LOOKING FOR GOOD HEALTH FOODS !

Soy foods have received attention for their role in disease prevention. Most focus in this regard has been on the phytochemicals in soy bean, such as isoflavones, and because soy protein lowers cholesterol. However, for many centuries soy foods have made an important nutritional contribution to the Asian diet. Soy beans are higher in protein than other beans, and soy protein is now recognized as being equal in quality to animal protein. In contrast to animal products however, soy foods are generally very low in saturated fat, often devoid of cholesterol, high in phytochemicals, and in some cases high in fiber. Furthermore, in addition to lowering cholesterol, soy protein may reduce risk of osteoporosis and renal disease.

Soy beans and soy foods are generally very good sources of certain vitamins, especially the B-vitamins, such as folate. Because folate lowers levels of an undesirable amino acid in the blood called homocystein, higher folate intakes are associated with protection against coronary heart disease. Soy beans full-fat soy foods are also a good source of essential fatty acids, linoleic acid and linolenic acid.

In regard to minerals, when adding reasonable amounts of soy foods to the diet, there is no reason to think that mineral status will be adversely affected. Calcium absorption from soy foods is actually quite good, similar to that from dairy products. Iron and zinc absorption from soy is much poorer than from meat, but vegetarian mineral status is generally adequate. Furthermore, many soy products are fortified with this mineral status. And there is no doubt that soy can make an important nutritional contribution to a healthy diet.