We’re told soy is a preventative to breast cancer. But, I think it will be revealed that unfermented soy products are not good for us. Japanese women, who have low rates of breast cancer, don’t eat as much soy as we’ve been led to believe. They eat miso, which is fermented soy, and they eat tofu, but I think the reason there are fewer Japanese women with breast cancer is because their traditional diet is based on whole foods. It also includes iodine-rich seaweed. They rarely eat sugar and white flour products, nor do they eat big pieces of meat or dairy products laced with hormones. They consume lots of vegetables, fish, and green tea.
Based on what we know about soy and how it is marketed to us, products made with soy protein isolate are also suspect, even though it’s in imitation meat products eaten by vegans and vegetarians and people wanting to be healthier by avoiding meat. For optimum breast health, I ignore unfermented soy products: soy milk, soy nuts, soy protein powders and bars, soy cheese, soy ice cream, supplements with soy, and also tofu. I use organic fermented soy only in moderate amounts: miso, tamari, tempeh, and natto.
To learn more, read The Whole Soy Story by Kaayla T. Daniel. And to find out more about a healing, nourishing approach to breast health, see my book The Holistic Approach to Breast Cancer.