The Truth About Unfermented Soy and Its Harmful Effects

by Teya Skae, citizen journalist

With vegetarianism gaining increasing popularity from the 1970’s, reaching its peak in the 1990’s, soy has emerged as a ‘near perfect’ food, with supporters claiming it can provide an ideal source of protein, lower cholesterol, protect against cancer and heart disease, reduce menopausal symptoms, and prevent osteoporosis – among many other things. It seems like a good thing – or is it really?
How did such a ‘healthy food’ emerge from a product that in 1913 was listed in the U.S. Department of Agriculture (USDA) handbook not as a food but as an industrial product?