Background Info
Soya beans are very versatile: they can be used as whole soya beans, soya sprouts, or processed as soya milk, tofu, tempeh, soya sauce or miso. Soy is very rich in protein. This protein is of very high quality because it contains all essential amino acids. The amino acids of soy combine very well with the amino acids of cereals. The soy protein is therefore very important for vegans.
Soy is a good source of lecithin and vitamin E. These natural antioxidants prevent oxidation of LDL cholesterol. Soy is rich in magnesium, which plays an important function for the bones, heart and arteries.
Benefits
Health benefits are mainly coming form the quality of the soy proteins and form the isoflavones genistein and daidzein. The former may help to reduce osteoporosis risk. The isoflavone genistein seems to inhibit bone breakdown and may have similar effects as estrogens in maintaining bone tissue. It can may also increase the flexibility of blood vessels.
Diets which are high in animal protein cause more calcium to be excreted in the urine. Replacing animal protein with soy protein may help to prevent calcium loss. Soy isoflavones can control menopausal symptoms through their estrogen-like effect. Research suggests that soy may help to prevent heart disease by reducing total cholesterol, low density lipoprotein cholesterol and preventing plaque build up in the arteries, which could lead to stroke or heart attack.
Several studies have indicated that a regular intake of soy foods may help to prevent hormone related cancers such as breast cancer, prostate cancer and colon cancer.
Note: People with soy allergy (0.5% of the population should avoid soya foods