Read the whole article here.What do many breads, snack foods, canned tuna and margarine have in common? The answer is soy. A cheap source of protein and oil, food manufacturers put this legume in more than 60 percent of processed foods.
Soy can be found in baked goods, cereal, crackers, canned soups, vegetable broth, salad dressings, imitation bacon bits, energy bars, reduced-fat peanut butter, pasta, Worcestershire sauce, deli and luncheon meats and vegetarian meat alternatives. It’s also in some vitamin E supplements, prescription drugs and cosmetics. And don’t forget soy infant formula, soy milk, soy lattes, soy nut butter and soy veggie burgers. Americans love the soybean. Nearly one quarter of us report that we drink soy milk regularly.
This widespread prevalence makes avoidance challenging for those who are allergic to soy, one of the top eight food allergies in the United States. But how healthy is soy for the general public, even those who are not allergic to it?
http://www.livingwithout.com/issues/4_1 ... 3&t=B_TL_P
