Soy has long been eaten in its fermented form of miso, tempeh, tamari or natto in Asia. In the US, it is believed that soy was first planted in 1765, and was not preliminarily scientifically studied in Agricultural College in New Jersey until 1879. Soy was mainly cultivated as a forage crop in its early existence in the US. During the Second World War though, its agronomic role significantly changed. With the disruption of the trade routes due to the war, the US started large-scale planting of soy for its oil.
To this day, soy is utilized as a main or supplementary ingredient in a whole host of processed food products, from textured vegetable proteins, to soy nuts, to cereals. While this is the case, there’s a great deal of research that products like soy protein powder as well as other processed soy made from uncooked, unfermented or unroasted beans pose risks to human health.