Why Soy?

Take a Closer Look

Not only do soybeans contain high levels of complete protein (16.6 grams per ½ cup serving) they are low in saturated fat, contain no cholesterol, and high in fiber (6 grams per serving).

They are a great source of various vitamins, minerals, and beneficial plant compounds, such as isoflavones and only have 173 calories per serving.

Who shouldn’t eat soy?

Is it safe to eat soy?

The Nutritional Value of Soy

Soybean is a complete protein containing all the nine essential amino acids. Health scientists note that soybean “contains all of the essential amino acids necessary for human nutrition and have been grown and harvested for thousands of years. Populations with diets high in soy protein and low in animal protein have lower risks of prostate and breast cancers than other populations. Increasing dietary whole soy protein lowers levels of total cholesterol, low-density lipoproteins, and triglycerides; may improve menopausal hot flashes; and may help maintain bone density and decrease fractures in postmenopausal women.”

Sources: https://www.ncbi.nlm.nih.gov/pubmed/19145965

https://my.clevelandclinic.org/health/articles/17491-soy-foods/benefits-of-soy

* B & B Legacy Farms does not provide dietary recommendations. Consult with your physician before making any dietary changes.

My tick story: Getting serious about soy.
Why I began including soy in my weekly meal plan.

Diet-related diseases have skyrocketed during the current generation.

But who likes a diet? Not me.

I do want to feel better. Several years ago, my Alpha Gal allergy landed me in the emergency room and increased my experimentation in the kitchen cooking whole soy food dishes. I began including soy smoothies in my morning routine as I ran out the door to work.

I noticed I didn’t get the intense hunger pangs before lunch, nor the mind-numbing, low-energy crash around 2:30 (on the days I had a soy smoothie for breakfast). On my most challenging days I intentionally prepared a soy smoothie for my breakfast. It made a difference for me. I also noticed that I lost a few pounds without trying.

So life goes on and a tick allergy left me without the ability to eat most meats and dairy.

There are lots of reasons we eat the foods we eat in addition to allergies. Culture is one powerful reason. Taste is another one.

In the US we primarily eat soy through oil, food additives, soy sauce, and edamame. I was stunned and impressed by what I could do with whole soybeans. A southern cook who wants everything to taste good. Nutrition only goes so far!

I was pleased to learn that I could get great nutrition and great taste too!

So, if you are game, take the Soy Challenge to try a new soy recipe every month for a year!

(as long as you don’t have a soy allergy) : - )

Follow my Soy Kitchen blog for monthly recipes!