1. Boil the soybeans for 30 minutes with a little salt and let them drain well.
2. Put 1 l of salt water in a pot, when it starts to boil, add the pasta and leave it on the fire for 15 minutes.
3. Peel the onion and a clove of garlic and cut it into small pieces and put them to harden in a little olive oil, when the onion becomes glassy add the soybeans and let it brown a little (add oil if necessary).
4. Over the soy add the tomato sauce, mix from time to time and after 10 minutes add the zacusca, leave for another 5 minutes, season with salt, pepper and a clove of crushed garlic.
RICE PASTE WITH SOYBEANS
A similar food I tasted for the first time in one of the Chinese restaurants (where, if not here, are the rice pasta at home & # 8221?). The second, third and countless times followed, I'm crazy about them! While fasting, I looked for a vegetarian recipe with rice pasta. I found it, I cooked it, and the result was spectacular. I propose the recipe for your attention.
INGREDIENT (2 pers.): ESTIMATED TIME & # 8211 30 min
rice pasta & # 8211 100 gr
soybeans & # 8211 150 gr
zucchini & # 8211 1 pc.
onion & # 8211 1/2 pc.
carrots & # 8211 2 pcs.
garlic & # 8211 1-2 puppies
4-5 tablespoons olive oil
soy sauce & # 8211 2-3 tablespoons
First we soak the pasta for 10 minutes in hot water (tap water, not boiling!).
Meanwhile, prepare the sauce. We clean the onion and chop it very finely, the carrot and the zucchini & # 8211 straw very thin (2cm x 3 mm). Soybeans, if they are too big, we also cut them with a length of 3-4 cm.
Take a wok pan (ie deep), pour the oil and heat the onion with carrots in it. In 5 minutes we add the zucchini.
In another 5 minutes add the soybeans and chopped garlic.
Drain the pasta and cut them 3-4 cm long, then add them to the pan in the vegetables.
Drizzle with soy sauce and leave the pan on the fire for another 1-2 minutes, mixing well.
Chicken with soy and honey
1. Put the chicken in a glass or plastic tray and add the cornstarch, oil, chili sauce, honey, soy sauce, liqueur and ginger. Mix well, cover and leave to marinate for two hours.
2. Boil the pasta in a large pot.
3. Meanwhile, heat a little oil in a large pan and fry the chicken until brown.
4. Add the marinade sauce over the chicken, pasta and finely chopped spinach. Feast. Season with salt and pepper and serve immediately.
750g chicken breast, cut into cubes
30g of Malay
30ml of oil
30ml of sweet chilli sauce
45ml of honey
45ml of soy sauce
45ml of liqueur
20g of ginger fresh
1 packet of tagliatelle pasta
150g of spinach
About wholemeal pasta and what to prepare with it
Easter has always been considered a dish specific to Italy, but their evolution has had a long and complex history. The current form of pasta, cooked and spread around the globe, differs greatly from the first attestations of the preparation.
What is the origin of pasta?
For starters, the actual name of the pasta is derived from the soft or pasty texture and consistency of the dough when it is initially mixed. Furthermore, the names of the more than 200 known varieties of pasta come from the specific shape in which they are each shaped. It is important to note that pasta was often & # 8211 and is still & # 8211 eaten fresh, cooked immediately after dough preparation. Later, the pasta was dried and stored so that it could be stored for longer, which gave rise to today's pasta, which dominates store shelves.
The origin of pasta has been hotly debated throughout history, but no definite conclusion has been reached on this subject. There are myths or theories that Easter was originally brought to the region of Italy from other parts of the world & # 8211 in China, especially & # 8211 or that they have existed in that region since pre-Roman times.
However, one thing is certain - Easter has existed in Italy since before the Middle Ages and its representations can be found in the writings and works of art of many authors, poets or painters. Moreover, pasta has been adapted and interpreted regionally, combining a variety of ingredients and sauces. For example, pasta was only combined with tomatoes or tomato sauce in the 19th century.
