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Unfermented soy products contain haemagglutinin and trypsin inhibitors, which are growth-stunting factors. In addition, unfermented soy products have one of the highest phytate levels of any grain or legume

An NCI $20 million study of anti-cancer compounds in foods discovered five super star classes of anti-cancer compounds. All are in soybeans. These were identified as isoflavones, protease inhibitors, phytosterols, saponins and phytic acid compounds. A report on these anti-cancer compounds was published in the Journal of the NCI on April 17, 1991

Haelan 951, has an extensive anti-aging clinical study and is considered by many to be the best anti-aging product in the world. The healthy beneficial mechanisms of soy compounds include DNA repair, anti-angiogenesis, restoration of apoptosis, immune stimulation, detoxification, improved estrogen metabolism, enhanced organ function, reduction of cancer cell division times (mytosis), protection from the toxic side effects of chemotherapy treatments, and the prevention of cancer cell mutations induced by chemotherapy