The increasing
interest in healthy living in Western societies, particularly in America,
is very much in favor of the "you are what you eat "approach. Not only
does this emphasize eating nutritious food affects your well being,
but it also focuses on the long-term effects of eating properly, and
that some foods can actually protect you much later in life against
contracting cancer and other diseases.
Attracting much attention is the humble soy, a food that originated
in China at least 5,000 years ago. The soy remains a staple of traditional
Asian cuisines, especially Chinese and Japanese, but ironically many
of us in Hong Kong probably know a lot less about the true benefits
of this "miracle "food than people in the United States and Europe,
even though we eat tofu and drink soymilk out of habit every day. |
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Although it is reckoned that Asians
consume 30 to 50 times more soy protein than Americans, soyfood sales
in America rose 30 percent in 1996. Americans are eating more soy
products, according to the 1999-2000 National Report released by the
United Soy Board (USB). About 66 million Ameicans, representing some
24% of the US population, are using soy products at least once a week
compared to only 15% in 1998. The Report also found that the number
of American consumers who perceived soy and soy products as very healthy
had increased significantly to 71%, up from 67% in 1998. Perhaps it
is time that Asians reconsidered this common lentil. If we take it
too much for granted, we may overlook it.
It may appear to be something of an overstatement
to refer to soy` as a "miracle food ", but consider for a moment its
usual benefits. Soy is packed with fiber, B-vitamins, calcium and
zinc, is low in fat and contains no cholesterol. In addition, it contains
compounds that appear to lower bad cholesterol, prevent osteoporosis,
reduce menopausal symptoms, and protect against certain cancers and
heart disease.
The US Food and Drug Administratin (FDA)
authorized in October 1999 a health claim that is allowed to appear
on product packaging stating that soy protein may reduce the risk
of heart disease when 25 gm is consumed daily as part of a diet low
in saturated fat and cholesterol. In March 2000, the US Department
of Agriculture approved a regulation allowing US school tuckshops
to include soy as a source of protein in breakfasts and lunches.
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