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Mahalo cooking expert Miranda Valentine tells you the ins and outs of all things soy.
A subtropical plant native to the southeastern part of Asia, soy is a member of the pea family that can grow anywhere from one to five feet in height. There are between two and four soybeans per pod.cHistory
According to Mayo Clinic, soy has been a dietary staple in Asia for 5,000 years. The fermentation techniques that turn soy into tempeh and miso were discovered during the Chinese Chou dynasty from 1134 to 246 B.C.Tofu was not invented until the 2nd century in China.
Soy came to Europe in the 1700s and took another century to reach the United States in the 1800s. Now, the midwestern U.S. produces nearly half of the world's soybean supply.c
Health Benefits
Soy is packed with protein, isoflavones and fiber, as well as all essential amino acids. Soy protein reduces the risk factors of cardiovascular disease, reduces menopause symptoms, aids weight loss, reduces arthritic symptoms, aids brain function and also enhances exercise performance, according to Mayo Clinic.
Limited supportive evidence has been found that dietary soy decreases breast cancer risk in women and prostate cancer risk in men.
Isoflavones are thought to have estrogen-like effects in the body, according to Mayo Clinic.c
Soy Sources
Soy FlourReferences
Meet Our Expert
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Miranda Valentine
Miranda Valentine blogs about food and lifestyle at Everything Sounds Better in French. Miranda graduated from the University of Southern Maine and earned her master's degree from the University of Southern California. She works as a contributing writer for Bunker Hill Magazine and Joonbug.com's LA edition.
