Soy Vey!

October 8, 2018

Soy -- is it a health food or is it a toxin? My answer is the same as it is for a lot of health questions: it depends.

All soy is not created equal. In the U.S., 93% of soy is genetically modified (GMO). (1) I will write more in depth on GMOs in another newsletter but suffice it to say that, in my opinion, they should be avoided.

Unfortunately, GMO-soy products (soybean oil, soy protein isolate, soy flour) are virtually ubiquitous in packaged foods like cereals, crackers and protein bars and soy is a common protein source in infant formulas. Soy can be hidden under names like "hydrogenated oil" and "lecithin." The dose does make the poison here, but these little bits we consume throughout the day add up. If you have a lot of packaged products in your pantry, you may be consuming a lot more soy than you realize.

Organic soy is a healthier option, but even that may not be the best choice because soy contains several naturally-occuring toxins and is known to contain phytoestrogens -- plant proteins that mimic the effect of the natural estrogen in our bodies.

A common counterargument to the dangers of soy is that soy has been eaten for generations in many Asian cultures, so it can't be unhealthy. This is true, but that soy was typically fermented and unprocessed soy like miso, natto and tempeh -- and the fermentation process neutralizes many of the toxins found in soybeans. Plus, soy was typically only eaten in condiment-sized portions each day. And it was NEVER genetically modified!

I think the decision to eat (or not to eat) soy is a personal one, as all dietary decisions are -- but if it is your choice to consume it, I highly recommend sticking to organic and fermented soy whenever possible.