Soybean advocacy

Author: Qingdao Society
Publisher:
Publish Date: 2006-01-01
Features: Today, soybeans are regarded as the "yellow diamond," shining as a star in the new global dietary trend. The reason is that soybeans contain all eight essential amino acids for the human body, making them a high-quality "complete protein." They also contain nutrients such as fats, carbohydrates, and lecithin, which not only protect the heart and blood vessels, enhance brain development and memory, but also lower cholesterol levels in the blood, preventing cardiovascular diseases, strokes, and cancer, as well as alleviating symptoms of menopause in women. Truly, it is a health food suitable for people of all ages. In light of the reflection on various civilization diseases brought by Western animal-based foods, the importance of soybeans becomes even more evident. Originating in China, soybeans have been cultivated for over 5,000 years, known in ancient times as "shu," and the term "soybean" became widely used after the Qin and Han dynasties. This ancient and traditional crop was introduced to neighboring Asian countries such as Korea, Japan, India, and Vietnam over 2,000 years ago. It was introduced to Europe in the 18th century, and in the mid-19th century, the United States began to experiment with growing it. Today, the U.S. is the world's largest producer of soybeans. This book first presents ten reasons to consume soybeans, then details its nutrition, growth, and the production processes of soy sprouts and tofu. It then moves on to the main content and recipes, allowing you to fully understand soybeans and immediately get started—in your dining table, showcasing its ever-changing forms for your family to enjoy.