Audrey Clark English 1102 Ms. Ingram 26 March 2013 Annotated Bibliography Sears, Martha and William.

7 Reasons Why Soy is so Good or You. AskDrSears. Web. 20 Mar. 2013. This website includes seven main reasons as to why soy is good for the body. For example, one reason includes that, soy which comes from the soybean, supplies much nutrition unlike any other single food form being, protein, unsaturated fats, fiber, B-vitamins, folic acid, potassium, calcium, zinc, and iron. Another reason soy is healthy for the body is because it reduces certain forms of cancers due to its constituent of pytonutrients, which contain cancer resistant properties, and phytoestrogens, which reduce the risk of breast cancer. This source is creditable because it presents information on a site that gives a general overview of certain topics in this case, soy. Marshall, Jake, and Shane Taffe. Soy: A Super-food or hazardous poison? Maximized Living. 17 May. 2011. Web. 20 Mar. 2013. This webpage discusses the increase of soy consumption and the increase of soy based food products. With soy consumption increasing from the early 1990s to former 2008, it has led to the accumulation of 10 percent of total calories in the United States. Comparably, with the increase of soy based food products from 2000 to former 2007, over 2,700 soy based foods have been introduced to the food market including, soy cheese, soy sausage, soy milk, and soy ice cream. This source always includes a brief overview of isoflavones which reside in soy. This source is creditable because it was written by Dr. Shane Taffe and Dr. Jake Marshall in recent 2011, and published online my Maximized Living. This source supplied my research with a few valuable statistics that will support my claim which will help me to build a substantial argument. Terrain, Mary Vance. The Dark Side of Soy. UTNE Reader. Ogden Publications, Inc. July/Aug. 2007. Web. 25 Mar. 2013. This article produced by a former, 13-year-long vegetarian Mary Vance Terrain, expresses the personal account of the affects encountered by soy with regards to scientific studies. Terrain explains how soy, although it made her feel reasonably fit, caused her to quit menstruating and after consuming edamame, whole soybean, caused her to experienced upset stomach, moody behavior, and bloating. Terrain goes on to include scientific studies that support her claim; Americas favorite health food has a dark side. This source is creditable because the article was published in the 2007 July/August issue of UTNE Reader. This source is valuable because it supplies my research with a personal

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account, a firsthand experience. I can use this personal experience to not only support my claim but as an approach for my readers to directly relate to. Jarry, Hubertus, Dana Seidlova-Wuttke, and Wolfgang Wuttke. Isoflavones--Safe food additives or dangerous drug? Ageing Research Reviews 6.2 (2007) : 150-188. Web. 23 Mar. 2013. This article discusses with evidence from a scientific study, whether isoflavones, a constituent of soy, is a safe food additive or a dangerous drug. The study included consisted of the comparison of mammary cancer in Japanese women between those who stayed in their native country compared to those who migrated to North America and, between dietary consumption of Japan residing Japanese women, obtaining their protein from soy, and North American residing Japanese women, obtaining their protein from meat. The article concludes that after analyzing the extensive scientific study on the beneficial and adverse effects of isoflavones, their role in correlation to disease remains unclear. This source is deemed creditable because the article was published in a book of ageing research reviews, with included references, by three members of the Department of Clinical and Experimental Endocrinology at the University of Goettingen, Wolfgang Wuttke, Hubertus Jarry, and Dana Seidlova-Wuttke. This supplies my research with a scientific approach that concludes with an outcome that I can either use to support my claim or use to counter-argue my claim. Higdon, Jane, Victoria J. Drake, and Alison M. Duncan. Soy Isoflavones. Linus Pauling Institute and Oregon State University. Jan. 2006. Web. 20 Mar. 2013. This website produced by Oregon State University discusses extensively, soy isoflavones. Isoflavones are plant estrogens, classified as phytoestrogens, which reside in soybean as glycosides. The website goes on to include the biological effects of isoflavones with correlation to their metabolism, biological activities, food sources, and the adverse effects of isoflavones. This source is creditable because it was written in former 2006 by Dr. Jane Higdon of the Linus Pauling Institute at Oregon State University. It has since been updated and reviewed, both formerly in 2009, updated by Dr. Victoria J. Drake of the Linus Pauling Institute at Oregon State University and reviewed by Dr. Alison M. Duncan, Associate Professor of the Department of Human Health and Nutritional Sciences of the University of Guelph. This source helps provide my research of isoflavones in multiple aspects. Mark Messina, Virginia Messina. The Role of Soy in Vegetarian Diets. 6 Aug. 2010: 855-888. Web. 29 Feb. 2013. This article displays the vital role soy play in vegetarian diets due to their high protein and fat content, low carbohydrate content and versatility. The article also covers in great detail, isoflavones, which are a specific soybean constituent. In particular, soy reduces the risk of heart disease, osteoporosis and certain forms of cancer. However, although not supported by the clinical literature of this article, the effects of isoflavones observed in animal studies raise concerns about the potential effects of soy consumption. This source is creditable because it not only was published in recent 2010, but it has also been cited in other articles that can be found on the index of medical literature via the PubMed

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database. This source is uniquely valuable to my research, considering soy makes up most vegetarian diets, because it extensively explains the role, advantages and risks of soy in vegetarian diets. This source covers not only soy based foods in general but also certain types in particular.