Soy has numerous other
health-promoting, disease-fighting benefits. For example soy offers another unique
advantage over all other plant foods: certain sugars found in soy are known to promote the
growth of an important class of friendly bacteria in the colon called bifidobacteria.
According to Dr. Mark Messina, "High levels of bifidobacteria have long been
associated with a lower risk of colon cancer." Since the levels of these sugars in
soybeans is higher than in any other food, soybeans tend to promote the growth of
bifidobacteria better than any other food.
This is a tremendously important benefit, because
bifidobacteria are absolutely essential to human health and immune system function. First,
they colonize the gastrointestinal tract and act to form an effective barrier against the
growth of dangerous pathogens that can cause infection and disease. Secondly. they work
constantly to help detoxify the body of numerous harmful toxins and poisons, including
powerful cancer-inducing agents such as nitrosamines. Third, they help to convert harmful
cholesterol into a benign compound called coprostanol, which is then effectively discarded
from the body. Therefore, without high levels of bifidobacteria growing and operating
within the human gastrointestinal tract, infectious microorganisms could proliferate
unchecked, toxins and poisons would build to non healthful - possibly even carcinogenic -
levels, and the body would have one less barrier against overly-high cholesterol levels.
What's more, soybeans are
bursting with essential vitamins and minerals such as iron, phosphorus, calcium,
magnesium, thiamin, riboflavin and niacin - all essential to peak human health, vitality
and immune system function. These vital nutrients are in a completely natural form.
allowing the human body to effectively assimilate and use them - unlike expensive vitamin
and mineral supplements which often pass straight through the human system simply because
they are too difficult to absorb.
Soy is one of the only plant foods that is also rich in the
highly-touted omega-3 and omega-6 fatty acids like those common to the northern deep sea
fish and other land seed oils. These essential oils have been shown to slash serum
cholesterol and triglyceride levels, drop blood pressure levels, protect the heart and
arteries, prevent blood clots, and even help prevent skin cancer. Brand new research
demonstrates that these oils even help protect against depression and melancholia due to
seasonal affective disorder (SAD), because they literally store energy from sunshine
better than any other essential oil! Linoleic acid found in soy is essential to human
life, but cannot be manufactured by the human body. Linoleic acid is vitally important for
the skin, and has been shown to help heal skin lesions and rashes. Recent studies indicate
it may help prevent certain forms of cancer, including breast and colorectal
Perhaps now you
can see why we believe soy deserves far more attention than it has been getting from the
vast majority of the American population. As the Asians have known for centuries, it is
far from a mere substitute for meat. Instead, it is an extraordinary natural healing food
with components that have now been demonstrated in literally hundreds of clinical trials to exhibit
profound anticancer and anti-heart disease properties - unlike any other natural food in
the human body a vast array of powerful phytochemicals and nutrients, soy can help you
maintain peak physical health, stamina, and vitality. And most importantly. it allows
the body to effectively ward off today's two most deadly degenerative diseases: cancer
and heart disease.
Beans vs. Sprouts
- Sprouting is the Key
It has long
been known that the sprouting process activates the "life force" of seeds and
beans. Enzyme activity is greatly magnified, and the overall "energy" of the
seed or bean is dramatically increased. Better still, when soybeans are sprouted, most of
the trypsin inhibitors are deactivated in the sprouting process. Cooking is not required at all because the problem is
taken care of the way it should be - naturally! Hence, fresh raw soy sprouts do
not cause the painful gastrointestinal distress that would normally be experienced
were to eat the raw bean itself.
The new method of processing soybeans for use as a daily
supplement takes full advantage of this knowledge. First, the soybeans are sprouted in
order to accomplish three important goals: 1) to stimulate the enzymatic activity and
vitality of the bean: 2) to naturally deactivate the trypsin inhibitors;
and 3) to boost the bioactivity and bio-availability of the disease-fighting phytochernicals and micronutrients in the soy
Once this is
accomplished. an exclusive, proprietary' low-temperature
process is used to dry the fully-alive sprouted soy complex and
prepare it for use as a daily supplement. This special low-temperature process (less than
80 degrees Fahrenheit] fully preserves the vital enzymes and life-force of the soy,
including its full arsenal of cancer-fighting, heart-protecting and immune-boosting
phytochemicals and micronutrients. The soy sprout complex can then be powdered and put
into capsules. The end result is a completely natural pure soy supplement which - unlike
cooked soybeans - retains virtually all of the powerful cancer-fighting and
heart~protecting "live food" attributes of soy.
The soy sprout
complex may at this point also be extracted via a spygaric process. This process captures
the essence of the living enzymes and life-force of the soy sprouts and preserves alive
all of its phytochemicals and micronutrients in a liquid state while guaranteeing even a
higher percentage of assimilation through the G.1. tract.
Another big advantage of the new processing methods is the
retention of soy's natural phytosome content. A phytosome (also known as a liposorne) is a
nutrient that is bonded with a lipid or fat molecule These simple plant nutrients have
been shown to dramatically enhance the delivery and bioactivity of all other
phytochemicals. In other words, they boost the effectiveness of phytochemicals that have
been ingested into the human body. Cooked soy food products contain no intact phytosomes
due to their destruction in the cooking process. But the new processing methods retain
these crucial phytosomes, allowing the full force of soy's disease-fighting phytochemicals
to be unleashed within the body when ingested.
A recent study conducted at the
Indiana School of Medicine "The Effect of Soybean Phytochemical Nutritional Support
in Mice" revealed that male mice fed soy sprouts had an average rate of growth of 32%
higher than the control group and females fed soy sprouts had an average growth of 27%
higher. The conclusions from the study were that soy sprouts were nontoxic and did not
contain trypsin inhibitors (i.e., inhibiting growth rate.)
You may think you're getting superior nutritional value
because you're including lots of soy in your diet, but in reality you're probably losing a
tremendous amount of the real health~promoting value of those nutrients in the cooking
process. Clearly, the newly-developed supplement form of soy - with its far higher complex
of "live", uncooked, and therefore still fully vitalized phytochemicals - is far
superior to any other form of soy available today.
In summary', the exclusive
processes used to make this new supplement form of soy gives you far more of soy's proven
disease-fighting benefits because...
1) It enhances and retains all of the enzyme~active
properties of "live" soy, thereby dramatically enhancing the bioactivity and
bio-availability of soy's extraordinary disease-fighting phytochemical complex.
2) It retains all of soy's rich complex of health-boosting
micronutrients that are otherwise lost through cooking.
3) It retains the complete health-promoting and
disease-fighting phytochemical matrix responsible for soy's powerful anticancer and
anti-heart disease properties.
4) It retains Soy's complete natural phytosome delivery
system which unleashes the full force of soy's powerful cancer-fighting, heart-protecting
phytochemical arsenal into your body when ingested.