Research Notes on Soy
Soy is an asian legume that is used to make foods like soy milk, soy sauce, miso, tempeh, soy nuts and tofu. Soy is also used as a protein-rich meat substitute. Whole soybeans -- known as edamame in Japan -- are high in protein, fiber, omega-3 and vitamins. Studies show that soy also helps lower cholesterol which helps protect against heart disease. There are lots of Internet rumors regarding soy dangers, but the only one that is currently scientifically valid is that people who have thyroid problems will want to avoid excess soy.
Top Resources on Soy
- World's Healthiest Foods: Soybeans
- KidsHealth: Soy Foods and Health | What's the Truth About Soy Products?
- Dr. Weil: Is Soy Milk Safe? | Rethinking Soy? | Soy Recipes
- Cooking Light: Sneaky Soy
- American Heart Association: Soy Protein, Isoflavones, and Cardiovascular Health
- Soy Connection: Soy's Role in Health & Nutrition
- RecipeZaar: Soy/Tofu Recipes
- All Recipes: Tofu and Tempeh
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About this WisdomCard
- Contributor: Nicole Kinsey
- Reviewer: ASandhu
- Supervised by: The OrganizedWisdom Physician Review Team
- Last update: Sep. 10, 2008
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