Japanese Professor Discovers: This Plant Reduces Dementia Risk

A Japanese researcher, Prof. Akira Sakikawa, who published a leading study on the effects of soy on health, found that consuming soybeans in their natural form (and non-GMO soy products) reduces the risk of developing dementia.

What is dementia?

Dementia, also known as insanity, is a significant decline in cognitive functions affecting our thinking abilities. Although gradual, this disease impacts thinking ability, memory, recognition of people and objects, and even simple daily physical tasks.

Prof. Sakikawa's study, published in a journal titled 'Alzheimer's and Dementia: Clinical Research and Interventions', tested dozens of participants aged 91, who, despite their age, functioned well cognitively.

The participants were instructed to increase their soy product intake, and blood tests were conducted daily to assess whether their digestive systems responded differently to the sudden dietary change. Amazingly, the only response was positive, as soy consumption improved their gut bacteria function.

Furthermore,

There is a substance in the brain called 'white matter' (in Latin: Substantia alba). This substance is located in the central nervous system and is responsible for transmitting information within the system.

Dementia is partly caused by lesions in the white matter, and Prof. Sakikawa proved that soybeans significantly reduce the risk of damaging the white matter. "This may explain why Japanese education encourages daily soy consumption," the professor states in his article.

In his study, Sakikawa compared elderly people from Japan to those from the USA, who do not consume soy daily, and found another interesting fact. "Between 40-70% of the Japanese participants tended to develop and cultivate good gut bacteria, whereas only 20% of Americans did," he concludes, adding that he intends to prove additional benefits related to daily natural soy consumption in the future.