What are the Nutritional and Health Benefits of Soybeans?

Answer

Soybeans contain all three of the macro-nutrients required for good nutrition: complete protein, carbohydrate and fat, as well as vitamins and minerals, including calcium, folic acid and iron.
Soybeans are the only common plant food that contain complete protein. Soybean protein provides all the essential amino acids in the amounts needed for human health. The amino acid profile of soy protein is nearly equivalent in quality to meat, milk and egg protein.

Nutritional Analysis:
Soybean Oil
Soy Protein
Soy Protein Products
Soy Fiber
Whole Soybean Foods
Traditional Asian Soy Products
Soybean Oil - Nutritional Analysis
Soybean oil is 61% polyunsaturated fat and 24% monounsaturated fat which is comparable to the total unsaturated fat content of other vegetable oils (~ 85%). Like other vegetable oils, soybean oil contains no cholesterol.
Polyunsaturated vs Saturated FatsExcessive intake of any fat is undesirable. Nutrition experts recommend limiting total fat consumption to 30% or less of the total daily calories and limiting saturated fats to 10% or less. Saturated fatty acids raise blood cholesterol which can thicken arterial walls and increase the risk of heart disease.
In both clinical trials and population studies, polyunsaturated fats in the diet have been shown to actively lower serum cholesterol levels (Hegstad et al., 1992).
Other research collected over many years from around the world has shown that populations with diets low in saturated fats have the lowest death rates.
As a result, the replacement of saturated fats with reasonable amounts of polyunsaturated fats, such as those found in soybean oil, is recommended.
Essential Fatty AcidsSoybean oil is rich in polyunsaturated fatty acids, including the two essential fatty acids, linoleic and linolenic, that are not produced in the body. Linoleic and linolenic acids aid the body's absorption of vital nutrients and are required for human health. These two essential acids are also precursors to hormones that regulate smooth muscle contraction, blood pressure, and the growth of healthy cells.
Pure soybean oil is about 50% linoleic acid and 8% linolenic acid.
Hydrogenated Soybean OilHydrogenation is used to solidify soybean oil for the manufacture of margarine. This process increases stability of oils and to raises the melting point of soybean oil shortening. Hydrogenation changes the chemical composition and physical properties of oils and affects the nutritional value. The degree of change in nutritional value depends upon the amount of hydrogenation necessary to produce the final product and the reduction of polyunsaturates that occur.
The hydrogenation process also creates trans fatty acids from cis unsaturates by rearranging hydrogens around the double bonds in a monounsaturated or polyunsaturated fatty acid.
Soy Protein – Nutritional Benefits
Almost 40% of the calories in soybeans are derived from protein causing soybeans to be higher in protein than other legumes and many animal products. The quality of soy protein is highly notable and approaches the quality of meat and milk. Unlike many other good sources of protein, soybeans are low in saturated fat and are cholesterol-free.
Soy Protein Products
Defatted soy flakes, a product resulting from the oil extraction process of soybeans, are the basis of a variety of soy products including soy flour, soy concentrates, and soy isolates.
Defatted soy flours are about 86% protein and have very little moisture. They contain no fiber, carbohydrates or fat. Soy flours are very different from wheat flour and can not be substituted directly fro all the wheat flour in a recipe. Replacing about 15% of the wheat flour with soy flour gives a nutty flavor, darker crust, and moister crumb.
Soy concentrates contain about 65% protein and retain most of the soybean's dietary fiber. Concentrates also add texture and help foods retain moisture.
Soy isolates contain about 90% protein and are the most versatile of all the soy protein products. Isolates are used to add juiciness, cohesiveness, and viscosity to a variety of meat, seafood, and poultry products. Soy isolates are the chief component of many dairy-like products, including cheese, soymilk, infant formula, non-dairy frozen desserts and coffee whiteners. They are used to add texture to meat products and are valued for their emulsifying properties. Soy isolates absorb five times their weight in water. Isolates can be used to enhance both the nutritional quality and taste of meat products. This is especially true for soy used to enhance the flavor and nutritional quality of tough meat. Soy isolate is excellent for improvement of sensory attributes of whole meat products. Roasts and hams that contain soy isolates are juicer and more nutritional. Soy isolates can also be used as an ingredient to supplement or replace milk powder. In addition, isolates are commonly used in dairy products such as beverages, frozen desserts and imitation cheeses.
Soy Fiber
Soybeans, especially the outer hull, are an excellent source of dietary fiber (6 grams fiber per 1 cup cooked soybeans).
During processing, the soybean hull is typically removed. This extracted hull can be further process to create a fiber additive for breads, cereals and snacks.
Soybeans contain both soluble and insoluble fiber. Soluble fiber may help lower serum cholesterol and control blood sugar. Insoluble fiber increases stool bulk, may prevent colon cancer, and can help relieve symptoms of several digestive disorders.
Whole Soybean Foods
Full fat flour is made from whole soybeans and therefore has the same fat, protein and dietary fiber content as the whole bean. Full fat flour is used for doughnut mixes, pie crusts, pancake batters and other baked goods.
Soymilk is made from ground soybeans that are mixed with water to form a milk-like liquid. Soy milk can be consumed by people who are dairy sensitive or by strict vegetarians who eat no animal proteins. Soymilk is an excellent source of protein, B-vitamins and iron, and if fortified, provides adequate calcium. It has low levels of saturated fat and no cholesterol.
Traditional Asian Soybean Foods
For centuries, soybean have been mainstays of healthy diets throughout Asia and the East. today, Asian whole soybean foods are slowly gaining acceptance in the West as a unique source of nutrition that can help reduce saturated fat in the diet.
Whole soybean foods are high in protein, fiber and unsaturated fat, and rich in vitamins and minerals. They also show many anticarcinogenic properties related to the unique benefits of soy isoflavones, phytochemicals which exert biological effects in humans and other aminals.
Tofu (soybean curd) is a bland, cheese-like cake formed from soymilk by adding a coagulant (typically calcium sulfate) to the milk to form curds that are shaped and pressed into cakes. Depending on the coagulant used, tofu is rich in minerals and is an excellent source of high-quality protein, polyunsaturated fats (including linoleic and linolenic acids) & B vitamins. Versatile and nutritious, tofu can be used in soups, salads, pastries, sandwiches, and spreads. It can also be used as an alternative to yogurt or soft cheese.
Miso is a thick, high-protein paste made from soybeans, salt and a fermenting agent (usually an Aspergillus oryzae mold culture), that is similar in taste and color to soy sauce. Sometimes a grain, such as rice and barley, is fermented with the soybeans for additional flavor. Miso is popular as a soup and breakfast drink in Japan.
Natto is made of fermented, cooked whole soybeans, and offers nutritional values similar to those found in miso. It has a sticky, viscous coating and is strong-smelling, with a cheesy texture. It is used as a spread or in soups.
Tempeh is made of whole, cooked soybeans infused with a culture to form a dense, chewy cake. It is a good source of fiber protein, polyunsaturated fats and lecithin, as well as useful amounts of calcium, iron, magnesium, potassium, and some B vitamins.
Soybean sprouts are rich in vitamins A, B and C, and are eaten raw in salads or cooked.
Soy sauce is the most widely recognized soybean food. Soy sauce is fermented for about 18 months as a mixture of whole soybeans, wheat flour, and fermenting agents, such as yeast. The resulting liquid is extracted and processed. Soy sauce adds sodium and flavor to foods.

