Comments on: Soy Facts: Is Soy Healthy or Harmful?

By: Julianna

Julianna — Sun, 13 Sep 2026 10:13:22 +0000

Some of these articles are pretty old, do you have up to date data (<5 yrs)? Also, do you have references for these statements?
(For the record, I’m pro- soy, but when trying to share with others medical/scientific resources should be added to articles.)

By: Lois

Lois — Sat, 22 Aug 2026 21:12:47 +0000

In reply to Kathryn T Stewart.

Kathryn- I know products can be regional but where I am in eastern US we have 2 good brands of organic unsweetened soy milk available: Eden (or Edensoy) and West Life (formerly Westsoy). Both brands ingredients are organic soybeans and water only. Eden is higher protein (12 gm per 8 oz) and according to Ocean Robbins that means more soybeans per cup, which seems logical. West is 9 gm protein. Personally, I buy the West brand because it’s available all the Walmart’s around me and in 64 oz shelf stable cartons (erratic prices in Walmart.com, though). I’ve only seen Eden in the health food stores. Also, the price. West is 4.98 (2026 price) for a half gallon, Eden is close to that for a quart. I use alot! I’ve also read that Trader Joe’s has a good organic soybean/water only soymilk. Happy hunting..

By: MGA

MGA — Sun, 09 Aug 2026 12:33:10 +0000

Unfortunately most restaurants in the USA are using soy oil, soy butter and soy flour in their cooking. There is soy in ice cream, in pizza, in chocolate.. All are made with ultra processes soy not necessarily with MGO free soy.
Restaurants and even doctors are unaware of the growing number of people developing soy food sensitivity. Hospitals are cooking with this over process ingredients and feed their patients with their hospital foods unaware of the immediate effect in a soy sensitive person. They don’t ask what allergies or sensitivities one has.
The use of soy is because is less expensive than pure olive, sunflowers and other oils. They use soy flour to make pizza, cakes… because is cheaper. .
No body is alerting clients, patients of the very negative reaction many people have with soy as they do with nuts allergies or sensitivity.
The issue is not pure non GMO soy as the Japanese people eats, the issue is introducing all this ultra processed soy beans to make oils, flours, butters, ice creams and use them in the restaurants and different food manufacturers just because they safe money.
There is a need to expose this concern more openly and hopefully had an awareness of the abus of feeding the public with ultra processed foods affecting our health.

There is more need to produce soy free eggs, oils, chocolates, ice cream, butter, flour,,,,,, there is a need to eat more natural. In Europe one can still find Les process products, unfortunately they are starting to add process soy to some of their products.

More awareness on the issue is important, most doctors are unaware of the health effect of process soy, they jumped to say one has IBS or other health issues not ever thinking it could be a food sensitivity,
Awareness awareness on this issue is extremely important.

By: Ina Kielley

Ina Kielley — Mon, 27 Jul 2026 17:36:23 +0000

In reply to Kathleen.

Thank you for your comment, Kathleen, and for sharing a bit of your story. I hope you are still able to eat other beans, lentils, nuts, and seeds, which are all excellent protein-filled alternative foods. –Ina, Food Revolution Network Team

By: Kathleen

Kathleen — Mon, 27 Jul 2026 10:55:47 +0000

I am very allergic to soy. Now I know why I hate to eat T-bone and other steaks. Thanks for letting know how soy gets into beef, pork and chicken . I have tried buffalo and had a bad reactions to it. I have to read all labels on cans and boxed food to see if it has soy in it. Ice cream and candies also have soy.
Now here is another thing. I’m also allergic to sea food, fish. seaweed too.
I’m running out of things to eat.
Thank you for your article.

By: Ina Kielley

Ina Kielley — Mon, 20 Jul 2026 19:46:18 +0000

In reply to Barbara.

Thank you for sharing your thoughts, Barbara! It’s true, conventional GMO soy is the version most likely to carry higher glyphosate residue, while non-GMO and organic tofu, tempeh, edamame, and soy milk are a different story. Choosing those versions lets you enjoy soy’s real benefits, including its impressive track record for supporting heart health and even lowering breast cancer risk, without the exposure that worried you in the first place.

Look for a “Non-GMO Project Verified” seal or a USDA Organic label on soy products, if possible. Most major tofu and tempeh brands in natural food stores are already non-GMO, since soy destined for direct human consumption in the US tends to be grown differently than soy grown for animal feed or processed oil. –Ina, Food Revolution Network Team

By: Barbara

Barbara — Sun, 19 Jul 2026 15:22:41 +0000

I have been afraid to eat soy products after finding out they were contaminated with glyphosate. I thought ALL soy was contaminated. Sounds like from the article that nonGMO is safe.

By: Kathryn T Stewart

Kathryn T Stewart — Sun, 16 Nov 2025 14:31:53 +0000

I’ve recently made a concerted effort to increase my whole food, plant based consumption. After enjoying several FRN online presentations, I was inspired by Ocean’s pro-soymilk comments (e.g. his daily morning smoothie recipe) because of the age-old vegetarian struggle to get enough protein. So, I started drinking organic SOYMILK! Over the past year, however, I have found it progressively harder to find – even at my local health food store! My concern is that the dairy lobbyists have been too successful in scaring people off by vilifying soymilk, and the demand for this beverage has lessened, making it less profitable to keep on the shelves. So sad! I continue to search for it, but I’ve become frustrated and angered by its scarcity. I hope FRN’s efforts can begin to reverse this misinformed trend so that we can all enjoy this healthy dairy substitute mor easily and frequently. Thank you so much for this info on soy.

By: Ina Kielley

Ina Kielley — Tue, 29 Jul 2025 15:45:25 +0000

In reply to Sandra A..

Those all sound like delicious meals, Sandra! Keep up the great work. –Ina, Food Revolution Network Team

By: Sandra A.

Sandra A. — Tue, 29 Jul 2025 15:03:46 +0000

It’s been about 30 years since I stopped eating meat. I have an egg allergy that would break me out in hives. I started eating tofu back then as a substitute for eggs. I make scrambled tofu for egg substitute in the morning by adding veggies and seasonings, I make egg salad, tofu sandwiches, and stir fry. So to say I consume tofu often… I do !!, after reading this article I pray that my choice is a good choice and that I continue to be healthy.

By: Carolyn

Carolyn — Sat, 07 Jun 2025 23:35:15 +0000

I have recently discovered soy curls and really like them. I crumble them up and put them in chili along with other beans of course. I also use them in stir fry dishes. They are like tofu in that they take on flavor from what they are cooked with. Sometimes I marinate them for a while in whatever sauce I’m adding to my stir fry. I also put them in soups. They have a meaty texture to them like the article says. When they are rehydrated they really expand in size so a little goes a long way. I’m surprised food revolution doesn’t have recipes which includes them.

By: Wilfredo Benitez

Wilfredo Benitez — Sat, 28 Dec 2024 19:46:36 +0000

In reply to rachel.

If true (and I have no reason to doubt you), that is even worse than I thought! Thank you for reading and for doing your part. We’re happy that you are part of this important food revolution! ~Will, Food Revolution Network Impact Team