In response to the food shortages in 2021, I created an easy-to-follow method to make cancer-protective soymilk for forty-four cents per quart. After a year of test kitchen experiments, I have improved the recipe by eliminating lengthy bean soaking, incorporating my quick soak method, and a faster straining step. This recipe produces two quarts of neutral-tasting, thick-as-cream, bright white soymilk. We will never run out of our #1 angiogenesis-inhibiting ingredient that make our sauces creamy and yogurt dreamy. It lightens up bread and browns our biscuits. The soybean‘s genistein content is proven to prevent cancer cell growth making it a functional food. When fermented into yogurt microbes multiply the genistein content. Genistein is a phytoestrogen found in soybeans which offers an antiangiogenic cancer-starving effect. Plant estrogens block the ability for cancer cells to grow blood vessels needed to become problematic and life-threatening. We have scientific, epidemiological, and clinical evidence supporting the role of an antiangiogenic diet for cancer prevention. Our most outstanding defense against cancer diagnosis and recurrence is prevention with an antiangiogenic diet and a healthy lifestyle. After experiencing brain cancer with the advantage of a pre-existing practice of an anti-inflammatory, microbiome promoting, antiangiogenic Protective Diet I suggest living and eating proactively to stay ahead of the cancer curve. We are in charge of our health and future, and are the boss of our bodies. Make every bite protective and delicious with Protective Diet Education. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3184418/

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