Soy: The Detrimental Effects of a “Perfect Food”

By
Published on
October 1, 2012
See full article PDF
Abstract

This report is an overview of the facts and research behind soybeans and their products. Soy has evolved from being an industrial product in the early 1900’s to a “Perfect Food” in the 1990’s and is now finding itself in the limelight of adverse reactions and negative publicity. The current research behind soy describes its detrimental effects on our bodies, our children’s bodies and generations to come. Soy is not what it once was. It has been modified to a food product that is not safe to eat. Unfortunately, an overwhelming percentage of our population still considers soy a health food and is marketed as such. The continued consumption of modified soy and its products will likely have a lasting, negative effect on our health that may take generations to reverse.

To see full versions of the journal, become a National Nutrition Standard member today

Address:
National Nutrition Standard
1665 East 31st Street
Brooklyn, NY 11234

Contact:
540-252-4733nutritionalperspectives@nationalnutritionstandard.com
ISSN: 0160-3922
eISSN: 2770-7970
Subscribe To Our Newsletter
Nutritional Perspectives® is the peer-reviewed journal of National Nutrition Standard. The journal publishes research on nutrition related topics
Subscribe
By subscribing you agree to with our Privacy Policy and provide consent to receive updates from our company.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
All materials © of National Nutrition Standard. All rights reserved.