Quote:
Originally Posted by healthyfreak  Those illness that you are attributing to soy could be from unfermented soy as described in a blog that I found on line at: Health Blogs
The title of the health blog is " Is Consuming Soy Healthy of Risky?"
If soy is so unhealthy, then why is there very little incidences of these illness in various Asian cuisines that use soy products? In fact the Chinese, which uses a lot of tofu in their food, have extremely low incidences of cancer and other diseases. |
Hi,
While I'm unable to give first hand accounts here, my research shows the
slow fermented soy is OK, health wise, in nominal amounts. Soy is a negative food product. Contributing far to much, to triggering ill health. I just make every effort to avoid soy, until proven a positive source of health. There is some progress shown though, that for certain medicinal purposes and very specific illnesses, soy will one day be useful.
Be Well