FOR CENTURIES, soy has been a dietary staple in Asian countries.
From a legume native to China, soy has evolved in past decades to become one of the world’s most widely recommended ingredients for its natural nutritional benefits.
Soy is found mostly in foods such as soy milk, soy sauce, miso or soybean paste, tempeh or soy cake and tofu. It is also sometimes added to food like bread, cereals and meat products and used as a meat substitute.
The US Food and Drug Administration considers soybeans as a good source of complete protein. Soybeans contain significant amounts of essential amino acids that must be provided to the human body because of the body’s inability to synthesize them.
Filipino-American scientist Dr. Alfredo F. Galvez, center specialist at the Center for Excellence for Nutritional Genomics at the University of California, Davis, was in Manila last week to talk about the health…
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