Soy is actually a very versatile bean and belongs to the family of legumes. It originated in China and has been cultivated for thousands of years. It is more recently been seen for its culinary versatilities in the Western culture in recent years.
We find soy as milk, in baby formula, as tofu, miso (soybean paste), sauce...it’s even added into our breads and cereals, and if that is not enough, it used as a meat substitute in vegetarian foods. There is also an abundance of information surrounding the humble soy, however, mystery still prevails. What exactly is soy and why the huge controversy in the world of nutritionists?
The simple soybean, raw and in its natural state has many health benefits including its being a rich source of protein. However, the problems lie in the fact that the soybean is so completely over processed that it is a wonder if any nutrients still exist in the shinier and newer model in the form of soya chips, soy milk, soy ice cream, tofu ice cream, soy cheese, soy burgers and the list goes on. The typical soybean, unless stated ‘organic’, has been genetically modified.
To read further, please visit http://www.naturaltherapypages.com.au/article/soy_products_secrets_and_misconceptions?mkt_tok=3RkMMJWWfF9wsRolvqnMZKXonjHpfsX84%2BgvWKKg38431UFwdcjKPmjr1YQDS8R0dvycMRAVFZl5nQhZDuGHfZRJ7PxJDkq8VyzzhaXdZohd
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