At first, some pasta with sauces and fillings were considered a dish consumed by the wealthiest. However, with the cheapening of wheat and the introduction of religious food restrictions, pasta has become widespread in all walks of life. By the end of the 17th century, pasta had become a staple food for people in some parts of the peninsula. Another important aspect of the spread of pasta is the invention of machines that allow the production of food on a larger scale.
Wholemeal pasta has evolved and become a popular alternative to white pasta, especially due to its rich nutritional content. Unlike white pasta, wholemeal pasta is made from flour obtained by grinding the whole grain of wheat.
Wholemeal pasta can provide you with a healthy amount of carbohydrates that your body needs to get energy. A cup of wholemeal pasta provides about 37 grams of carbohydrates, which we should take from cereals, vegetables and fruits. Carbohydrates are macronutrients that our body needs to ensure the proper functioning of muscles, red blood cells and the nervous system.
Wholemeal pasta is also an important source of fiber, supporting digestive health. Fiber can also help regulate blood sugar and cholesterol. In combination with minerals found in pasta, phytochemicals in whole grains can help prevent cancer.
Wholemeal pasta is rich in B-complex vitamins or minerals such as selenium, copper, magnesium and manganese. B vitamins are important for a healthy nervous system and metabolism. Copper plays an important role in the functioning of red blood cells and the nervous, immune or cardiovascular system. And magnesium helps regulate blood pressure or maintain bone health and strength.
What to do with them?
Pasta comes in a lot of forms and can be obtained from many cereals, popular being those from wheat (snails, short, spirals and a rustic assortment), those from rye (snails, shells and rustic) or oats (short). So, you have a choice, and we offer you 6 healthy recipes for wholemeal pasta that you can easily prepare for packed lunches or for dinners enjoyed with loved ones.
- The first recipe is pasta with pumpkin and a cool pesto sauce. For this recipe you will need wholemeal pasta made from oats, zucchini, cherry tomatoes, basil, garlic and other ingredients to add more flavor.
- Next, we have for you a recipe for bolognese pasta with lentils. This combination of oatmeal pasta, lentils and fresh vegetables is filling and will provide you with the fiber and protein you need.
- Another more original recipe is pasta carbonara with mushrooms. You will get a creamy rice milk sauce, which will compliment only the whole wheat pasta and mushrooms.
- If you want another recipe with a white sauce, we also recommend pasta with Alfredo vegan sauce, beans and peas. Whole spiral pasta recipes fit this recipe. Moreover, you can keep the Alfredo sauce recipe for other vegan recipes, such as lasagna, baked vegetables or just as a simple dressing.
- A more classic recipe, but just as tasty and flavorful, is that of pasta with tomato sauce. And for this simple recipe you need wholemeal spiral wheat pasta, in addition to fresh tomatoes, onions, spinach and basil.
- The last recipe we propose is wholemeal pasta made from wheat or rye with hazelnut sauce. The unexpected textures in this recipe are perfect for having a nutritious and interesting dinner with the whole family.
Pasta can be combined in some of the most predictable or unpredictable variants. All you have to do is always experiment and try new combinations - don't necessarily follow a recipe as such, but adapt it to your favorite preferences and ingredients!
Pasta with soy miso
White Miso sauce is obtained from fermented soy, yeast and salt, being a healthy preparation based on soy. This sauce is rich in fiber, protein, vitamins, antioxidants and enzymes and can be used as salad dressings or in more complex dishes. & # 8211 Read here about the benefits and potential dangers of soy products
In a large pot, boil water for pasta. Cook them according to the instructions on the label.
In parallel, cut the onion and sauté over medium heat until soft. After about 5 minutes, add the chopped mushrooms and zucchini and cook until golden brown. Then pour them into a larger bowl.
In the same pan, add a tablespoon of butter and heat over medium heat until melted, add the chopped garlic and sauté. Then add the Miso sauce and, gradually, about a cup of water in which to boil the pasta, more or less, depending on the consistency you want for the sauce.
After the pasta has boiled, drain the water, place on a plate, add the vegetables, then the chopped parsley and Miso sauce.
PROTEIN pasta fettucine with soy and quinoa MAX SPORT 200 gr
MAX SPORT soybean and quinoa fettucine protein pasta. Organic soy pasta and organic quinoa with a high protein content. Gluten-free organic pasta fettucine.
Ingredient: 95% BIO soy, 5% BIO quinoa. BIO = from ecologically certified crops. Non-EU agriculture.
Preparation: add the pasta in a bowl with boiled water and add a little salt, let the pasta boil for 3-5 minutes. Drain the pasta in a colander. Enjoy pasta with pesto sauce or your favorite sauce or you can add them to soups or other dishes.
Storage conditions: dry place, protected from heat. Content: 200 gr. Manufacturer: MAX SPORT s.r.o. Slovakia.
You will fall in love with the very popular Fettuccine Organic Quinoa. These pastas are a source of clean-labeled organic protein. It combines the most modern functional benefits - they are organic, vegan, gluten-free, have a high content of protein and fiber, a low glycemic index, do not contain GMOs, are prepared quickly and have an excellent taste. They are also ideal for people with dietary restrictions, are a source of protein for vegans, a gluten-free option for people with celiac disease or an alternative with a low glycemic index for people on a low-calorie diet. They are the ideal pasta for every occasion.
Energetic, healthy and delicious vegetarian breakfast ready in 5 minutes - It lifts your spirits
How do you wake up in the morning?
Are you grumpy, nervous, tired?
Maybe you have nausea and your stomach hurts.
As it has been for me for more than 30 years. I know a lot of people who feel really bad physically in the morning.
This is not a good sign. It means something is wrong with your life.
When you are physically ill, you are mentally ill. And vice versa.
But I hope you're not sick and that you're not in a bad mood in general.
If you're a morning person, I'm glad for you.
I would sleep up to 12 every day of my life, no matter what time I went to bed.
But I never do that.
Look, it's 4:15 in the morning and I've been standing for a while.
I'm not saying I wake up every day at this time, no. I usually wake up between 5:30 and 6:00.
Although I don't want to. Not.
The day has 24 hours and I have too much to do. I would sleep, but I don't have time.
It's hard for me to wake up. It's not that I jump out of bed and hop, I'm full of energy and happiness.
No, on the contrary. But I do it anyway.
- Because we have responsibilities and duties.
- Because we have to go to school or work.
- Because I had a family to support.
- Because we have to take the kids to school.
- Because we are building a house or we have to take care of someone who is sick.
For all these reasons, and many others that are not on this list, breakfast is the most important snack of the day.
When you look at breakfast you have to smile already.
Make your own coffee - natural coffee from ground beans. You don't need a car, you don't need mocha. Make it in the kettle, on the fire.
The smell that will spread will automatically make you happy.
You don't have to drink it if you don't like it, just do it. Do a little just for the smell.
Do it first. Don't drink it, inhale the smell while you prepare something to eat.
Although it's hard for me to wake up, I'm never grumpy in the morning. On the contrary, I smile. I only smile at the thought of having a hearty breakfast because I DESERVE it.
And you deserve it only because you are informed and looking for ideas to make you feel better.
Have you heard of porridge?
Porridge are raw cereal flakes, ground either thick or fine. (Halal grammar.)
They are usually a mixture, but they can also be oatmeal.
It's the English breakfast since antiquity.
And believe me, of all their dishes, this is the best.
In addition to being extremely healthy, porridge is very nutritious and is made in a maximum of 4 minutes. You don't need any experience in the kitchen.
Do you know how to turn on the stove or turn it on in the microwave?
That's all you need to know to cook this breakfast.
Have you ever eaten?
If not, you should start now.
It lifts your INSTANT morale.
If you usually avoid eating in the morning because you are sick, eat porridge and your nausea will go away like a fish.
I speak from experience.
