FresnoJoe (08-23-2015)
FresnoJoe (08-23-2015)
FresnoJoe (08-23-2015)
FresnoJoe (08-23-2015)
FresnoJoe (08-23-2015)
Yes, that is unfortunately true. But apparently if we ferment it and eat it in small amounts (as the Japanese do) then it's okay.
'Studies showing the dark side of soy date back 100 years,' says clinical nutritionist Kaayla Daniel, author of The Whole Soy Story (New Trends, 2005). 'The 1999 FDA-approved health claim pleased big business, despite massive evidence showing risks associated with soy, and against the protest of the FDA's own top scientists. Soy is a $4 billion [U.S.] industry that's taken these health claims to the bank.' Besides promoting heart health, the industry says, soy can alleviate symptoms associated with menopause, reduce the risk of certain cancers, and lower levels of LDL, the 'bad' cholesterol.
Epidemiological studies have shown that Asians, particularly in Japan and China, have a lower incidence of breast and prostate cancer than people in the United States, and many of these studies credit a traditional diet that includes soy. But Asian diets include small amounts--about nine grams a day--of primarily fermented soy products, such as miso, natto, and tempeh, and some tofu. Fermenting soy creates health-promoting probiotics, the good bacteria our bodies need to maintain digestive and overall wellness. By contrast, in the United States, processed soy food snacks or shakes can contain over 20 grams of nonfermented soy protein in one serving. -- http://www.utne.com/science-and-tech...de-of-soy.aspx
FresnoJoe (08-23-2015)
Editted.
[Did we lose the ability to delete posts?]
FresnoJoe (08-23-2015)