Benefits and Harms of Soy Meat

Soy meat reached Europe from Asian countries in which to use soy in cooking became a few millennia ago. And since in many states of Asia regular meat was a luxury, soybean eventually learned to make its vegetarian counterpart, which quickly took hold in other countries.

Produces soybean meat from dough mixed on the basis of water and low-fat soybean flour. The product is brought to readiness by means of a reusable pass through a special device resembling a grinder, resulting in a spongy mass, which is cut into pieces and dried. Soy meat is produced in the form of chops, goulash, minced meat, cutlets and other semi-finished products.

Dried soy meat can be stored in this state for about a year. However, it is recommended to use the cooked product within three days.

Benefits of soy meat

Natural soy meat is considered a low calorie and dietary product that is ideal for people, $ overweight sufferers. Just like regular meat, soy contains a large amount of easily digestible protein needed by the human body. In addition, it contains polyunsaturated fatty acids, for example linoleic, which enters the human body exclusively through food. Rich in soy meat with beta-carotene, vitamins E, PP and B vitamins. It also contains potassium, calcium, iron, phosphorus, choline, thiamine and folic acid, which has a beneficial effect on memory and development, is responsible for good mood.

All vitamins and beneficial substances in soy meat are contained in biodigestible form, so they are easier and faster digestible by the body.

Thanks to this composition, soy meat cleans the walls of the vessels of harmful cholesterol, promotes long-term saturation effect and perfectly stimulates motor skills of the intestine. It is recommended to be eaten by older people, as well as those with diabetes, suffering from allergies, hypertensive disease or atherosclerosis.

Harms of soy meat

Natural soy meat does not harm health and can enter the menu of even young children. The only contraindication to its consumption is the individual intolerance of soybeans. Another thing is meat made from genetically modified soybeans, flooding today’s counter stores all over the world. It is believed that consumption of such a product, especially in large quantities, can lead to reduced immunity, impaired metabolism and microflora in the body, as well as the development of oncological diseases.

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