Is human consumption of soy-based foods in the U.S. as ill-advised as suggested by recent articles on the Web? And ...
… if so, why are soy milk and other soy-based foods, like tofu, more popular than ever? If I were a consumer of soy-based foods I wouldn’t touch the stuff after reading http://www.soyonlineservice.co.nz/ and other seemingly-reputable sources, including the NIH.
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