When my family began our journey to better health back in 1998, we removed all animal products from our diets, began juicing, eating more raw fruits and veggies, whole grains, and started substituting meat products with soy products. For so long soy has been tauted as a marvelous health food. Recent studies have found the opposite to be true for multiple reasons. We have probably done more harm to our bodies than good thanks to faulty science and simple ignorance. I will do my best to provide you the facts and the data to back it up so this doesn't become a post of opinion and blind faith. I hope you find this helpful and educational. So let's start at the top....
Did you know that in 2011, 94% of planted soy crops were GM (genetically modified) crops?
From http://www.ers.usda.gov/data/biotechcrops/
Why are GMOs harmful?
See links below for more informative documentaries on GMOs.
BACK TO SOY!...
Source: www.westonprice.org#1. 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, but only with long fermentation. High-phytate diets have caused growth problems in children.
#2. Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals, soy containing trypsin inhibitors caused stunted growth.
#3. Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
#4. 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.
#5. Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
#6. Soy foods increase the body's requirement for Vitamin D. Toxic synthetic Vitamin D2 is added to soy milk.
#7. Fragile proteins are over-denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
#8. Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
#9. Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods to mask soy's unpleasant taste.
#10. Soy foods contain high levels of aluminum, which is toxic to the nervous system and the kidneys.
Soy - The Deadly Poison with Dr. Kaayla T. Daniel
- Certified Clinical Nutritionist (CCN). Board certified by the International and American Association of Clinical Nutritionist (IAACN), Dallas, TX
- BA and MS degrees, University of Rochester, Rochester, NY
- Ph.D in Interdisciplinary Arts and Sciences with a Concentration in Nutritional Sciences and Anti-Aging Therapies. Union Institute and University, Cincinnati, OH, March 2004
- Board Member of the Weston A. Price Foundation, Washington, DC
Myths and Truths About Soy
source: www.mercola.comMyth: Use of soy as a food dates back many thousands of years.
Truth: Soy was first used as a food during the late Chou dynasty (1134-246 BC), only after the Chinese learned to ferment soybeans to make foods like tempeh, natto and tamari.
Myth: Asians consume large amounts of soy foods.
Truth: Average consumption of soy foods in Japan and China is 10 grams (about 2 teaspoons) per day. Asians consume soy foods in small amounts as a condiment, and not as a replacement for animal foods.
Myth: Modern soy foods confer the same health benefits as traditionally fermented soy foods.
Truth: Most modern soy foods are not fermented to neutralize toxins in soybeans, and are processed in a way that denatures proteins and increases levels of carcinogens.
Myth: Soy foods provide complete protein.
Truth: Like all legumes, soybeans are deficient in sulfur-containing amino acids methionine and cystine. In addition, modern processing denatures fragile lysine.
Myth: Fermented soy foods can provide vitamin B12 in vegetarian diets.
Truth: The compound that resembles vitamin B12 in soy cannot be used by the human body: in fact, soy foods cause the body to require more B12
Myth: Soy formula is safe for infants.
Truth: Soy foods contain trypsin inhibitors that inhibit protein digestion and affect pancreatic function. In test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods increase the body's requirement for vitamin D, needed for strong bones and normal growth.
Phytic acid in soy foods results in reduced bioavailabilty of iron and zinc, which are required for the health and development of the brain and nervous system. Soy also lacks cholesterol, likewise essential for the development of the brain and nervous system.
Megadoses of phytoestrogens in soy formula have been implicated in the current trend toward increasingly premature sexual development in girls and delayed or retarded sexual development in boys.
Myth: Soy foods can prevent osteoporosis.
Truth: Soy foods can cause deficiencies in calcium and vitamin D, both needed for healthy bones. Calcium from bone broths and vitamin D from seafood, lard and organ meats prevent osteoporosis in Asian countries—not soy foods.
Myth: Modern soy foods protect against many types of cancer.
Truth: A British government report concluded that there is little evidence that soy foods protect against breast cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer.
Myth: Soy foods protect against heart disease.
Truth: In some people, consumption of soy foods will lower cholesterol, but there is no evidence that lowering cholesterol with soy protein improves one's risk of having heart disease.
Myth: Soy estrogens (isoflavones) are good for you.
Truth: Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. Eating as little as 30 grams (about 4 tablespoons) of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue.
Myth: Soy foods are safe and beneficial for women to use in their postmenopausal years.
Truth: Soy foods can stimulate the growth of estrogen-dependent tumors and cause thyroid problems. Low thyroid function is associated with difficulties in menopause.
Myth: Phytoestrogens in soy foods can enhance mental ability.
Truth: A recent study found that women with the highest levels of estrogen in their blood had the lowest levels of cognitive function; In Japanese Americans tofu consumption in mid-life is associated with the occurrence of Alzheimer's disease in later life.
Myth: Soy isoflavones and soy protein isolate have GRAS (Generally Recognized as Safe) status.
Truth: Archer Daniels Midland (ADM) recently withdrew its application to the FDA for GRAS status for soy isoflavones following an outpouring of protest from the scientific community. The FDA never approved GRAS status for soy protein isolate because of concern regarding the presence of toxins and carcinogens in processed soy.
Myth: Soy foods are good for your sex life.
Truth: Numerous animal studies show that soy foods cause infertility in animals. Soy consumption enhances hair growth in middle-aged men, indicating lowered testosterone levels.
Myth: Soybeans are good for the environment.Truth: Most soybeans grown in the US are genetically engineered to allow farmers to use large amounts of herbicides.
Myth: Soybeans are good for developing nations.
Truth: In third-world countries, soybeans replace traditional crops and transfer the value-added of processing from the local population to multinational corporations.
MORE ON GMOs
This is an extremely informative documentary on the nature of GMO crops on health and agriculuture in the U.S., Canada and India. You deserve to know...Unnatural Selection Part 1
Unnatural Selection Part 2
Unnatural Selection Part 3
Unnatural Selection Part 4
Unnatural Selection Part 5
Unnatural Selection Part 6
Unnatural Selection Part 7
No comments:
Post a Comment