Eating soy products does not cause cancer but prevents cancer

Soybean products contain a plant estrogen called soybean isoflavone, which has biological activity, similar to the biological function and structure of human estrogen. Clinical medical research shows that soybean and soybean products have the function of balancing hormones in vivo.

In 2009, a study of more than 70,000 Chinese women in the American Journal of Clinical Nutrition found that the risk of premenopausal breast cancer was about 40% lower in those who had consumed more soy products since adolescence than in those who consumed less.

The International Guidelines on Breast Health and Cancer, published in the world's leading magazine Cancer, lists some of the ways to prevent breast cancer in the world. One of the ways to prevent breast cancer is to eat soybeans and their soy products in moderation.

It can be seen that the consumption of soybean products and other soybean products not only will not result in breast cancer, but can reduce the risk of breast cancer.

Soybean isoflavones have two-way regulation effect

We all know that human estrogen plays an important role in the growth and development of women and the prevention of many diseases. If the level of estrogen in the body is too high, there is a real risk of breast cancer, breast hyperplasia, endometrial cancer, uterine fibroids and other diseases.

This is where everyone has concerns about eating soy products.

Here, Xiaobian wants to tell you that soybean isoflavones in soybean products are not real estrogens, but are similar in chemical structure and estrogens, and can bind to estrogen receptors in function, so they get a flower name.

Another important point is that:

Soybean isoflavones have two-way effects in human body, which can balance and stabilize human estrogen level. If the human estrogen level is high, then experience the effect of inhibiting estrogen, and on the contrary, it can make up for the deficiency of estrogen slightly.

Soybean isoflavones, a witty two-way regulation ability, are important for health. Normal consumption of soybean products will not lead to excessive estrogen levels in the body.

How to Eat Bean Products to Be Healthy

1. Appropriate amount of edible soybean products

The Dietary Guidelines for Chinese Residents recommend consuming 30 to 50 grams of soybeans a day. How much is this? There are nearly two handfuls of 50 grams of dried beans (not small hands), which are soaked or boiled, but many bowls.

Converted to commonly eaten soybean products:

There are about two or three hundred grams of tofu, more than half a box of tofu; or 800 milliliters to one liter of soymilk, or about four cups.

Supplementation of soybean isoflavones can increase the consumption of soybean milk, tofu and other traditional soybean products or soybeans, black beans and green beans, three common soybean crops.

2. Bean products, though good, are not suitable for everyone.

Everything should be balanced intake, focusing on balanced nutritional structure. Experts say that soybean products have many benefits, but the consumption depends on the individual's physical condition. People suffering from the following diseases should not eat more.

Peptic ulcer: Because of the high purine content in soybean products, it can promote the secretion of gastric juice. Dietary fiber in whole beans can also cause mechanical damage to gastric mucosa.

Gout: The pathogenesis of gout is the disorder of purine metabolism, which is characterized by hyperuricemia. Soybean products have high purine content, so they should be eaten as little as possible.

Acute pancreatitis: Drink high-carbohydrate liquid, but avoid soymilk that stimulates the secretion of gastric juice and pancreatic juice.

3. Recommended recipe soymilk

Soybean milk is rich in nutrition and easy to digest and absorb. When you make your own soybean milk, you can add a little dates, medlar, mung beans, lilies and so on according to your needs.

Matters needing attention:

When raw soybean milk is heated to 80-90 degrees C, it will produce a lot of foam, which makes people mistake that it has been cooked and stop heating. This is a mistake. It is recommended to cook for another 3-5 minutes until cooked.

Fish Head Tofu Soup

Fishhead tofu soup is a home-cooked dish with rich nutrition and delicious taste. It is also simple to make. It can not only warm up and strengthen the brain, but also make the skin moist and delicate.

Ingredients: Half fish head, 3 pieces of tender tofu, appropriate amount of ginger and onion

Practice:

1. Clean fish head, salted and salted, wash tofu, cut into pieces, slice ginger, and reserve pepper.

2. Oil frying pan, fry fish head in small fire until golden brown on both sides, add ginger slices and fry aroma with base oil in small fire.

3. Cover the fish head with boiling water. Cook over high heat for five minutes until the soup becomes thicker. Put in tofu cubes.

4. Turn the top to low heat and continue to cook for 20 minutes to make the soup Milky white. Finally add a little from the pot.