Super Eco

Photo credit: Kanko, flickr

The soybean, also simply called soy or soya, is a versatile, protein rich edible bean pod. Its innumerable food and non-food byproducts span virtually every grocery and non-grocery store department, from animal protein substitutes to cleaning products to non-toxic candles, even to oils for guns and industrial machinery. The much-loved, much-loathed (much-processed) legume is at the heart of an ongoing controversy swirling around its potential health benefits and hazards, as well as its prevalence as a major genetically modified (GMO) crop.

Soy GMO Practices
It is estimated that about half of American soybean crops are genetically modified to resist Roundup, a toxic herbicide used to kill weeds. GMO farming can threaten biodiversity, decrease the nutritious content and variety of foods, cause allergies and the transfer of antibiotic-resistant genes. Many soy farmers have pledged not to genetically modify their crops, gaining Identity-Preserved (IP) designation, a supplier guarantee that their products are GMO-free.

Conflicting Health Claims
The phytoestrogen, isoflavone rich soybean has long been promoted as a nourishing, health risk-reducing dietary supplement. Doctors, pharmaceutical companies and soybean industry groups claim that an adequately soybean-supplemented diet can lower cholesterol, reduce the risk of hormone-based types of cancer (prostate, breast, etc.), minimize the risk of osteoporosis and reduce menopause symptoms, among countless other health claims. Meanwhile, scientists in the opposite camp continue to issue warnings on what they're claiming to be the negative health effects of soy: increased risk of hormone-related cancer due to soy phytoestrogens; increased the risk of infertility; kidney and nervous system toxicity as a result of soy's high aluminum content; stunted sexual organ development and premature puberty in soy formula fed infants and children.

Food Uses
The hardy soybean’s culinary use as a staple food dates back some 5,000 years throughout Asia, when its fermented byproducts first appeared as bean curd (tofu) and soymilk. Soy-based foods are often the building blocks of vegans and vegetarian diets. Due to its high amino acid and phytonutrient content, soy protein is widely considered nutritionally equivalent to the protein contained in meat, poultry, fish and eggs.

In the West, soy's popularity as an animal protein alternative has increased exponentially in the last century. In 1917, an American company produced the first commercial soymilk. Soy-based formula was introduced in the 1920s as an alterative to human and cow milk for lactose-intolerant babies.

Mass-marketed soy food products include:

• Soy sprouts – fresh-sprouted soybean shoots
• Miso – salty soybean and grain paste, main ingredient in Japanese miso soup
• Soy nuts – peanut-like roasted soybeans, also available as soy butter and soy chips
• Soy grits – coarsely ground soybeans, used for hot cereal
• Soybean oil – high omega-6 fatty acid cooking oil

Soy-based energy bars comprise the largest soy food category (41%), trailed by soy-derived dairy alternatives (23%), soy meat alternatives (14%), soy cereals (11%) and soy seasonings/condiments (5%).

Non-Food Uses
Processed soybean byproducts, oils and extracts are increasingly popular ingredients in a vast array of non-food consumer items. These include:

• Biodiesel
• Cosmetics
• Paint
• Clothing
• Soaps