The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
I’ve spent a great deal of my time and energy as a nutrition professional encouraging my clients, particularly men, to pursue a greater variety in their protein choices. I do this, of course, with their best health in mind and with the knowledge that each family of protein-containing foods carries with it unique and diverse […]
There are a relatively limited number of foods that contain significant amounts of complete plant-based protein, and soy foods such as tofu, tempeh, edamame, and soymilk are high on that list. Let’s take a closer look at its value from the nutrition and muscle-building perspective.
Headlines blare that a food will cure cancer, a dietary pattern will help you live longer, or a nutrient will cause disease. But what does the science say? Rather than worrying about whether a headline might be misinformation or disinformation, first we have to know what the information is. The original research article (or at […]
Gout is an extremely common form of inflammatory arthritis, affecting 4% of the U.S. population. Men, particularly as they age, are much more likely to sufferer from gout. More recent and troubling data suggest that the global incidence of gout has increased substantially, from 38.7 to 45.9 per 100,000, in the 15-39 year old demographic […]
According to a colleague, his doctor recently recommended avoiding soy foods to reduce inflammation. Since there is evidence at odds with this advice, it is a bit puzzling as to why it was given. The word inflammation comes from the Latin word inflammare (meaning “to set on fire”). The Roman writer Aulus Cornelius Celsus, who […]
As someone who deals with this topic on a near-daily basis, I appreciate more than most the significant public interest surrounding the consumption of soy-based foods and their influence on male testosterone levels. All roads of inquiry lead to one question – Does soy lower testosterone? Certainly, there is a portion of the population who […]
Much has been written about the soy and breast cancer relationship. Initial interest in this relationship focused on the role that soy isoflavones may have in reducing the risk of developing breast cancer.1,2 But in the late 1990s, rodent research raised the possibility that soyfoods might worsen the prognosis of women with this disease.3 It […]
by Neil McGowan, Sr. Director Global Food Systems at Kellogg Company
At MorningStar Farms®, we choose soy as our main protein source because it’s a high-quality protein and has a neutral flavor profile that acts as the perfect canvas for creating delicious plant-based foods. We’ve been on a plant-based journey since 1974 and believe that great tasting, nutritious, and environmentally conscious meal choices are a delicious […]
Epidemiologic studies are not designed to establish cause and effect relationships because it is not possible to control for all potentially confounding variables. Additionally, it is difficult to accurately assess dietary intake. Nevertheless, epidemiologic studies have played an important role in informing dietary guidelines. Although intervention studies carry the most weight within the scientific community, […]
Soybean isoflavones are commonly classified as phytoestrogens.1,2 The estrogenic properties of isoflavones were first recognized nearly seven decades ago3 although the term “phytoestrogen” was not widely used in reference to isoflavones until the 1970s.4 In the early days of isoflavone research, determining estrogenic activity was based on reproductive effects in animals, and often specifically, uterotrophic […]
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