Alternative to Soy Flour Replace soy flour with equal amounts of rice flour. OR Water chestnut starch, which works best as a thickening or coating. OR — Coconut flour. According to Bob’s Red Mill, you can substitute coconut flour for up to 20% of the flour called for in a recipe.
Is soy flour available?
a gluten-free, high-protein flour made from roasted soybeans. Full-fat, low-fat, and defatted soy flour are among the options. If the flour is not properly maintained, the risk that it will acquire an off flavor increases with the amount of fat (in the form of soybean oil) present in the flour. Full-fat soy flour should be kept in the freezer or refrigerator, firmly wrapped. In order to increase the protein content of some baked goods, soy flour can be used in place of wheat flour. It cannot completely replace wheat flour in baked items because it does not include gluten. To achieve the greatest results while baking, it is preferable to only replace up to 25% to 30% of the entire amount of wheat flour with soy flour. Both natural food and health food stores, as well as many huge grocery chains, carry soy flour.
Do soy products include estrogen?
The Takeaway: Soy is a special food whose estrogenic and anti-estrogenic effects on the body have received extensive research. Studies may appear to draw contradictory findings on soy, but this is partly because there are so many different ways to study soy. Recent population studies’ findings imply that soy’s impact on numerous health issues is either positive or neutral. Especially when taken as an alternative to red and processed meat, soy is a nutrient-dense source of protein that can be eaten several times a week, if not more frequently.
Some people extol soy as a health food, making claims that it helps control hot flashes, prevent osteoporosis, and guard against hormonal malignancies like breast and prostate.
While these claims have not been proven, some people avoid soy out of concern that it may cause dementia, thyroid issues, or breast cancer.
There is still some controversy surrounding soy, regardless of whether it was covered in a news item or a carefully constructed clinical trial. Nutritionists frequently classify soy as a food with potential for major health benefits because it is a member of the legume family. However, there has been reluctance to fully advocate soy because of opposing studies that reveals potential adverse effects of soy in some circumstances.
The complexity of how soy affects the body contributes to some of the ambiguity. Being rich in isoflavones, a form of plant estrogen (phytoestrogen) that functions similarly to human estrogen but has considerably lesser effects, makes soy special. The body’s estrogen receptors may bind to soy isoflavones, which may then have weak estrogenic or anti-estrogenic effects. Genistein and daidzein are the names of the two main soy isoflavones. Based on the following elements, soy isoflavones and soy protein seem to have different effects on the body:
- type of research. Is it being investigated in a study involving humans or animals? The results of research conducted on animals may not apply to humans because soy is thought to be processed differently in animals.
- hormone amounts. The effects of soy can change based on the amount of hormones already present in the body because it has potential estrogenic qualities. Estradiol, the main type of estrogen in the human body, circulates in the blood at substantially higher levels in premenopausal women than in postmenopausal women. Soy may function as an anti-estrogen in this situation, but it may behave more like an estrogen in postmenopausal women. Additionally, breast cancer in women is divided into two hormone types: hormone positive (ER+/PR+) and hormone negative (ER-/PR-), and these tumors react to estrogens differently in each case.
- brand of soy. Which kind of soy is under investigation: Veggie burgers made from soy, processed soy products like soy protein powders, or whole soy foods like tofu and soybeans? Soy products: fermented or unfermented? Are supplements utilized, and if so, do they contain soy protein or isoflavones?
It is therefore challenging to establish generalizations about the effects of soy on health due to a variety of reasons.
Soy meals are robust in nutrients like B vitamins, fiber, potassium, magnesium, and high-quality protein in addition to isoflavones. Soy protein, in contrast to some plant proteins, is regarded as a complete protein since it contains all nine essential amino acids, which must be received from diet and which the body cannot produce on its own. Foods made from soy might be fermented or unfermented (see table with examples, below). The term “fermented” describes a soy product that has been grown with advantageous bacteria, yeast, or mold. Since soy’s sugar and protein molecules are partially broken down during the fermentation process, some people think that this process enhances soy’s digestion and absorption in the body.