Ling Wong, a Certified Holistic Health Counselor and AADP Nutrition and Wellness Coach, says her opinion is that the problem comes from the way soy is consumed today. The soy products that have been used in Asian culture for centuries were generally in a fermented form that allows the toxins to be neutralized. Today, Wong says, many of the commercially available soy products have been genetically modified, processed and extracted into forms that are not natural. Because the soy in many of these products is concentrated, the effects of the anti-nutrients and estrogenic properties are potentially magnified.
“These products have not been around long enough for us to know the impact on human health,” Wong points out. “They are also added to many packaged foods, so we may be eating soy without even knowing it – and therefore eating more than what people would have eaten in the past when soy products came in more ‘recognizable’ forms.”
Ling Wong, a Certified Holistic Health Counselor and AADP Nutrition and Wellness Coach, says her opinion is that the problem comes from the way soy is consumed today. The soy products that have been used in Asian culture for centuries were generally in a fermented form that allows the toxins to be neutralized. Today, Wong says, many of the commercially available soy products have been genetically modified, processed and extracted into forms that are not natural. Because the soy in many of these products is concentrated, the effects of the anti-nutrients and estrogenic properties are potentially magnified.“These products have not been around long enough for us to know the impact on human health,” Wong points out. “They are also added to many packaged foods, so we may be eating soy without even knowing it – and therefore eating more than what people would have eaten in the past when soy products came in more ‘recognizable’ forms.”
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