Soy is a legume, in the bean family, and is often used as a plant-based source of protein and fiber. From the raw soybean, numerous products are made.

– Soy oill, Soy meal (for animal feed), Soy milk, Soy flour, Soy protein, Tofu, Soy sauce or tamari, Tempeh, Miso, Edamame (whole soybeans)

Soy's advantages come from isoflavones. Soy isoflavones reduce breast cancer, heart disease, prostate cancer, and blood pressure risk factors. Research disagrees.

Soy isn't horrible, though. A 2020 review in Antioxidants recognises the potential for favourable health outcomes like lowering LDL cholesterol and reducing cancer mortality.

Antinutrients are compounds found in legumes and grains that change the way that the gut is able to absorb certain nutrients, like minerals. They can also affect the gut lining and inflammation.

Goitrogens impair thyroid function. They impede the thyroid's iodine absorption, reducing thyroid hormone production and conversion.

Soy phytoestrogens. These chemicals imitate oestrogen. Some doctors claim soy's health effects are beneficial, reducing hot flashes in perimenopause and menopause.

Soy is bad for people and animals. Soy production is environmentally damaging. Most soybeans today—at least 94%—are GMO and pesticide-resistant.