The problem is that the benefits of soy are not miraculous. Yes, if you eat small amounts of organic, fermented versions, it actually provides some substantial health benefits. But if consumed as a primary protein source in unfermented forms -- such as soy milk and tofu -- its health and safety values are much more suspect. the dangers of soy are not overwhelming, but they cannot be ignored. I know there are soy fanatics out there -- even many who read my newsletters -- but if it were me (and it is):
I would not consume more than one ounce of soy a day -- if at all.
I would eat only the fermented forms -- tempeh, natto, miso, and "real" soya sauce.
I would absolutely not use soy milk because it is too easy to consume too much soy that way. Personally, I now use almond milk. It's low carb, low fat, and low calorie. On the downside it's also low protein, and if you have a nut allergy, it's undoable. Other options are coconut milk and rice milk -- but I would use those in lesser amounts because of their respective fat content and carb contents. And if you opt for dairy, make sure it's organic, raw, and grass fed --if you can get it.
I would eat only organic soy. I would not touch the GMO version -- although that's getting harder and harder to avoid as many organic soy crops are becoming contaminated as GMO pollen spreads.33
I would not use soy isolate as a protein supplement. As I have said previously, my preference is for a rice/pea protein blend, although 70% hemp protein is emerging as an interesting alternative. I would even use organic, grass fed, cold processed whey before I opted for soy. (Note: although I like rice/pea protein for adults, I would not recommend it for children.)
Again, if you choose to partake of the benefits of soy, restrict your consumption to small amounts and eat only organically grown fermented products. At least that will provide you a hedge against unignorable soy dangers.
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