Soybean (Glycine max)
Synopsis
Soybean (Glycine max) is a legume native to East Asia, prized for its exceptional protein content, essential fatty acids, fiber, and phytonutrients. It is one of the most versatile and widely cultivated food crops globally, forming the base of countless food products including tofu, tempeh, miso, soy milk, soy flour, and edamame, as well as oil and livestock feed. Soybeans are nutritionally dense, containing all nine essential amino acids, making them a complete plant protein, along with iron, calcium, potassium, magnesium, B vitamins, and isoflavones—plant-based compounds with estrogen-like effects.
Medicinally, soybeans are used in dietary and functional medicine for their benefits in cardiovascular health, hormonal balance, bone preservation, metabolic regulation, and immune support. The isoflavones genistein and daidzein found in soybeans have been studied for their phytoestrogenic effects, offering potential support in menopausal symptom relief, bone density maintenance, and hormone-sensitive conditions such as breast and prostate health. Soy consumption is also associated with reduced LDL cholesterol and improved endothelial function, contributing to its FDA-recognized role in heart health when part of a diet low in saturated fat and cholesterol.
Fermented soy products such as miso, tempeh, and natto also provide probiotics and enhanced isoflavone bioavailability, offering gut and immune system benefits.
Historical Use:
Soybeans have been cultivated in China for over 5,000 years and were considered one of the Five Sacred Grains in ancient Chinese agriculture. In Traditional Chinese Medicine (TCM), soybeans and their derivatives were used to strengthen the spleen and stomach, resolve dampness, reduce swelling, and relieve toxicity. Fermented soy foods such as dou chi (fermented black soybeans) were prescribed to relieve colds, headaches, and digestive issues.
Japanese Kampo medicine also made extensive use of soy in both nutritional and medicinal contexts. Natto, fermented with Bacillus subtilis, was traditionally consumed to support circulation and prevent blood stagnation—an application now understood through the modern lens of nattokinase, an enzyme with fibrinolytic properties.
In Western herbalism, soy was largely overlooked until the 20th century, when studies on Asian populations’ lower incidence of heart disease, osteoporosis, and hormone-related cancers sparked interest in soy’s health benefits. The 1990s and early 2000s saw a surge in soy research and product development, particularly around menopause support, cholesterol-lowering effects, and plant-based protein nutrition.
Today, soy remains a key ingredient in clinical nutrition, plant-based diets, and integrative health protocols. While its benefits are well-supported, ongoing debates exist around genetically modified soy, food allergies, and the impact of excessive soy consumption in certain populations. Nonetheless, non-GMO and fermented soy products continue to be revered in both traditional and modern natural medicine for their wide-ranging health benefits.
Uses: Health Conditions
Aging (prevention) (Scientific)
Alzheimer's Disease (Neither)
Anemia (Scientific)
Arteriosclerosis (Scientific)
Breast Lumps (Scientific)
Cancer (prevention) (Scientific)
Cancer (natural therapy for) (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Diabetes (Scientific)
Dysmenorrhea (Neither)
Estrogen (low) (Scientific)
Hot Flashes (Scientific)
Hypertension (Scientific)
Infertility (Neither)
Inflammation (Scientific)
Menopause (Scientific)
Osteoporosis (Scientific)
PMS (general) (Scientific)
Triglycerides (high) (Scientific)
Weight Loss (Scientific)
Body Systems
Female Reproductive System (Science)
Liver (Science)
Skeletal System (Bones) (Science)
Specific Hormones (Science)
Arteries (Traditional)
Blood (Traditional)
Brain (Traditional)
Breasts (Traditional)
Circulatory System (Traditional)
Digestive System (Traditional)
Estrogen (Traditional)
Gastrointestinal Tract (Traditional)
Glandular System (Traditional)
Heart (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Joints (Traditional)
Kidneys (Traditional)
Large Intestines (Colon) (Traditional)
Male Reproductive System (Traditional)
Muscles (Traditional)
Nails (Traditional)
Ovaries (Traditional)
Prostate (Traditional)
Reproductive System (Traditional)
Skin (Traditional)
Small Intestines (Traditional)
Stomach (Traditional)
Urinary System (Traditional)
Uterus (Traditional)
Vagina (Traditional)