It will be worth the trip, though, because the May issue of Veggie Life also contains an article by Mark and Virginia Messina about the health benefits of soy, along with some of their favorite recipes. The Messinas are considered two of the country's most knowledgeable soyfoods experts and have published extensively on the subject of soyfoods. Although the site doesn't focus on soyfoods per se, when I asked if someone could provide me with a recipe for Cornell Bread, which contains soy flour, I received a couple of good responses. Studies support evidence that soyfoods' micro nutrients called isoflavones may help lower cholesterol, protect against coronary artery disease, and lower the risk of prostate and breast cancer, as well as osteoporosis. Soy has also been found to lessen the severity of menopause symptoms.
Soybeans are a nutritional powerhouse.
A complete protein, soybeans contain essential amino acids. They are also a good source of fiber and minerals such as iron, calcium, phosphorus, magnesium, and the B vitamins thiamin, riboflavin, niacin and folic acid. With these remarkable attributes consumers have good reason to want to add soyfoods to their diets. Nearly 14 percent of the total U.S. population have eaten soyfoods five or more times in the past year. Yet many Americans remain in a quandary when it comes to incorporating soy-based products into their everyday life.