Because soy is one of the two biggest US government subsidized crops, and because soy is also one of the two most common ingredients, in some way shape or form, in ALL processed foods, and because soy is one of the two biggest GMO crops on the market today, there is an enormous profit driven need and desire to make the public believe that it is healthy. Many deep greedy pockets depend on it!
So when I read an article like this one in today's health news... Woman who ate more soy survive lung cancer better, I am not the least bit surprised. Disturbed... but not surprised.
The majority of the soy consumed today as part of the typical American unhealthy diet is through the consumption of processed foods. And aside from maybe "soy lecithin" the average consumer would never connect the dots between an ingredient listed on the package and its laboratory altered soy derived counterpart.
This is why GMO soy (and corn) is such big business. It can be shaped molded and restructured at the molecular level into whatever the food manufacturer wants or needs.
What this "article with an agenda" fails to mention is that fermented soy (like Miso), not the otherwise heavily consumed filler, binder, flavor enhancer, preservative, etc. that is found in processed foods is the dietary staple for countries like China or Japan.
It's important to remember that with fermented foods, unlike their unfermented counterpart, any and all anti-nutrients present in the original food are no longer present in this naturally modified version. In fact fermentation increases the level of nutrients within the given food while adding the bonus of gut-friendly bacteria, which by now you should know is essential in a healthy diet.
So before you jump on the bandwagon and ramp up your already overloaded daily intake of unhealthy soy, make sure you know the facts.