Soya meat

Soy meat - substitute natural meat, which is made from soy flour. It belongs to the fast food. In another way it is called soy meat textured, textured soy protein. The widespread use of soy meat found in the diet of vegetarians, as well as in the kitchens of the Asian peoples.  Soy meat - substitute natural meat

Soy flour is prepared from soybeans, before the process of its preparation previously degreased. Soy flour is mixed with water in certain proportions to obtain a viscous dough, which is passed through the machine with special nozzles.

The dough is extruded through a narrow hole, and changing the structure of the fiber becomes, that is similar to the structure of meat. In addition, high temperature and pressure cause it certain biochemical changes. Depending on the variety of nozzles can get goulash, minced flakes or chops. The finished product of the soy meat is dried and packaged.

Before cooking soy meat it is first boiled or soaked in water, marinade. As a result, soy meat makes up for lost fluids and fiber swell, increasing in size in two - three times. Taste the quality of the meat will be better if its boiled in water with spices. Once the meat to restore its volume, it can be prepared as a natural.

Soy meat can cook any meals, which include the usual meats - steak, rice, azu, goulash, steak, can be added to meat salads, vegetable stews. Dry cake mix is ​​usually stored for one year and made with soy meat dishes no longer than 3 days in the refrigerator.

The benefits of soy meat

It is known that in the final form of the soybean meats contain up to 50 - 70% of high quality protein, its properties are not inferior to animal protein. In humans, the protein becomes a source of amino acids, which is not possible without the growth, repair damaged tissue, the formation of the enzymes, etc.

The benefits of soy meat evidenced by its rich mineral composition - it contains a sufficient amount of calcium, magnesium, sodium, phosphorus, iron, sodium. For example, the iron content in soybeans is 7 times greater than the number of the trace element in the bread.

The composition of this meat has a number of B vitamins and fat-soluble vitamins E, D. Another argument in favor of the soy meat it is artificially reduced fat and cholesterol content.

When eating meat instead of the usual soy reduces the risk of osteoporosis, cardiovascular disease, allergies. Caloric soybean meat is about 102 kcal per 100g of product. Due to this low calorie soy meat can rightly be considered a dietary and recommended for use for people with obesity.

Sugar raffinose in soybean meat composition is a source of nutrients for bifidobacteria in the intestine. Due to this imbalance of microflora in the soy meat positive impact on the microbial landscape of the intestine.

Lecithin and choline contained in soy, and normalize the nervous system, they are part of the membranes of nerve trunks and the substance of the brain. Ingestion of a sufficient amount of choline and lecithin improves mental processes, memory, speed of reaction.  Soy meat with pasta

In soybean meat composition contains phytic acid, the ability to slow tumor cell multiplication.

Harm soy meat

There are studies showing that eating soy meat in large quantities provokes a number of diseases. In particular, damage to soy meat is to stop the growth in children and adolescents, the formation of thyroid deficiency. Soy protein alter the hormonal activity of the endocrine glands, so the greatest harm soy meat causes the health of pregnant women for whom it is contraindicated in this period.

When abuse soy meat, as well as other products from soybeans, sometimes abnormalities in kidney function, increases the likelihood of stone formation in the urinary tract. This is because a lot of soybean contains oxalate (oxalic acid), resulting in disturbed acid-base balance of urine.

Soy meat found allergic reactions that may appear rash, urticaria, symptoms of food intolerance in the form of diarrhea, abdominal pain and rumbling.

Soy as a meat substitute is able to accelerate the aging of the brain, especially in the elderly.