History of Soya

Soya Lecithin is a part of every cell of the body, with high levels in the brain, liver, kidneys and bone marrow. A rich source of Phospholipids.

The soya plant (Glycine max) was cultivated in China before 3000 B.C., and was classified as one of the five sacred crops. The first written record is a 2200 B.C. farming manual advising Chinese farmers how to get the best from their crop. Missionaries brought soya to Europe in the 17th century but climatic and soil conditions were unsatisfactory. Soya was introduced in the USA in the early 19th century (originally arriving as ballast aboard returning clipper ships), but soya farming in the USA only expanded dramatically after World War II, when production in China was devastated.

Soya as a Food Ingredient

About two-thirds of all manufactured food products contain derivatives or ingredients made from soya. Before they can be used in food products the soya beans have to be cleansed, cracked, dehulled and rolled into flakes, which ruptures the oil cells for easy extraction Soya lecithin acts as an emulsifier in some chocolate, breakfast cereals, ice cream, sweets and margarine. Soya flours were developed in the 1940s by grinding and screening defatted flakes; these are used to increase the shelf-life of many products and improve the colour of pastry crusts.

BENEFITS

• Soya makes Bones strong.
  
• Soya helps in Weight Control.
  
• Soya reduces Heart problems.
  
• Soya is a good Diabetic Food.
  
• Soya reduces Cholesterol level.
  
• Soya Products helps in reducing Cancer risk.