Whenever I have cautioned folks about eating soy I almost always get the raised eyebrow, the doubtful look in their eye. So, whenever I find supporting documentation, I always like to share with you. An article recently posted on AlterNet.org outlines some of the most hazardous and alarming components about consuming soy.
Soy's money making abilities soared from $300 million in 1992 to $4 billion in 2008. Over 3/4 of our processed food and almost all of our fast food contain soy. Hamburger--in there, mac and cheese, salad dressings, even chicken nuggets..it's in there. Mary Vance for Terrain Magazine wrote: "It hides in tofu dogs under aliases such as textured vegetable protein, hydrolyzed vegetable protein, and lecithin--which is troubling, since the processing required to hydrolyze soy protein into vegetable protein produces excitotoxins such as glutamate (think MSG) and aspartate (a component of aspartame), which cause brain-cell death."
Whenever something is making money, it's hard to pull it from the shelves and will only happen if consumers step in and make their wishes known where it will be heard, in the billfold. READ LABELS. ASK QUESTIONS.
In 2000 the American Heart Association and the FDA couldn't say enough good things about soy. Now, the American Heart Association has ever so behind the scenes pulled its support from soy. This quiet little move has gone unheralded in the media. New research continues to highlight potential risk and diminish the so-called health benefits of soy.
Now don't get me wrong, soy can be healthy -- in small FERMENTED doses. For the second time this month I am going to recommend Nourishing Traditions by Sally Fallon...available in "My Favorites" in the right hand column of my blog. Sally shares with us the outstanding health benefits of fermented foods. As usual, Americans went overboard and skewed the health aspects of soy into money makers and lost all the good stuff in the process.
In addition, we have the genetically engineered soy to think about. Part of the modification is allowing soy to withstand MORE herbicide and pesticide chemicals to be dumped on the fields this is not only polluting our health more than usual, but destroying our soil and water. And, we have no idea, yet, of the harmful effects it will reap on our bodies after long term consumption.
Here is the link: www.alternet.org The War on Soy: Why the 'Miracle Food' May Be a Health Risk and Environmental Nightmare Please read the entire article for yourself.
Here is an excerpt about soy from my herbal class "Maiden, Mother, Menopause".
SOY: One word: FERMENTATION. DO NOT EAT SOY UNLESS IT HAS BEEN FERMENTED. I cannot stress this enough. It may be hard for you to believe as practically all the nutritional hype we see in all over our media will tout soy as a panacea for health.
WHY? Phytic Acid, enzyme inhibitors, endocrine disruptors, mineral deficiencies, carcinogens, very high in aluminum, clumps red blood cells, does NOT supply B12.
SOY---THE DARK SIDE
1. Soy was originally cultivated in ancient China to fix nitrogen in the soil—not as a food source. Soy and all other beans contain what is called anti-nutritional factors. These factors interfere with our ability to utilize and/or create nutrients that we must have. The difference is in most other beans these factors are removed by soaking and cooking but NOT SOY. Soy MUST be fermented to remove them. Fermentation not only destroys the anti-nutritional factors but it increases mineral availability.
2. Phytic Acid: Soy is very high in phytic acid or phytates which blocks absorption of vital minerals like calcium, magnesium, iron and zinc. (Calcium & iron were covered in part one). Magnesium must be in perfect ratio with calcium and is essential for the contraction/relaxation of muscles, enzyme function, production of protein and energy. Zinc is critical for proper brain function; it accumulates in the outer cortical area and effects memory, language, reason and insight. The eye contains the most zinc of any part of our body. Zinc is vital to the functioning of hundreds of enzymes in the body. Soy and in particular, soy milk can lead to serious mineral deficiencies. Fermentation removes phytates and increases mineral availability. Problem solved.
3. Enzyme inhibitors: Soy prevents enzymes vital to health from doing their job. This can cause various health issues such as intestinal problems, protein assimilation difficulties, growth retardation and even cancer. Enzyme inhibitors are deactivated by fermentation.
4. Soy infant formula is completely devoid of cholesterol—our brain and nerve food. The high heat to which it is subjected causes the overdenature of proteins and adds carcinogens. The phytates block mineral absorption. The plant estrogens adversely affect normal development of the child by suppressing thyroid function.
5. Soy’s complete protein profile is a myth. It does not supply B12 as humans cannot absorb it from plant sources. Instead, it will actually increase the need for B12. (Soybeans: Chemistry & Technology Vol 1 1972) Miso, a fermented source of soy, is made from grains and soy giving it a complete protein profile. When unfermented soy is the mainstay of a vegetarian diet anti-nutritional factors will disrupt health with brittle bones, irregular heartbeat, thyroid problems, memory loss, vision impairment, vulnerability to infections and a clumping of red blood cells which may increase the incidence of stroke. It also has 100 times more aluminum than real cow milk.
6. Fermented soy: miso, tamari, tempeh and natto.
7. Unfermented soy: tofu, soy beverage, soy nuts, soy granules, bean curd, fake soy food (soy burgers, soy dogs, soy cheese, etc). The process that makes TOFU and BEAN CURD removes a portion of enzyme inhibitors and only a small amount of phytates—and is ok in very small amounts. In the Orient tofu and miso are used as condiments not as substitutes for animal food.
8. Speaking of animals SOY is a horrible food for ruminants (cows, goats etc) in particular. It causes a high build up of ammonia in the rumen and negatively impacts the liver. These animals will have a high incidence of mastitis and sterility. Our great-grandpas cows were productive 15 years and averaged 12 calves. Today’s cow: 6 years and 3 calves.
9. One of my herbal mentors (Michael Moore, Phd) died a few years ago and he was fond of saying “Soy did me in.”
SOY--THE GOOD SIDE (fermented, of course)
Many studies confirm it reduces hot flashes and clearly protects against breast cancer. So, protect your breasts: eat miso and tamari. Soy lowers total cholesterol and increases HDL. Recommendations: 50-200 grams isoflavones per day, preferably from food.
CAVEAT: Too much soy can cause liver damage, may feminize men.
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