Quote:
Originally Posted by healthyfreak  So Talker,
Do you feel at the present time that Soy's disadvantages outweigh the advantages, based on what you are telling me and from the articles that you sited?  |
Correct. In all fairness to "soy", most everything I say about it, is from my type of research, not from use "of" soy. My practical experience is that in many instances I can detect soy (flour) in bread by taste and texture. The truly nasty aspects, of not only soy use, but also wheat and corn use. Of the three items, soy's contribution to "hidden" and "remote" Ill's, are the most insidious. If one has any kind of "difficult" to eliminate, or control health condition, these three items should be the ones to remove from the diet first. I'm fully aware that with the state of the art today, in chemistry, soy can be made to taste and look like any other food product. Odd situation thought, that the chemically altered food can look and taste better than a natural, real product. The real problem though, is that "life" and health sustaining qualities are lacking in the chemically altered product.
There are numerous of my posts that point out the down side of chemicals in our drink and food products on my blog,
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