In healthy eating long ago, there is soy, which some even try to replace meat, the rumors about the dangers of genetically modified soybeans are confusing
Nutritional properties of soybeans is so high that it bet in addressing the global problem of hunger. Soy beans contain two times more protein than pork, three times more than eggs, and 12 times more than milk. Soy is rich in vitamins (B1, B2, B3, B5, B6, B9, C), minerals (calcium, phosphorus, iron, magnesium, potassium and zinc), essential fatty acids omega-3 and omega-6, and phytonutrients.
In 1999, the FDA stated that a diet low in saturated fat and cholesterol that include 25 g of soy protein a day may reduce the risk of heart diseases.
This statement was the catalyst for the market growth of soy foods in America: from 2000 to 2007, there were more than 2700 new products based on soybeans, from 1996 to 2009, the soybean market has grown by 4.5 times.
Soybeans — the world’s major suppliers of vegetable protein and vegetable oil. Soybean seeds contain an average of 37-42 % protein, 19-22 % oil and 30 % carbohydrates. Amino acid composition of soy protein close to the protein of chicken eggs, and oil is easily digestible and contains fatty acids that are not produced by the body of animals and humans. Soybean protein is regarded as the most high-quality and cheap solution to the problem of protein shortage in the world.
“It is impossible to consider soy one-sided, solely as a source of amino acids, — said Natalia Gerasimova, doctor-nutritionist. — This product contains amazing properties of isoflavones — genistein and daidzein. These substances in the plant inhibit the germination of seeds and in the human body to block the unnatural growth of cells, preventing the development of malignancies, allergic diseases, autoimmune processes”.
Nevertheless, there is in a barrel of soy and a spoon of tar. By 2009, 91% of U.S. grown soy was genetically modified.
Despite the fact that the harm of transgenic products has not been proven, people are afraid of fruit genetic engineering and prefer products labeled “non-GMO”.
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