What should I take to improve my brain function?

Answer

Most research suggest that sleep might be the best remedy. That does not mean that you need to sleep 10 hrs a day. Just find the right balance for you. If you have the luxury to do so, go to bed at the same time every night and dont use an alarm. Your body will wake itself up when it needs to. Try to keep a regular routine so that your body does not over tire any day. Soon you will know how much sleep you need to get good rest and improve memory.Also....drink loads of water and have a hearty breakfastCheers

What is a stroke, and what are the risk factors?

Answer

A stroke occurs when a blood vessel (artery) that supplies blood to the brain bursts or is blocked by a blood clot. Within minutes, the nerve cells in that area of the brain are damaged, and they may die within a few hours. Risk factors include high blood pressure, diabetes, high cholesterol, other heart conditions, such as atrial fibrillation, endocarditis, heart valve conditions, or cardiomyopathy, smoking, lack of physical activity, age, race, gender, family history, and prior history of stroke or transient ischemic attack.

DO MOST PEOPLE STILL CONSIDER SOMEONE AN ALCOHOLIC IF THEY HAVEN'T DRANK IN 11YRS? REALLY?

Answer

IF IT IS SO FAR BEHIND A PERSON, IS IT STILL REALLY FAIR TO REFER TO THEM AS AN ALCOHOLIC? ESPECIALLY IF THEY DON'T IDENTIFY THEMSELVES THAT WAY? I HAVE READ THAT IT IS A DISEASE AND IT IS ALWAYS WITH YOU, BUT I DON'T KNOW IF THAT IS TRUE FOR EVERYONE.
they are still considered an alcholic becasue alcholism is a desease. They can, and often do relaps, just like any other desease can spring back up. It is wonderfull that this person has been "dry" or "sober" for such a long time, but I've seen people relapse back into drinking every night after 15 years. It is something that this person will need to stay aware of, and control.

What would cause having blood in the eye?

Answer

Is it actual blood dripping out of your eye or just redness? Redness can be caused by a number of things (bacteria, viruses, allergies, irritation, etc). See an optometrist or ophthalmologist so that it can be treated appropriately.

Why do we get old?

Answer

The latest theory is that the ends of the dna molecules get worn, so the cells dont reproduce properly. You may have to read a book on this to understand this process. Google "progeria" There is some fascinating stuff that scientists have discovered, but that question is an unsolved mystery.

What are the symptoms of E. Coli?

Answer

recently ate some slightly undercooked meat(mostly brown, but with a couple of pink spots). I was told that it is possible to get E. Coli from that. Is it like a 75% chance to get it or just a very rare occurence?If anyone who reads this has had it before, please include information about symptoms you had, severity, and long term effects.
E Coli is the commonest cause of travellers' diarrhoea. i don't think its as high as 75% chance..don't know the exact percentages tho. symptoms are abdominal pain, diarrhoea, and volume depletion related to that. rare to get a fever.treatment is lots of fluids..usually settle by itself. antibiotics are usually not required. if u become too dry/volume depleted..intravenous fluid drips..