Soy: The BAD
14:53 Posted In soy Edit This 2 Comments »
While writing this article I came across a great reference. They have done their research and instead of publishing what I wrote, I'll direct you to their page. So if you want to know: Read it! You can find it here.
If you don't want to take the time, here are the nuts and bolts (taken from the page):
Following are some of the major problems caused by soy, as described by the Weston Price Foundation on their website:
* 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. (Like developing too early)
* 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.
What will I do with all this information?
I am a new vegan, so learning about soy is important to me since it is high in protein. I have felt uneasy about soy products for some time now but never took the time to research it until now. Now that I have the facts I choose to not drink soy milk and instead drink almond milk. Almond milk contains calcium naturally and is cheaper than rice milk in my area.
I use beans for protein, I don't need tofu. I can get along fine without adding additional soy into my diet. I feel safer for myself and my family without it. So for me, the bottom line is to limit my soy intake and use it only as a condiment.
If you don't want to take the time, here are the nuts and bolts (taken from the page):
Following are some of the major problems caused by soy, as described by the Weston Price Foundation on their website:
* 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. (Like developing too early)
* 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.
What will I do with all this information?
I am a new vegan, so learning about soy is important to me since it is high in protein. I have felt uneasy about soy products for some time now but never took the time to research it until now. Now that I have the facts I choose to not drink soy milk and instead drink almond milk. Almond milk contains calcium naturally and is cheaper than rice milk in my area.
I use beans for protein, I don't need tofu. I can get along fine without adding additional soy into my diet. I feel safer for myself and my family without it. So for me, the bottom line is to limit my soy intake and use it only as a condiment.
2 comments:
I have to wonder if most of these bads have been formed from all the genetic modification done with soy. I believe soy is one of the plants that have had the longest times being modified.
I also personally believe that how a plant is grown has a lot to do with how it goes "bad". I think plants take on a bit of the influence from the people growing it. People in the US, relatively, have only begun to be aware of these influences. I think organic is a start, but not enough, since a lot of the atmosphere and ground has been "diseased" for quite a while.
I think soy may be one of those plants which is more easily influenced, kind of like a person who is more quickly to get sick when a disease is coming through.
This is all my opinion, but it also feels right.
Dave, I'd have to do some research on that, but the premise makes sense.
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