Believe it or not, whether fermented or unfermented, soy is one of the healthiest plant foods, providing an array of nutrients that include fiber, iron, calcium, omega-3s, essential vitamins and minerals as well as phytochemicals. Not to mention, soy is the only plant with a complete amino acid profile, which makes it a reliable high quality and abundant source of protein for vegetarians. The inclusion of soy in vegetarian diets has linked with having lower rates of chronic diseases.
Due to the functionality of soy, the health claims around it, as well as the controversies surrounding it, soy is one of the extensively studied foods of all time. A large body of scientific research shows the addition of 25 grams of soy protein a day to a diet that is low in saturated fat and cholesterol might help to reduce the risk of heart disease. Also, soy is associated with lowered cholesterol, less risk of heart disease, possible reduction of hot flashes, and reduced risk of breast, prostate, or endometrial cancers. Research on soy has been monitored and reviewed by trusted organizations such as the American Cancer Society, the American Heart Association, and the FDA.
