Most women, menopausal or not, recognize that their moods are affected by their hormones. Some are sensitive to even the slightest fluctuation in their hormones. There has been a lot of controversy over whether or not incorporating soy into a person’s diet is good or bad. There are studies and advocates on both sides of the argument.
There isn’t room, nor do I want to get bogged down in debate on whether or not soy is a good or bad choice. What I aim to answer in these articles is whether it has any effect at all. And is that effect good or bad?
Soy Packed with Nutrients
What is it about soy that has gotten so many people talking about it and so many companies scrambling to tap into this lucrative market?
There are seven main benefits of soy (this list summarized from www.askdrsears.com):
1) Soy is packed with nutrients including protein, unsaturated fats, fiber, B-vitamins, folic acid, potassium, calcium, zinc, and iron. Not to mention it’s cholesterol free.
2) Soy is a particularly high source of protein without the fats of animal-based meats. It also considered a “complete” protein in that it contains all the essential amino acids that the body can’t produce.
Soy is Lactose-Free
3) Soy contains no lactose, which makes it easier on the digestive system for those who are lactose intolerant. Soy also contains good carbohydrates called “fructooligosaccharides” (FOS) which feed the bacteria intestines need.
4) Soybeans are the lowest in sugar of any food. With a slower insulin response, blood sugar is more stable, as are mood swings caused by fluctuating blood sugar levels.
5) Soy is a high source of calcium and iron, which the body needs to build bones and blood. Soy has the highest amount of iron of all vegetables and legumes.
Soy may Lead to a Longer Life
6) Comparisons between cultures that consume higher levels of soy (Japanese) and those cultures that don’t (Americans) reveal a marked difference in longevity, cancer rates, and heart disease to the benefit of soy-consuming peoples.
7) Soy is available in many forms and can take on virtually any flavor.