Soy has been consumed for thousands of years in many traditional cultures, particularly across East Asia. In its traditional forms—such as miso, tempeh, and natto—soy has long been valued as a nourishing and versatile food.
Today, soy is both praised and criticized. Some people highlight its heart and metabolic benefits, while others question its hormone effects or the impact of highly processed soy products. Much of this controversy depends on how soy is prepared and consumed.
This Earth Clinic guide explores the health benefits of soy while also addressing the practical preparation techniques and safety considerations that many health sites overlook.
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