It took me 30 years to discover this miracle of breakfast.
That this is: a pure miracle.
The porridge is fabulous in the winter. It physically warms you up if it's hot. That's how they eat porridge, hot or hot-hot. Do not allow to cool for 15 minutes and do not cook 1 hour before or leave in the evening.
Porridge is an instant snack.
Porridge can be served at any time of the day or night, not just for breakfast.
I eat it in the evening instead of dinner and during the day when I want something good in 2 minutes.
Porridge is great in diets - if you don't add sugar.
Oatmeal, no, charges you with energy for a whole day.
|With flower petals. Have you ever eaten? Sublime!|
Maybe he doesn't write porridge on the bag because we don't have this culture. Write flakes of something, usually eggs.
Look for them on the breakfast shelves.
Take the finest, they are better, I say. But it depends on tastes.
Don't buy porridge with fruit or other wonders. Too many chemicals.
If you want to enrich it, I'll give you some fabulous ideas now.
Porridge is made with cow's (or goat's) milk or vegetable milk.
It can be served simply with sugar, honey or maple syrup (dandelion, etc.), but can be enriched with everything you can think of, including salty ingredients such as cheese, olives, salami and more.
- Chocolate: flakes or pieces, white or black
- Raffello or other melting chocolates. Not the hard sugar ones. Maybe not Mon Chéri or other alcohol candies. At least not in the morning, you're just not an alcoholic!
- Fresh fruits: apples, pears, mangoes, avocados, bananas, strawberries, berries, grapes, kiwis, etc. Not citrus
- Dried fruits, including nuts, almonds, peanuts, pistachios, etc.
- Frozen fruits
- Seeds of: sunflower, pumpkin, flax, sesame, etc.
I have a mixture of dried fruit with bananas, goji, different raisins, blueberries, cranberries, coconut, orange peel, and I do not know what. I don't like bananas from this mix. I do not know why. They don't seem to have any taste.
Raisins are my absolute favorites.
I love raisins, that's why I put them in many sweet and savory dishes.
I recently finished the raisins and didn't notice. It never occurred to me not to have raisins in the house.
And I wanted a raisin porridge.
I was just desperate that it was 5 in the morning and still nothing open nearby. Plus I didn't feel like going anywhere.
I opened the goodies drawer and found raisins in chocolate.
That's all I needed.
What a delicious idea. What a wonder. The combination of chocolate and raisins in porridge charmed me.
It lifted my spirits instantly!
Here's why this post.
- You get a cup of hot or cold milk, it doesn't matter. Cow, goat or vegetable. About 200 ml. If you do it in the microwave, use a bowl. If you make it on the fire, use a kettle or saucepan.
- Put 4-5 tablespoons of oatmeal in the milk poured into the appropriate container, mix well and simmer for 4 minutes on low heat and 2 in the microwave.
- Put 3 tablespoons of raisins in chocolate, mix and eat hot to crack your throat. As I do. I recommend letting it cool down a bit because it doesn't do well on the teeth.
Obviously you can add other ingredients from the lists above, especially a slightly fried ground walnut.
I don't like sweet and I don't put sugar at all. But you can put.
Salty versions of porridge are not in my diet yet.
The photos are from Pixabay except for 3 that are mine.
I don't take photos of all the dishes but I assure you that I tried all the garnishes you see in these pictures.
Shirataki Pasta for Weight Loss - Recipes and Tips
Who diets know that pasta is rarely an option if your goal is to lose weight, because the high content of carbohydrates and calories makes it not a good choice. Not only that, ordinary pasta offers a little satiety and in a short time you already feel hungry again.
Imagine a low-calorie, low-calorie pasta that is considered by health professionals to be an excellent ally for anyone who wants to lose weight. It seems impossible, but these are the main features of this "miracle paste", which is shirataki.
What is shirataki paste?
Shirataki is traditional in Japan and being one of the only types of pasta that can be included in any restrictive diet, it has gained adherents around the world.
