Today, manufacturers are offering an ever-increasing variety of soy products: meat substitutes, cheese, oil, and more. This wide range is appealing, as soy is a plant-based product, and replacing high-calorie animal products with it seems like a good idea. But is it wise to fully switch to this alternative?
The exact historical origins of soy remain a mystery. Today, this plant is cultivated so widely, and its history stretches back so far, that tracing its ancestors has proven elusive. The earliest mentions of soy can be found in ancient Chinese manuscripts. Along with wheat, rice, barley, and millet, soy was considered one of the five sacred plants. For centuries, soy spread across the globe, starting from Africa and moving to America and Europe. During World War II, this product gained particular popularity, a trend that continues today. The last country to adopt soy was Brazil. In 2006, American scientist Andrew McClang discovered a method for growing soy in hard-to-reach areas of Brazil, earning him recognition from Brazilian farmers and a special award in the field of food production.
Soy belongs to two groups of plants. Botanically, it is classified within the legume family. Like peas, beans, and lentils, soy enriches the soil with nitrogen. Additionally, soy is very oil-rich, which is why it is categorized as an oilseed crop. The oil content in soybeans can reach up to 20% of their weight. Mature soybeans are harvested and processed to extract the oil. This oil is exceptionally rich in omega-3 fatty acids, which are essential for skin regeneration and effective hydration. These fatty acids also support cognitive function; a deficiency can lead to attention issues and increased fatigue. Furthermore, soy is abundant in alpha-linolenic acid. In terms of health benefits, soy oil can only be compared to flaxseed oil, hemp oil, and walnut oil. After oil extraction, the remaining solids are used to produce soy products rich in soy protein. Unlike many other plants, soy contains complete protein with all the essential amino acids, which is why it is widely used in vegetarian cuisine. Additionally, like any other plant-based product, soy is an excellent source of fiber: cellulose, hemicellulose, and pectin. These components help cleanse the intestinal walls, normalize bowel movements, and stabilize gastrointestinal function.
But that’s not all. Soy is also rich in special fats—sphingolipids and phospholipids. It is believed that these compounds can reduce the risk of developing colorectal cancer. Consuming soy also lowers cholesterol levels, which helps prevent cardiovascular diseases. Soy is even beneficial for infants: soy formulas can replace animal-based milk formulas, especially for allergic babies. Soy is suitable for all ages.
However, unlimited consumption of soy can pose risks. Soy is considered the second most allergenic food after peanuts, so caution is advised when trying soy products for the first time. Despite soy being remarkably rich in genistein and daidzein, compounds that can inhibit cancer cell growth, some animal studies have shown that in large quantities, these components may have the opposite effect, potentially promoting pancreatic cancer. Lastly, soy contains a unique compound—phytic acid—that binds minerals such as calcium, magnesium, iron, and zinc. This binding and rapid excretion of minerals can be undesirable, especially in childhood. However, due to this property, soy can be beneficial in environmentally polluted areas, as phytic acid is known to bind and eliminate heavy metal salts from the body. This helps prevent body intoxication and supports overall well-being and vitality.