Soy is one of the most common food allergens and usually causes a mild reaction, but a severe allergy to soybeans can result in life-threatening anaphylaxis. Symptoms of a soybean allergy can include tingling in the mouth, swelling of the lips, tongue or face, difficulty breathing, stomach pain or fainting. The only way to treat a soybean allergy is by avoiding all soy and soy products.
Traditional Soy Foods
Traditional Japanese foods made from soybeans include: tofu, tempeh, miso, natto and soy sauce. Edemame are whole cooked soybeans, often served in the shell with salt.
Soy as a Dairy Substitute
Soy "milk" is a by-product of making tofu and a popular milk alternative to cow dairy. It can be used to make margarine, cheese, yogurt or ice cream. Almost every product made from cow's milk can be made from a soy.
Infant Formula
An allergy to soybeans often starts with soy-based infant formula. When babies who are not breastfed can not digest the sugars or proteins in cow's milk, a soy-based formula is often used. There is some concern about the phytoestrogens found in soy and their effect on infants.
Soy Protein Isolate
Soy protein isolate is made by removing most of the fats and carbohydrates from soy, leaving a product that is 90 percent protein. It's used in protein shakes and meal replacement bars, energy bars, breakfast cereals, meat alternatives, weight-loss products and sold as a powder that can be added to shakes and smoothies.
Food Additives
Soy can be used to make hydrolized vegetable protein, known as HVP; lecithin, used as an emulsifier; and guar gum, often found in gluten-free baked goods. It's used as a stabilizer and bulking agent in processed foods.
Soybean Oil
Soybean oil, also known as vegetable oil, is widely used, especially in the restaurant industry. It is a popular oil because it is inexpensive, easy to find and is a high-temperature oil. It is often used in salad dressings, sandwich spreads such as mayonnaise, margarine and snack foods.
Member Comments