भारत में सोयाबीन सबसे ज्यादा मध्य प्रदेश में उत्पन्न होता है । सोयाबीन को को पचाने के लिये मानव शरीर का लगभग 40 डिग्री तापमान की आवश्यकता होती है स्वथ्य मानव शरीर का अधिकतम तापमान 37 डिग्री ही होता है । अर्थात हम सोया उत्पादों का पचानें में सक्षम नही है।
1. एलर्जी (Allergy):
सोयाबीन में
पाया
जाने
वाला
प्रोटीन एलर्जी
को अत्यधिक
बढावा
देता
है
।
इसका
बहुत
अधिक
प्रयोग
करने
पर
डायरिया,
कब्ज,
सांस
लेने
में
कठिनाई
हो
सकती
है एवं
शरीर
के
अंग
कार्य
करना
भी
बंद
कर
सकतें
है
।
यह
जानकारी
ए0
एस0
एन0
में
जारी
की
गयी
है
।
2. आक्सलेट (Oxalate):
यह सोयाबीन
में
पाया
जाने
वाला
एक
पदार्थ
होता
है
।
यह
जानकारी
दी
है
कि
इसका
प्रयोग
करने
से
पत्थरी
की
संभावना
बहुत
अधिक
बड
जाती
है
।
इसिलिये
सोयाबीन
का
प्रयोग
कम
करें
एवं
संभव
हो
तो
न
करें
।
3. साईटोसटोजिन (Presence of Phytoestrogens):
सोयाबीन ओईस्ट्रोजिन महिलाओं में पाया जाने वाला एक हारमोन है । एवं सोयाबीन में पाया जाना वाला ओईस्ट्रोजिन महिलाओं में पाये जाने वाले ओईस्ट्रोजिन की तरह ही होता है । इस प्रकार सोयाबीन के लगातार प्रयोग करने से रक्त में इसकी मात्रा बढती जाती है । अतः यदि आपका पुत्र इसे अधिक प्रयोग कर रहा है तो उसमें महिलाओं के गुण बढनें की संभावनाऐं बहुत अधिक हो जाती है । अतः आपका पुत्र गे भी हो सकता है ।
If you are not aware, Oestrogen is the female
hormone. Phytoestrogen, which means plant based oestrogen, strongly matches the
human counterpart. Continuous usage can lead to increase of the same in our
blood stream. Now consider your son consuming soy products everyday. It is
studied that this tends to suppress male characters and development.
इस प्रकार सोयाबीन के लगातार प्रयोग करने से एक पुरूष पिता बनने के शक्ति भी गवां सकता है । जिसका कारण यही ओईस्ट्रोजिन है । इससे वीर्य में शुक्राणुओं की संख्या कम होन लगती है ।
As we discussed above, the
same reason can effect the inhibition of spermatogenesis(maturation of sperm
cells) in the testes.
5. आईसाफलेवान (Isoflavones):
लेवा विश्ववि़़़द्यालय
के
अनसार,
100 गा्रम
सोया
में
200 मिलीगा्रम
आईसाफलेवान
होता
है
।
जिसका
मानव
शरीर
पर
बहुत
ही
नकारात्मक
प्रभाव
पडता
है
।
यह
थाईराईड
के
मरीजो
के
लिये
बहुत
ही
नुकसान
दायक
होता
है
क्योंकि
यह
शरीर
में
पाये
जाने
वाले
आयोडीन
की
मात्रा
को
कम
करता
है
अत
सतुलित
थाईराईड
का
उच्च
थाईराईड
में
परिवर्तित
कर
देता
है
।
तथा
यह
सीनें
में
होने
वाले
कर्करोग
की
दवाईयों
का
भी
प्रभाव
कम
करता
है
।
अगर
आपको
कर्क
रोग
है
तो
सोया
कभी
भी
नही
खाना
चाहिये
।
Soy is a rich source of isoflavones. According to a study by lowa State University, a whole (dry) soy contains about 200 milligrams of isoflavones per 100 gram serving. Isoflavones are polyphenolic compounds or phytoestrogens which are capable of exerting estrogen-like effects on the human body. Isoflavones are said to lower the testosterone levels in men thereby causing low libido and infertility. Isoflavones are also very dangerous especially to those with thyroid related problems. This is because they lower the amount of iodine that is found in the body. Consequently, the thyroid under-functions and this leads to hyperthyroidism. The phytoestrogens in soy also interfere and reduce the efficacy of drugs used in the treatment of osteoporosis and breast cancer. Thus, if you are on cancer treatment, you should consult your doctor before eating soy.
