Soybean Origin and Production - Essay Example

Why the Amazing Soybean is not that healthy after all, a miracle plant under investigation I Introduction Soy or the soya-bean is commona type of leguminous plant, similar in many ways to other nuts and beans. While it has been introduced to the Western World only recently, it has been cultivated for thousands of years in the Far East and China in particular. The importance of this plant in Chinese civilization can be assessed from the fact that it was regarded to be of the five sacred grains (along with rice, wheat, barley and millet) and formed the staple diet of the population. It is a part of the dietary intake that is not only considered healthy in terms of fighting cancer and prevent obesity or heart problems in adults and children but also known to be effective in improving bone development, mental facilities and improve overall cognition. However, now doubts have been raised by scientists, doctors and nutritionists that soy is not that healthy after all and that soy poses special health risk II Body A. Literature A very interesting account of the historical travel of the soy plant in the Western world has been documented by Hymowitz (1990). While his idea that the soy plant was a saviour, or manna from heaven itself, for many people can be and is subjected to much debate, the historical account of the origin of the plant is well worth a read. B. Soybean Origin and Production Soya bean is a gift to the new world from the ancient oriental (Chinese , Japanese civilization). Before we take up the issue of the actual debate of the nutrient value and the positive and negative effects of this miracle plant, it would be worthwhile to have a brief glimpse into the origin and historical path travelled by it. Recorded history traces of its origin dates back to 2838 BC in China and to 6th century in Japan. Ibn Europe the records show an introduction of the plant as late as the 17th century , with America eventually catching up. Nonetheless, the USA produces one-third of the world's supply and indeed has seen a rise in the actual sales of soy product by nearly 3 times in the past decade. Nutrient content Like most legumes and beans, soy beans are an excellent source of dietary fibre, complex carbohydrate and plant protein. Interestingly they also contain a high proportion of fat, however since this is mostly unsaturated fat, the effects of such lipid forms are mostly beneficial for an individual. However it is important to address that this nutrient content profile is applicable to Whole Foods and not Supplements. Much of the research to date has examined dietary soy in the form of whole foods such as tofu, "soymilk," or as soy protein added to foods, and the public health community mostly concurs that these whole foods can be worthwhile additions to a healthy diet. The recently raised concerns, however, focus on specific components of soy, such as the soy isoflavones daidzein and genistein, not the whole food or intact soy protein. In this respct we need to understand the nutrient content of soy been at the micronutrient level. This is also important since there has been an increase in chemicals, available over the counter in pills and powders, which are both, advertised and marketed as dietary supplements for use by women to help lessen menopausal symptoms such as hot flashes. While it may be possible that soy bean, in whole food has some efficacy for improving a lot of diseased condition, it is imperative to understand that teasing out individual chemicals would not be a good practice. This problem has been very accurately summarised by Wood; "There are probably hundreds of protective compounds in soy [foods]. It's just too big a leap to assume that a pill could do the same thing" (Woods, 2000). The need to exercise caution hence is clear and care must be taken in hailing soy as the food that can do only good. Nonetheless, there is much effect in the literature which supports the increased prevalence of soy bean as a health food. C Soybean as Food While not every form of the following foods will qualify for the health claim, these are some of the most common sources of soy protein: --Tofu is made from cooked purred soybeans processed into a custard-like cake. It has a neutral flavor and can be stir-fried, mixed into "smoothies," or blended into a cream cheese texture for use in dips or as a cheese substitute. It comes in firm, soft and silken textures. --"Soymilk," the name some marketers use for a soy beverage, is produced by grinding de hulled soybeans and mixing them with water to form a milk-like liquid. It can be consumed as a beverage or used in recipes as a substitute for cow's milk. Soymilk, sometimes fortified with calcium, comes plain or in flavors such as vanilla, chocolate and coffee. For lactose-intolerant individuals, it can be a good replacement for dairy products. --Soy flour is created by grinding roasted soybeans into a fine powder. The flour adds protein to baked goods, and, because it adds moisture, it can be used as an egg substitute in these products. It also can be found in cereals, pancake mixes, frozen desserts, and other common foods. --Textured soy protein is made from defatted soy flour, which is compressed and dehydrated. It can be used as a meat substitute or as filler in dishes such as meatloaf. --Tempeh is made from whole, cooked soybeans formed into a chewy cake and used as a meat substitute. --Miso is a fermented soybean paste used for seasoning and in soup stock. D A plant easily cultivated, its fruits implemented in our food chain, promising vitality and health. To qualify for the health claim, foods must contain at least 6.25 grams of soy protein per