In 1991 the National Cancer Institute conducted a study to identify these compounds and their implications with cancer. After their $20 million study of fruits and vegetables (Journal of the Nation Cancer Institute April 17, 1991) they identified a few superstar compounds:
Isoflavones, protease inhibitors, saponins, phytosterols, and phytic acid.
Soybeans have all 5 of these anti-cancerous compounds. However, there are over 2000 different strains of soybeans that have been identified and each of them has a different nutrient profile, some having more of these compounds than others. Soybeans also need to be fermented to get the maximum benefit and bioavaibility of these compounds
We only use our unique organic species that we grow at elevation in Mongolia. By nitrogen fermenting all of the naturally occurring compounds found in our specific soybeans, we see a dramatic increase in their ability to aid the body in natural health.
Haelan 951 is rich in proteins, selenium, zinc, vitamin A, B1, B2, B12, C, D3, E, and K1. With many additional micronutrients such as daidzein, genistein, protease inhibitors, saponins, phytosterols, essential fatty acids, twenty of the twenty-two amino acids and more.
By allowing these compounds to work in their natural synergy and combining this with our nitrogen fermentation we have seen the true potential of REAL soy unlocked.
But, what about the phytoestrogens in soy?
This is a common question due to the lack of understanding on how soy phytoestrogens actually work. There have been many studies that show an estrogen modulation effect that is unique to fermented soy. The isoflavone genistein is responsible for this and it has shown to have a balancing effect on overall estrogen, contrary to the popular belief that soy promotes estrogen. This isoflavone, working in synergy with the other natural compounds in soy, also has anti-inflammatory, antioxidant and immune boosting properties.