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Benefits of soy

11 April, 2011

Soy is a food that has a high nutritional value. In fact, 1 cup of cooked soybeans contains the same amount of proteins as 100 grams of meat, poultry or cooked fish. And the proteins in soy, unlike other legumes, are considered to be ‘complete’. Moreover, like all legumes, soy has no cholesterol and it contains only good fats: monounsaturated and polyunsaturated, including omega-3!

Soy is also a very high source of dietary fibre and it is full of isoflavones and minerals such as calcium, iron and zinc, among others.

It’s for all these reasons that you will find soy in different forms in your SOS Cuisine menus. Over the past few years, the impact of soy consumption on health has been increasingly studied, with varying results. Whether or not it is a ‘miracle’ food, its health benefits are due in particular to the fact that by consuming soy, we reduce our consumption of animal products containing saturated fats that are harmful to the heart.

Therefore I invite you to try out soy in all its different forms: milk, miso, edamame, tofu, etc.

A few of our recipes that feature soy:

Tofu Mousse with Berries

Tofu Mousse with Berries

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Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Cinzia Cuneo

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3 Responses to “Benefits of soy”

April 08, 2011 at 8:26 am, Alina said:

There are also studies saying that the best form of soy to be consumed is fermented. Soy has phytic acid which blocks the absorption of the essential minerals. Plus soy is GMO these days.
Best regards!

April 08, 2011 at 11:23 am, Endi said:

Soy has some advantages indeed. However, more than 80% of soy cultivated in US is genetically modified and with no tested impacts on long-term human health or the environment. Also, the soy prepared in North-America is not fermeneted and prepared as the soy in Asia. Therefore, many benefits are lost in the preparation process – for e.g. for soy sausages, etc.

Also, there is research that shows even though soy contains calcium, iron and several other minerals, the body does not absorb them well. On the contrary, eating too much soy can block your calcium absorbtion.

I think everything in moderation is good, and always try orgenic if you want to make sure you’re only eating food and not some genes from rats or pesticide compunds.

PS. The stroke and Heart foundation does not endorse soy as the miracle food anymore.

April 08, 2011 at 3:29 pm, Michael Muryn said:

There are a lot of talk against soy if you search the web for it. Are they extreme talk or hide some bit of truth (as the issue you guys mentioned previously to my comment), I leave you to be the judge. Dr. Mercola (mercola.com) which I follow for health topics, also talk against soy, but talk in favor of fermented soy product, like Miso, Natto, etc.

Miso is well known, Natto is less known, but apparently for the japaneses it is like the poutine for the quebecers, some miss it when oversea 😉 I did not find the taste that bad, but it can look ugly for people that are not willing to try. In Montreal, you can find it in some japanese/korean stores easily, along with Kim-Chi! 😉

Lately I have also try edamame (raw?), it is an interesting taste nonetheless. Is it less healthy because I don’t think that is fermented? Well I don’t know.

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