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I have asked this question before but I thought I would give an update on my own experience with soy. I read in one book that soy wasn't a great idea but the author did not explain why, I have heard it in one presentation but again the boffin did not go into any detail.
My experience goes like this. I had had a low level intermittent inflammation of the gut for some years which I had noted got worse if I had a lot of white bread. Diagnosis, found DCUK, started low carbing and gave up all bread. Discovered Bergen and Lidl rolls. Still had this low level inflammation but as the weeks wore on I found I wasn't hankering after bread at all so although I still buy the Bergen for the family, I no longer eat it.
Result? No more inflammation in the gut. It must have been the soy plus the grains but why Soy in particular?
My experience goes like this. I had had a low level intermittent inflammation of the gut for some years which I had noted got worse if I had a lot of white bread. Diagnosis, found DCUK, started low carbing and gave up all bread. Discovered Bergen and Lidl rolls. Still had this low level inflammation but as the weeks wore on I found I wasn't hankering after bread at all so although I still buy the Bergen for the family, I no longer eat it.
Result? No more inflammation in the gut. It must have been the soy plus the grains but why Soy in particular?