SOY

Soy is a healthy whole legume that contains a wide range of healthy substances. It is rich in B vitamins, potassium, magnesium and quality protein. In 2019 the effect of soy consumption on health was evaluated on the basis of a meta-analysis. According to these data, people with the highest consumption of phytoestrogens (one of the biggest bogey in soy) also had the lowest risk of death of all the observed causes. Phytoestrogens are substances that are similar to the human hormone estrogen, but these behave differently in our body. According to studies, phytoestrogens bind to receptors that potentially suppress the growth of tumor cells. It is based on this fact that it can be said that soy is not the cause of cancer. Results from studies performed on a larger number of people indicate that consumption of soy does not affect testosterone levels or does not cause feminizing symptoms. 

People suffering from thyroid disorders should be careful about soy intake. However, this legume is not the cause of decreased thyroid function, it only accelerates the manifestation of this disease. According to the British Dietetic Association, soy consumption has no detrimental effect on thyroid function in healthy individuals. It does not impair its function, but it can interfere with the absorption of thyroid drugs. 

It is true that soy is one of the causes of rainforest felling, it is even in the second place. However, it is not about soy that is grown for the production of tempeh, tofu or miso. Most soybeans are used as a feed source for farm animals. Only about 6% of the world’s production of this crop is used for human consumption. In addition, this soy is not genetically modified, unlike the fodder one. 

So, soy is a healthy crop that brings many benefits to the human body. The products available on our market are mostly made of soybeans grown in Slovakia or Austria. Due to its production, rainforests are not cut down and the soy is not GMO. 

Source of information: Czech vegan society (Česká veganská společnost) 

Soy in our kitchen 

TOFU 

Is made by coagulation soy milk with nigari or calcium salts. We marinate pressed tofu in sesame oil and soy sauce and put it into our sushi bowl or you can add this one to kimchi rice. Our Thai curry contains silken tofu. 

TEMPEH 

Is formed by fermentation of soybeans. These are cooked and loaded into a culture Rhizopus oligosporus or Aspergillus oryzae, these cultures grow through the beans and create hard white consistency. You can add tempeh to kimchi rice or gogreen (in Prague) and it is one of the ingredients in Buddha loves broccoli (in Brno and Vienna).

EDAMAME 

Are unripe soybeans, which are mostly prepared in boiling water with salt. We use them in a sushi bowl. 

SOY SAUCE 

Is a dark brown salty sauce made of soybeans that are fermented by koji molds Aspergillus oryzae and Aspergillus soyae along water and salt. In our kitchen, soy sauce is used really often. We use gluten-free one, so that the dishes are suitable for people suffering from celiac disease. 

MISO 

Is a paste made of soybeans that are cooked, mixed with sea salt and inoculated with a culture of mushroom koji and they are left to ferment slowly for several months to years. Depending on regional variations, rice or barley or hemp seed can be also added to soy. We work with white miso paste and use it to make a sauce in a quinoa bowl. 

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