Dr. Lodi’s article about Soy was just recently published in the Integrated Health Magazine.
Soybeans are a species of legume, like chickpeas, lentils, peanuts, alphalfa and carob, all of which are classified in the family Fabaceae. Soy beans, like many legumes, are capable, with the help of certain bacteria that live in their roots, of fixing nitrogen directly from the atmosphere into organic compounds; the foundation of the biological synthesis of amino acids, which form proteins. For this reason, the soybean contain as complete a protein as animal flesh but without the violence or blood.
To continue reading….you will have to download your copy of the magazine and the article is located on page 38-40.