While not a striking flavor, shirataki pasta can be included in any recipe, but is widely consumed in versions with Asian ingredients.
Why is shirataki made?
The composition of this paste is amazing: it is 97% water and 3% fiber. Shirataki is made from glucomannan, a species of fiber from a tuber of the yam family known as konjac. This tuber is widely grown in Japan, China and Southeast Asia.
This Japanese name, shirataki, means "white waterfall", referring to the almost transparent coloration and aqueous texture of the noodles. It can also be found under the name of konjac paste.
There is a variant of soy shirataki pasta in its composition. Although it contains more calories and carbohydrates, these values do not come close to wheat noodles. In addition, they are rich in soy protein and very healthy.
Konjac fiber is so abundant that it can be found in powder as a dietary supplement. Shirataki pasta is an excellent source of fiber and can help with healthier digestion. In addition, high-fiber foods have a greater power of satiety, making shirataki a great food for those trying to lose weight.
Do shirataki pasta lose weight?
This pasta can be a very important ally in your journey to lose weight because it combines very low calories with low carbohydrates and is a source of fiber, which provides a greater sense of satiety.
In addition, the fermentation of fiber into fatty acids can stimulate the release of a hormone called YY peptide, known to increase the feeling of satiety for longer.
Some studies show the effectiveness of glucomannan, present in shirataki, in low-calorie diets, helping to lose weight.
All this works together to inhibit hunger after ingesting the product, making shirataki pasta an excellent ally for those who want to lose weight by consuming less, but without neglecting a healthy and balanced diet.
Values for a cup of cooked shirataki pasta, plus or minus 120 grams of product.
How to prepare?
Shirataki noodles are ready, but many people do not feel comfortable with the unusual texture, aroma and flavor they have. Therefore, it is very important to take a few minutes to improve this first impression of the product.
- Wash the pasta well in cold water with a trough
- Use a paper towel to dry it
- In a pan with boiling water, add the remaining pasta for one minute
- Heat a pan and add the pasta, stirring constantly, for about five minutes.
These steps are important to eliminate the unpleasant smell and taste and to give a firmer texture to the pasta.
What recipes can I use?
Shirataki pasta can be used to replace traditional pasta in almost any type of recipe, from cold pasta salads to hot sauce or even soups.
Because it does not have a very striking aroma, it combines very well with sauces with strong flavors and even in miso soup, typical Japanese dishes. It is perfect for use on Asian recipes with strong spices such as ginger, curry, sesame oil, soy sauce, among others.
Easy Shirataki pasta goes well with summer recipes, such as crispy pasta noodles with fresh vegetables.
Overall, it is an excellent substitute for anyone who wants to reduce their normal carbohydrate intake without neglecting those favorite recipes.
Food and beverages
1. Pui kung pao cu shirataki
- Half a kilogram of boneless, skinless chicken breast, cut into cubes
- A large package of shirataki noodles
- 170 grams of sliced champagne
- 2 red peppers cut into strips
- 1 tablespoon olive oil
- ¼ cup of fried peanuts
- Peppers to taste
- Pepper to taste.
- 2 teaspoons soy sauce (shoyu)
- 1 teaspoon sherry
- 2 teaspoons cornstarch.
- ½ chicken broth tablet
- 6 teaspoons soy sauce (shoyu)
- 2 teaspoons balsamic vinegar
- 1 teaspoon sherry
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- Piper of the kingdom to taste.
Mix the marinade ingredients in a glass container and add the diced chicken for at least half an hour.
While the seafood is cooking, prepare Shirataki pasta as learned in the step-by-step above and set aside.
Mix the sauce ingredients well in a medium bowl and set aside.
In a pan or wok, heat the olive oil and add the pepper until golden. Add mushrooms, bell peppers and diced chicken. Enjoy well for about five minutes. Add the pasta and mix.
Bring the already mixed sauce to the heat, add the hazelnuts and mix well for two minutes or until thickened.
