Why I DON’T consume soy anymore…

7 05 2010

From 1992 to 2006, soy food sales have increased from $300 million to $3.9 billion, according to the Soyfoods Association of North America.


Dr. Mercola: Mercola.com

Sean Croxton: UndergroundWellness.com

Josh Rubin: EastWestHealing.com


So What’s Wrong With Soy?

“Unlike in Asia where people eat small amounts of whole soybean products, western food processors separate the soybean into two golden commodities–protein and oil. There’s nothing safe or natural about this,” Dr. Daniel says.

“Today’s high-tech processing methods not only fail to remove the anti-nutrients and toxins that are naturally present in soybeans but leave toxic and carcinogenic residues created by the high temperatures, high pressure, alkali and acid baths and petroleum solvents,” she continues.

To make matters worse, Americans are consuming soy in unprecedented amounts.



Among the many health problems linked to a high-soy diet are:

Thyroid problems, including weight gain, lethargy, malaise, fatigue, hair loss, and loss of libido

Premature puberty and other developmental problems in babies, children and adolescents

High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

-Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

-Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

-Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.

-Soy foods increase the body’s requirement for vitamin D.

-Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

-Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

-Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

-Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

-Cancer

-Brain damage

-Reproductive disorders

-Soy allergies

Most soy, perhaps about 80 percent or more, is also genetically modified, which adds its own batch of health concerns.


If Soy is so Bad, How Can it be so Widely Promoted as Healthy?

This is due to marketing spin at its finest. Dr. Daniel explains:

One of the most effective things they [the soy industry] did was, some years ago, they recognized that they had a whole lot of soy that they wanted to sell, but they didn’t have a market for it because most people perceived soy products as something that was a communist food or fascist food. Or soy was perceived as a hippie food …

So either way soy did not have a good image and they got to thinking, “Well how can we make soy into an upscale food that people will want to buy and want to pay well for?” And what they did was absolutely brilliant. They came up with the idea of turning it into a health food. And that way rich people and upscale people would start to popularize it and the image would improve and then middle class and lower class people would want to eat it as well.

And that’s exactly what happened. And they began funding studies and publicizing studies and they hold huge symposia where they announced all the latest findings on soy and health — and then they publicize all those and so it goes.

Never mind the fact that studies reviewed by Dr. Daniel and colleagues have found that soy does not reliably lower cholesterol, and in fact raises homocysteine levels in many people, which has been found to increase your risk of heart disease, stroke, and birth defects. Meanwhile, according to Dr. Daniel, soy can increase your risk of heart disease.

As a result, she and other experts have sent a 65-page petition to the FDA asking them to retract the “soy prevents heart disease” health claim


Healthy soy options:

Natto, fermented soybeans with a sticky texture and strong, cheese-like flavor. It’s loaded with nattokinase, a very powerful blood thinner. Natto is actually a food I eat regularly, as it is the highest source of vitamin K2 on the planet and has a very powerful beneficial bacteria, bacillus subtilis. It can usually be found in any Asian grocery store.

Tempeh, a fermented soybean cake with a firm texture and nutty, mushroom-like flavor.

Miso, a fermented soybean paste with a salty, buttery texture (commonly used in miso soup).

Soy sauce: traditionally, soy sauce is made by fermenting soybeans, salt and enzymes, however be wary because many varieties on the market are made artificially using a chemical process.


Sally Fallon talks about ‘SOY’…

Part 1:

Part 2:

Part 3:

Part 4:


More info about soy here, here, and here.


Listen to Sean Croxton interview Dr. Kaayla Daniel’s (author of ‘The Whole Soy Story’) on his Underground Wellness radio show!


EastWest Healing & Performance radio show ‘No Joy In Soy


Yes, I’m actually posting one of my own YouTube video’s on my blog haha


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