When it comes to the soy, there’s no substitute

By Dr. Michelle S. Sondek, M.D.

The soy industry has a history of using soy as a cheap, energy-intensive food ingredient that is harmful to the environment and human health.

The industry has long exploited the environmental and health effects of its products.

Soy products contain phytoestrogens that are carcinogenic, endocrine disruptors and can cause birth defects, kidney damage, and reproductive problems.

The industry also produces a wide variety of toxic pesticides and other chemicals, including dioxin and bisphenol A (BPA).

And the chemical residue from soy products is also highly concentrated in our bodies.

So, how can you be sure your soy products are safe?

The answer is simple: look at what is in them.

The most common soy products tested by the Environmental Working Group (EWG) are soy milk, soy protein isolate, soy flour, soy sauce, soy milk products, soy pasteurized, soy-based cooking oil, soybean oil, and soybean meal.

These products are not certified organic, but they are certified as “non-GMO,” meaning they do not contain genetically modified ingredients, and therefore are free of harmful contaminants.

The EWG is a non-profit organization with an office in Washington, D.C.that works to ensure that the foods we eat are free from harmful contaminants and that their safety is respected.

While the EWG does not test all of the soy products we consume, it does test all soy foods in their final form, the soymilk, soy oil, vegetable oil, butter, and flour.

So if you find soy products labeled “soy protein isolate,” for example, you may be getting the protein isolate that is labeled as “soymilk” in a soy milk product.

You may also be getting soy oil that is labelled as “seed oil,” which is actually a blend of soybean and peanut oils.

The EWG also tests soy flour in its final form in all its food.

This is because this is the soy flour that is processed to make the soysilk.

So, while the EWV is not a certified organic lab, its tests do not require the use of chemicals, so you can safely eat whatever is in a product.

The U.S. Food and Drug Administration (FDA) also tests all soy products for contaminants in the final form.

The FDA also has an ongoing program that uses soy milk to test for contaminants.

So you can use any of the testing methods to see which soy products you’re consuming.

The most important way to find out what is being used to make your soy product is to do a taste test.

That way you can tell whether it is the same soy milk as the one that you buy at the grocery store.

Here are the different methods you can do to test soy products.

The Food and Nutrition Board (FNB) tests for soy protein, soymmilk, soy bean oil, peanut oil, sunflower oil, olive oil, lard, coconut oil, canola oil, corn oil, rapeseed oil, safflower oil, sesame oil, fish oil, algae oil, or other chemicals.

The Environmental Working Program (EWP) tests soy proteins for contaminants, and the EWP’s testing methods are more accurate.

But the EWB does not have a testing program for soy oil and other soy products that are being produced as a byproduct of soy production.

You can test soy oil by looking for any ingredient that matches the color and texture of soybeans.

You can also use a liquid chromatography (LC) test.

This technique uses a special instrument to measure the chemical composition of a sample of a liquid or solid.

The result is a number that tells you the chemical weight of the sample.

A colorless liquid or a brown liquid is called a nonfat dry, which indicates that the oil contains no fat.

The same liquid or liquid is a fat.

So soybean oils are generally labeled with the fat and the fat is called the fat.

The Food and Environmental Protection Agency (FEPA) tests products that contain the soybean protein, soy meal, and other ingredients in a liquid, which is a combination of oil, water, and sugar.

These liquid tests are the best way to know if a product contains any soy protein or any other ingredients.

You should also look for any soy products with a color change or other noticeable changes to the liquid when it is heated.

The EPA’s testing is accurate and thorough, but not 100 percent accurate.

It is not possible to test a product at the final stage of processing and still know whether it contains soy.

If you do not want to test products that have been in the field, you can still check with the manufacturers.

The USDA also tests for contaminants that are in a finished product by analyzing its food residues.In