Products containing soy began to appear in stores in the mid-90s. Soy was added to products that previously should have contained meat.
Dumplings with soy, sausage, etc. appeared. At the same time, everyone vied with each other to praise the beneficial properties of soy protein.
In an interview with Sputnik radio, gastroenterologist Irina Berezhnaya spoke about the harm soy protein can cause to health.
And soy is still added to semi-finished meat products, as well as to flour products, cheese and even food for children.
However, in 40% of cases, vegetable protein can cause allergies.
Moreover, allergies to soy are often cross-allergic, that is, they can manifest themselves in the presence of allergies to cow's milk protein, cruciferous vegetables, or pollen.
Therefore, soy and soy products cannot be called healthy, the doctor says.
In addition, you need to know that in terms of amino acid composition, soy protein is inferior to meat.
It does not contain the substances that meat contains and “which are necessary for us to live.”
At the same time, soy interferes with the body's absorption of iron and vitamin B12.
That's why vegetarians often complain of iron deficiency anemia.
