Soy is easily one of the most controversial health foods in the world. It’s cheap, fast-growing, high in protein and over the last 20 years here in the U.S. we've gone gang-busters with the plant, adding it as an ingredient to nearly every processed food, condiment and dairy replacement out there.
Asian cultures have been eating it for eons in the forms of fermented tofu, sauces, and miso - not as the processed milks and soy-based derivatives we're consuming now. Most of the products we've become accustomed to on the grocery store shelves are a far cry from the food's traditionally fermented uses in Asian cuisine.
In its raw state, soy is actually difficult to digest and contains "anti-nutrients". Like most other legumes, soy needs to be fermented or cooked using specific methods to unlock it's beneficial nutritional qualities. When overly consumed, soy can also potentially create undesirable imbalances in the body you may want to avoid. Let's take a quick look at soy's upside, downside and how to shop and eat it correctly...
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The post Is Soy Bad for You? Here’s What You Should Know appeared first on The Chalkboard.
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