They were encouraged to consume it raw in a drink or added to cereal. If the subjects could not tolerate it raw they were allowed to cook it or to make it into muffins. The researchers gave some women soy flour and the others whole wheat flour. The two flours looked alike and the study subjects were unaware of which flour they were given. Women using the soy flour reported a significant reduction in their hot flashes over a six week period, with a further reduction over a twelve week period.
Soy contains genistein and daidzin which is converted to daidzein.
Wheat contains zearalenone and enterolactones. Milling removes most of these phytoestrogens from the wheat. Unfortunately, this practice is based on studies of women who were either not pregnant or on pregnant women who were taking iron supplements, so it is difficult to accurately evaluate the need for iron supplements during pregnancy. A recent study from the United Kingdom revealed that as the pregnancy progressed and iron requirements increased, iron absorption from foods also increased. Some feel that this increased absorption will provide adequate iron without supplementation.