...products, or destroyed? While cooking decreases the nutritional value of many foods, there are exceptions - as with lycopene in tomatoes, which is actually increased by heat, whether cooked or sun-dried.
My feeling is that the cooking of soybeans for the production of soy products pretty much destroys the amino acids originally present. On the other hand, this may not be the case with genistein, which would make the end results worthwhile in any event. This isoflavone is judged to be very effective in preventing prostate disorders.
Anyone have any definitive information on this?
My feeling is that the cooking of soybeans for the production of soy products pretty much destroys the amino acids originally present. On the other hand, this may not be the case with genistein, which would make the end results worthwhile in any event. This isoflavone is judged to be very effective in preventing prostate disorders.
Anyone have any definitive information on this?