serving and fit other criteria, such as being low in fat, cholesterol, and sodium. The claim is similar to others the agency has approved in recent years to indicate heart benefits, including claims for the cholesterol-lowering effects of soluble fiber in oat bran and psyllium seeds. (Lowell, 2001) The FDA determined that diets with four daily soy servings can reduce levels of low-density lipoproteins (LDLs), the so-called "bad cholesterol" that builds up in blood vessels, by as much as 10%. This number is significant because heart experts generally agree that a 1% drop in total cholesterol can equal a 2% drop in heart disease risk. Heart disease kills more Americans than any other illness. Disorders of the heart and blood vessels, including stroke, cause nearly 1 million deaths yearly. But the health claim covers only the form that includes soy protein. This form can be incorporated into the diet in a variety of ways to help reach the daily intake of 25 grams of soy protein considered beneficial. E. The overpowering assurances how healthy soy is. Such soy whole meal food is generally regarded as being very good for health purposes. soy protein containing isoflavones were shown to significantly reduce hypo-oestrogenic symptoms (Washburn et al., 1995). Other benefits include reduced risk of osteoporosis. So much so, that the synthetic isoflavone, ipriflavone, is used clinically as an alternative to oestrogen replacement therapy to prevent bone loss post-menopausally (Brandi, 1992). While the validation of such a therapy is still to be irrefutably established, it is derived mainly from the idea that soy food is vital and beneficial for in sustaining protection of bone density and strength. F. Help and economic Issues Furthermore extensive reviews of animal studies and in vitro work have concluded that the majority of studies demonstrated tumour inhibition with the use of soy protein (Barnes et al., 1990). Isoflavones once again have been the active constituents of such therapeutic effects (Peterson and Barnes, 1993). A vast number of other epidemiological data show-strong correlations between a diet high in soy protein and vegetables and a reduced risk of breast cancer (Lee et al., 1991). Given all these benefits, one can very easily get the impression, that this unique soybean and all the by-products such as soy-milk, crme, tofu is the most desired food source; it isnatural,eaily available, heart-friendly, health promoting, obesity checking and cancer preventing food. It is well advertised in the commercialized media as the natural health food. So what is causing the debate in the western world about the benefits of consumption of this food. The answer is provided by a quote by Doerge and Sheehan - "While isoflavones may have beneficial effects at some ages or circumstances, this cannot be assumed to be true at all ages. Isoflavones are like other estrogens in that they are two-edged swords, conferring both benefits and risks" (Doerge, Sheehan, 1999). G Soy is not that healthy after all, soy poses a threat and special health risk. Because the use of soyfoods and isoflavone supplements is increasing, it is important from a public health perspective to recognize the brunt of these products in terms of a risk benefit analysis. We will look at the possible detrimental effects of soy consumption in a sequential manner now, in order to fully understand the adverse impact that soy food may have in the population. In women at high risk of breast cancer and in cancer patient; chemically the structure of isoflavones is similar to that of estrogen which is a hormone found in women. At post menopausal stage the production of this hormone is reduced and most women the become more prone to cancer. Isoflavones being similar to this hormone possess properties that are associated with the inhibition of cancer cell growth. This would suggest that there are many possible mechanisms by which soy should reduce the risk of breast cancer. However, the role of isoflavones in breast cancer has become divisive because, in contrast to the possible beneficial effects, some data from in vitro and animal studies suggest that isoflavones, particularly genistein, the aglycone found in the main soybean isoflavone genistin, may encourage the growth of estrogen-sensitive tumours which would lead to cancerous growth (Messina et al 2006). Heart damage A likely cause and account for the potential damage that can be cause d by soy was provided by Mrs. Charlotte Gerson in the Gerson Health Newsletter: "soy beans contain hem agglutinin, a blood clotting substance, which tends clot the red blood particles into little lumps. Those lumps of red blood particles cannot absorb enough oxygen and distribute to the organisms. This can result in serious heart damage. One must hence take such considerations of vascular measurements and oxidative stress prior to recommending soy as a dietary intake. Mineral overdose : One of the primary concerns with the use of soybeans is the high content of minerals found in these plants. Most scientific papers studying the effects of soy on human health have overlooked this aspect. However it has been previously recognized by Professor for Paediatric at the University of California in Irvine that the high quantity of manganese in Soy causes an increased risk of children with disturbances such as ADHD (attention deficit hyper disorder). This finding was also replicated in a study by professor Crinella who ascertained that Soymilk contained 80-fold higher amount of mineral content than the natural mother milk. A mineral overdose can indeed lead to much imbalance in adults as in children and hence is the cause for much concern (Barrett 2002). Furthermore