Soya na iya zama da amfani ga masu tsira da ciwon daji da masu fama da ciwon daji
Akwai karuwar adadin rahotannin bincike da ke nuna cewa abincin waken soya na iya taimakawa wajen rigakafi da magance cutar kansa. Abubuwan da ke aiki na waken soya da ake tunanin suna da alhakin wannan tasiri mai amfani shine isoflavones (isoflavonoids), wanda mafi mahimmanci (wanda ya ƙunshi rabin dukkanin isoflavones a cikin waken soya) shine genistein. Genistein yana da ikon ɗaure ga masu karɓar isrogen kuma a wani ɓangare na toshe cututtukan da ke haifar da isrogen. Saboda haka, yana rage haɓakar cututtukan da ke dogara da isrogen, kamar ciwon nono da kuma ovarian.
Bugu da ƙari, genistein yana iya ɗaure ta irin wannan hanyar zuwa masu karɓar testosterone, ta haka yana iyakance ci gaban ciwon daji na prostate. Har ila yau, Genistein yana da wasu kaddarorin - yana tsoma baki tare da ci gaban angiogenesis (hanyar da ciwace-ciwacen daji ke samar da hanyoyin sadarwar jini wanda ke inganta ci gaban su) da kuma enzymes (irin su tyrosine kinase) wanda ke da hannu kai tsaye a cikin ci gaba da tsarin aiki na kwayoyin cutar daji. Wadannan kaddarorin na genistein an yi imanin suna taimakawa wajen yaki da cututtuka daban-daban.
Ana samun adadin isoflavones da masu ciwon daji ke buƙata kowace rana a cikin abinci biyu zuwa uku na kayan waken soya. Abincin madarar waken soya kofi ɗaya ne kawai; hidimar tofu shine oza hudu kawai (kadan fiye da gram dari). A Japan, da kuma a China da Singapore, an yi imanin cewa cin abinci na waken soya ne ke da alhakin ƙarancin kamuwa da ciwon hanji, nono da prostate. Wani muhimmin mahimmancin abin da ake ci shine cin abinci maras nauyi. Tare da tofu, Jafananci suna cin miso miso, nato da tempeh, da sauran kayan waken soya. Godiya ga wannan, jikinsu yana karɓar 40-120 MG na soya isoflavones kowace rana. Abincin Turai na yau da kullun ya ƙunshi ƙasa da 5 MG na isoflavones kowace rana.
Mutanen da ke fama da ciwon daji suna buƙatar abinci mai yawan kalori, furotin mai yawa, ƙarancin mai. Abincin waken soya yana da yawan furotin kuma yana da ƙarancin mai. Misali, kusan kashi 33% na adadin kuzari a cikin tofu na Japan sun fito ne daga mai.
Wasu masana'antun suna ba da foda na furotin soya don abubuwan sha waɗanda ke ƙunshe da isoflavones, da gishirin phytic acid da saponins. Wannan samfurin yana nufin mutanen da ba za su iya cinye isassun kayan waken soya ba kuma ba za su iya samun adadin da ake buƙata na abubuwa masu amfani ba (60-120 MG kowace rana). Foda ya ƙunshi 60mg na isoflavones a cikin hidimar 28g. Har ila yau, tushen furotin ne mai mahimmanci tare da 13g a kowace hidima kuma ba shi da kariya daga polysaccharides na soya wanda ke haifar da rashin ciki da flatulence. Ta hanyar haɗa foda a cikin blender tare da yogurt da 'ya'yan itace, za ku iya samun abinci mai dadi tare da isasshen fiber, carbohydrates, bitamin, da ƙananan ƙwayoyin lafiya. Masu ciwon daji waɗanda ba sa cin kayan waken soya ana ba da shawarar su cinye abinci biyu na abin sha kowace rana. Ana iya ƙara wannan foda zuwa jita-jita tare da tofu da shinkafa, don haka samun ma'auni na sunadarai da carbohydrates.
Mutanen da ke da ciwon daji na iya fuskantar matsaloli kamar rage cin abinci. A wani ɓangare, wannan sakamakon sakamakon aikin ƙwayoyin cutar kansa da halayen tsarin rigakafi, kuma a wani ɓangare - sakamakon daidaitaccen maganin ciwon daji. An rage yawan abincin da ake ci. Maimakon abinci uku a rana, majiyyaci na iya matsawa zuwa abinci hudu zuwa shida, yana samar da jiki tare da adadin abubuwan gina jiki masu mahimmanci.
Duk da yake ana ba da shawarar takamaiman abinci mai gina jiki mai yawa a matsayin maye gurbin abinci, abinci na halitta tare da bayanan sinadarai iri ɗaya sun fi koshin lafiya; wadannan karshen, haka ma, sun fi rahusa.
Misali, tofu wani samfur ne da za a iya amfani dashi don wadatar da abinci mai gina jiki na masu ciwon daji; a lokaci guda, yana ba da jiki da isoflavones.
A matsayinka na mai mulki, ana sayar da tofu a cikin jaka. Bayan bude kunshin, kurkura tofu, a yanka a cikin guntu adadin da ake bukata, sa'an nan kuma adana sauran a cikin ruwa, a cikin rufaffiyar akwati, a cikin firiji. Ya kamata a canza ruwan a duk lokacin da aka fitar da tofu, ko a kalla kowace rana. Ya kamata a yi amfani da tofu da aka buɗe a cikin kwanaki biyar. Tofu za a iya mai tsanani a cikin tanda.
Shinkafa abinci ne mai cike da carbohydrates da adadin kuzari. Yana da sauƙin sha da jiki. Kofi daya na dafaffen shinkafa ya ƙunshi adadin kuzari 223, furotin 4,1 g, 49 g na carbohydrates, da kuma 6 g mai mai. Mai dafa shinkafa ta atomatik shine manufa don saurin dafa shinkafa kuma yana bada garantin sakamako mai kyau. Za a iya ajiye ragowar dafaffen shinkafa a cikin akwati da aka rufe a cikin firiji kuma a sake yin zafi a cikin minti daya.
Gabaɗaya, tofu da shinkafa na iya zama tushen duk abubuwan da ake buƙata - adadin kuzari, sunadarai da carbohydrates. A lokaci guda, sun ƙunshi mafi ƙarancin mai.
Abubuwan sha masu gina jiki sun kasance cakuda bitamin da ma'adanai. Ana kuma samun ƙarin kayan abinci a cikin nau'in kwamfutar hannu. Duk da haka, waɗannan samfurori ba su ƙunshi phytonutrients kamar isoflavones da aka samu a cikin soya ba.
Kuna iya haɗa tofu da shinkafa tare da kayan lambu, tushen ƙarin carbohydrates. Idan ana buƙatar ƙarin mai, ƙaramin adadin walnuts (85% na adadin kuzari suna cikin nau'in mai; sauran furotin ne) ko teaspoon na man kayan lambu za a iya ƙara.
Ƙananan mai da fiber, tofu yana da kyau a matsayin abun ciye-ciye ko, tare da ƙarin kayan abinci, a matsayin cikakken abinci. Adadin irin wannan abincin, a cikin nau'i mai taunawa, baya wuce adadin samfuran ruwa sosai. Mahimmanci, farashin cin tofu da shinkafa tare da ƙarin bitamin da ma'adanai shine kashi ɗaya bisa uku na farashin abubuwan sha masu yawa.