Soy products have gained widespread attention for their potential to protect you against cardiovascular disease. These products contain isoflavones, which may slightly decrease your risk of heart attack and stroke, according to Dr. Frank Sacks, lead author of "Soy Protein, Isoflavones and Cardiovascular Health." Soy products also provide dietary fiber and calcium. However, if you are allergic to soy, there are several common foods you should eliminate from your diet.
Tofu
Tofu is a common soy food in the Western world. This food originated in China, where soybeans are widely cultivated. Tofu is made by heating soybeans to extract the milk, and then heating the milk to produce curds. The curds are then pressed into blocks and allowed to cool. Tofu is a vegetarian source of protein, and is found in some restaurant stir-fry dishes, lettuce wraps and Asian soups.
Textured Vegetable Protein
Textured vegetable protein is made by extracting proteins from soy flour. This food is commonly available in Western health food stores and large supermarkets in dried chunks and granules. Schools, prisons and some fast food restaurants use textured vegetable protein as a meat extender in hamburgers, chicken patties and chicken nuggets. It is also a common ingredient in commercially-prepared veggie burgers, soy sausage and meatless chicken patties.
Miso
Miso is a strongly flavored paste made from fermented soybeans. It is a staple of Japanese cooking, and commonly appears in Japanese soups, fish entrees and vegetable dishes.
Tempeh
Tempeh is a meat replacement made from fermented, pressed soybeans. This food has a nutty flavor, and is a protein source for vegetarians and vegans. Although it is widely available in Western health food stores, it is not commonly found in restaurant dishes.
References
- American Heart Association: "Soy Protein, Isoflavones and Cardiovascular Health"; Frank M. Sacks, M.D.; 2006
- "The Complete Soy Cookbook"; Paulette Mitchell; 2008
- "New Soy Cookbook"; Lorna Sass; 1998
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