Is soy bad for you? - Francesca Bot

595,407 views ・ 2022-03-03

TED-Ed


Please double-click on the English subtitles below to play the video.

Prevodilac: Ognjen Miladinović Lektor: Milenka Okuka
00:07
In the 1930s, American industrialist Henry Ford had one overwhelming obsession:
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Tokom 1930-ih godina, američki industrijalac Henri Ford
imao je jednu veliku opsesiju:
00:13
soybeans.
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soju.
00:14
He extracted their oil to make enamel for painting his cars.
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Vadio je njeno ulje kako bi napravio premaz za farbu njegovih auta.
00:18
He crushed them into powder to make plastic parts.
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Mrvio ju je u prah da napravi plastične delove.
00:21
And he encouraged American farmers to grow as much of the plant as possible.
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Podsticao je američke poljoprivrednike da je uzgajaju što je više moguće.
00:25
But he wasn’t just feeding soy to machines.
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Ali nije samo mašine hranio sojom.
00:28
At the Chicago World’s Fair, he hosted a soy-centric feast.
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Na Svetskom sajmu u Čikagu organizovao je gozbu baziranu na soji.
00:31
The ingredient had been a staple in Asian cuisine for centuries,
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Ona je bila ključni sastojak u azijskoj kuhinji vekovima,
00:35
but Ford’s dinner— full of soy substitutes for dairy, meat and wheat—
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ali Fordova večera— puna supstituta za mlečne proizvode, meso i žitarice—
00:38
took the integration of soy into food a step further.
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podigla je uključenje soje u hranu na sledeći nivo.
00:41
Today, soy is in so many foods that most people consume it every day
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Danas je soja u toliko hrane da je većina ljudi unosi svaki dan
00:45
without even knowing it.
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a da to i ne zna.
00:47
So what makes soybeans so versatile?
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Šta čini soju tako upotrebljivom?
00:49
And is our global obsession healthy or harmful?
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Da li je naša globalna opsesija zdrava ili štetna?
00:54
Soybeans have been cultivated in Asia as early as 5,500 years ago,
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Soja se uzgajala u Aziji pre više od 5 500 godina,
00:58
but since then they’ve spread across the globe.
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ali se nakon toga proširila širom sveta.
01:01
Part of soy’s success is that the crop can be grown easily and cheaply
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Deo sojinog uspeha je u tome što se usev može uzgajati lako i jeftino
01:04
in variable conditions.
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u različitim okolnostima.
01:06
And once they’re grown,
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Nakon što poraste,
01:07
soybeans have an incredibly high density of proteins and fats;
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soja ima visoku sadržinu proteina i masti;
01:11
ingredients which in recent years have been used in everything
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sastojaka koji se u poslednje vreme koriste u svemu,
01:14
from mayonnaise to biodegradable plastic.
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od majoneza do biorazgradive plastike.
01:17
The ideal method for separating these components
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Idealan metod za odvajanje ovih sastojaka
01:20
depends on what you’re trying to extract.
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zavisi od toga šta pokušavate da odvojite.
01:22
To isolate soy proteins, dehulled beans are sometimes pressed through rollers
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Za izolaciju sojinog proteina, oljuštena zrna se provlače kroz valjke,
01:27
to create thin flakes, and then steeped in water to draw out the proteins.
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stvarajuči pljosnate komadiće koji se natapaju u vodi radi izvlačenja proteina.
01:32
Alternatively, whole beans can be simply soaked and ground
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Osim toga, cela zrna se mogu jednostavno natopiti i samleti
01:36
into a whitish, protein rich liquid.
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u beličastu tečnost bogatu proteinima.
01:38
In both cases, the resulting substance can be used to make spongy foods
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U oba slučaja, rezultat se koristi za pravljenje sunđeraste hrane
01:43
like tofu or filtered to produce soymilk.
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kao što je tofu ili se filtrira radi proizvodnje sojinog mleka.
01:46
And at the industrial scale,
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Na industrijskom nivou,
01:48
these proteins can be used in various ways to help make processed foods.
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ti proteini se koriste na različite načine radi proizvodnje prerađene hrane.
01:53
Soy fats may be even more versatile.
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Sojine masti mogu biti još upotrebljivije.
01:55
In one extraction method,
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U jednoj metodi izolacije,
01:57
soybeans are dried, cleaned, and then fed into an extruder.
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soja se suši, čisti i potom stavlja u ekstruder.
02:00
This machine simultaneously heats and presses the beans,
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Ova mašina u isto vreme zagreva i pritiska zrnevlje,
02:04
producing a liquid containing soy oil and other fatty components.
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stvarajući tečnost koja sadrži sojino ulje i druge masne komponente.
02:08
By adding water and spinning the mixture, components are separated into two parts:
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Dodavanjem vode i okretanjem smese, komponente se dele na dva dela:
02:13
refined soy oil for things like salad dressing, and a substance called lecithin.
