TOFU - HEALTH BENEFITS

TOFU - HEALTH BENEFITS

Delicate curd made by adding a mineral salt to soymilk; then pressing the curds together into a solid block.

THE MAJOR NUTRIENTS IN SOY: 

Soy foods are rich sources of protein, fiber, calcium, B-vitamins, and iron. They also contain some other substances which may all have potential cancer protective effects. These substances are: phytochemicals, isoflavones (also called phytoestrogens – specifically, genistein and daidzein), protease inhibitors (substances that act to stop the action of enzymes), phytate (acts like an antioxidant), phytosterols (plant substances related to fats – i.e., cholesterol), saponins (antioxidants), phenolic acid (antioxidant), and lecithin (a fat).

HEALTH BENEFITS 

Heart Disease:  Eating soy foods may reduce blood cholesterol levels, which may reduce the risk of heart disease.  Some preliminary research shows that it is the isoflavones or phytoestrogen called  genistein in soy foods that may directly lower blood cholesterol levels.

Osteoporosis:  Eating soybeans, which are good sources of calcium and protein, may be and easy way to help build strong bones and maybe even reduce the risk of osteoporosis. Also, the protein in soybeans helps to conserve calcium in our bodies.

Cancer:  The American Cancer Society’s dietary guidelines for reducing the risk of cancer include choosing plant source foods and limiting the intake of high fat foods.  These two guidelines make soyfoods the perfect solution to potentially reducing the risk of cancer through diet.

1. Protease inhibitors in soyfoods appear to reduce the risk of colon, lung,pancreas, esophagus, and breast cancers. 

2. Phytate in soyfoods acts like an antioxidant, potentially reducing the risk of both breast and colon cancers. 

3. Phytosterols in soyfoods protect the colon from harmful bile acids, potentially reducing colon tumors; they also have been potentially effective in reducing skin cancer.  

4. Saponins in soyfoods are antioxidants that have potentially cancer-protective effects; they also have potential to prevent mutations in cells that lead to cancer.  

5. Phenolic acid in soyfoods is another antioxidant that appears to have cancer-protective effects also – against mutations in cells as well.  

6. Lecithin, a fat in soyfoods, appears to reduce lung tumors in mice.  

7. Plant estrogens, also known as  isoflavones or  phytoestrogens in soyfoods have been identified as having cancer-protective effects by potentially stopping the growth of cancer cells. 

Excerpted from “Estrogen the Natural Way”, Nina Shandler 

Menopause:  Isoflavones in soybeans have the potential of reducing symptoms associated with menopause such as: hot flashes and sleep disturbances.  The weak estrogen-like activity in soyfoods may help to reduce these symptoms.