Soy products we eat in our daily lives
Abstract: Soy products are processed foods with soybeans, adzuki beans, mung beans, peas, broad beans and other legumes as the main raw materials. Most of the soy products are tofu and its re-products made from the solidified surface of soybean milk. At present, soy products are mainly divided into two categories, namely fermented soy products and non-fermented soy products.
Keywords: soy products
1. Non-fermented soy products refer to tofu made from soybeans or other miscellaneous beans, or tofu made by marinating, frying, smoking, drying and other processing techniques, such as tofu shreds, dried tofu, tofu Skin, yuba, vegetarian ham, etc.
2. Fermented soy products are soy products made from soybean as the main raw material and fermented by microorganisms, such as fermented bean curd, tempeh, soy milk, etc.
The nutritional value of soy products:
- The nutrition of soy products is mainly reflected in its rich protein content. The essential amino acids contained in soy products are similar to animal protein. They also contain calcium, phosphorus, iron and other minerals needed by the human body, as well as vitamins Bl, B2 and cellulose. But soy products do not contain cholesterol. Therefore, some people advocate obesity, arteriosclerosis, hyperlipidemia, hypertension, coronary heart disease and other patients to eat more beans and soy products. For healthy groups, a single source of nutrition is not advisable, soy products can be used as one of the sources of protein. Soy products are an important part of a balanced diet.
- After the beans are processed into tofu, the bittern is used in the production, which increases the content of calcium, magnesium and other inorganic salts, which is suitable for patients with calcium deficiency.
- At the same time, all kinds of soy products are delicious and promote appetite. Bean sprouts are also rich in vitamin C, which can be used as a regulator in winter and spring when vegetables are lacking.
Who can not eat soy products:
Some experts pointed out that the following seven groups of people should eat less or no soy products as much as possible:
- Children. Children should eat soy products as little as possible and not excessive. Because soy products are high-calcium foods, if they are consumed in excess, the calcium content in the blood will be too high, which will hinder the body’s absorption of zinc, resulting in relatively insufficient zinc content. Lack of zinc in the human body can lead to loss of appetite, slow growth, etc., which is detrimental to the physical and mental health of children. In addition, excessive consumption of tofu can also make children precocious.
- The elderly. The kidney function of the elderly is relatively weak. If you eat a lot of soy products, you will inevitably consume too much plant protein, which will cause more nitrogenous wastes in the body, increase the burden on the kidneys, and lead to the decline of kidney function.
- Gout patients. The pathogenesis of gout is the disorder of purine metabolism, and soy products contain more purines, which will have an adverse effect on the body. Therefore, patients with gout should eat little or no soy products.
- Patients with acute pancreas. During the onset of acute pancreatic disease, avoid eating soy products that can stimulate gastrointestinal and pancreatic secretion.
- Patients with kidney disease. Patients with kidney disease should eat foods that are rich in essential amino acids but not low in essential amino acids. Compared with animal protein, soy products contain more non-essential amino acids, so they should try to fast.
- Diabetics. When the blood urea nitrogen is increased in diabetic patients, the consumption of soy products will increase the nitrogen content, so fasting is required.
- Patients with stomach problems. Insulin in soy products is not conducive to gastric patients, and the high content of purine will promote the secretion of gastric juice, causing symptoms such as flatulence.
Although soy products are rich in nutrients, it is not the more the better, nor is it suitable for everyone. Therefore, choosing to eat in moderation and avoiding too much is the scientific way of eating.
Why can’t you eat soy products:
Although soy products are rich in nutrition and good in color and flavor, they are not suitable for everyone. People who suffer from the following diseases should avoid or eat less:
(1) Peptic ulcer: Patients with severe peptic ulcer should not eat soy products such as soybeans, broad beans, shredded tofu, dried tofu, etc., because of their high purine content, they can promote the secretion of gastric juice; the dietary fiber in whole beans will also affect The gastric mucosa causes mechanical damage. Although the oligosaccharides contained in beans such as stachyose and raffinose cannot be digested and absorbed by digestive enzymes, they can be fermented by intestinal bacteria and can be decomposed to produce some small molecules of gas, which can cause hiccups and bowel sounds. , Abdominal distension, abdominal pain and other symptoms.
(2) Gastritis: Patients with acute gastritis and chronic superficial gastritis should also not consume soy products, so as not to stimulate gastric acid secretion and cause flatulence.
(3) Kidney disease: Patients with nephritis, renal failure and kidney dialysis should adopt a low-protein diet. In order to ensure the basic needs of the body, an appropriate amount of foods rich in essential amino acids and low in non-essential amino acids should be selected within the limited range. Compared with animal protein, beans contain higher non-essential amino acids, so they should be fasted.
(4) Diabetic nephropathy: The main complication that causes the death of diabetic patients is diabetic nephropathy. When the patient has urea nitrogen retention, soy products should not be consumed.
(5) Typhoid fever: Although typhoid patients with long-term high fever should take a high-calorie and high-protein diet, in the acute and recovery phases, to prevent abdominal distension, it is not advisable to drink soy milk to avoid gas production.
(6) Acute pancreatitis: When acute pancreatitis occurs, you can drink high-carbohydrate clear liquid, but avoid using soy milk that can stimulate the secretion of gastric juice and pancreatic juice.
(7) Gout: The pathogenesis of gout is the disorder of purine metabolism, with hyperuricemia as an important feature. The disease is more common in wealthy families, and high-protein and high-fat diets can easily cause gout. Food proteins are mostly combined with nucleic acids to form nucleoproteins, where nucleic acids are broken down into purines and then into uric acid. Therefore, in the acute phase, foods containing more purines should be forbidden, including dried beans and soy products, even in the remission phase, they should be restricted to eat.
(8) Galactose and lactose intolerance: Because these patients lack the enzymes related to the decomposition and metabolism of galactose and lactose, they should not eat foods containing lactose in their diet. Stachyose and raffinose in legumes can produce part of galactose after being decomposed in the intestines. Therefore, soy products should be banned for severe patients to avoid aggravating the condition.
(9) Phenylketonuria: This is a common congenital metabolic defect disease in children. The treatment of this disease mainly relies on eating special low-phenylalanine foods to control the concentration of phenylalanine in the blood. At the same time, pay attention to fasting or use less protein-rich soy products and animal foods.