Tag: Gmo 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 the USDA, over 90% of soybeans grown in the United States are genetically engineered. While the vast majority of these GMO soybeans are used for animal feed, it raises a critical question for consumers: which tofu is not GMO? The answer lies in carefully reading product labels and understanding the difference between conventional, non-GMO, and organic certifications.

According to a 2014 study in *Food Chemistry*, organic soybeans can exhibit a healthier nutritional profile, including more protein and zinc, compared to both conventional and genetically modified (GM) varieties. The core of the debate over whether organic soy is healthier lies in understanding the differences in farming practices and their impact on the final product's composition and safety.

According to research published by Harvard's T.H. Chan School of Public Health, many concerns about soy are based on rodent studies and are not applicable to humans, yet this controversial legume remains polarizing for those who want to avoid soy. This article delves into the various reasons people choose to abstain from soy, separating established scientific findings from persistent rumors and misinformation.

Over 90% of soybeans grown in the United States are genetically engineered, a statistic that highlights the widespread adoption of this agricultural practice. While a significant portion of the global crop is genetically modified, many people still ask, "Why is soy genetically modified?" This modification primarily aims to help farmers by creating plants that are resistant to herbicides and pests, leading to more efficient and higher-yielding harvests.