Soy, in many shapes, sizes, and preparations, is widely consumed in Japan. Some of the most notable of these are natto (soybeans fermented with Bacillus subtilis), miso (soybeans fermented with Aspergillus oryzae), and tofu (soybean curd that’s not fermented). Yet, there’s been very little research into whether these soy products have any specific health benefits […]

When you were a baby and young child, your relationship with food was natural and easy. You ate when you were hungry. You stopped eating when you were full. And you didn’t give your food choices a second thought. You listened to your body. I’m guessing somewhere along the way you lost your natural ability […]