Soy

Soy is one of the few plant sources of protein that contains all the necessary amino acids and vitamins. The product has become a real salvation for vegetarians who need to replace animal protein with a vegetable analogue.

The so-called vegetable protein saturates the body for a long time and increases human functionality at times. The only drawback of soybeans (and all legumes) is the need for long-term heat treatment. In the best case, you will have to cook for 90 minutes and periodically add water to the pan with soybeans, in the worst case, soak it for a day in water of a certain temperature.

General product characteristics

Cultivated soybean is characterized by a heterogeneous stem texture. It can be both thin and thick, lowered down under the pressure of sheets or completely naked. The length of an adult plant varies from 15 cm to 2 m. The leaves are lowered down, the venation is pinnate, the shape is formed from 3–9 sectors. The plant produces a neat flower that is colored in a unique shade of purple palette.

The fruit looks traditional for a leguminous plant: it opens with two valves along the dorsal and ventral sutures, contains a small amount of seeds (no more than 3). The beans acquire an oval shape, are resistant to cracking, and are about 4-6 cm long. The seeds are enclosed in a special flap – the pericarp, consisting of three layers. It protects the inside from an aggressive external environment and negates the possibility of cracking. The pericarp is quite plastic, has the ability to compress and decompress if necessary.

The seed coat of the bean is smooth and shiny, resistant to liquids. Under it are the root and kidney. These are the main and largest organs of the soybean germ. Beans are painted in one of the shades of yellow, orange, black, green or brown.

Useful Properties

Soy is known primarily for its record-breaking content of protein and essential amino acids.

Soy shown ^[1]:

• patients with diseases of the gastrointestinal tract (ulcer / gastritis);
• people with cardiovascular pathologies;
• diabetics;
• patients with diseases of the musculoskeletal system.

Soy stimulates the development of beneficial intestinal bacteria, saves people from dysbacteriosis and is a kind of prevention of problems with the gastrointestinal tract (GIT). This product is also essential for menopausal women. ^[2]. It compensates for the low production of estrogen and stabilizes both physical and psycho-emotional health.

Chemical composition

Use of the ingredient in cooking

Cooking soy is a very lengthy process. The beans are soaked for at least 15 hours, washed in cool water and boiled for about 3-4 hours until tender. Only fruits that have gone through many hours of cooking become edible (raw beans are even problematic to bite through).

Among the products containing soy, note:

• tofu cheese;
• yogurt (yofu);
• chocolate;
• cereal protein bars;
• ice cream;
• milk.

All these products are low in calories and can be introduced into the diet.

After heat treatment, soy becomes soft, crumbles slightly and is filled with a sweetish nutty flavor. Boiled beans can be used as a side dish, added to salads, served with meat, fish dishes, and even used as a dessert.

In cooking, soy acts as a vegetable substitute for meat. The ingredient is used to create sauces, oils and drinks. The special extract released by soy makes the dish incredibly tasty. The combination of tart and sweet nutty notes adds some sophistication to the food.

You can also cook from soy:

• pate;
• homemade sausage;
• vegetable stew;
• appetizer with the addition of meat or fish ingredients.

Smooth pho soup recipe using soy sprouts

We will need the following ingredients:

• boiled beef – 250 g (can be replaced with chicken);
• ginger – 50 g;
• onions – 2 pcs.;
• sauce for fish dishes – to taste;
• cinnamon – 2 pcs.;
• star anise – 5 pc.;
• black peppercorns – to taste;
• rice noodles – 150 g;
• soy sprouts – 150 g;
• meat beef broth – 1 l;
• green onions – 4 stems;
• herbs and spices – to taste.

Preparation

Cut the vegetables into small cubes, chop the selected greens. Pour fish sauce into meat broth, add onion, ginger, cinnamon, star anise and your favorite spices. Constantly try the dish to navigate the specifics of taste. As soon as you find the ideal dosage, stop and move on to the next stage of cooking. Bring the spicy broth to a boil and leave to simmer for about 20-30 minutes – so the broth is saturated with the taste of each spice.

Strain the finished broth, add rice noodles there and put it on medium heat again for 5-7 minutes. Remove the finished noodles with a slotted spoon and put on a plate, adding soy sprouts and boiled beef. Pour the meat broth over the dish, add a drop of lime or lemon and serve.

How to choose soy

The sale of soybeans is no different from the sale of peas or beans we are accustomed to. The product is packaged, packaged in polyethylene, cardboard or craft paper containers and transported to the required outlet. Make sure that only soy is in the package. There should be no foreign objects such as sprouts, debris and stems.

