Soy Power

The Power of Soy Foods

Scientist note that people who consume diets high in soy have significantly lower raters of coronary heart disease, osteoporosis, cancer (breast, colon and prostrate), and fewer menopausal symptoms. Several components of the soybean, including protein, fiber, calcium, essential fatty acids, and isoflavones offer the potential health benefits of soy. The daily recommendation of isoflavones (the active ingredient is soy) is 47mg. This equals ¾ cup tofu or tempeh or 1-1/2 cups soy milk.

OSTEOPOROSIS - Soy foods contain calcium, which helps promote bone health in all age groups. It has been suggested that a diet high in soy isoflavones may also reduce the risk of osteoporosis by potentially reducing bone loss and improving or maintaining bone density in certain groups of men and women (in individuals with low estrogen).

CORONARY HEART DISEASE -The results of numerous studies suggest that consuming soy protein daily may potentially reduce the risk for coronary heart disease by 18-28%. A diet high in soy protein (a minimum of 25 grams per day) has been shown in several studies to exert potential cardiovascular benefits including decreased total cholesterol (9.3%), decreased LDL (bad) cholesterol levels (13%), increased HDL (good) cholesterol levels, decreased triglyceride levels, antioxidant properties, and possible protective effects on blood vessel walls.

MENOPAUSAL SMPTOMS - Due to its rich isoflavone content, diets high in soy (a minimum of 25 grams per day) may have the potential to control menopausal symptoms (length and severity of hot flashes, mood swings, excess hair growth) in women with low estrogen.

LACTOSE INTOLERANCE - Soy products contain no lactose, and provide an important component of lactose free diet.

Please consult with your physician before making any extreme dietary changes.

SOY DELI TOFU is noted for its high level of protein which is indicative of a higher level of isoflavones than other brands of tofu currently on the market.

For more information about isoflavone, click here.

 

Click here for nutrition values

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Last modified: June 21, 2000