Women and soybeans

Thanks to globalization, more and more cultures blend with ours, particularly Asian culture, a reality very different from our western. 

The nutrition is the first sign of this cultural exchange and as we export our wonderful Italian Mediterranean diet, also the east exports part of its culinary traditions. Who among us has never been in a Chinese restaurant? Restaurants omnipresent, as the only real alternative to a rich and varied diet such as the Mediterranean. And speaking of oriental cuisine, today we speak of soy, one of the most widely cultivated vegetable in the world, used not only as food, but also of the animal, in the production of cosmetics and fertilizers. According to some legends, the first soybean cultivation dates back to 2800 BC at the time of the Chinese emperor Shennong, then moved to Korea, Japan, Indochina, the Philippines and finally in India. 

Many foods are derived from soy, including: 

• Soybean meal 

• Soy milk 

• Soybean Oil 

• Tofu (cheese made ​​from soy milk) 

• Tempeh (similar to tofu but produced from the seeds) 

• Natto (a derivative of the seeds with gelatinous consistency) 

• Miso (flavoring, derived from fermented soybean paste) 

• Soy sauce (made from fermented soybeans and a roasted corn) 

• tamari (similar to soy sauce, but without corn roasted) 

• Endamame (green soy beans) 

• Soy lecithin (emulsifier food) 

Unfortunately, the soy and its products are considered food allergen, and this makes it impossible to entirely replace other foods such as cow's milk and its derivatives. 

From a nutritional point of view as soybeans, as other legumes possesses a high amount of protein, but also fat (about 19%) and carbohydrates (about 23%), also makes a substantial amount of fiber, phosphorus and potassium, but also iron, magnesium, calcium and B vitamins 

But one of the most interesting components of this food, are the phytosterols, and in particular genistein and daidzein. These phytosterols are of phytoestrogens to estrogenic action, ie they are able to bind to the estrogen receptor, but with an activity equal to one thousandth / a ten-thousandth compared to that of estradiol (the main female hormone). 

And it is for this reason that we talk about soy and women, as many studies contend for years the results obtained by the introduction of this food in the diet, especially in women after menopause. In this condition, the woman is most exposed to a phenomenon called "metabolic syndrome", related to a right shift of the hormones in favor of those androgenic. This "syndrome" is named after a group of risk factors linked to overweight and obesity, which can increase the chances of heart disease and other health problems. 

Scientific data we provide conflicting data, but very often this contrast is generated by a different scientific method, but what is certain is the positive influence on general health (particularly at certain concentrations of genistein); recording positive effects on body weight, blood glucose, bone density, the hot flashes and free radicals. 

As usual, a recipe made ​​from soybeans, "Tofu with bean sprouts and vegetables": 

1 package of tofu bean sprouts already cooked (in jar) 

2 large carrots 

1 onion 

4 mushrooms 

pepper, salt, soy sauce, extra virgin olive oil 

Preparation 

Preheat a frying pan founded by adding a dash of olive oil. 

Cut thin, carrots, onions, and skip everything in the pan. 

Add 1 tablespoon of soy sauce, salt, pepper, and continue to stir. 

At this point, add the tofu cut into large squares, making a little 'brown. 

Cook just enough (about 5 minutes). 

Add in the sliced ​​mushrooms and the last bean sprouts. 

Finish cooking by adding the rest of the soy sauce pepper and salt if necessary. 

Let cook a few minutes and serve hot. 

Bon Appetite!

Andrea Busalacchi