What if soy wasn’t the health food we were told it was?
In today’s episode, Dr. Carling breaks down the real story behind soy—where the myths came from, why processed soy products can be harmful, and how big agriculture shaped public perception for profit.
She also explains the difference between traditional fermented soy and the highly processed soy we find in most foods today, plus what types of soy (if any) are actually safe to eat.
Let’s dive in!
What’s in this episode:
- How soy went from a condiment to a processed “health food”
- Why fermentation matters—and why most soy today is harmful
- The dangers of soy protein isolates and soy in baby formula
- How soy impacts bone health, thyroid function, and hormones
- Why soy is linked to cancer risk and cognitive decline
- The environmental and health concerns around GMO soy
- What you need to know about soy oils, additives, and processing
- The rare cases where soy might be okay (and how to choose it)
And so much more!
