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The Soy Sensation Paperback – September 27, 2001

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Editorial Reviews

From the Back Cover

"The Soy Sensation clearly shows that soy foods have passed the test of time as healthy foods . . . . Very clear and understandable, backed up with solid research."
--Ralph K. Campbell, M.D., Pediatrician

"Soy is more than 'the food of the year' as Jack Challem and his coauthors demonstrate in this balanced, well-researched book."
--Nan Kathryn Fuchs, Ph.D., Editor, Women's Health Letter

Over a billion people worldwide eat soy foods each day. Once relegated to the hardcore health-food menu, soy has gone mainstream and is used in everything from hearty main dishes to delicate desserts. And scientific evidence shows that the components in soy help protect against major health problems, including cancer, osteoporosis, heart disease, and diabetes.

Now The Soy Sensation explains how to forget your tofu fears and replace many of the high-fat, high-cholesterol foods in your diet with delicious soy substitutes. Written by three nutrition experts, this celebration of soy includes a selection of savory recipes ranging from chili to chocolate pudding. The authors also explore research pointing toward soy's positive health benefits, including reduced hot flashes, increased bone density, lower cholesterol levels, a slowed aging process, and a decreased likelihood of breast or prostate cancer.


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More About the Author

Jack Challem is one of America's most trusted nutrition and health writers and a member of the American Society for Nutrition. Based in Tucson, Arizona, he is the bestselling author of more than 20 books, including No More Fatigue, Stop Prediabetes Now, The Food-Mood Solution, Feed Your Genes Right, The Inflammation Syndrome, and Syndrome X. Jack is a columnist for Alternative & Complementary Therapies and his scientific articles have also appeared in Free Radical Biology & Medicine, Journal of Orthomolecular Medicine, and Medical Hypotheses. His consumer articles have been published in Body & Soul, Natural Health, Better Nutrition, and many other magazines. Free, downloadable excerpts from his books, and sample issues of his newsletter are available at

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