Soy is one of the few plants that absorb Aluminium from the soil. In the process of extraction and preparation for food products the content of this mineral is subject to much alterations in temperature and ph conditions (alkalinity and acidity) thus rendering it considerably harmful. While the FDA does not necessarily warrant this as an adverse effect such high levels of mineral such as Manganese and Aluminium go a long way in causing alteration in the iron gated channels in the body and hence cause severe cognitive and developmental impairments in addition to the potential likelihood of severe structural deformity if given to young children. Hence the ongoing debate; a summary To summarise the situation as is evident from the above risks and benefits associated with soy consumption it possible to hypothesise that although significant therapeutic properties have been commonly credited to soy isoflavones, but most of the claims have been poorly if at all, confirmed and validated by well designed studies or trials. Whether relating to the supposed role of soy isoflavones in having some use in lessening plasma cholesterol levels or the role of isoflavones in cancer prevention, particularly of tumours under endocrine control (breast, prostate and others); the links are not conclusive. In addition a wide range of scientist and authors do not supported these purported benefits of the miracle plant/bean (Henkel 2000, Hill 2002). Hence the links are by and large only supported by weak to nonexistent clinical evidence and very few clinical trails on people. A similar case can also be made about the evidence on prevention/treatment of postmenopausal symptoms and osteoporosis. The date is neither sufficient not well validated. Worrying data have been generated regarding the possible negative effects of soy isoflavones on cognitive function in the aged, particularly relating to tofu intake (Sirtori 2001). The story does not end there, some current studies have also provided a indications for probable function of soy isoflavones in inducing chromosomal changes in cells exposed in vitro and potentiating chemical carcinogens, thus raising doubts on previous ideas of soy being cancer preventing. Hence it would not be wrong to say that the data on the use of soy is conflicting and requires much further studies before a decision can be reached (Fallon 2003) Conclusion "Some people talk about soy as if it were the one true health food, the mystical secret of life. Others regard soy as a menace akin to asbestos. The truth lies in between" (Greene, 2006). The truth about soy, a plant, which has now long been hailed as an absolute miracle is very well described and undeniably summarised in the above statement by Green; . Even so, the FDA and USDA claims, that soy falls under great restriction laws , it seems that the old sentence, " Where smoke is, there also is a Fire," got forgotten. And that it is from importance, that the government rethinks the statement, that a daily intake of 25 grams of soy might be not so healthy after all. Overall it is possible to conclude that the accessible data on soy does not explicitly support beneficial effects of soybean, and indeed very greatly warn against their wide use and this needs to be taken into consideration in terms of human health in the society. Sources Anderson, B., & Lowell, D. (2001). Corn and soybean nutrition's quality. Illinois interior grain elevator. 90 E, 449. Barnes, S., Grubbs, C., Carlson, J., Setchell, K.D.R. (1990), "Soybeans inhibit mammary tumour growth in models of breast cancer", in Pariza, M.W. (Eds),Mutagens and Carcinogens in the Diet, pp.239-53 Barett, J. (2002). Soy and children's health: A formula for trouble. Environmental health perspectives, 110 no 6, Retrieved August 28, 2006, from http://newfirstsearch.oclc.org. Brandi, M.L. (1992), "Flavenoids: biochemical effects and therapeutic applications", Bone Min., Vol. 19 pp.S3-S14. Fallon, S. (2003). Soy-based infant formula: Concerns and recommendations. Retrieved September 23, 2006, from http://westonaprice.org/soy/soy_fda_testimony.html Fitzpatrick M (2000) isoflavones: Panacea or Poison Price-Pottenger Nutrition Foundation Journal Gerson Clinic(2001) CAN cerium Research, June 1, -(11):4325-8 Greene, A. (2005). Family Mealtime: All for One and One for All, retrieved from http://www.drgreene.com/21_1906.html Greene, A. (2006). Is soy healthy for your family Retrieved from, http://www.drgreene.com/21_2091.html Henkel, J. (2000). Soy: Health claim for soy, protein, questions about other components. FDA, 34 no, Retrieved August 29, 2006, from http://fda/gov/fdac/features/2000/300_soy.html. Hill, L (Ed.). (2002). Soybean quality: Meeting the challenge. University of Illinois: Department of Agricultural Economics. Lee, H.P., Gourley, L., Duffy, S.W. (1991), "Dietary effects on breast cancer risk in Singapore", Lancet, Vol. 2 pp.1197-200. Messina et al (2006)Addressing the soy and breast cancer relationship: review, commentary, and workshop proceedings. J Natl Cancer Inst. 2006 Sep 20;98(18):1275-84 Szalavitz, M. (2006). How healthy is soy. Psychology today, 34 no 3, Retrieved September 22, 2006, http://newfirstsearch.oclc.org. Stauffer, B. L. & Konhilas, J.P. & Luczak, D.E. Leinwand, L.A. (2006). Soy diet worsens heart disease in mice carrying a genetic mutation, retrieved from September 28, 2006 http://www.medicalnewstoday.com/medicalnews.phpnewsid=35759 Washburn, S.A., Burke, G.L., Morgan, T.M. (1995), "A dietary supplement as post-menopausal hormone replacement therapy", National Centre for Toxicological Research, Food and Drug Administration., Third International Conference on Phyto-oestrogens, Little Rock, AR., . Read More