There is a growing population throughout the world, specifically in the US, that is eating massive amounts of soy due to the belief that it is a healthy meat and dairy substitute. While there is a wealth of research suggesting that soy can be beneficial for human health, Kaayla T. Daniels, renowned nutritionist and PhD, suggests that the scientific evidence is contradictory and inconsistent at best. Dr. Daniels believes that with the majority of today's highly processed and genetically modified soy products, people of all ages are experiencing a myriad of health problems.
Here are 5 reasons why soy may not be as healthy as we're told:
Over-consumption: Soy is the No. 1 cash crop on the planet! Instead of throwing away the protein remnants from the manufacturing of vegetable (soy) oil, businesses have marketed it as fertilizers, animal feed, and finally, human food. The USDA has regulations on the amount of soy being fed to animals, as studies have indicated multiple health problems in animals when fed too much. However, the USDA has yet to put a limit on human soy consumption, despite the health maladies that many are experiencing, such as hormonal imbalances, thyroid problems, and poor mineral and protein absorption.
Pesticides/Contamination: Since WWII, the processing methods of the soybean have involved extremely high temperature and high-pressure extrusion of the soy protein using hexane solvents and other industrial methods, which are very dangerous for the environment. The average vegetable is sprayed with pesticides/herbicides/fungicides on average 10 times! A very large percentage of soy is genetically modified (GMO) and also has one of the highest percentages of contamination by pesticides of any of our foods.
Estrogen Issues: Soy has naturally occurring plant estrogens that are not identical to human estrogens, but close enough to fool the body. These estrogens cause a myriad of health problems in people and are potentially linked to early onset puberty, thyroid problems, infertility, as well as many other side effects, depending on the person.
Mineral Deficiencies: All soy products, GMO or otherwise, contain enzymes called trypsin inhibitors. These plant enzymes -if not properly broken down through slow cooking -can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. Soybeans are also high in phytic acid, a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known. Only a long period of fermentation will significantly reduce the phytate content of soybeans (miso, tempeh, nato). When precipitated soy products (like tofu) are consumed with meat, the mineral-blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish, but do not use soy as a staple of their meals as some would suggest.
False Advertising?: The American Heart Association (AHA) has said there is no basis for the Food and Drug Administration (FDA) approved claim that soy protein lowers cholesterol and prevents heart disease. Additionally, countries like France and Israel have mandated warning labels on soy products suggesting that it never be fed to babies, used sparingly by those under 18, and adults -especially women at increased risk for infertility and breast cancer -should exercise caution.
Regardless of whether you agree with these claims or not, understand that the negative effects of soy on the human body may far outweigh the positive.
For more information, refer to:
Weston A. Price
Mercola
The Whole Soy Story: Kaayla T. Daniels
