Soy: The Protein Alternative
If you have never tried soy in the form of tofu or yogurt, now is high time! Soy is one of the healthiest foods, especially for women, and ideal for losing weight.
Soy is a healthy alternative to such protein-based foods as meat, fish and dairy. At the same time, it is the only protein-rich food that is metabolized as a base; that is, it does not burden the body with acids. With an increasing demand, the choice of soy products is also becoming wider. Health food stores and organic shops already offer a large selection of soy products.
Soy products are particularly recommended for menopausal women because soy contains phytoestrogens that relieve menopausal symptoms. This is also the reason why Japanese women, who traditionally eat a lot of soy, are practically free of menopausal symptoms. Soy products are also ideal for milk protein allergy sufferers and those who do not tolerate milk sugar. Soy contains a lot of protein and little fat and is therefore ideal for maintaining an ideal weight.
Here are the most important soy products:
Soy milk is a vegetable milk made from soybeans. With its high protein content and essential amino acids, iron, phosphorus and B vitamins, its nutritional composition resembles that of cow's milk. Soy milk also contains calcium, but much less than in cow's milk.
is soy curd. It contains a lot of protein, B vitamins, vitamin E, a lot of calcium but almost no carbohydrates and little fat. Tofu is particularly easy to digest.
Tofu has been appreciated as a source of protein in China and Japan for thousands of years. Today, tofu plays an important role in wholefood nutrition, especially in vegetarian cuisine, and has been produced in Germany for several years. It is sold as a fresh product in foil.
The protein is precipitated from soy milk with a coagulant. The mass is then pressed out until the desired consistency is achieved. There is a large variety of products with smoked tofu, vegetable and herbal ingredients. When buying tofu, always pay attention to organic produce, as it is also offered from genetically modified cultivation.
The preparation sets no limits to the imagination. The soya curd is almost tasteless and therefore suitable for spicy or sweet dishes. Tofu can be roasted, baked and grilled. It tastes raw or processed with vegetables and cereals, in salads or breaded with egg and sesame seeds.
Soy yogurt is fermented soy milk and is available without flavor as "nature" and with fruit preparation. However, only the natural form is recommended, as the fruit mixtures contain a lot of sugar.
Tempeh is a fermented soy product that originated in Indonesia. It is still produced there today as a traditional craft. It carries a high protein content (20 percent) and is, along with algae, one of the few plant foods that contains significant amounts of vitamin B 12 (14 milligrams per 100 grams). In Western style production, the cooked beans are inoculated with a mushroom culture and fermented in a warming cabinet at just over 30 degrees Celsius (86 degrees Fahrenheit) for one and a half days. During the ripening period, a Camembert-like mold develops.