, of nearly 120,000 health care professionals in the United States, Dr Sun and his colleagues found that during the more than 30 years of follow-up, those who consumed at least one serving of tofu or soy milk per week were 15 to 16 per cent less likely to die than those who ate less than one serving per month.
“It’s almost a no-brainer that people should choose tofu and other plant-based proteins instead of animal source proteins,” particularly those from, which are associated with a higher risk of heart disease, diabetes, colorectal cancer and earlier death, Dr Sun said. And, he added, eating more plant-based foods can “not only improve human health, but also improve the health of the globe,” because protein sources like soy, beans, peas and nuts haveAs a dietitian, Bragagnini has found that tofu is sometimes a hard sell when she recommends it to clients.
But she cautioned against using isoflavone supplements, which can contain far greater amounts of the compounds than are found in foods. And, as with all supplements, they are not well regulated by the Food and Drug Administration. “If a little is good, a lot is not necessarily better,” she said.
“found that tofu is sometimes a hard sell when she recommends it to clients.”…because the western world do not know how to cook tofu or soy products😆
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