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Soya: the health protector - The health effects of SoyaSoya ProductionTraditional soya foods such as soya sauce, miso, tempeh, tofu and soya milk are made with the whole bean using fermentation or precipitation methods. This is why these foods and other whole soya beans products like edamame (fresh or frozen green soya beans) and whole soya beans are considered healthier foods. They differ from soya-based meat substitutes, such as soya sausages, burgers and mince, which use soya protein extracted from the soya bean. As with all processed foods, the nutrient content is partly determined by the processing method. The VVF does not recommend the over-consumption of any highly-processed foods as they tend to contain high levels of fat (sometimes including hydrogenated fats), salt, sugar and artificial additives, which have all been linked to health problems. However, many ‘mock meats’ do provide a valuable low-fat and cholesterol-free source of good protein and increasingly they are free from hydrogenated fats (check the label). This makes them a healthier option than their meaty or milky equivalents, which contain saturated animal fat, animal protein, cholesterol and hormones, including oestrogen.
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The Soya Story - ContentsResources:
Myth-Busting Soya and the Environment FAQs Soya research |
The Soya Story
The Safety of Soya 
Soya-Based Infant Formula 
The Soya Saga  |
Vegetarian & Vegan Foundation Top Suite, 8 York Court, Wilder Street, Bristol, BS2 8QH, UK T: 0117 970 5190 W: www.vegetarian.org.uk E: info@vegetarian.org.uk |
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