The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Lectins have been in the spotlight, and for some, have become a cause for concern. At least when it comes to soyfoods, that concern is mostly much ado about nothing. Given all the attention they’re receiving, you might think these proteins are newly discovered, perhaps because of a sudden advance in technology. Given all the […]
Research conducted over the past 30 years has produced a lot of insight into the lifestyle factors that impact overall health and longevity. Much of this research has focused specifically on diet. The first dietary guidelines were issued in 1980 and have been updated every five years since. Nevertheless, there is quite a bit of […]
The dramatic rise in soy research beginning in the early 1990s can be attributed primarily to the new interest in isoflavones. This interest is directly evidenced by the number of peer-reviewed journal articles that were published between 1990 and 2000. In the year 1990, there were 131 isoflavone-related articles indexed by PubMed. In 1995, there […]
The Big Eight refers to the eight foods that are responsible for approximately 90% of all food allergies in the United States.1 As a result of soy being included in this group, products containing soy have to indicate so on the product label. This regulatory requirement certainly makes it easier for people allergic to soy […]
It’s not unusual to come across blog posts and articles that are packed with misinformation about soyfoods. It’s a little surprising, though, to see such articles being highlighted by the leading U.S. authority on nutrition. Writing for the Popsugar website recently, contributor Rosy Pahwa set out to settle “The Great Soy Debate.” In the process, […]
Leer en Español With obesity rates rising across the globe, research has focused on questions about which dietary pattern is most conducive to losing weight and to maintaining weight loss. One hypothesis is that diets high in protein-rich foods will spontaneously lead to a decrease in caloric intake and a loss in body weight because […]
As the U.S. population ages, increasing numbers of Americans are concerned about making sure their later years are healthy ones. Health involves numerous components but one that has received more attention in recent years is cognitive function. Everyone wants to know what they can do to maintain cognitive abilities and to prevent the onset of […]
In a recent New York Times article, Wu Hsu Pi-Ying, owner of Dai Family House of Unique Stink in Taipei, Taiwan, described reactions to stinky tofu, a fermented Taiwanese food. “Now and again a tour bus full of foreigners stops by. Some of them love it. Others will spit their first bite into a tissue.” […]
These days, everybody is a nutrition expert. A recent survey of osteopathic medical students found that the students had little knowledge of medical nutrition therapy, but the majority said they felt comfortable counseling future patients. They’re not alone. The internet is rife with bloggers who have no particular training in the sciences, but feel confident […]
Plant milks are low in iodine and as a result, consumers who replace cow’s milk with plant milks are at risk of becoming iodine deficient– so says a report by British investigators published recently in the British Journal of Nutrition.1 Soymilk was one of the plant milks evaluated. There is a long history of research […]
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