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This third tip in our series of common foods that decrease your testosterone focuses on one item that is hidden in almost every product in your grocery store.

In a study published by Journal of the American College of Nutrition, researchers discovered that 14 days of consuming soy protein significantly reduced testosterone levels. (1)

Soy is found in hundreds of pre-made and prepared foods, including corn chips, ice cream, canned tuna, and every packaged food you can think of. It goes under names like yeast extract, soy protein, soybean oil, soy lecithin and soy flour.

Not only can soy reduce your testosterone production, it also has high levels of omega 6 fatty acids, which can lead to inflammation, oxidation, and a host of chronic diseases. (2)

The easiest way to avoid soy is to stick to whole-food meals cooked at home. If using cooking oil, choose one for high heat that is hypoallergenic, such as grapeseed oil. 

And if you want a protein supplement for your workouts, try pea or whey protein, which reduce the post-workout spike of T-blocking cortisol and can keep your T-levels high. (1)

 Soy can be difficult to avoid because of its abundance in so many foods. But by reading the ingredients of prepared foods and eating most meals at home, you can significantly reduce your soy consumption and help keep your T levels healthy. And be sure to take your Andro400 regularly to help combat any T-lowering foods in your diet!

For more information on the vital health benefits of increasing your testosterone, please visit:


(1) William J. Kraemer, Glenn Solomon-Hill, Brittanie M. Volk, Brian R. Kupchak, David P. Looney, Courtenay Dunn-Lewis, Brett A. Comstock, Tunde K. Szivak, David R. Hooper, Shawn D. Flanagan, Carl M. Maresh, Jeff S. Volek. The Effects of Soy and Whey Protein Supplementation on Acute Hormonal Reponses to Resistance Exercise in Men. Journal of the American College of Nutrition, 2013; 32 (1): 66 DOI: 10.1080/07315724.2013.770648

(2) Volek, Jeff S., et al. “Testosterone and cortisol in relationship to dietary nutrients and resistance exercise.” Journal of Applied Physiology 82.1 (1997): 49-54.

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