Soybeans can be consumed whole or processed into tofu, tempeh, soy milk, and various dairy and meat substitutes. It's also possible to make soy protein powder out of it. Soy protein is a common source of this crucial ingredient for vegetarians, vegans, and people who avoid or are allergic to dairy foods. Soy, on the other hand, is a contentious food. Some regard it as a nutritional powerhouse, while others regard it as a health hazard.
Soy protein is derived from soybeans and has a variety of health benefits, some of which are only now being identified. This column examines the health advantages of soy products, with a focus on the health of women and children. To yet, there has been very little written or investigated about perinatal health. As a result, the column has a broader focus, providing birthing educators with a general resource for learning about the usage of soy-based foods.
In recent years, consumers, researchers, and the media have paid more attention to soy protein. According to Anderson, Johnstone, and Cook-Newell (1995), approximately 12,000 food products containing soy protein Market were available in 1995, and sales of soy drinks increased by more than 82 percent in 1999. (Nestle, 2002). According to a recent European study, those who live a health-conscious lifestyle (e.g., people who don't eat meat but do eat fish, or vegetarians or vegans) are more likely to consume soy foods than the typical person (Keinan-Boker et al., 2002).