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Take care of yourself with soybeans, a source of health

Take care of yourself with soybeans, a source of health
  • Recipes with Chickpeas flour
  • Manifesto of the Platform for the Defense of Natural Health

Published: 12/10/2006 - Updated: 08/14/2019

Author: Dra. Loredana Lunadei

Soy is a key product in the modern diet. Healthy, rich and balanced, the soy beverage is the easiest way to care yourself. In Liquats vegetals, we believe in the quality of our products, we use non-genetically modified soybeans and soybeans that are grown organically.

Soy is a legume of Asian origin, used in the human diet for over 3000 years. Today, numerous scientific studies show that regular consumption has many health benefits:

Contents

  • It brings everything the body needs
  • It is rich in Omega 3 and Omega 6
  • Antioxidant and has a rejuvenating effect
  • Ideal for people with lactose intolerance and gluten

It brings everything the body needs

Soy is the vegetable with the highest density of nutrients and contains 35% of high-quality protein. It also provides lecithin, vitamins, minerals (calcium, iron and zinc), carbohydrates and fiber.

It is rich in Omega 3 and Omega 6

Soy drink is rich in polyunsaturated fatty acids that help reduce bad cholesterol (LDL) and prevent cardiovascular diseases. In addition, scientific studies determine that its consumption may lower the risk of breast and prostate cancer.

Antioxidant and has a rejuvenating effect

Soybeans slow the aging of the skin through its antioxidant effect. Its use is strongly indicated in women of middle age as their high content of isoflavones alleviates symptoms associated with menopause and osteoporosis.

Ideal for people with lactose intolerance and gluten

Soymilk is the perfect alternative for those consumers with allergies and problems arising from the consumption of cow's milk.

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About the author

By Dra. Loredana Lunadei

Dr. Loredana Lunadei is a specialist in food, dietetics and nutrition. She studied at the University of Milan where she obtained a Master in Food Science and Technology. Subsequently, she continued her studies, completing her PhD also at the University of Milan. Linkedin.

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