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| Letter from the Editor
As Jon explains, soy products are nowhere near as "toxic" as many of their detractors claim. On the other hand, they are by no means as safe or nutritious as their proponents would have us believe. On a good-bad scale, they probably come in at a 35:65 ratio, with the 65 lined up on the negative side. In this issue of the newsletter, Jon takes on soy -- the good and the bad. Since soy products are now pretty much ubiquitous, you probably want to know what you're eating -- whether you're choosing to eat it, or just having it slipped into your food as a secret ingredient! (Click here to read article...)
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And now Jon.
Kristen Barron
 Soy: Pros and Cons
by Jon Barron
I've never made a secret of the fact that I'm not a big fan of soy products, at least when used as a primary protein source. That said, they are nowhere near as "toxic" as many of their detractors claim. On the other hand, they are by no means as safe or nutritious as their proponents would have us believe. On a good-bad scale, they probably come in at a 35:65 ratio, with the 65 lined up on the negative side. However, a great deal depends on which soy products you use and what your age is.
Its proponents state that the value and safety of soy products have been proven over several millennia of use in East Asia. Unfortunately, that's only half true. Yes, soy has been grown in Asia for several millennia, but not as a food. In fact, it was originally used only in crop rotation to fix nitrogen. For a long, long time, soy was not considered suitable for eating, at least until fermented products such as soy sauce, tempeh, natto, and miso came along. In America, until the 1920's, soy was grown only for its industrial by-products. Then as an animal feed--still its primary use--and only more recently has it been used as a primary protein source. In Japan, the average consumption of soy runs about 8-9 grams of soy products a day. That's less than two teaspoons. Again, most of that's fermented (miso, soy sauce, and natto) or precipitated (tofu). China and Hong Kong, however, have moved away from their roots and are now consuming large amounts of soy beverages -- more than in Europe and the US in fact. Soy protein isolate is more of a Western phenomenon, at least to this point in time, although countries like India are exploring its possibilities as a supplemental protein source for its large, less economically advantaged, vegetarian populace.
Pretty much all of the data supporting its value as a food comes as the result of recent studies promoted by the agricultural industry to justify soy's newfound status as a "healthy alternative" to dairy and meat. It should be taken with a grain of salt -- and I'm not referring to seasoning.
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