Soy Bean….the Advantages And Disadvantages of Soy.

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Regular consumption of soy has great health benefits to the body. The positive aspects of soy are as a result of the rich nutrients that this legume contains. the other legumes do not compare to soy as soy is the richest bean which has a lot of healthy nutrients, though a rich bean it is worth to note that soy lacks adequate vitamins and so it is recommended that one should accompany soy with vegetables or fruits that are rich in vitamins. The benefits of regular soy intake helps in preventing some chronic illnesses like cancer while also controlling some health conditions. :

  1. Heart. Soy reduces the risk of heart attack and coronary thrombosis.

  2. Menopause. Soy is known to relieve some negative symptoms during menopause that is mainly caused by the reduced levels of estrogen production.

  3. Cancer. Hard to believe but it is a fact that soy reduces the chances of having cancer such as breast, colon and prostrate cancer.

  4. Arteriosclerosis. Regular intake of soy beans will help in preventing the narrowing and hardening of arteries.

  5. Babies. Soy is a source of great nutrition in infants. Soymilk can be used in infant formulas.

  6. Cholesterol.  Due to its’ richness in unsaturated fatty acids, soy helps to decrease the level of cholesterol production in the body.

  7.  Proteins. Soy is a very rich source of proteins that is easily digested and absorbed by the body.

  8. Bones. Soy increases the calcium needed in bones thus preventing the condition called osteoporosis.

Although it possesses several nutritional and health benefits, soy has some negative elements that should not be overlooked. Despite its drawbacks, consumption of soy should be encouraged.

  1. Lack of vitamins. Soy has many nutritional ingredients but lacks one of the most essential elements; vitamins. Hence, soy should always be accompanied by fruits and vegetables that are high in vitamins.

  2. Allergies. Allergies especially those that occur in children are mainly associated with consumption of soy.

  3. Uric acid. Legumes produce uric acid; soy produces the most uric acid (380mg/100g). Uric acid poses no risk to one’s health.

  4. Flatulence. Due to its oligosaccharide type of hydrocarbon in their skin, soy causes digestive flatulence. This can be reduced by soaking and cooking the soy beans.

The advantages  of soy outweighs its disadvantages and so it’s consumption should be widely encouraged since one cannot compare its highly nutritional value and healing properties to some minor negative effects.


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