>What is the difference?? please explain Kathrynn
In some cases, there seems to be a difference in how the body reacts to 'isolates' and real whole foods. When one element is extracted from a food, it is not accompanied by other synergistic elements that might work with it in nature.
For example, there is epidemiological ('study of populations') evidence that beta carotene-rich foods can help prevent some types of cancer. BUT, in studies done with beta carotene supplements, the supplements actually increased the rate of cancer (so one study was stopped early when this was discovered).
Another example: native populations have used stevia as a sweetener for centuries with no ill effects (and the Japanese have used it as a sweetener in sugar-free foods for quite a while). But studies done with the isolated steviosides show some negative effects (I don't recall off-hand which ones).
Some studies done shown negative effects of soy were done using isolates/concentrates. The benefits asians get from soy consumption is from foods like tempeh, tofu, soy milk, edamame and miso, not from soy isolates/concentrates.
