Tag: Antinutrients in soy

While often touted as a health food, a 2025 study highlighted that excessive, highly processed soybean intake is linked to hormonal imbalances and digestive issues, challenging the notion that all soy is unequivocally healthy. This raises the question of why is soybean not good for health in specific contexts and what factors influence its negative effects.

According to a 2016 study published in *Public Health Nutrition*, high soy consumption was linked to a higher chance of elevated thyroid-stimulating hormone (TSH) levels in women. This and other potential health concerns are among the many reasons why people should consider avoiding soy or limiting their intake.

Raw okara, the leftover soy pulp from making soy milk or tofu, contains naturally occurring antinutrients that can cause a variety of gastrointestinal issues. Unlike its cooked form, eating uncooked okara can lead to symptoms such as nausea, bloating, and diarrhea due to its unprocessed compounds. This is why proper heat treatment is a critical step in making okara safe for human consumption.