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What was soy originally used for?
Soybeans were grown first in America in the 19th century, and were not grown in Iowa until the 20th century. At first, soybeans were grown as feed for livestock (animals). Then, scientists discovered that the soybean had many uses for people. Then planting soybeans really took off!
What plant did soybeans come from?
Soybeans belong to the legume or pea family, with the botanical name Leguminosae or Fabaceae, Legumes belong to the Dicotyledonae class, sometimes called dicots, characterized by two embryonic or seed leaves.
Why was soybeans invented?
They got a boost in 1904 when American agricultural scientist, George Washington Carver, determined that soy offered a valuable source of protein. He also endorsed the idea that rotating crops with soybeans could improve soil quality.
Is soy natural or manmade?
Soybeans contain natural plant compounds called isoflavones. These function as phytoestrogens, meaning that they can attach to and activate estrogen receptors in your body. This produces effects similar to the hormone estrogen, although they are weaker.
Soy is botanically related to peas, green beans, peanuts and carob as they are all legumes. Some children are able to tolerate one legume, and not another. The allergy to soy can be mild to life-threatening anaphylaxis.
How long have humans eaten soy?
Native to China, the Chinese first cultivated the wild soybean 3,000 years ago. It took them nearly 1,000 years to develop its full nutritional potential. In the West it took only 30 years to turn soy into soy burger. Here we look at the soybean’s ancient roots and many uses in food today.
What does soy do to males?
Make Soy Part of Your Healthy Diet Soy foods can play an important role in the diets of men by providing high-quality protein and healthy fat. Soy protein also supports normal blood cholesterol levels and is a good choice of high-quality, plant-based protein for those wanting to increase muscle mass.
When did Japan get soy?
Chinese introduced soy-sauce-making methods to Japan in the 13th century. There used to be hundreds of varieties of locally-produced soy sauces but industrialization in the 19th and early 20th century helped homogenize them into factory-produced national brands. The mold used in fermentation is called Aspergillus.