insulin response.

Both of these factors are of great importance in controlling diabetes.

In a German study, two daily meals were swapped with low-calorie food and food in high-protein soy drinks. After six weeks, it turned out that the people had reduced their body mass index and controlled the release of insulin.

In people with prediabetes, soy protein stabilizes blood sugar and insulin levels.

Another study showed that partially replacing meat in meals for four weeks with soy meat substitutes and soybeans resulted in greater stabilization of blood sugar and showed clear benefits in improving insulin sensitivity.

3. Tofu – the new hit in healthy eating

Soy tofu is no longer for vegetarians. Its popularity is growing and can be seen in many classy restaurants – from fast food to fine dining.

Researchers from Cornell University Foods and the Brand Lab investigated the various motivators in adding healthy food to the diet.

The study shows that tofu, as an easy-to-prepare food, can orient many people to a healthy diet – a plant-based product with complete protein.

Noted food critic and writer Mark Bittman published an article in The New York Times on increasing the appeal of tofu.

He points out that tofu doesn’t have to become an unwanted substitute for more widely accepted protein sources like chicken or beef. But it can be an excellent addition to vegetarian sausages, soups, even chocolate pudding.

Enough options to help soy tofu be taken seriously in the healthy kitchen.

4. Soy protein protects heart from disease

In the US, heart disease is the leading cause of death for men and women, and about half of all Americans have at least one risk factor for developing it severe condition.

Scientists have discovered that in addition to controlling blood sugar levels well, soy protein helps protect against cardiovascular disease. It is enough to replace the meat in the menu with 30 grams of soy protein. The effect is that total cholesterol levels drop by 4% and bad cholesterol by nine percent.

Chinese scientists in their study on the influence of soy for weight loss, also found that it lowers cholesterol.

These results may have a significant impact in terms of lowering heart disease risk, because every 1% reduction in cholesterol reduces cardiovascular disease mortality by 2%.

Soy protein is also known to improve artery health and ease the heart’s workload.

5. An ingredient in soy sauce helps fight HIV

The role of soy in a healthy diet is well known, but did you know that an ingredient in soy sauce helps fight the AIDS virus?

A team of virologists at the University of Missouri-Columbia revealed that the flavoring agent EFDA, which is found in soy sauce, is 70 times more potent against HIV than Tenofovir, one of the most widely used drugs to fight the AIDS virus.

Soy sauce is heavy and not considered a health food, but researchers are already using it to find pharmaceutical solutions to prevent HIV and minimize transmission of the virus.