The Pros and Cons of Soy Consumption

When it comes to soy, there is so much conflicting information out there it can be confusing to know if it is good or bad for you. It was once heralded as a Super Food and the answer to the vegetarian’s prayers in terms of protein. Now, reports are showing that it may not be all that its cracked up to be. Is soy a friend or foe? To eat or not to eat? The following information may help you make an educated decision either way.

Pros

Soy is high in soluble fiber, Omega 3 fatty acids, and phytoestrogens. Phytoestrogens have been shown to keep healthy levels of cholesterol, help reduce bone loss during and after menopause, and to help prevent cardiovascular disease. Soy also offers the highest amount of protein in the plant food group. For example, a half cup serving of tofu contains about 18 grams of protein! Not to mention, it has no cholesterol, as animal protein sources do.

When the Asian diet was examined, it was found that Asian women had virtually no hormonal problems. Subsequently, they also had lower rates of osteoporosis and cardiovascular disease. This may be in part to the fact that soy has been proven to lower bad cholesterol (LDL) and triglyceride levels substantially. This evidence was so significant that the FDA endorsed soy manufacturers health claims.

Cons

With all the good, there has to be some bad, right?

Some studies say that the consumption of excessive estrogens as well as the isoflavone Genistein can wreak havoc on the male reproductive system, which can lead to boys being underdeveloped. Because this isoflavone affects the endocrine function, it can also lead to overdevelopment in girls. Excess estrogen has also been linked to cancer, especially that of the breast. In addition, out of all of the legumes, soy has the highest occurrence of allergic reaction.

So this begs the question: If the people of Asia have reaped the benefits of soy for so long without the unfortunate ailments listed above, how can it be bad? Reports have shown the major difference is Asian cultures typically eat fermented soy products and do so in moderation. Also, the soy products here go under rigorous processing, unlike the natural products consumed in Asia.

In the US, soy is mass-produced to meet the demand. As a result, it is probably one of the highest genetically altered food products on the market. Also, unless it says “Certified Organic”, it is treated with a staggering amount of pesticides. Not to mention, this processing leads to the formation of highly toxic carcinogens called nitrosamines. Soy is also treated with solutions that have a high aluminum content, which is extremely toxic to the body.

Perhaps the best way to reap the benefits of soy is to ensure that you are buying “Certified Organic” products. In addition, moderation is also key. Too much of a good thing can be bad if discretion is not used. The rule of thumb seems to be that if you want to enjoy the same good health of the Asian culture, eat the same type of soy they do: fermented. Use your discretion and do further research if the jury is still out.

The Pros and Cons of Soy Consumption