Soy is a slippery slope when it comes to health-based discussions. Tons of products are made from it, some of which are good for you and some of which couldn’t be worst. Some of it comes from privately-owned organic companies, and an increasing amount of others come from soul-sucking multinational corporations like Monsanto who are completely contrary to the idea of healthy living.
Personally I swear by fermented soy products like miso or tempeh, or just straight up soybeans (edamame), and try to limit my intake of highly-processed products like tofu and soymilk, and steer clear of unorganic soy altogether since it’s almost guaranteed to be genetically modified (among many other downfalls). But I’m not going to tell you whether or not to eat it (unless you have thyroid or menstrual problems, in which case don’t eat it), instead I’ll provide you with some literature I find helpful.. albeit slightly biased, I’ll admit.
The Dark Side of Soy (great, balanced article, in my opinion, which also includes a breakdown of soy-based foods, the difference between fermented/nonfermented, GM/non-GM, etc.)
And as for Monsanto and GM soy and seed patents and a whole slew of other issues, well, Food Inc. can tackle that issue more succinctly than I can.. Long story short, know where your food comes from and decide for yourself how you feel about that company’s integrity.
But really though, KNOW WHERE YOUR FOOD COMES FROM!
(Source: , via whollyyoga)