Is Soy Healthy?

Soy is one of the most widely grown legumes in the world due to the studies that have shown that soy is good for your heart and bones and it may help prevent cancer.

The U.S. Food and Drug Administration stated in 1999 that, "Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease."

No one will state what effect the processing of the soy has on the nutritional value of the final product.

Asian cultures fermented soy before eating it.  This makes the beans easier to digest and increases the nutritional properties.  Fermenting decreases the presence of phytates which reduce the absorption of minerals.  Asians also only eat about 2 ounces of soy each day.  Americans consume much more when it is a regular staple of the diet.  One glass of soy milk contains more than 2 ounces.  Add in soy burgers and other food and you are way past the Asian intake.

In America, soybeans are processed into protein and oil.  This is not natural.

The processing methods used in America do not remove the toxins that occur naturally in soybeans and leaves behind the toxic and carcinogenic residues that were created in the processing by the high temperatures and pressures and from the petroleum solvents and acid and alkali baths. 

Try to buy the unprocessed soy products, such as

• Edamame
• Whole soy flour
• Natto (fermented soybeans)
• Miso (fermented soybean paste)
• Tempeh (fermented soybean cake)
• Naturally fermented soy sauce