Often described as a legume with a full spectrum of amino acids that the body needs, soybean is a controversial legume with many pros and cons.
We all know that we should eat a healthy diet to maintain our health, and that the alkaline diet is perhaps the healthiest there is. Some people believe that eating soy can make our bodies more acidic, but is this really the case?
In this blog post, we’ll explore the debate over whether or not soy is alkaline or acidic. We’ll also take a look at some of the drawbacks of eating soy and its derivatives. So, let’s get started.
Is Soy Alkaline?
Soy is a unique food that has a good nutritive value of proteins. It contains fats, estrogen-releasing bioflavonoids, and low-grade carbs. Soybeans can be eaten whole or prepared into a variety of products, including tofu, tempeh, soymilk, and other dairy and meat alternatives.
Soybeans have a pH value of 6, which is slightly acidic. When ingested in the stomach, soybeans lower the gastric pH value. Soybeans, soy sauce, miso, and tamari are acid-forming once they are ingested.
Is Soy An Allergen?
Allergy is often described as the body’s reaction to normally harmless substances from different foods or inhalations. The symptoms can start from mild breading problems and escalate to anaphylactic shock.
The first allergic reactions to soy in humans were described in 1934. Some Soy antibodies responsible for triggering allergies have been identified but how they cause these reactions vary.
Soybeans are a member of the legume family. Beans, peas, lentils, and peanuts are also legumes. The FDA had announced that soybeans and their products as highly allergenic foods.
Soy is also a natural source of sulfites – compounds that may cause high allergic reactions. The reactions can range from cough, heavy breathing, asthmatic attack, to anaphylactic shock.
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Is Tofu Acidic or Alkaline?
Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into a solid pulp and soy milk. Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the protein.
Tofu is acidic. This product is a bad food choice for an alkaline diet. Tofu is acidic-forming, which means that it may contribute to inflammation.
Is Soy Sauce Acidic or Alkaline?
Traditional soy sauce is made by soaking soybeans in water, roasting, and crushing the wheat. Then the soybeans and wheat are mixed with a culturing mold, most commonly Aspergillus, and left for two to three days to ferment.
Soy sauce has a pH value of 4.8 and it is considered an acidic food. It can be moderately added to an alkaline diet with rare consumption rates.
Is Soy Milk Alkaline?
Soy milk is a product of soy with high content of water. Throughout history, soy milk was usually named soy drink or soy water. The Soyfoods Association of America filed a Citizen Petition to the Food and Drug Administration (FDA) on 28 February 1997 to request the use of soymilk as the “established common or usual name to be used in labels and another labeling to identify a beverage of this nature.“
Conventional soymilk is considered a neutral drink – not high alkaline or acidic. All types of soy milk that can be bought in a market are near neutral or slightly acidic. The acidity level rises only if the milk stays open or unused for a period longer than 3 weeks
PH of Soy
The palate of food is various and special for each part of the world. Accordingly, to the pH values, the food is separated into acidic, neutral, and alkaline. Some foods may be acidic or alkaline but once they are ingested, they can change the pH value.
This information is important is you need to follow a strict diet. For example, if you’re struggling with acid reflux or GERD, you might have to limit your intake of acidic foods. As a result, it’s vital to know which foods are high in acid and which are acid-forming.
Soybeans have a pH of 6-6.6 and are considered acidic food products that are not approved in an alkaline diet.
PH of Soy milk
Soya milk has been a traditional drink for breakfast in Southeast Asia. It is made from soaked soybeans by grinding, heating, and filtering. Soybean-based products are very popular and have attracted worldwide interest. China, the largest importing country to domesticate soybeans and a major global soybean grower and consumer, has extensive distributions of soybeans.
The pH values of the soymilk vary between 6.41 and 7.34. When a bottle of soymilk is opened and stored, the pH value decreases from 6.87 to 6.61 during the storage time of 8h. Thus, the soya quality of milk is stable for 8h.