Who should never eat soy isoflavones?

Soy isoflavones are trace elements that are beneficial to the human body, especially for female friends. They can effectively delay the onset of menopause, beautify the skin, regulate the intestines, fight cancer, and so on. Although this element is important to humans

Soy isoflavones have many benefits to the body, but not everyone can eat them. So who should never eat soy isoflavones? Let me introduce it in detail below.

People who are not suitable for consuming soy isoflavones:

1. Underage girls

Underage girls are still in the process of growth and development. At this time, both the ovaries and the uterus are in a mature stage, so generally there will be no estrogen deficiency.

Taking soy isoflavones may cause the organs to become more active, leading to precocious puberty in underage girls and affecting their normal development.

2. Women who are preparing to conceive

Women who are preparing to conceive, pregnant women, and breastfeeding women are all special groups of people. It is not recommended for this group of people to take soy isoflavones. Soy isoflavones are a type of phytoestrogen. If taken,

It enters the fetus through the placenta, causing certain effects on the fetus's development. For example, a male fetus may become feminine, and a female fetus may develop vaginal gland diseases.

3. Patients with lobular hyperplasia

Patients with breast hyperplasia, breast cancer, uterine fibroids, and lobular hyperplasia are all caused by increased estrogen, so we should not take soy isoflavones, otherwise it will make the disease more serious.

It may even seriously affect the recovery of the disease.

Soy isoflavones are a substance that has the effect of beautifying and delaying aging. They are very suitable for female friends, but not all female friends are suitable, such as underage women, women who are preparing to conceive, and women with lobular hyperplasia.

Patients should not take soy isoflavones, otherwise it will cause unnecessary effects.

What foods contain the most soy isoflavones: fermented soy products

The amount of soy isoflavones in fermented soy products such as soy sauce, fermented bean curd, fermented black beans, and soy milk will not be lost, and their physiological activity will be improved after fermentation. At the same time, fermented soy products also contain more B vitamins and active peptides.

Eating fermented soy products regularly is a dietary habit that is beneficial to health.

Tips:

Since soy isoflavones are water-soluble substances, soybean oil contains almost no soy isoflavones.

How to eat foods that maximize the effects of soy isoflavones

If you want to consume more soy isoflavones in your diet, try to choose the steaming method when cooking soybeans and their products, and avoid eating them in the same meal with high-fiber foods.

Various processing methods, such as soaking, steaming, frying, baking, etc., will also significantly affect the isoflavone content in soy products. Soaking causes 10% of isoflavones to be lost in water; frying causes the loss of isoflavones to reach 36%; baking causes

Isoflavones are lost by 15%~21%; dietary fiber will interfere with the absorption of soy isoflavones.