Good Food = Good Health: The Simple Equation

We are all constantly aware of our body weight in today's society for one reason or another, and we frequently give in to peer and media pressure to adhere to certain dietary expectations. In addition, certain foods are frequently referred to as "health foods," whether this is true or not, and their consumption is elevated to the point where they may actually cause more harm than good.

As you are aware, our slogan, "good food, good health," aims to encourage everyone to eat a varied and well-balanced diet. Although small amounts of certain foods can be harmful, eating the same foods consistently can result in a lack of essential nutrients and the inability to absorb them.

Although vegetarians, in particular, view soy as a "health food," there are numerous reasons to exercise caution when consuming large quantities. While fermented dark soy sauce has more antioxidants than vitamin C and red wine, which we know are good for us, the beans also have a lot of phytic acid, which makes it harder for important minerals to be absorbed.

My mother, along with two other members of my family, have used the reputable company Slimming World, which uses healthy, balanced, and varied diets. There are red and green days in the diet plan, and meat is only eaten on a red day.

This worked well for losing weight, but my mother, who has hypothyroidism for more than 25 years and uses tofu and soy products to make up some of the "meat" on red days and green days because it doesn't contain meat, started feeling less bubbly. She and her primary care physician had to stop eating soy for many weeks before they realized that it was preventing her from using her thyroid hormones.

Apparently, this issue isn't just a problem for people with thyroid problems; even people with normal thyroid function can get it if they eat a lot of soy.

Because they are potent antithyroid agents that can cause hypothyroidism and even thyroid cancer, soy phytoestrogens are the problem in these cases. Consumption of soy formula has been linked to autoimmune thyroid disease in infants.

Additionally, these phytoestrogens have been linked to promoting breast cancer, are known to disrupt healthy endocrine functions, and have the potential to cause infertility.

Soybean antinutrients can hinder amino acid uptake and inhibit enzymes that digest proteins; however, the enzyme inhibitors in tofu and bean curd are reduced.

Many people say they never eat soy, but if they looked at the labels of the foods they have in their kitchen cupboards, they would be surprised to find that many of them, especially processed foods, contain soy protein isolate, bean oil, flour, or soy lecithin. These ingredients are found in things like bread, cereal, sweets, and sausages, to name a few.

As I mentioned earlier, soybeans contain a lot of phytic acid, an organic acid that makes it harder for important minerals like magnesium, zinc, calcium, and iron to be absorbed. Diets high in phytates have been linked to growth issues in children.

The normal cooking methods of soaking and prolonged slow cooking do not reduce the amount of phytic acid in soybeans; rather, only the fermentation process does.

Because soy does not absorb B12 analogs, eating soy on a regular basis increases the body's requirement for both vitamin D and vitamin B12.

Soybeans have been found to contain worryingly high levels of aluminum, which is harmful to the kidneys and nervous system.

As you can see, there are a lot of reasons to be cautious when eating soy as a health food. When it is frequently substituted for dairy and meat, mineral deficiencies can occur, so taking a good supplement can help keep things in balance.

Positively, products made from fermented soy, such as miso, natto, and teriyaki, provide the body with nutrients that are simple to absorb. It has been demonstrated that soy sauce has a preventative component that slows the progression of cardiovascular and neurodegenerative diseases.

When compared to individuals who had not substituted soy proteins for animal proteins, it has been demonstrated that soy protein reduces blood cholesterol levels significantly and more effectively in individuals who have extremely high cholesterol levels.

It has been demonstrated that people who consume soy products on a regular basis lead healthier lives because, on average, these people are aware of the food they are consuming and often consume much more varied and well-balanced food.

Phosophatidycholine, an essential component of healthy cell membranes and an effective delivery system for nutrients, is found naturally in soybeans.

Despite the fact that the proteins themselves possess the properties of fat and water absorption, aeration, emulsification, and imparting texture, there is no conclusive evidence to say that soy products actually maximize this when it comes to weight loss or fat burning.

The pH of the solution and the amount of salt present have a significant impact on the soluble and dissociative properties of proteins and soy globulins. These proteins perform best when acids and salts are present, resulting in a "sponge"-like action. The polysaccharides' ability to perform this action may or may not be unlimited.

Therefore, it is true that products made from soy can absorb up to four times their weight in water; however, there is no conclusive evidence that these products can result in fat loss. When used in conjunction with exercise and a healthy diet, it can be a useful supplement for assisting with fat loss and body toning.

As with any diet, we should all make sure to eat healthy food and take supplements to get the most out of our health and make up for any deficiencies. When consumed in moderation, soy can be a healthy option.

Keep in mind that healthy food is healthy.