06-19-2013, 06:19 PM
I think the big problem with soy is that, like corn, most of it is GMO, and it's very important to find non-GMO soy products. It's easy enough for me to find non-GMO tofu, but I've yet to find non-GMO soy milk in my regular grocery stores. Also, soy "filler" in processed food is usually the spent husks of GMO soybeans, IE the gist of all the pesticides and other chemical residues, making it really a very unhealthy additive.
I don't rely on it or eat it every day (soy milk in my coffee usually), but I do enjoy it quite a bit as a substitute for many things in my cooking. It's actually a miracle product in the kitchen because it can be subbed for many things easily. I make a vegan alfredo sauce out of whipped soft tofu that could easily rival a dairy alfredo sauce.
I don't rely on it or eat it every day (soy milk in my coffee usually), but I do enjoy it quite a bit as a substitute for many things in my cooking. It's actually a miracle product in the kitchen because it can be subbed for many things easily. I make a vegan alfredo sauce out of whipped soft tofu that could easily rival a dairy alfredo sauce.