This article is from The Washington Post, and it states how soy used to be considered a superfood for various years due to its high levels of protein and fiber. Soy was thought to help strengthen bones and low the risks of having cancer.
Nevertheless, soy has lately been having a bad reputation. “There’s nothing unique about soy compared to other beans,” said Alice Lichtenstein, a professor of nutrition science at Tufts University in Boston. Pursuing this further, studies have found that processed foods that contain soy all deliver some protein, but tend to contain more fat, sodium and sugars.
My discussion question for the class is: studies of Asian women have shown that those who eat soy on a regular basis have lower risk of breast cancer that those who don’t. Why do you think this may happen? What properties does soy have that eventually helps prevent cancer?
Here’s the link to learn more about this article and the benefits or disadvantages of soy: