Soy products have become an integral part of many people’s diets. More than just beans, soy can be found in a wide range of products and in a multitude of forms, with everything from crackers to soft drinks.
However, the question is whether soy is a beneficial or detrimental product to people’s health. As it would turn out, the answer is quite complicated and littered with many unknowns.
Soy is a commonly used type of legume native to East Asia, and high in certain nutrients, namely protein. In fact, soybeans contain all nine amino acids the human body needs to properly function, making it a “complete protein.”
The list of potential uses for soy is almost endless, but generally, it’s used for its nutritional value. When they’re young and still green, soybeans are often consumed raw, a product very often referred to by its Japanese name, edamame. If fermented, soybeans can be turned into tofu or tempeh, both very popular protein replacements for meat items.
Alternatively, if ground down and mixed with water, soybeans can be turned into soymilk, a common substitute for cow milk. Due to its high unsaturated fat content, soybeans can also be pressed to form soybean oil, which is a common type of oil found in many processed food items.
In terms of base nutrition, soy contains a long list of vitamins and minerals that are vital to bodily functioning. As well as being high in protein, soy is also high in unsaturated fat, low in saturated fat, and high in fibre.
However, while soy can be beneficial in many ways, the reality isn’t all sunshine and rainbows. There have been many people who have called the health qualities of soy into question.
One major objection is its genetically modified status. Most foods aren’t genetically modified, but commercial soybeans generally are, with more than 90% of soybeans sold on the market being genetically enhanced. Concerns have been raised regarding how soybeans might cause currently unknown health problems or lead to antibiotic resistance.
Soybeans are also one of the most pesticide-absorbent foods available, meaning that unless they’re bought organically, they’ll almost certainly contain chemicals. Soybeans also contain a compound called phytic acid. This acid is commonly thought to reduce the absorption rate of minerals such as zinc and iron, leading to nutrient deficiencies.
It should be noted that not all soy products are the same. Some forms of soy are going to have nutrient profiles that differ from others. For instance, edamame is in many ways a completely different product from tempeh. One is unaltered from its original state, and the other has been fermented to a significant degree, being infused with a large number of bacteria and fungi. The less processed a soy product is, the greater the health benefits.
Overall, soy appears to be a very healthy food that can easily be incorporated into people’s diets. Still, there are some issues that might pop up with chronic consumption that should be considered.
