The meteoric rise of soy as a “health food” is a perfect example of how a brilliant marketing strategy can fool millions. But make no mistake about it, unfermented soy products are NOT healthful additions to your diet.
If you find this recommendation startling then I would encourage you to review my Why Soy Can Damage Your Health, which contains links to dozens of articles on the topic, and a video I recently did.
On the contrary, thousands of studies have linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.
Not only that, but more than 90 percent of American soy crops are genetically modified, which carries its own set of health risks.
Here is a sampling of the detrimental health effects that have been linked to soy consumption:
• Breast cancer
• Brain damage
• Infant abnormalities
• Thyroid disorders
• Kidney stones
• Immune system impairment
• Severe, potentially fatal food allergies
• Impaired fertility
• Danger during pregnancy and nursing
I am not opposed to all soy, however. Organic and, most importantly, properly fermented soy does have great health benefits. Examples of such healthful fermented soy products include tempeh, miso and natto.
Stay away from soy milk (and soy formula!) and other soy "dairy" products, too! Tofu is unfermented and is, thus, not healthy. We still eat it occasionally when we go out to a restaurant because we like the flavor not because it is assumed to be the healthy alternative.
Mercola's Medical Myth #7