date:May 09, 2013
ds, Erdman said.
The researcher's whole-food recommendation is bolstered by the way soy germ performed in this study. He noted that soy germ has a very different isoflavone profile than the rest of the soybean.
Of the isoflavones, genistein gets most of the attention. But soy germ is very high in the other isoflavones, daidzein and glycitein, and low in genistein, he said.
It was interesting for the scientists to see that the soy product they used, although low in genistein, was still very eff