Feb 21, 2020
The fact that unfermented soy is widely regarded as a health food in the US is a perfect example of how a brilliant marketing strategy can fool millions. However, the thousands of studies published on soy reveal that the risks of consuming unfermented soy products far outweigh any possible benefits. Join our broadcast team to learn about one of the deadliest deceptions in history - the insidious takeover of our food (and especially the health food) industry by the soy industry.
Here is just a sampling of the health effects that have been linked to soy consumption:
Top Reasons to Avoid Unfermented Soy
List of Unfermented Soy Foods to AVOID:
Fermented Soy is a Completely Different Story!
Fermented soy has been used for centuries in Asian cultures, and the health benefits associated with fermented soy are numerous… thanks in large part to its high vitamin K2 content. Vitamin K2 is a vital nutrient in preventing cardiovascular disease, osteoporosis, cognitive decline, and protecting against various cancers including lung, prostate, leukemia and liver cancer.
The long history of safe and beneficial consumption of soy is based upon a long fermentation process which greatly reduces the anti-nutrient levels and allows the beneficial properties of soy to be realized.
So, by all means, enjoy the health-promoting and taste-enhancing properties of fermented soy which are available in the following:
CAUTION - Many varieties of soy sauce are made artificially using a chemical process
Health Frontiers Radio Flyers of the week:
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