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refinisano sojino ulje za nadeve za salate i supstancu koja se naziva lecitin.
02:19
Lecithin is made of molecules called phospholipids,
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Lecitin je sačinjen od molekula koji se nazivaju fosfolipidi,
02:22
which have a phosphate head that attracts water and a tail that attracts fats.
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koji imaju fosforne glave koje privlače vodu i rep koji privlači masnoće.
02:27
These features make phospholipids excellent for blending ingredients
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Ove osobine čine fosfolipide odličnim za vezivanje sastojaka
02:31
that naturally separate from each other.
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koji se po prirodi odvajaju jedni od drugih.
02:33
This process is called emulsification
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Ovaj proces se naziva emulsifikacija
02:35
and soy lecithins are used as an emulsifying agent
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i sojini lecitini se koriste kao emulgatori
02:38
in a huge variety of foods.
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u raznovrsnoj hrani.
02:40
For example, during chocolate production
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Na primer, tokom proizvodnje čokolade
02:43
phospholipids attach to both the fatty components of the cocoa butter
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fosfolipidi se vezuju i za masni deo kakao putera
02:46
and the water-soluble sugar particles,
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i za rastvorljive čestice šećera,
02:49
making them easier to combine into a smooth mixture.
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olakšavajući njihovo mešanje u jednoličnu smesu.
02:52
A similar process happens in powdered products
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Sličan proces se javlja u praškastim proizvodima
02:55
that need to be instantly rehydrated.
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koji se moraju rehidrirati istog momenta.
02:57
Soy lecithin bonds with the water
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Sojin licitin se vezuje sa vodom
02:59
and helps the powder disperse more quickly.
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i čini da se prah brže rastopi.
03:01
While there are other plants we can process for lecithin and proteins,
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Iako postoje druge biljke koje možemo da preradimo za lecitin i proteine,
03:05
soy’s mild taste and widespread availability
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sojin blag ukus i široka rasprostranjenost
03:08
have earned it a place in thousands of food products.
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su joj osigurali mesto među hiljadama prehrambenih proizvoda.
03:11
But is it unhealthy to be eating this much soy?
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Da li je nezdravo jesti ovoliko soje?
03:14
Not really.
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Zapravo nije.
03:15
Soybeans contain many of the essential amino acids our bodies need,
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Soja sadrži mnoštvo esencijalnih amino kiselina koje su potrebne našim telima,
03:19
making them one of the best ways to get these proteins without eating meat.
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što je jedan od najboljih načina da se dođe do ovih proteina bez mesa.
03:23
And the beans’ fat content is largely made up of so-called “good” fats—
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Sojin sadržaj masti se pretežno sastoji od takozvanih „dobrih” masnoća—
03:28
poly and mono-unsaturated fatty acids,
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poli- i mononezasićenih masnih kiselina,
03:30
which can decrease cholesterol and reduce the risk of heart disease.
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koje mogu sniziti holesterol i umanjiti rizik od srčanih oboljenja.
03:34
There are some compounds in soy
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Soja sadrži neka jedinjenja
03:36
that may inhibit our body’s absorption of various minerals.
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koja mogu sprečiti apsorpciju različitih minerala.
03:40
And about 0.3% of the general population has a soy allergy,
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Oko 0,3% populacije ima alergiju na soju,
03:44
which can be severe in rare cases.
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koja u retkim slučajevima može biti teška.
03:46
But for many people, the biggest complaint about soy consumption
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Ali za većinu ljudi, najveća primedba na konzumaciju soje
03:50
is the occasional increase in flatulence.
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je pojava povremene nadutosti.
03:53
Outside our bodies however, soy is much more worrying.
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Van naših tela pak, soja je više zabrinjavajuća.
03:55
To accommodate the soy farms needed for heavy industry,
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Da bi se farme soje prilagodile teškoj industriji,
03:59
processed foods and livestock feed, huge swaths of land have been deforested.
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prerađenoj i stočnoj hrani, velike površine zemljišta su rašumljene.
04:03
Between 2006 and 2017, roughly 22,000 square kilometers of the Amazon
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Od 2006. do 2017, oko 22 000 kvadratnih kilometara Amazonije
04:09
were cleared for soy production.
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je rašumljeno radi proizvodnje soje.
04:11
In some regions, this has also led to the displacement of farmers
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U nekim oblastima, ovo je dovelo do premeštanja poljoprivrednika
04:16
and indigenous communities.
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i domorodačkih zajednica.
04:18
So if we want to keep using soy and all its byproducts,
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Dakle, ako želimo da nastavimo sa korišćenjem soje i njenih prerađevina,
04:21
we’ll need to find a way to do it humanely and sustainably.
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moraćemo da nađemo način da to uradimo humano i održivo.
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