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22 Jun 15
13:02
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29 Sep 10
Just saw a video of an American doctor talking about soy - She said if you eat soy every day as a child (its in all the bread, warbuton has it, can barely find a loaf without it) it can cause premature puberty in female children because of estrogen levels. In male children it slows down puberty from happening and in some cases males might not hit puberty. So the boys are all going to be more girly? Soy = estrogen hike. Soy is meant to be a fermented product like beer. The soy they are putting into bread is just a cheap filler. It will cause all sorts of problems with your digestion and hormones.
https://www.youtube.com/watch?v=tqKTk4XRfEQ
tofu is fermented - soy that is not fermented is really bad stuff.
https://www.youtube.com/watch?v=tqKTk4XRfEQ
tofu is fermented - soy that is not fermented is really bad stuff.
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The Japanese eat whole soy products most days throughout their lives. if there was a serious problem then it would have been acted on by now.
Best not eat factory made bread, it contains all sorts of additives. |
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She reminds me of the woman who looks at peoples poo
Stop watching youtube videos. Walk into your nearest town and look at the pensioners eating a Greggs pasty, drinking a coke and then smoking. Humans have been around a while and are pretty hard to kill through bad nutrition |
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Japanese eat fermented Soy - i tried to explain it is a different thing.
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Fermentation converts carbohydrate to alcohol and acid. Don't think it's the carbohydrate in soy that the American Doctor is claiming to have an effect on the time of puberty.
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That will confuse the paedos -- 18-year-old pre-pubescent boy-men.
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Here is an article which is not very complimentary of factory made bread.
http://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html As the OP rightly said, soya flour is often a component and it's not put in for the benefit of the consumer. SOYA FLOUR Widely used in bread "improvers", soya flour has a bleaching effect on flour, and assists the machinability of dough and the volume and softness of bread, enabling more water to be added to the dough. |