Add the sauce to the pasta, sprinkle with chives and it's ready.
2. Shirataki noodles with vegetables and sesame
- A large package of shirataki angel hair paste
- ¼ cup of soy sauce
- 2 tablespoons sugar
- 1 clove of garlic, chopped
- 1 tablespoon grated ginger
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- ½ teaspoon of fresh pepper oil
- 2 tablespoons water
- ½ cup of grated carrot
- ½ cup of red bell pepper
- Peppers to taste.
Prepare the shirataki pasta according to the instructions above and set it aside.
In a bowl, mix the soy sauce, sugar, garlic, ginger, sesame oil, pepper oil and water well. Add the carrots, paprika and chives. Set the spices.
Add the pasta and mix well. Press chives and sesame seeds.
3. Shirataki spring noodles with spinach
- 1 head of garlic
- Olive oil
- 1 large cauliflower noodle
- ½ vegetable tablet broth
- ½ cup of milk or vegetable milk
- 1 onion powder
- A nutmeg tip
- A pinch of hot pepper
- Salt and black pepper to taste
- A large package of shirataki noodles
- A packet of spinach
- 300 grams of sliced champagne
- Half a chopped onion
- 1 cup pea tea.
Preheat the oven to 220 degrees.
Remove the garlic clove in aluminum foil and heat with olive oil, leaving in the oven for thirty minutes.
Boil a pan with water and salt and add the chopped cauliflower for about ten minutes. Remove them from the water and put the cauliflower in a blender together with the vegetable potatoes already diluted in hot water, milk, onion powder, nutmeg, cayenne pepper, salt and black pepper. Remove the garlic from the oven and, if possible, remove it and add the fried garlic cloves with the mixture. Beat everything until it reaches a homogeneous consistency.
Add the spinach to boiling water for about five minutes and when it is colder, remove the excess water and cut into strips.
In a frying pan, soak the onion and the sample in olive oil with a pinch of salt for about five minutes, until the onion is transparent.
Add cauliflower sauce, spinach, shirataki pasta and peas. Mix well and simmer for a few minutes. Set the spices.
4. Shirataki noodles with spicy chicken and peanuts
- A large package of shirataki noodles
- Half a kilogram of boneless chicken, without skin cut into strips
- 2 tablespoons grated ginger
- 2 cloves garlic, chopped
- 2 tablespoons Sriracha sauce (or other pepper sauce)
- 3 tablespoons soy sauce (shoyu)
- 1 tablespoon lemon juice
- 2 tablets of chicken broth
- 1 tablespoon honey
- 3 tablespoons unsweetened peanut butter
- ½ teaspoon of sesame oil
- 350 grams of broccoli
- Coriander to taste.
Mix a tablespoon of ginger, a tablespoon of chopped garlic, a tablespoon of Sriracha sauce or other spicy sauce of your choice, a tablespoon of soy sauce and a tablespoon of lemon to make the marinade. Add the chicken to the strips and marinate for at least an hour.
Prepare the shirataki pasta and set it aside.
Add the chicken stock with the remaining ginger, garlic, hot sauce and soy sauce. Add honey butter and peanuts and bring to a boil. Add the pasta and cook for five minutes. A tip for shirataki to be even tastier is to take this step a few hours in advance or even the day before, so that the noodles absorb all the spices.
In a pan over medium heat, heat the sesame oil and add the chicken along with the marinade. Let it fry until golden brown for at least five minutes. Add broccoli for two minutes and add the pasta. Sprinkle cilantro and you're done.
