Soy comes from soybeans, a type of legume grown across the globe. While soy has been cultivated in Asia for thousands of years, the biggest producer is now the U.S., followed by Brazil. In states like Illinois, Iowa, Indiana, Minnesota, and Nebraska, soy is planted in the spring and harvested in late September and throughout October.
Soy is one of the best ways to eat high-quality plant protein. It’s cholesterol-free, low in saturated fat, and an excellent source of polyunsaturated fat (the good kind), and fiber. As a result, when you add soy to your diet, especially in place of simple carbohydrates and animal proteins, you’ll reap cardiovascular benefits, like lowered blood pressure and a reduced risk of heart disease.
Soy also contains isoflavones, a plant estrogen, and as a result, it’s studied for its estrogenic and anti-estrogenic effects on humans. Recent research shows soy has either a beneficial or neutral effect on various health conditions. So no time like the present to add it to your plant-based diet!
Give These Tofu Recipes a Try
- Tofu Halloumi Bowls with Lemon Potatoes & Kate Salad
- Shakshuka with Poached Tofu and Crispy Kale Chips
- Tofu Vegetable Skewers with Chermoula Sauce & Fregola
Cleveland Clinic. Soy Foods. 13 December 2018. (https://my.clevelandclinic.org/health/articles/17491-soy-foods)
Harvard T.H. Chan School of Public Health. Straight Talk About Soy. (https://www.hsph.harvard.edu/nutritionsource/soy/)