Soy has has been around for a long time. How long depends on the source. One report states that the earliest known documentation of soy foods in Japan was in the Taiho era, around the 7th century B.C.¹ Another states that the origin of soy foods started in China in the 11th century B.C.² Another source states soy has been in China since the Han Dynasty about 221 B.C. We may never know when, but we can agree it has been a central part of Asian culture and cuisine a very long time. As with most traditional foods, it has been cultured and fermented into many different foods, such as nato, fermented beans, and miso, etc. Soy in its many different forms has been the subject of folktales, poems, songs and medicine.
Soy was introduced to the United States much later. The first use of the word “soybean” was found in U.S. literature in 1804. However, it is thought that the soybean was first introduced into the American Colonies in 1765 as “Chinese vetches”.²
There is much controversy about the merits of soy. There are many studies that indicate modern soy maybe harmful. Yet, the history of soy shows only benefits. Clearly there are questions that need to be answered about soy as food. Is the demon genetically modified soy or is it modern food processing techniques? The purpose of this post it not to decide but to talk about soy as it is used in metabolic balance®.
Dr. Wolf Funfack, founder of metabolic balance®, was certain that soy for some people is beneficial. Once in a coach update session Dr. Wolf cited a study published in the American Journal of Clinical Nutrition that demonstrated soy inclusion in the diet improves features of the metabolic syndrome in postmenopausal women.³
Again, depending on health history and blood chemistry, soy in one or more of these forms — soybeans, soy milk, soy yogurt, soy sprouts, and/or tofu may be on a plan as a protein. The reality is on the average meal plan, soy is consumed once or twice a week. metabolic balance® recommends only using soy products that are labeled USDA Organic. What if a metabolic balancer doesn’t want soy on their plan, or any other food? Simply ask to have it removed before the plan is created.
¹ History of Soybeans and Soyfood in Japan, and in Japanese Cookbooks and Restaurants Outside Japan. Compiled by William Shurtleff & Akiko Aoyagi, Souinfo Center, 2014.
² Origin, History, and Uses of Soybean (Glycine max), Lance Gibson and Garren Benson, Iowa State University, Department of Agronomy, Revised March 2005.
³ Soy inclusion in the diet improves features of the metabolic syndrome: a randomized crossover study in postmenopausal women, American Journal of Clinical Nutrition, Am J Clin Nutr 2007;85:735–41, 2007.
Images used with permission from Tofu Cute