The debate over the potential benefits and dangers of eating soy is ongoing and often heated. Is soy good for you or should you avoid it? If you do eat soy, how much is OK to eat? There is research to support both sides of the issue. One way to approach the debate is to think of soy like chocolate.
In addition to being a good source of folic acid, copper and magnesium, chocolate and cocoa contain flavanols, a type of flavonoid that has antioxidant properties and a positive impact on blood pressure and improved blood flow to the heart and brain. However, because flavanols are lost during manufacturing, you get the most flavanols from minimally processed chocolate and cocoa, which typically includes dark chocolate rather than milk chocolate and cocoa powder without Dutch processing.