What should you know about Chinese soybean?

Elvis Elvis

For thousands of years in China known as soybeans, especially in its many transformations, is a health food. Unfortunately scientists, a little too poets or philosophers, these distant countries did not find the words to convince western country’s people.

The soy bean, considered the most noble of “five seeds” was qualified in China, Wang Sou … King of legumes.

It was also through scholarly books, usually for sinologists and some acupuncturists that soybeans, in the form of curd (DOUFOU or TOFU), regarded as sweet,neutral and slightly cold, was used for toning IQ (Breath or vital energy), JING (Gasoline or essential principle) to harmonize and balance the median household, for facilitating the flow of liquids (JIN) and blood (XUE), to neutralize the effect of toxic, combat bloating, flatulence, to assist in the evacuation of liquid endogenous, to facilitate the work of the large intestine and to boost the meridians of the spleen and stomach.

What should you know about Chinese soybean?

It is prescribed in cases of colds accompanied by diarrhea, convulsions of newborns in the nurturing of young mothers.
In external use it is recommended in the treatment of boils, anthrax, herpes of the lip and darters children.

Some clinicians have even noticed, for centuries, that soybeans could restrict the development of certain tumors and that its daily consumption allowed an excellent prevention against even the appearance of these tumors.

They had even noticed that soy milk could quite replace cow’s milk in the daily diet of infants and that it did not bore worse, au contraire.

With these indications several traditional Chinese medical institutes and Japanese, including the National Cancer Center of Japan, found statistically that the use of soybeans and its derivatives accounted for as a prevention treatment in several specific cases of breast cancer , Ovaries, testicles, skin and lymph.
The routine use of Mi so (fermented soy sauce) following the latter institute, could even reduce thirty percent risk of stomach cancer.

According to the Institute of Traditional Medicine of Shanghai, the absorption of soy milk allowed to lower the risk of cancer quite significantly, particularly among post menopausal women.

The mere fact that this evidence from so-called traditional institutions, therefore practicing another form of medicine that usually admitted and authorized in the West, and using a consequence, another terminology as that of our scientists do motivation very little the latter.

What should you know about Chinese soybean?

Chinese soybeans, is a herbaceous annual legume family.
It therefore somewhat resembles a vulgar bean whose flowers, white or purple, at the pace characteristic of butterflies, born in the leaf axils.

Its fruit is made by a pod containing two or three seeds, or peas, shapes and sizes, variously colored according to its varieties.

If some of them quite rare, resistant to cold and altitude majority required for a complete development of the plant, a temperate climate trend hot fairly close to that required for the vine, but with a rainfall generally higher than for the latter.

What should you know about Chinese soybean?

TheThey are grown for over two millennial in China.

It was, and still is, traditionally consumed in China in many forms and there is one of the basics of food.

Although imported in Europe from the XVII century it was not until the late nineteenth it is cultivated extensively.

This culture will win the USA which is now the world’s leading producer with more than 80 million tonnes in 1994.

The Western and American production will be mainly used for animal feed and industry until one realizes the many opportunities offered by Chinese soybeans as food either directly, using traditional recipes countries of origin or indirectly, by the addition to food industrial plant proteins with high yield, therefore cheap.

Since the beginning of this century, the Chinese soybean meal was an important part of complementary feeding livestock.

It was a source of quality protein to the intensive livestock stables in partial or complete.

Meanwhile, some manufacturers have found it more effective and cheaper in the use of functional recycling meat with the excellent results that we know now: the Chinese soybean cake, which was once criticized as a diet too Industrial livestock, now appears as an action essential and a lesser evil in terms of quality and safety of meat consumption.

What is less well known is that , apart from its exceptional nutritional qualities which we talk, is used extensively in industry for many productions.

It comes together in the manufacture of casein for synthetic rubber, plastics, coatings, paints, lacquers, adhesives, artificial textiles, soap, cosmetics, waterproofing, emulsifiers.

It is also used widely in the pharmaceutical industry particularly because of its high content of lecithin and lipids.
The products derived from Chinese soybeans therefore knew multiple applications.

To give just one example, on its current and future importance, it is enough to know that soy oil now represents a quarter of global consumption of fatty food and it is already, with more than four million three hundred thousand tonnes, the first fat food produced by the ECE.

Within the next few years Chinese soybeans replace wheat as a global source of protein most important, his performance is more productive and cheaper.

Moreover, by its flexibility, soy lends itself equally to production and processing to highly industrialized production and processing of traditional crafts of high quality. It can therefore participate in both food-type “fast food” of large retailers at a food-type “organic” proposed by small producers or creative uses of its curious gastronomic known in the Far East.