It is not the unfermented soya beans that benefit cancer patients, because unfermented soya beans contain the toxic phytic acid. This acid once in the body prevents from properly absorbing nutrients required to fight cancer.

This is one reason why I think food manufacturers and for those who make our own “soy milk” should re-think about the “folk lore” methods our Asian ancestors have long relied on. They did not ferment the soya beans without good reason.

There is also a question of whether soy products are made from GMO (genetically modified foods). They are radically different where nutrition and safety levels of the food are concerned.

Another problem is that of “disease research’. Most of such research actually study drugs, not the medicine itself!

Some clinical trials – if done – are not done in ways that are justifiable. The makers behind conventional medicine do not usually test foods on a “grand scale” because to them, foods are cheap and do not bring them a lot of money.

Food technologists and virologists can reveal a lot, sometimes to the detriment of their own careers or lives. Beware of what you eat!

I leave you with some references that may benefit you and your readers:
“Inherently, soy contains anti-nutrients such as enzyme inhibitors, which interfere with the digestion of protein.” – http://www.rwood.com/Articles/Soy_Toxin_or_Tonic.htm

“Most of what is labeled “vegetable oil” in the U.S. is actually soy oil, as are most margarine. Soy oil is the most widely used oil in the U.S., accounting for more than 75 percent of our total vegetable fats and oil intake. And most of our soy products are now genetically engineered.” – Dianne Gregg, HiddenSoy.com

Be blessed!
kelly