Izinzuzo zeSoy
1. Imbewu ye-soya icebile ngamaprotheni - isisekelo sayo yonke into ephilayo emhlabeni. Uma iphrotheni ekahle ivezwa ngesimo samayunithi ayi-100, khona-ke amaprotheni obisi lwenkomo amayunithi angama-71, isoya - 69 (!).
2. I-Soy iqukethe i-polyunsaturated fatty acids umzimba odinga ukugcina impilo.
3. Uwoyela weSoya uqukethe i-phospholipids esiza ukuhlanza isibindi, ibe nemiphumela yokulwa ne-antioxidant, futhi inenzuzo yesifo sikashukela.
4. Ama-Tocopherol asosoyizinto ezisebenza ngokwebhayoloji ezingakhuphula ukuzivikela komzimba, futhi ziwusizo ikakhulu kwabesilisa ukubuyisa amandla.
5. I-Soy iyinqolobane yamavithamini, ama-micro- kanye nama-macroelements, iqukethe i-β-carotene, amavithamini E, B6, PP, B1, B2, B3, potassium, phosphorus, calcium, magnesium, sulfur, silicon, sodium, kanye ne-iron, i-manganese, i-boron, iodine…
6. Ukudla i-soya kungehlisa izinga le-cholesterol embi emzimbeni.
7. Lapho ushintsha inyama ebomvu ngemikhiqizo ye-soy, ukuthuthukiswa kokusebenza kwenhliziyo nemithambo yegazi kubonakala.
8. Kunconywa i-Soy kuwo wonke ama-dieters, njengamanye ama-legumes ahlinzeka umzimba ngomuzwa omude wokugcwala.
Ukulimala kwesoya
Namuhla ubhontshisi wesoya uthandwa kakhulu, isidingo esikhulu sawo siphakathi kwabadla imifino, abasubathi nalabo abehlisa isisindo. Yengezwa emikhiqizweni eminingi, egcine ilimaze isithunzi somkhiqizo: abakhiqizi bathathwa ngokungeza isobho emikhiqizweni yenyama, kwathi ngemuva kokukhula kwesidingo, baqala ukuzama ukuguqulwa kofuzo kwesoya. Lokhu kubangele ukuhlehla phakathi kwabathengi futhi kwaholela enkulumweni enkulu yokulwa nesoya. Kodwa ingabe yonke into ilula kangaka?
1. Kukholakala ukuthi ifomula yezinsana esekwe kwisoya ingadala ukuthomba ngaphambi kwesikhathi emantombazaneni nasekuphazamisekeni kokuziphatha kubafana, okungaholela ekuphazamisekeni ngokomzimba nangokwengqondo. Lesi sitatimende siyindida ngokweqile, ngoba eJapan, isoya lithandwa kakhulu, liyadliwa noma nini futhi, ngasendleleni, liyisizwe esinesibindi eside. Ngaphezu kwalokho, isibonelo, uwoyela kabhontshisi uqukethe i-lecithin, okuyisakhi esibalulekile sokwakheka kohlelo lwangaphakathi nolwezinzwa, okusho ukuthi ilusizo emzimbeni okhulayo. Ukungabaza mayelana nesoya kugxile kakhulu kusixhumanisi esigxile phakathi kwesoy nama-GMO. Kodwa-ke, ngokwesibonelo, uwoyela kabhontshisi osetshenziswa ekudleni kwezingane uhlanjululwa ngokuphelele futhi uyahlungwa ngesikhathi sokukhiqizwa.
2. Ku-1997, ucwaningo lukhombisile ukuthi i-soy ayiyifanele indlala yegilo. I-Soy iqukethe inani elithile lezinto ze-strumogenic eziphazamisa ukusebenza okujwayelekile kwendlala yegilo. Okusho ukuthi, uma unokuntuleka okukhulu kwe-iodine ekudleni kwakho, lokhu-ke kungaba yisizathu sokuyeka ukusetshenziswa ngokweqile (!) . Ukushoda kwe-iodine kufanele kugcwaliswe ngosawoti o-iodized, izimila zasolwandle kanye / noma izithasiselo zamavithamini.
3. I-Soy ingadala ukungezwani komzimba, njengokudla okunye okuningi.
4. Ucwaningo lukhombisile ubudlelwano phakathi kokusetshenziswa kwesoya nokusebenza kwengqondo: ukudla kwesoya kwandisa ubungozi be-Alzheimer's. Ama-isoflavones aqukethwe kusoya ahlolwa ososayensi ngezindlela ezahlukahlukene, abanye bathi bayasiza ukuqinisa amakhono engqondo, kanti abanye - ukuthi bancintisana nama-estrogens emvelo ngama-receptors kumaseli obuchopho, ekugcineni angaholela ekuphazanyisweni komsebenzi wawo. Endaweni yokubhekisisa ososayensi - tofu, tk. ucwaningo oluningi lukhombisile ukuthi ukusetshenziswa njalo kwezihloko kuholela ekulahlekelweni kwesisindo sobuchopho, okungukuthi, ukuncipha.
5. Ukudla kwe-soy kungasheshisa inqubo yokuguga komzimba. Ososayensi abavela e-Russian Academy of Sciences benza ucwaningo kuma-hamster ayevame ukuphakelwa ngemikhiqizo yesoya. Njengoba imiphumela yocwaningo ibonisile, izilwane ezinjalo ziguga ngokushesha kunamagundane eqembu elilawulayo. Amaprotheni e-soy anecala, kusho ososayensi. Kodwa-ke, into efanayo isetshenziselwa izimonyo, ikakhulukazi kuma-creams esikhumba: ngokusho kwabakhiqizi, ithuthukisa izinqubo ze-metabolic, ivuselela umsebenzi wamangqamuzana esikhumba futhi ivimbele ukwakheka kwemibimbi. Futhi, iqiniso elithakazelisayo, i-soy iqukethe i-tocopherols - amavithamini weqembu le-E, elinciphisa inqubo yokuguga.
Ukubuyela ezifundweni zeRussia Academy of Sciences, kufanele kuthiwe ososayensi batusa ukunciphisa izakhiwo eziyingozi zikabhontshisi ngokuvutshelwa kwayo okude. Lokhu kubizwa ngobhontshisi obilile.
Ukuhumusha okunjalo okungaqondakali kwezakhiwo zikabhontshisi wesoya kungachazwa ngokuthi ucwaningo lungasuselwa emkhiqizweni wamazinga ekhwalithi ahlukene. Ubhontshisi besoya bemvelo kunzima kakhulu ukukulima, ngaphezu kwalokho, isivuno sabo siphansi. Lokhu kuphoqa abakhiqizi abaningi ukuthi baphendukele ekutshalweni kwemikhiqizo eguqulwe ngofuzo.
Ososayensi bavumelana ngento eyodwa ngokuqinisekile: i-soy kufanele idliwe ngokulinganisela futhi isondele ngokucophelela ekukhetheni kwayo: khetha kuphela ukudla okusezingeni eliphakeme futhi okuqinisekisiwe.