Soy

Soybeans have been native to the central regions of China for about six thousand years, when they began to be cultivated and spread throughout the rest of Asia, coming to be considered a sacred plant.

In Asia, soybeans are part of the daily diet and are consumed in the form of whole soybeans and as grains. In addition, soy-based foods such as tempeh, miso or natto are very common.

In Europe we have soy more and more present in our diet, although the most common forms in which we consume it are different. It is usually consumed in a more processed format, as a vegetable drink, textured or in the form of vegetable protein supplements.

Soy Properties

• Lots of quality protein.
• Amino acids.
• Fatty acids.
• Low in saturated fat.
• B vitamins (B1, B2 and B5), Vitamin E, folic acid...
• Isoflavones.
• Minerals (calcium, iron, potassium, zinc, magnesium, phosphorus...)
• High fiber content.

Soy Benefits

It has restorative and regenerative properties of the cellular tissue that contribute to an improvement in the appearance of the skin with an anti- aging effect.

It helps to have a good digestion, to regulate the intestinal transit and feeds the beneficial microbiota.

It prevents bone loss and contributes to bone formation.

Strengthens the immune system and provides antioxidant and functional properties.

Reduces cholesterol and triglyceride levels, thanks to its protein, lecithin and phytoestrogens, fight cholesterol (LDL), control the effects of estrogens in our body and regulate blood cholesterol levels.

It improves the symptoms of menopause thanks to isoflavones, which have an effect on the body similar to that of female estrogens. Avoid hot flashes, fatigue, sweats and other symptoms.

It controls blood glucose levels so it is highly recommended in patients with type 2 diabetes.