Those who are truly committed to healthy lifestyles scrutinize their food down to the provenance of ingredients. Allergies to certain traditional food components, such as gluten and soy, are not lightly dealt with. In fact, industries that have readily absorbed such consumer caution and preference have already fine-tuned their production methods with respect to demands for soy- and gluten-free food.
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For instance, Burt’s Bees, a beauty brand that has achieved renown for its organic mantra, recently launched a line of protein shakes that are certified non-GMO, gluten-, and soy-free. Such a big brand embracing the wisdom of going soy-free speaks not only of changing manufacturing sensibilities and methods but actual demand undercutting such direction. Those who are cynical about “finicky” food choices should understand reasons behind such shifts.
The reluctance to dispense with soy might stem from its historical role as a regular food item on the tables of many households. Post World War II, soy, a cheap protein source, made its way to practically everything, even animal feed. Such widespread consumption eventually revealed a common allergy to soy. Consuming dairy and poultry products derived from soy-fed animals could trigger the same allergy, even if they exist in trace amounts in food products.
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There is also the matter of soy production for purposes of supplying animal feed. Most soy produced in the United States is genetically modified (GM) to favor bigger yields and farming efficiency. This exposes soy to toxic farming elements, such as herbicides and stronger strains of bacteria. Mounting research on the other potential health detriments of soy, such as a vector of infertility, is also driving food producers to stay on the safe side.