So, So, Soy


I just found out I’m ‘dairy intolerant’. Hmm. Not quite sure what I think about that yet, but will give it a few weeks to see what happens. So…good bye milk, hello soy!

Although, I’m relatively new to the whole non-dairy scene, I’m not unfamiliar with the many health benefits ascribed to soy.  Soy is one of those foods that over the last several years have been attributed with numerous health benefits. Probably the most renown benefit was its ability to protect the heart. However, there have been other findings which suggested even more extensive health benefits.

Early studies had suggested that consumption of at least 25 grams of soy protein a day could reduce cholesterol, and in 1999 the FDA allowed manufacturers to claim that soy products might cut the risk of heart disease risk. In 2000, the American Heart Association also recommended soy be included in a diet low in cholesterol and saturated fat, but now many of these health claims are in dispute.

Consequently, marketing campaigns sprouted up everywhere making health claims, which quickly gained consumer acceptance of tofu, soy milk, soy ice cream, soy cheese, soy sausage and soy derivatives and most recently, soy isoflavones.

In a recent report from the American Heart Association (AHA), experts say the favorable effect of soy on so-called LDL “bad” cholesterol and other heart disease risk factors has not been confirmed by studies reported during the past decade. These current findings could change U.S. Food and Drug Administration rules regarding claims made by soy product manufacturers.

This isn’t to say that soy isn’t a good food. It’s just another example of commerce getting in the way of good common sense and once again turning a good food that has its place into a commercial panacea.

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