What is soy?
A legume, introduced in Europe in the 17th century. Yes, soy has not arrived in our latitudes in the bundles of some illuminated hippies who have since become sympathetic sores with an ecological fiber. With a low glycemic index, soy is characterized from other legumes by its higher content of proteins (37%), lecithin, minerals and isoflavones, these famous phytoestrogens which have given rise to controversy. Indeed, studies have shown a drop in sperm concentration in men who eat soy regularly, without a definitive cause-and-consequence link having been scientifically established.
Nevertheless, the precautionary principle prevails: no soy milk before the age of 6 months in boys and a diet of abstinence from soy for couples having difficulty in procreating. However, soy, as a supplement or on the plate, also has many health benefits by helping to prevent certain pathologies.
What does soy protect against?
1. Cardiovascular diseases
Rich in arginine and poor in lysine (amino acids), soy proteins have protective properties against cardiovascular diseases.
2. Cancer
According to recent studies, regular soy consumption would reduce the incidence of certain cancers (breast, prostate, etc.).
3. Menopause
The medical profession sometimes advises soy isoflavone capsules to reduce the discomfort of hot flashes and improve vaginal dryness.
4. Osteoporosis Soy consolidates bone metabolism after menopause, according to studies conducted with Asian populations less affected by this pathology although consuming less calcium than Western peoples.
5. Alzheimer’s The lecithin in soy plays an important role in the brain by promoting a neurotransmitter involved in memory.
Thanks to Dr Jean-Paul Curtay, nutritherapist.