by Teya Skae, citizen journalist
naturalnews.com
With vegetarianism gaining increasing popularity from the 1970’s, reaching its peak in the 1990’s, soy has emerged as a ‘near perfect’ food, with supporters claiming it can provide an ideal source of protein, lower cholesterol, protect against cancer and heart disease, reduce menopausal symptoms, and prevent osteoporosis – among many other things. It seems like a good thing – or is it really?
How did such a ‘healthy food’ emerge from a product that in 1913 was listed in the U.S. Department of Agriculture (USDA) handbook not as a food but as an industrial product?