Soya, or soy, is derived from bean pods that are found in the soya plant. Soya beans were originally cultivated in China more than four centuries ago.
Today, they are generally cultivated in areas like South America and in North America, apart from China. Soy is healthy stuff. It contains lots of antioxidants, which protect the cells from damage brought about by free radicals that cause premature aging, infertility and certain cancers. Soy can also help reduce calcium loss in aging women, and increase bone density. While naturally derived soy is great, this may not be quit true with GE soy, or genetically modified soybean.
Why Farmers Won’t Stop Planting Non GMO Soybeans
Naturally-cultivated soy offers a host of health and nutritional benefits. Soy beans contain large amounts of protein, essential amino acids, calcium, iron, zinc, phosphorus, B-vitamins, magnesium, omega-3 fatty acids and soluble fiber. A number of studies have also confirmed that soy plays a positive role in lowering bad cholesterol, and in keeping the heart healthy. Soy also significantly cuts down triglycerides.
According to the clinical trials, regular consumption of at least 47 grams of soy protein was effective in people who were suffering from obesity and high blood pressure. Other recent studies showed that soy food was also associated with a significantly reducing the risk of getting a fracture, especially among post-menopausal women. This, among other reasons, explains why farmers won’t stop planting non GMO soybeans.
Are We Being Invaded By GE Food?
The science of genetic engineering is not quite new. According to GE industry observers, the first commercial GE food was introduced in 1992, and it was called the Flavr Savr tomato. Flavr Savr tomato was genetically engineered to soften more slowly, which means it could stay on the vine for an extra week, and have more time to ripen before it got shipped or packed.
After 1992, grocery shelves and supermarkets got flooded with all types of genetically modified food. The GE food choices include lettuce, barley, chestnuts, melons, peppers, walnuts, sunflowers, strawberries, corn, potato, soybeans, squash, sugar cane and more. With each harvest season, the list of genetically modified food items grows bigger by the day, and the bad thing is that we do not yet know the long-term effects of consuming these types of food.
According to health experts, among the most prevalent food allergies are with eggs, milk, fish, tree nuts, peanuts and soybeans. The large multinational bio-tech companies though do not want food labeling to happen, as they fear a drop in profits, and they also fear an increased backlash from consumer interest and environmental groups.