Ideally, in fact, it would actually support the human body in doing the work it's intended to do. In other words, we would want moderate amounts of this food to provide us with a complete form of nutrition. It would be nice to find a versatile food - one that could be prepared in many different ways so that we'd never get tired of it. And of course, if we could dare to ask for just one more thing, we would want it to be delicious.

Today, if were to send out such a team into the world, the food they would return with would be Soy-currently going by the nickname, "The Perfect Food",for its nutritional content and health benefits. A quarter-pound of cooked soybeans has 141 calories. For those calories, we get 14 grams of protein, 6 grams of fiber, 7 grams of fat (84% unsaturated), and very respectable levels of calcium, folic acid, iron, potassium, vitamin E and zinc. But that's only the half of it.

So Many Soys
Soybeans themselves may not be the most interesting of foods to eat, but somewhere along the way someone got very creative in processing the basic bean. In just the past 10 years, 2,000 new soy products have appeared on supermarket shelves and in dairy and frozen food cases. Deciding what form of perfect food to choose and how much to eat can get pretty confusing. So let's go shopping. Here's what we'll find:

Meat Substitutes - soy-based products that simulate or take the place of meat dishes. We'll find soy bacon, soy ham, soy sausage, soy hot dogs and hamburgers, and texturized soy protein, which resembles ground beef.
Miso - a salty paste which originated in Japan, with a texture much like peanut butter. It is most commonly used as a base for soup, but it is also good as a condiment.
Soy Cheese - similar in texture and taste to dairy cheese, but cholesterol-free and lower in fat. There's mozzarella, Jack, cheddar, grated parmesan, even cream cheese.
Soy Milk - a milky liquid made by soaking, cooking, grinding and pressing whole soybeans. A good alternative for people with lactose intolerance.
Soy Sour Cream - made with a souring agent the same as dairy sour cream.
Soy Yogurt - made by adding live bacteria cultures to soymilk, just like dairy yogurt.
Soy Flour - made by grinding dried soybeans. More moist and dense than grain-based flours, it can't be used by itself in baked goods, but can be mixed with other flours.
Soybeans - delicious as snacks. When they are steamed green in the pod, we call them Edamame. Roasted, we call them "soy nuts" and they have a nice crunch to them.
Tempeh - made from whole, cooked soybeans and fermented to form a dense, chewy cake. When combined with grains, it provides the same high-quality protein as meat.
Tofu - soymilk curdled with a coagulant, then pressed. Tofu comes in three textures: Firm (used as a meat substitute); Soft (for dips, dressings, puddings and custards); and Silken (for purees).
Other soy-based foods - include egg substitutes, soy margarine, soy mayonnaise, soybean oil, soy sauce and tamari (a traditional soy sauce, pressed from miso paste).

A Healthy Habit
Soy has found its way into the hearts of women in recent years with the news that it is rich in isoflavones. Also known as phytoestrogens, these weak estrogen-like compounds fill estrogen receptor sites in the body, so estrogen can't attach there. In other words, they fool the body into thinking there is estrogen present when there isn't, thus lowering blood estrogen levels. Estrogen, of course, has been linked to an increased risk of breast cancer, so reducing estrogen may lower that risk.

Many women also find that soy makes them more comfortable during menopause by reducing hot flashes, osteoporosis, mood swings and excessive hair growth. One cup of a soy product equals the estrogen activity of 0.45 milligrams of Premarin. Soy is the most estrogenic food we know of today.

But soy is not just for women. It may also help lower the risk of heart disease. Regular intake of soy is thought to reduce the risk by 25% to 30%. The fiber content of soy helps improve intestinal and digestive health. Soy can also regulate blood sugar.

Not everyone is completely sold on soy, however. While most believe soy is beneficial in moderation, at least a few scientists see risks in four major areas: thyroid function, digestion of proteins, mineral depletion and hormonal imbalance. But the risks are primarily found in people who consume very large quantities. Also, as soy products have proliferated, soy has moved onto food allergy and sensitivity lists. So, before there's trouble in paradise, save some for the rest of the world. Use moderation.

Katherine Robertson is a freelance writer/producer living in Boulder, Colorado. Her work has appeared on PBS, The Discovery Channel, The Learning Channel and the Web.

Geoff Davis is a freelance inkslinger and commercial copywriter whose work has been featured in a wide variety of local and national media. He lives sustainably with his wife, daughter, and faithful canine in the forested wilds of Monkton, Vermont.