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Soybeans are packed with nutrients that help us fight diseases and build up our health in many ways. Here are some of the diseases that can be prevented with an adequate dose of soybeans.

Cardiovascular Disease: In 1995 a meta-analysis of previous studies entitled “Health Benefits of Soy Protein” (written by Dr. James Anderson of the University of Kentucky) was published in the prestigious New England Journal of Medicine. Dr. Anderson’s study found that soy protein intake was associated with a 9.3 percent reduction in serum cholesterol, a 12.9 percent reduction in LDL cholesterol, and a 10.5 percent reduction in serum triglycerides. For HDL, the “good” cholesterol, concentrations increased by 2.4 percent. It is estimated that this serum cholesterol modification has the potential to reduce risk for coronary heart disease by 18 to 28 percent. Based on the findings from 34 out of the 38 studies reviewed, Dr. Anderson concluded that soy protein was clearly potent in decreasing LDL-cholesterol levels.

But the positive effect of the soybean on heart health is not solely due to the protein and its related compounds; the fats that are found naturally in the soybean also can contribute to a reduction in cholesterol levels. It is understood now that oils that are high in unsaturated fatty acids, such as soybean oil, tend to decrease total serum cholesterol levels. Soybean oil contains about 50 percent linoleic acid, an essential polyunsaturated fat. In addition, soybean oil also contains about 8 percent linolenic acid, which is an omega-3 fatty acid, such as that found mainly in fish oils.

Osteoporosis: Consumption of soy foods may help to maintain and even rebuild bone density and strength, and act as an effective treatment for osteoporosis.

Studies have shown that diets high in animal protein tend to cause more calcium to be leached from the bones and excreted in the urine and feces. On the other hand, protein from soybeans does not have this effect. Other studies have shown that the isoflavone genistein inhibited bone breakdown and may increase bone density as well.

Several soy foods are naturally rich in calcium, and the calcium from soy foods is absorbed as well as that which comes from milk. Among soyfoods, good sources of calcium are tofu (in particular, tofu which has been coagulated with calcium sulfate), calcium-fortified soymilk, whole soybeans, soy flour and tempeh.

Malnutrition: Soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop, 5 to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.

Adding soy protein to breads, tortillas, corn meal, pasta, milk or any traditional food is a low cost and efficient way to ensure adequate nutrition.

Cancer: Since 1990, there have literally been thousands of studies conducted by researchers around the world hoping to identify which of these compounds may be the most valuable in the fight against cancer. Many researchers believe that it is the isoflavones which are responsible for much of the anti-carcinogenic effect. Interestingly enough, soybeans are one of the few widely consumed foods that contain a significant amount of isoflavones.