If you have diabetes, you probably can’t go wrong eating soy foods.  We reviewed countless studies on the merits of soy foods and diabetes – pro and con – and what we discovered is that soy food – as a basic vegetable protein – is better for you than most cuts of meat.  Most of the positive claims surrounding soy dealt with isoflavones and the effects soy has reducing cholesterol levels.

Being a diabetic is about having a balanced diet plan, which more often than not includes the foods on the low end of the Glycemic Index.  Every diabetic is different.  One plan does not fit all.  Consult a doctor and nutritionist and together come up with an eating plan that is best for you.
 
If you have bad cholesterol, high blood pressure or simply want to improve your diet and heart, soy is most likely a good thing to have.  Soy foods are cholesterol-free (unless they contain animal products), low in saturated fat, high in protein and rich in fiber.  Soybeans contain all eight essential amino acids and phytochemicals, known as phytoestrogens.  Soybeans are also a rich source of calcium, iron, zinc, phosphorus, magnesium, B-vitamins and omega-3 fatty acids.

Researchers believe that the benefits of soy, are derived from its isoflavone content, a class of organic compounds or biomolecules related to flavonoids that act as phytoestrogens in people, and are powerful antioxidants.  These phytoestrogens of soy, combined with its protein density, may be responsible for its beneficial health effects, but no one knows for sure.

Past studies have shown that regular consumption of soy protein enhances your good cholesterol.  The Federal Drug Administration (FDA) concluded that diets low in saturated fat and cholesterol that include 25 grams of soy per day may reduce the risk of heart disease. The American Heart Association (AHA) says that soy does not, however, reduce cholesterol or heart disease risk, but still recommends soy foods as part of a heart healthy diet.