Soy: a risk-free product?

In the early 2000s, soy products exploded in popularity and took over our supermarkets.

Rich in fibre, polyunsaturated fatty acids, and most of all vegetable proteins, soy seems to be all
goodness. Vegetarians and vegans are particularly high consumers, using soy as a crucial part of their
diet as an ersatz replacement for animal protein.

Yet all these nutritional benefits can’t take away the fat that soy also carries a risk of toxicity. The
isoflavones it contains link to the receptors of oestrogen, the female sex hormone, and this can have
negative effects.

For example, this process can cause an imbalance in hormone treatments. Pregnant women are, for
example, recommended not to regularly consume soy products, as are children under 3 and people
with hypothyroid issues.