TITLE

Soy...From Both Sides Now

AUTHOR(S)
Anthony, Mark
PUB. DATE
February 2011
SOURCE
Food Processing (00156523);Feb2011, Vol. 72 Issue 2, pWF13
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article focuses on the health benefits and health hazards of soy. It mentions that soy has a complete protein, high in different fat such as fatty acids and omega-3, and fiber form of carbohydrates. It says that soy protein intake lowers low-density lipoproteins (LDL) which is linked with increased risk of heart disease and phytosterols found in soy can limit the absorption of dietary cholesterol. The author argues that the availability and adaptability of soy should be enjoyed.
ACCESSION #
58734350

 

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