The oestrogens in soya somehow modulate the sharp rises and falls in oestrogen levels that women experience throughout their reproductive lives, by binding themselves to oestrogen receptors in breast and uterine tissue. When oestrogen levels fall, as they do during menopause, soya’s oestrogens raise them. When they are too high, as in women suffering from endometriosis, its plant oestrogens are able to lower levels.
It is thought that a diet rich in soya can blunt hormonal surges at certain times of the month, which are thought to play a role in the formation of breast tumours.
Soya contains a family of plant oestrogens named isoflavones. As well as modulating human oestrogen levels, isoflavones have been shown to inhibit the growth of tumours.
In China and Japan, where women consume between 20 and 50 milligrams of isoflavones each day (compared with 1mg a day in the West), breast cancer rates are very low, with between 19 and 33 cases per 100,000 women, compared with 68 to 81 cases per 100,000 here.
Here is my own recipe, one that was based from the one mentioned at the top of this posting, but I did bring some modification to the original :
8 cups of dry soya beans
Wash the beans well, drain the water and put the beans in a large bowl. Fill the bowl with clean water, up to 1 inch above the beans. Let it sit for 12 hours.
Drain the water, discard any discolored beans and put the beans in a slow cooker.
Add pork meat, cubed, salt and pepper. Let it cook until soft, about 4 to 5 hours.
Follow the process in the original recipe.
For 8 cups of beans, I used 1 1/2cups of sugar, 6 tablespoons of soya sauce and one tablespoon of dumplings vinegar. I then, let it cook for another 2 hours.
Those beans are so good. The amount of sugar can be adjusted with more or less. Taste the baked beans before you are done cooking them. The soya beans will keep very well frozen, in small containers.