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Soy is generally considered an alternative food used by those who, for health or ideological reasons, do not want to eat meat or other products of animal origin. Its high protein content and its high biological value make it a valid meat substitute. The imagination of the chefs has allowed the spread of many tasty recipes that have soy as a basic ingredient. The spread of this legume in human nutrition is relatively recent. It had a wide diffusion starting from the 90s when the spread of mad cow disease banned the use of animal meal in the preparation of rations for farm animals (cattle, sheep, etc.). In fact, it is a fundamental component of most feeds which, otherwise, would have difficulty in reaching an adequate protein content. In fact, it contains a protein percentage of 34% if we are talking about soybeans or 44% if we are talking about soybean extraction meal (it is what remains from the extraction of oil from the seed) and an energy content that exceeds 450 kilocalories per every 100 grams.



It has been shown that a moderate consumption of soy has very positive effects for health provided that it is derived from organic crops, that is BIO and that it does not belong to a genetically modified variety, that is not yes GMO. The huge benefits that soy brings to health are reflected in its remarkable effects in improving physical appearance. Soy is only not recommended for women with cancer but has no other contraindications. These effects are scientifically proven and are cumulative, i.e. they are derived from the sum of numerous benefits that are added together. One and perhaps the best known is that due to the effect that soy has in reducing cholesterol. The fats contained in soybeans in fact favor the decrease of “bad” cholesterol, that is the one defined as LDL cholesterol (the low density one that has a tendency to deposit on the walls of the arteries, occluding them and increasing the risk of thrombosis) and favor the increase of the one called “good cholesterol” that is, the one called HDL cholesterol which helps to keep blood vessels clean.



A diet rich in soy will have great benefits for both male and female health and beauty. The lipids contained in soybeans and, in particular, in soy lecithin can be very useful for the health of the subcutaneous layer which will better maintain its tone. All of this will help reduce wrinkles and other signs of aging as well as maintain good skin elasticity. In fact, the high capacities of soy milk are known when used as a makeup remover. Usually, after a whole day in which the skin “is tired” that is, it has endured the “weight” of makeup for many hours, it has endured the cold or heat of the air not to mention the pollution that is very often present in the city ​​it is necessary to nourish and hydrate it. In the evening, a cleansing and moisturizing treatment is necessary to keep the skin young. Soy can be essential because we can use both soy as a food and soy milk as a moisturizer and nourisher for the skin. Soy for use as a food is useful for controlling blood fats in order to avoid an excessive increase in cholesterol and triglycerides. A reduced amount of saturated fat in your diet will also improve the distribution of body fat.

The goodness of using soy as an aesthetic treatment is also demonstrated by the effectiveness of one of the best known beauty masks which is based on soy. Now I will describe the recipe for its preparation and I recommend to all women or even men who are particularly attentive to their appearance to apply it for an hour at least once a week. Soy-based beauty mask: Put a heaped teaspoon of soy lecithin and one of water in a container, then wait for the water to be absorbed. At this point add a heaped teaspoon of aloe vera and one of Argan oil. Finally add a teaspoon of white clay and mix well. Then apply for 15 minutes on well-cleansed skin once a week and then rinse. Soy will have a double effect in promoting the beauty of the skin. There will be the nourishing effect to which the antioxidant effect will also be added.

In fact it is known that modern life, especially in cities, exposes the skin to pollution as well as to solar radiation. Both are a source of free radical production, i.e. oxidizing molecules that damage tissues and DNA, favoring skin aging and increasing the risk of skin cancers (melanomas) as well as damaging the regenerative layer of the subcutis that allows a continuous replacement of epithelial cells. Soy contains numerous antioxidants that will fight free radicals reducing the possibility of damage to tissue cells. All this will hinder the aging of the skin which will stay younger and longer.


The nourishing effect on the skin and the protective effect against free radicals will be very beneficial during the summer. In fact, in this period it is difficult to give up the pleasure of tanning and therefore you expose yourself to the risks caused by the production of free radicals that can be very harmful as a consequence of exposure to ultraviolet rays. Soy provides numerous antioxidants so it will help the skin defend itself from the action of these harmful substances. It can be a valid ally of our beauty if consumed in moderation, in fact 50 or 60 grams two or three times a week could be sufficient. These benefits would be maximum if we chose the organic (BIO) and not genetically modified (no GMO) soy variety.

Soy will help to improve the physical appearance especially if combined with moderate physical activity, in fact its richness in proteins and, in particular, in branched amino acids will favor moderate muscle development with mass production as well as improving muscle tone. It is often said that perfection does not exist in this world but soy is perhaps the food that comes closest to it for its nutritional properties and health benefits. A tip for a very nutritious and healthy dish that can be considered a complete dish is to prepare a lettuce, tomato and soy salad by cutting in a bowl lettuce and tomatoes dressed with extra virgin olive oil and oregano and then crumble inside a soy burger (see recipe in the blog).

doc. Massimiliano Mangafà


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