By Dr. Mercola
'If you were to carefully review the thousands of studies published on soy, I believe you would reach the same conclusion as I have—which is, the health risks associated with unfermented soy products FAR outweigh any possible benefits.
However, there's an important distinction that must be made any time you talk about soy, and that is the difference between traditionally fermented and unfermented soy products.
For centuries, Asian people have been consuming fermented soy products such as natto, tempeh, and soy sauce, and enjoying the health benefits associated with them.
Fermented soy does not wreak havoc on your body like unfermented soy products do.
Additionally, there's the issue of eating genetically modified (GM) soy. In the US, over 90 percent of all soy grown is genetically modified Roundup Ready soy, which has an array of additional health hazards all of its own.
Unfortunately, many Americans who are committed to healthy lifestyles have been mislead and grossly manipulated into believing that unfermented and processed soy products like soymilk, soy cheese, soy burgers and soy ice cream are health foods.'
As the Weston A. Price Foundation so clearly shows (above), this is far from true.
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