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Originally Posted by King Kabuki
I think there's also to be said about the source of the soy, or processing, as well as quantities of consumption, as well as bio-avalibility/protein synthesis issues.
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That's true. Especially here, where the highly refined crap like textured soy, soy concentrate, and soy lecithin. Most of that coming from poor crops and general storehouse surplus. Couple that with how people are starting to equate eating those with general soy consumption and you've got people who think they're eating healthy but are doing damage to themselves.
As concerns raw vs fermented soy, this is all I've seen stated on the subject:
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TESTOSTERONE NATION | World's Largest Bodybuilding and Weight Loss Underground Nation
However, even Dr Daniel has been very clear to note that a soy food intake similar to that of Asian cultures is healthy and doesn’t pose dangers.
Daniel has also stated that old fashioned soy products such as miso, tempeh, natto and soy sauce are fine when eaten occasionally. In fact, Daniel even confided in us personally that she and her children include them in their diets.
These products are encouraged by Daniel because they're fermented. And the fermentation process in these soy foods can deactivate specific anti-nutrients - nutrients that cause digestive distress and mineral loss.
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