[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

more at https://quickfound.net/links/agriculture_news_and_links.html

Unfortunately this film is incomplete, but the nine minutes plus here are quite good.

NEW VERSION with improved video & sound: https://www.youtube.com/watch?v=Nkblzw76gyI

Public domain film from the Library of Congress Prelinger Archive, slightly cropped to remove uneven edges, with the aspect ratio corrected, and mild video noise reduction applied.
The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and equalization (the resulting sound, though not perfect, is far less noisy than the original).

https://creativecommons.org/licenses/by-sa/3.0/

https://en.wikipedia.org/wiki/Soybean

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the Food and Agricultural Organization (FAO).

Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land.

Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%). Today, the United States is also the world’s largest consumer of soybeans, with an average annual consumption of 45,313 TMT. The beans contain significant amounts of phytic acid, alpha-linolenic acid, and isoflavones…

Soy varies in growth and habit. The height of the plant varies from below 20 cm (7.9 in) up to 2 metres (6.6 ft)…

Together, soybean oil and protein content account for about 60% of dry soybeans by weight; protein at 40% and oil at 20%. The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.

Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made…

For human consumption, soybeans must be cooked with “wet” heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to humans, swine, chickens, and in fact, all monogastric animals.

Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat…

Soy protein is essentially identical to that of other legume seeds. Moreover, soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop besides hemp, five to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production…

Cultivation is successful in climates with hot summers, with optimum growing conditions in mean temperatures of 20 to 30 °C (68 to 86 °F); temperatures of below 20 °C and over 40 °C (68 °F, 104 °F) retard growth significantly. They can grow in a wide range of soils, with optimum growth in moist alluvial soils with a good organic content. Soybeans, like most legumes, perform nitrogen fixation by establishing a symbiotic relationship with the bacterium Bradyrhizobium japonicum (syn. Rhizobium japonicum; Jordan 1982). For best results, though, an inoculum of the correct strain of bacteria should be mixed with the soybean (or any legume) seed before planting. Modern crop cultivars generally reach a height of around 1 m (3.3 ft), and take 80–120 days from sowing to harvesting.

The U.S., Brazil, Argentina, China and India are the world’s largest soybean producers and represent more than 90% of global soybean production. The U.S. produced 75 million tons of soybeans in 2000, of which more than one-third was exported. In the 2010–2011 production year, this figure is expected to be over 90 million tons. Other leading producers are Brazil, Argentina, Paraguay, China, and India…

Here at the Kenmore Live Studio Chef Adam Graham, author of The Complete Idiot’s Guide to Raw Food Detox, demonstrates how to prepare a non-alcoholic “minty mojita” that is perfect for any summer (or other) occasion. Watch to learn how to prepare a delicious and refreshing non-alcoholic cocktail!

Chef Adam Graham then demonstrates how to prepare a homemade natural massaged kale salad – with some help from a member of the studio audience. Watch to learn how massaging kale affects its nutritional value, and learn how to prepare a delicious, healthy massaged kale salad!

Chef Adam Graham then demonstrates how to prepare pumpkin seed pesto. Watch to learn how to prepare an alternative to the pesto you’re used to eating and make your own pumpkin seed pesto!

Chef Adam Graham ends the show by demonstrating how to prepare homemade nutty brownie bites. Watch to learn how to prepare a dessert for raw food lovers everywhere!

The Complete Idiot’s Guide to Raw Food Detox is available for purchase here: https://books.sears.com/TRP/actions/searchHandler.do?key=9781615640942&nextPage=booksDetails&parentNum=11532&prodid=9781615640942&prdNo=3&blockNo=3&blockType=G3

Click the “Like” button to become our fan at https://www.facebook.com/Kenmore to see other full shows and find recipe videos, live entertainment, and more.

Recipe: Minty Mojita
Chef: Adam Graham

Ingredients:
1 C lime juice
2-3 C water
1/2 C palm sugar or maple syrup
1 T apple cider vinegar
10 fresh mint leaves
1/4 t salt

Method:
Bruise the mint leaves by rolling and pressing on a counter top or cutting board.
Add all the ingredients to pitcher.
Top with water and mix.
Serve over ice.

—

Recipe: Massaged Kale Salad
Chef: Adam Graham

Ingredients:
10 kale leaves – stemmed
1 tsp of pink salt
1 T lemon juice
1 T olive oil or 1 avocado

Method:
Stem and rip the kale placing it in a bowl.
Add the salt to the kale and massage into the leaves.
Massage until kale wilts and becomes tender.
Add lemon juice and mix in.
Add olive oil and/or avocado.
Check the flavor of the salad and add more salt or lemon juice if needed.

—

Recipe: Pumpkin Seed Pesto
Chef: Adam Graham

Ingredients:
1 C pumpkin seeds
1 T olive oil
1 T lemon juice
2 T onion – diced
1/4 C of fresh basil leaves – packed
1 T chick pea miso
1/4 t salt or to taste

Method:
Add all ingredients to food processor and combine.
Serve pesto on vegetable slices of your choice or combine with zucchini noodles.

—

Recipe: Brownie Bites
Chef: Adam Graham

Ingredients:
2 C walnuts or pecans
1/2 C cacao powder or carob powder
1 T maca
1 T mesquite
1 C pitted dates
2 tsp cinnamon
2 tsp ground chia seeds – binder
1/4 tsp sea salt

Method:
Add all ingredients to food processor and combine.
Add a water to the mixture while processing a little at a time until mixture binds together.
Be careful not to add too much liquid.
When the mixture is a dough like consistency, remove it from the food processor and press it into a casserole dish.
Place the dish in the freezer for 15 minutes and cut then into little brownie squares.

Enjoy!

eventName: Date Night Hero Dating Detox 101
eventLiveDate: 08/19/11
talentName: Adam Graham
segmenttypeID: 13