Consuming soy has become a double edged sword. It became popular as a great meat substitute but one that quickly became mass processed and over-consumed.

One of the main benefits of soy is that it has the highest protein content of any legume. Soybeans are rich in nutrients that protect against estrogen-dependent cancers. Fermented soy products like miso, tempeh and nato can be nutritionally beneficial. Fermentation is basically a process that partially breaks down the food by way of bacteria and fungus thus producing a wealth of beneficial by-products like vitamin B12, amino acids, lactic acid, and enzymes.

The potential drawbacks of soy? Well there are many. Unfermented soy products, like soymilk and tofu, have no digestive enzymes and therefore are similar to cheese in the digestive system. Unfermented soy in particular contains protease inhibitors, which interfere with protein digestion. Also US produced soybeans are usually genetically modified and sprayed heavily with pesticides. One more thing. Soy also binds with iodine in the body which could inhibit thyroid function since one’s iodine intake needs to be adequate if consuming lots of soy.


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