The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Last year, a blog post on soymilk and kidney stones included a table on the oxalate content of plant milks. Soymilk was listed as containing 9.6mg per serving (cup). According to the Academy of Nutrition and Dietetics, foods containing >10mg oxalate/serving are classified as high-oxalate foods and should be limited in the diets of people […]
A new analysis of data from a national survey to assess the health and nutritional status of adults (NHANES 2015-18) suggests that health attributes of soy-based burgers and soymilk should be based on nutrient content, not on the degree of processing used to make the foods. Despite being a recently coined term that came into […]
“Ultra-processed foods” — they have become buzz words. But new research from a team of U.S. and Brazilian academics suggests that nutrient content is more important than the degree to which the foods we eat have been processed. Liu et al.1 found that the consumption of ultra-processed foods (UPFs) is highly correlated with diet quality, […]
Soy isoflavones and Alzheimer’s disease Although isoflavones are routinely classified as endocrine disruptors (EDs) a recent comprehensive technical review that focused on the observational and clinical data concluded this designation is unwarranted.1 That is one reason a new narrative review by Polish researchers entitled, “The Beneficial Role of Natural Endocrine Disruptors: Phytoestrogens in Alzheimer’s […]
Leer en Español Iron deficiency is a common nutritional problem globally and recent data indicate the prevalence of iron deficiency anemia in the United States is increasing.1 Do soyfoods have a role in countering this trend? Some data suggest yes, but this question can only be definitively answered with more research. In recently published research […]
While there is evidence indicating vegetarian diets reduce the risk of chronic diseases such as diabetes,1 cardiovascular diseases,2 and certain cancers,3 there are also concerns that a vegetarian, and especially a vegan, diet increases fracture risk.4 However, new research shows that vitamin D and calcium supplementation eliminates the association between vegan diet and fracture risk.5 […]
A recent New York Times opinion piece suggested that we need to launch a moonshot for developing meatless meat. The author called on the U.S. government to put money and muscle behind development of plant-based and lab-grown meats just as it is doing for electric cars, weatherized homes, and renewable energy. Such efforts, the piece […]
Health authorities increasingly recommend that Westerners shift toward more plant-based diets for health and environmental reasons. Common types of vegetarian diets include lacto-ovo vegetarian and vegan diets. While most people will never be vegetarian, many may eat a diet that consists of more plants and plant protein. These plant-focused, but non-vegetarian, diets are often referred […]
New observational data by Wang et al.1 highlight the health benefits of fruits and vegetables. These foods are known for being sources of vitamins and minerals and for their phytochemical content.2 Soybeans are also known for their high phytochemical content, especially that of isoflavones.3 But the question of whether fruits and vegetables are protective in […]
Leer en Español Over the past decade there has been rigorous discussion of the role of non-dairy plant milks (NDPM) in the diet. Many reviews comparing the nutrient content of NDPM with cow’s milk have been published in recent years.1-5 Even the nomenclature used to describe NDPM has become the subject of intense debate, with […]
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