Why Soy?

Here at Sanlinx, soybeans are a staple of our diets due to the balanced macronutrient profile, micronutrient content, and delicious taste. We enjoy soy in the form of soymilk, okara, tofu, natto, and other low-processed forms (as opposed to highly processed soybean products, like protein powder). In our opinion, legumes, including soybeans, are an essential part of a healthy diet that is low-impact on the planet. By making our own soymilk and tofu at home, we ensure that we’re eating fresh foods made with the best grown soybeans, prepared cleanly, cooked properly, with no undesired additives.

However, a significant amount of controversy over the healthfulness of soy has developed in primarily the Western world. The primary components of interest have been isoflavones (a type of phytoestrogen – plant compounds that resemble the human sex hormone estrogen) and antinutrients (plant compounds such as phytates which interfere with the absorption of nutrients in soy).

In a nutshell (or edamame pod), the most alarming studies have focused on dosing with large amounts of isolated compounds from soy, while studies that focus on whole-food soy in real human diets tend to have positive findings.

We don’t claim to be doctors or nutritionists here, so we’ll let reputable reviews of soy speak for themselves. Here are some great articles reviewing the evidence if you’d like to read more!

Healthline – Is Soy Bad For You?   –  a good summary of the nutritional content, health effects, and concerns.

Good Housekeeping – Is Soy Good Or Bad For You? Here’s the Science-Backed Answer– a very readable and thorough discussion of soy

Runner’s World – Is Soy Bad For You? – another good rundown of nutrition, concerns, health research, and advice