Polyphenols are chemicals in plants. They are the result of the metabolic processes that plants go through, usually to create a defense against ultraviolet radiation or aggression by predators. In the last decade, much research has been developed due to the interest in the potential benefits that polyphenols can offer to our health. Once they were gone
Coconut flour is made from dried grated coconut and is gaining ground in the market due to its many advantages. It is a light, highly absorbent, coconut-flavored flour and can be used to make anything in which regular flour is used. So is the coconut meal losing weight? It is better to use it
Vegetable pasta, perfect for wrap and sandwich
Whoever invented spreads & # 8211 and also known as pastries & # 8211 did well. Vegetable pasta is very tasty, has beneficial properties for health, is easy to combine and eat at any meal, at any time of day. When hunger beats patience, you can eat simple vegetable pasta, on bread, with something nearby (tofu cheese, olives, greens or fresh vegetables). Or, if time does not press you, you can use them in lightly processed dishes. In other words, if you have them in the pantry or in the fridge, you are saved, because you can quickly make all kinds of combinations - just have ideas, and if you don't have them, we'll give them to you :).
Chef Daniela Dan, who specializes in vegan and vegetarian cuisine, gives us two recipe ideas that integrate Sano Vita spreads. All that remains to be done is to choose your favorite option (red lentils: classic, red peppers or hot peppers or beans - with tomatoes and onions, with peppers and tarragon), get to work and then enjoy the taste.
Is soy correlated with cancer?
Soy is a staple food for vegans and vegetarians. You don't have to be a vegetarian to enjoy soy, but many people have stopped eating soy due to the negative press they have received in recent years. The production of soy-based foods has increased significantly in the last ten years, but now most people eat much less of these products, or have even given up completely. Why? Isn't soy good for you? Many articles say that soy would cause cancer. That is what many people think today. Especially women are scared of eating soy products because of their connection to breast cancer. Let's look at a wall of facts.
Soy acts like an estrogen
This is partly true. Soy contains compounds known as isoflavones. The compounds are chemically similar to estrogen. They also behave in the body like estrogen, however they are much weaker than the estrogen found in the body. Based on studies, it appears that a higher estrogen level means a higher risk of breast cancer, which would lead to the conclusion that if isoflavones behave like estrogen, then they will also cause a higher risk of estrogen cancer. breast. Totusi nu acesta este cazul.
Aici lucrurile devin putin mai complicate. Izoflavonele pot avea si proprietati anti-estrogen, iar acesta este un lucru bun. Cand estrogenul se ataseaza de receptorul lui specific, trimite un val de semnale ce pot declasa cresterea tumorala la san datorata receptorului estrogen pozitiv. Izoflavonele pot impiedica estrogenul natural sa se lege la receptorii pentru estrogen. Proprietatile anti-inflamatorii si antioxidante ale izoflavonelor pot ajuta la reducerea si chiar prevenirea cresterii cancerigene.
Ce arata de fapt studiile actuale?
Studiile aflate la dispozitie sunt fie inadecvat proiectate, fie neconcludente. Testele efectuate pe rozatoare utilizeaza in mod tipic izolat de proteina din soia, care pana acum nu s-a dovedit a fi daunator oamenilor. In plus, studiile adesea prezenta cantitati neobisnuit de mari de soia injectata in rozatoare aceste inalte nivele de soia nu sunt cu adevarat reprezentative pentru consumul uman. In cele din urma, rozatoarele proceseaza soia in mod diferit de oameni, facand aceste studii complet irelevante.
Mananca soia nemodificata genetic
Precum alte culturi importante, majoritatea cantitatii de soia disponibila astazi este modificata genetic. Consuma doar soia care este nemodificata genetic. Hrana nu ar trebui sa fie modificata genetic. Hrana modificata va provoca boli. Chimicalele sintetice din culturi si alimente modificate genetic nu sunt bune pentru corpul uman este logic sa fie asa. De asemenea, aminteste-ti sa mananci soia integrala. Aceasta este o excelenta regula generala pentru toate alimentele, dar in special pentru soia. Multe companii producatoare de soia cheltuiesc o gramada de bani incercand sa faca alimentele pe baza de soia sa aiba gust de carne, dar ceea ce inseamna asta pentru tine – mai multe chimicale, coloranti si conservanti adaugati. Cauta soia integrala, neprocesata si nemodificata genetic, produse din soia integrala precum tofu, tempeh, edamame si miso.