Is there a rate of consumption of soy for women during pregnancy? Soy has attracted much attention in recent years because it has properties... Can I eat soy during pregnancy?

Is there a rate of consumption of soy for women during pregnancy?

Soy has attracted much attention in recent years because it has properties such as reducing cholesterol and prevention of heart disease. Legumes also contain a lot of nutrients required by a woman during pregnancy. “In addition to high quality protein, soy is an excellent source of folic acid, iron, calcium, zinc and trace elements, says nutritionist Elizabeth Somer, soy beans also have high fiber content and are a source of omega-3 fatty acids”.

With these nutritional benefits of soy seems beneficial and necessary choice for expectant mothers. But some experts indicate the negative effects of excessive consumption of soybean, causing pregnant women to ask a question: and whether it is safe?

Too many good

Soybeans contain phytic acid, a natural plant substance that binds with minerals. “Phytic acid can block the absorption of certain heavy metals such as mercury, but can also block the absorption of essential minerals such as calcium, magnesium, iron and zinc, which are crucial for the growth and development of the fetus,” says doctor of philosophy Brandon horn.

Another minus for expectant mothers: soy can lower cholesterol, which is benefit for non-pregnant women. But while waiting for a baby your body needs cholesterol to produce sufficient amounts of progesterone and estrogen hormones essential for maintaining a healthy pregnancy.

Moderation in consumption

You may have heard that eating soy during pregnancy can lead to early puberty, irregular menstrual cycles and fertility problems in girls and increased incidence of urological birth defects in boys. While animal studies link soy with these results, there is no evidence that these same effects will occur in humans. But moderation in consumption of this product is an important key point!

“During pregnancy the daily intake of soy is equal to 1-2 servings, says Somer, – one serving equals half a Cup of tofu or one Cup of soy milk.” Some experts recommend fermented soy products such as miso. “Fermentation helps neutralize the phytic acid in soy, which facilitates the absorption of nutrients for the body,” says Ph. D. Jonny Bowden.

Regardless of what form of soy you choose, try to avoid processed snacks. “Many of the soy products that are positioned as healthy products – it’s just junk food that contains soy, such as soy nuts, soy chips and soy ice cream,” says Jonny Bowden.

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