6. Mineral
Content
सोयाबीन
100 गा्रम
में
1779 मि0गा्म
पोटेशियम
एवं
704 मि0गा्रम
फासफोरस
होता
है
।
इस
यह
फासफोरस
की
मात्रा
प्रतिदिन
उपयोग
होने
वाले
फासफोरस
की
मात्रा
से
बहुत
अधिक
है
।
सोयाबीन में
पाये
जाने
वाले पोटेशियम
एवं
फासफोरस
की
मात्रा
लाल
मास
में
पाये
जाने
वाले
पोटेशियम
एवं
फासफोरस
की
मात्रा
से
भी
अधिक
है
।
इस
प्रकार
यह
किडनी
की
बीमारियों
का
विकास
करता
है
।
Soy contains 1797 milligrams of potassium and 704
milligrams of phosphorus. The amount of phosphorus is more than the recommended
daily allowance. The levels potassium and phosphorus found in soy are
considered high as those found in red meat. They are said to increase your risk
of developing kidney disease. This information is based on a research carried
out by the National Kidney and Urologic Disease Information Clearinghouse
(NKUDIC).
7. Should never feed an infant with any kind of
soy products.
बच्चो
का
सोयाबीन
का
कोई
भी
उत्पाद
नही
खिलाना
चाहिय
।
8. Hormonal imbalance in children: Studies has proven that the phytoestrogens in soy products
have competition with enzymes that metabolise steroids and other biological
compounds.
9. Menstrual irregularities:
आइसेटोजन महिलाओ के मासिक धर्म को प्रभावित करता है ।
The
increased level of oestrogen can manipulate the menstrual cycle in women.
10. Pregnant women must not consume soy
produts.
गर्भवती
महिलाओें को
सोयाबीन के
उत्पादों का
प्रयोग कभी भी
नही करना चाहियें ।
11. Contains hemagglutinin: It
is a substance that causes blood cells to coagulate or agglutinate. In turn,
this may promote clot formation and inhibit oxygen intake by RBCs.
Different kind of products are being made by Soya some them I have listed below:
BAKED GOODS
Soy protein is used in the manufacturing of breads, cookies, crackers and other baked goods. Soy protein improves texture; holds moisture; creates cake richness; whitens bread; extends shelf-life; reduces breakage and crumbling; enhances nutrition; improves manufacturing, handling and machine ability; and improves mouth feel and overall quality as perceived by the consumer.
BREAKFAST CEREALS
Soy protein is used extensively as an ingredient in hot cereal mixes and breakfast bars to boost protein value and quantity.
PASTA
Pasta products can be fortified with soy protein to increase nutritional value. For instance, the U.S. National School Lunch Program uses soy-fortified pastas with
15 to 17 percent protein content.
BEVERAGES AND TOPPINGS
Soy isolates are used in coffee whiteners, liquid whipped toppings and pre-whipped toppings. They also are used in sour cream dressings to emulsify fat, control viscosity and provide textural characteristics. Instant beverages used as meal replacements often contain soy concentrates and soy isolates as a source of protein.
MEAT, POULTRY AND FISH PRODUCTS
Processed and whole meat products can be improved by adding soy protein, which provides the product flexibility and cost stability consumers demand. Adding soy protein to meat and poultry products can enhance moisture holding, texture, binding and cohesion, product yield, juiciness, protein quality, appetizing color and appearance, longer shelf-life, palatability and total nutrition.
DAIRY-TYPE PRODUCTS
A number of dairy analog products have been developed with soy protein, including imitation milk, imitation cheese, non-dairy frozen desserts, coffee whiteners, yogurt and others. Soy protein lowers cost, improves nutrition and reduces allergenic response.
MILK BLENDS
Many companies produce soy and milk protein blends for food manufacturing, combining the two to offer protein content similar to milk in a non-fat dry milk form. The different blends are used as a complete or partial replacement for non-fat dry milk in baked goods, sauces, meat products and other foods.
References:
1. Indiana Farmers Feed
US: Soybeans
http://www.farmersfeedus.org/in/soybeans/4
2. Journal of
Nutrition: Soy Protein Allergy: Incidence and Relative Prevalence
http://jn.nutrition.org/content/134/5/1213S.full
3. Linus Pauling
Institute: Soy Isoflavones
http://lpi.oregonstate.edu/infocenter/phytochemicals/soyiso/
4. USDA-Iowa State
University Database on the Isoflavone Content of Foods, Release 1.3 - 2002
http://extension.agron.iastate.edu/soybean/uses_isoflavones.html
5. National Kidney and
Urologic Diseases Information Caringhouse: Kidney Stones in Adults
http://kidney.niddk.nih.gov/kudiseases/pubs/stonesadults/
6. National Soybean
Research Laboratory: Soy Benefits
http://www.nsrl.uiuc.edu/soy_benefits.html
7. Soybean.org: Soybean
Nutrition Facts
