Apart from the information provided in the above sections the following are important ways to improve the quality of your diet.

Eliminate Trans-Fats and Partially Hydrogenated Fats
These are found in baked goods, cookies, cakes, margarine and especially foods deep fried in vegetable oils.

Eliminate Sugar

• Depresses the immune system
• May contribute to Cancer
• Elevates Insulin levels causing fat storage
• Increases risk for Diabetes and obesity

Eliminate Processed Foods
Processed foods add exogenous toxins like chemicals, preservatives, deodorizers, colourings, flavourings and trans-fatty acids.

Drink Plenty of Water

• Flushes out metabolic waste products as well as toxins from the fat cells.
• Perceived hunger is frequently thirst.
• The less water you drink the more you retain.

Add Fibre to Your Diet
Fibre:

• Stabilises blood sugar
• Lowers the Glycemic load of food
• Reduces hunger
• Blunts the Insulin response of food
• Lowers LDL cholesterol
• Helps with Weight Loss
  
  

Soy Dangers Summarized

• High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking, but only with long fermentation. High-phytate diets have caused growth problems in children.
• Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals, soy containing trypsin inhibitors caused stunted growth.
• Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
• Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
• Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
• Soy foods increase the body's requirement for Vitamin D. Toxic synthetic Vitamin D2 is added to soy milk.
• Fragile proteins are over-denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
• Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
• Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods to mask soy's unpleasant taste.
• Soy foods contain high levels of aluminium, which is toxic to the nervous system and the kidneys.