Studies keep coming to illustrate the many benefits of soy. Whether we are looking to reduce cholesterol, minimize menopausal symptoms, or to protect against health problems, I would say that soy is a simple yet effective way to help us take control of our health. I believe with Reliv’s advanced soy-based products, harnessing the power […]
Plain Talk About Soy Foods – Great-Tasting, Safe & Healthy
(This article was extracted from www.soyfoods.org) Soy foods are low in fat, cholesterol free, high in protein, fiber and iron, they contain essential omega-3 fatty acids and are absolutely safe to eat. Health experts from the U.S. Food and Drug Administration (FDA), the American Cancer Society, and the American Heart Association recommend soy foods such […]
Soy Food Consumption and Coronary Heart Disease
Soy Food Consumption Is Associated with Lower Risk of Coronary Heart Disease in Chinese Women (note 1). This article was extracted from “The Journal of Nutrition, jn.nutrition.org” Xianglan Zhang, Xiao Ou Shu, (note 2) Yu-Tang Gao,* Gong Yang, Qi Li,* Honglan Li,* Fan Jin* and Wei Zheng Department of Medicine, Center for Health Services Research, […]
Fermented and non-fermented soy food consumption and gastric cancer
This article was extracted from “The Official Journal of the Japanese Cancer Association.” Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: A meta-analysis of observational studies Jeongseon Kim (note 1, 3), Moonsu Kang (note 1), Jung-Sug Lee (note 1), Manami Inoue (note 2), Shizuka Sasazuki (note 2) and Shoichiro […]
Association of Dietary Intake of Soy, Beans, and Isoflavones With Risk of Cerebral and Myocardial Infarctions
This article was extracted and downloaded from circ.ahajournals.org Association of Dietary Intake of Soy, Beans, and Isoflavones With Risk of Cerebral and Myocardial Infarctions in Japanese Populations The Japan Public Health Center–Based (JPHC) Study Cohort I Yoshihiro Kokubo, MD; Hiroyasu Iso, MD; Junko Ishihara, PhD; Katsutoshi Okada, MD; Manami Inoue, MD; Shoichiro Tsugane, MD; for […]
Overview of Soybean Processing and Production
This article was extracted from “IN THE JOURNAL OF NUTRITION, jn.nutrition.org” Traditional Soyfoods: Processing and Products (note 1) PETER GOLBITZ (note 2) Soyatech, Inc., Bar Harbor, ME 04609 ABSTRACT Although soyfoods have been consumed for more than 1000 years, only for the past 15 years have they made an inroad into Western cultures and diets. […]
