IF you are diligent about following an-apple-a-day diktat, you would benefit if you replace the apple with the soya plant (glycine max). Classified as one of the five sacred crops in old Chinese text, soya is being looked upon as a preventive measure for various diseases.Recent studies have revealed that the high protein and fibre content in soya food makes its role vital in dealing with the two modern killers — cardiac diseases and cancer. The plant estrogen present in soyabean is believed to have a protective mechanism for heart diseases. Epidemological studies also indicate a beneficial protective effect against sex hormone-dependent cancers — including prostrate and breast cancers.Soya can be a boon for the Indian populace, which is genetically susceptible to diseases such as diabetes and cardiac problems. Its immense nutritional and versatile medical value makes it effective in weight control and diabetes and in reducing cholesterol.Nutritional Value of SoyaThe protein quality of soya bean can be compared to that of meat and eggs. The vegetable oil is poly-unsaturated, has a low level of saturated fatty acids and is free from cholesterol, but contains both the essential fatty acids — linoleic and linolenic. The food is rich in iron, vitamin B, calcium and zinc.Soya as Food and Food IngredientTwo-third of all manufactured food products contain derivatives of soya. Soya nuggets, soya chunks, soya milk and tofu-soya cheese are the commonly available food derivatives. Soya Tempeh, which is a fermented soya paste, can be used as a meat replacer.Soya’s Anti-Cancer MissionSoya food contains antioxidants, compounds which protect cells from damage caused by unstable oxygen molecules called ‘free radicals’ believed to be responsible for initiating various forms of cancer as well as premature greying. A consolidated study in Singapore revealed that women who eat soya foods are at a lower risk of developing breast cancer than those who don’t. Isoflaves available in soya accounts for these low rates. Moreover, studies also reveal the relationship between consumption of tofu and lower prostrate cancer due to phytoestrogens present in soya. Soya: Good for your HeartOverwhelming evidence suggests that soya protein lowers cholesterol levels in blood by inhibiting LDL (Bad Cholesterol) oxidation and neutralising free radicals in blood platelets. ‘‘Introduction of 25 gms of soya protein in diet daily reduces 12 to 15 per cent cholesterol. It also prevents the LDL cholesterol oxidation necessary for heart disease-atherosclerosis. Soya reduces blood clots, and the amino acid contents in soya protein are considered to be effective in controlling blood pressure,’’ says Deepa Gupta, nutritionist at Escorts Heart Institute.Other Benefits• A blend of soya flour with atta is recommended for those with diabetes. Experts claim that the soluble fibre found in soya help in regulating blood glucose levels.• Scientists believe that the high fibre, high carbohydrate diet helps the cells to recognise the insulin in the bloodstream, which they are unable to do in case of diabetics. • Soya is helpful for slimming freaks. “Soya has a satiation value. One feels full even if you eat little,’’ says Dr Mukta Vasishta, nutritionist, Sir Ganga Ram Hospital. • Soya is beneficial for those with osteoporosis and kidney diseases.Is Genetically Engineered Soya different?GM soya is indistinguishable from conventional soya beans in composition, nutrition and processing character, and is safe for human consumption. Despite all the benefits, why isn’t soya in vogue?Experts feel that soya fails to tickle the taste buds of the Indians. Only the those who are particularly conscious of their weight consume soya as a regular food. ‘‘People don’t like soya or its products because they don’t taste very good. So we don’t generally prescribe them to the patients. Even adding flavours doesn’t seem to help,’’ says Dr Vasishta.
