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. In a survey published by the Soybean Association
of America, over three-quarters of soyfood eaters interviewed
said they chose it because it was low in fat, one-third
cited its lack of cholesterol, and just over a half
said low salt and sugar content was also a factor. 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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