There are some studies that state that phytoestrogen in soy can lead to alterations in the proliferation and migration of intestinal cells. The effects of these alterations are unknown. However, some studies conclude there are no adverse effects in human growth, development, or reproduction as a result of the consumption of soybased infant formula. Other reviews agree, but state that more research is needed to answer the question of what effect phytoestrogens have on infants. Soy formula has also been linked to autoimmune disorders of the thyroid gland.dit Allergens Main article Soy allergyAbout of children in the USA are allergic to soybean proteins.citation needed The major soy allergen has been identified by scientists at USDA.citation needed Both transgenic and conventional soybean varieties without the allergenic protein have been prepared.citation needed Soy allergy, typically, will manifest itself approximately a day after consumption of the beans. Common symptoms are urticaria, rash, itching, and redness of the skin.edit Promotion as health foodSoy consumption has been promoted by natural food companies and the soy industrys aggressive marketing campaign in various magazines, television ads and in health food markets. Research has been conducted examining the validity of the beneficial health claims with regard to the increase in consumption of soybeans which mimic hormonal activity. A practice guideline published in the journal Circulation questions the efficacy and safety of soy isoflavones for preventing or treating cancer of the breast, endometrium, and prostate although the same study also concludes that soy in some foods should be beneficial to cardiovascular and overall health and does not recommend usage of isoflavone supplements in food or pills. A review of the available studies by the United States Health and Human Services Agency for Healthcare Research and Quality AHRQ found little evidence of substantial health improvements and no adverse effects, but also noted that there was no longterm safety data on soy consumption.edit BrainEstrogen helps protect and repair the brain during and after injury. The mimicry of estrogen by the phytoestrogens in soy has introduced a controversy over whether such a replacement is harmful or helpful to the brain. Several studies have found soy to be harmful for rats.Nevertheless the cited study was based on rats fed with concentrated phytoestrogens and not common soy beans and it is already well known that concentrated estrogens cause negative effects in males. The common amounts of phytoestrogens in soy beans are not to be compared to concentrated estrogen. One study followed over Japanese men between and , and that showed a positive correlation between brain atrophy and consumption of tofu.edit CarcinogenRaw soy flour is known to cause pancreatic cancer in rats. Whether this is also true in humans is unknown because no studies comparing cases of pancreatic cancer and soy intake in humans have yet been conducted, and the doses used to induce pancreatic cancer in rats are said to be larger than humans would normally consume. Heated soy flour may not be carcinogenic in rats. Existing cancer patients are being warned to avoid foods rich in soy because they can accelerate the growth of tumours.edit IronA study conducted in Taiwan found that A Vegetarian Diet Rich in Soybean Products Compromises Iron Status in Young Studentssoya sauce Commonwealth is a fermented sauce made from soybeans soya beans, roasted grain, water and salt. Soy sauce was invented in China, where it has been used as a condiment for close to , years. In the th century, Buddhist monks introduced soy sauce into Japan where it is known as shoyu. The Japanese word tamari is derived from the verb tamaru that signifies to accumulate, referring to the fact that tamari was traditionally produced as the liquid byproduct that was produced during the fermentation of miso. Japan is the leading producer of tamari. Soy sauce is used widely in East and Southeast Asian cuisines and appears in some Western cuisine dishes.Traditional
Authentic soy sauces are mixed with yeast or koji ?, the mold Aspergillus oryzae or A. sojae and other related microorganisms. Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Today, most of the commerciallyproduced counterparts are fermented under machinecontrolled environments instead.Although there are many types of soy sauce, all are salty and earthytasting brownish liquids used to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami by the Japanese ??, ?? lit. fresh taste. Umami was first identified as a basic taste in by Kikunae Ikeda of the Tokyo Imperial University. The free glutamates which naturally occur in soy sauce are what give it this taste quality.Soy sauce should be stored away from direct sunlight.edit Artificially hydrolyzedMany cheaper brands of soy sauces are made from hydrolyzed soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring. Similar products are also sold as liquid aminos in the US and Canada.Some artificial soy sauces posed potential health risks due to their content of the chloropropanols MCDP chloro,propanediol and ,DCP ,dichloropropanol which are minor byproducts of the hydrochloric acid hydrolysis .
edit TypesSoy sauce has been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in Japanese, Thai, and Chinese cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.edit Chinese soy sauce bottle of Chinese soy sauce
A bottle of Chinese soy sauceChinese soy sauce jiàngyóuchiyóu, ???? is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties Light or fresh soy sauce shengchou ?? or jiàng qing ?? A thin as in nonviscous, opaque, dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called tóuchou ?? or ??, which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchou is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification of light soy sauce, shuanghuáng ??, is doublefermented to add further complexity to the flavour. These latter two more delicate types are usually for dipping.arkold soy sauce laochou ?? A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used o add color and flavour to a dish.n traditional Chinese cooking, one of the two types, or a mixture of both, is employed to achieve a particular flavour and colour for the dish.
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Infant formula
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