The color of soybean can be varied – from black to snow-white. The quality and taste of soy is absolutely independent of the shade, so be guided by the aesthetic appearance of the ingredient.

You can often see okara in stores. It is a yellowish wet mass, which in structure resembles cottage cheese. Okara is a product that is formed from boiled and ground soybeans. The mass is absolutely tasteless and does not have a unique smell. Okara can be stored in the refrigerator for a long time even after opening the package. The ingredient can be used for making cutlets, chops, baking bread or desserts. Try replacing traditional cottage cheese with okara in one of the most successful recipes and appreciate the taste. The peculiarity of soy lies in the fact that it adopts the taste and aroma of another dish, mimics and enhances it.

How to store soy

The product is absolutely unpretentious and can be stored as you wish. The main condition is to limit exposure to sunlight, moisture and pests. Do not be afraid to store soybeans in bulk in boxes / crates – this will not affect the quality of the beans in any way. The product can be placed in craft bags (tightly closed) or glass jars. Don’t be afraid to use any container that comes to hand. This will not affect the taste of the product and the expiration date.

Contraindications to use

Soy is forbidden to be introduced into the diet of patients with urolithiasis. Beans contain specific substances (oxalates) that stimulate the formation of new stones and worsen the current course of the disease. ^[4].

Pathologies that can be triggered by excessive consumption of soy include the following: ^[5]:

• asthma;
• conjunctivitis;
• Alzheimer’s disease,
• dermatitis,
• eczema;
• acceleration of the aging process;
• miscarriage;
• failures in the development and formation of the brain in the fetus during pregnancy.

Experts do not recommend giving soy to young children. The body may react adversely to the product and respond with thyroid disease or an allergic reaction. ^[5].

Soy genetics

The genetic history of soy begins on January 14, 2010. It was on this day that an article about the genome of this legume species was published in the journal Nature. Scientists were able to determine the DNA sequence of the plant genome, found many genes there that can encode a protein – more than 46 thousand. This figure is 70% higher than that of Tal’s ruciferous plant (the soybean plant precursor) ^[6].

Soy has become one of the many crops that have undergone genetic changes. It is genetically modified, and not plant-based, soy that is now part of most food products. Scientists who discovered the amazing properties of genes gradually began to introduce beans into everyday life, reinforcing the public with new information about the quality, safety and benefits of using soy.

In 2006, 92% of all US acreage was sown with this plant component. ^[6]. Import deliveries grew with cosmic speed, but the world could only partially accept the genetically modified organism (GMO). People were afraid of this abbreviation, protested against artificial products and boycotted manufacturers.

Agronomists have benefited from genetically modified soybeans, because such a product has become much easier, faster and cheaper to grow. At the same time, the price of the plant remained stable.

Research and development continues to this day. Some countries are phasing out soy, using a special IP certification to track the supply of traditionally grown herbal ingredients. Manufacturers undertake to provide information on the organic or genetic origin of the components included in the composition. Unfortunately, many manufacturers began to speculate with the term “organic”, but the modern consumer does not pay attention to bright inscriptions and labels, but simply carefully studies the composition.

Possible risks associated with the use of genetically modified foods

There are three main risk categories: food, environmental and agrotechnical. ^[7]. Let’s focus on the first two.

Nutritional risks

Frequent and prolonged use of genetically modified foods leads to a decrease in the protective function of the immune system. The transgenic protein is able to cause an allergic reaction and act as a stimulating allergen for other infections and pathologies.

Scientists note that people who use artificial products have reduced susceptibility to antibiotics, which complicates the treatment process. With soy, specific marker genes enter the body, which block the drug, reduce its effectiveness and can lead to death. Artificial products accumulate herbicides and increase the risk of developing cancer ^[8].

Environmental risks

The most banal, but significant risk is the extinction of most plant species. If they can be created artificially with a minimum waste of time and effort, then there is no point in costly “live” plants.

The technology for creating GMOs is extremely imperfect. Scientists themselves may not be fully aware of the possible risks associated with such products. Studies for 1998 (Great Britain), 2003 (Italy), 2006 (Russia and Australia) revealed that the human body does not accept genetically modified foods well ^[8]. Some see a direct relationship between the introduction of GMOs and the growth of world obesity, cancer and allergies.

No deaths have been recorded as a result of the use of GMOs in the world. But there is a risk that the reaction of our body will appear after several generations in the form of mutations, congenital pathologies and even degeneration. A person must make a choice on his own: to use GMOs or not.

In any case, you can find a vegetable analogue of the desired product. Its cost and some list of characteristics will differ from artificial, but you will definitely be sure of your own health.

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