Billions of dollars have gone into researching, manufacturing, and advertising soy-based products and world soybean production has increased by over 500 percent in the last 40 years. Walk into any store and you can find soy milk, soy cheese, soy hot dogs, soy meats, and soy energy bars as well as countless foods containing various additives derived from soy. Soy is found in over 60% of the foods in grocery stores. But is it good for you?
Unfortunately, the answer is NO! The most widely available forms of soy (non-fermented soy) are not healthy for you and have been associated with a variety of health problems including thyroid, digestive, and hormonal conditions. Most people are unaware that soy has been known to contain many toxins and lead to many health concerns in both humans and in many animal studies – see 12 reasons below. We expose the truth about soy and how the public is being deceived in our book The Soy Deception as well as at our upcoming talk in Novi, Michigan.
12 Reasons to Avoid Soy
There are many concerns with soy; it contains many anti-nutrients and components that are toxic to humans. The ingestion of soy has also been linked to the development of many health issues such as breast cancer, digestive issues, hypothyroidism, infertility, thyroid cancer, and many other disorders.
Soy is not the health food it has been portrayed to be!! That is why Dr. Brownstein and I wrote the book The Soy Deception which this list refers to for more information. You can also learn more if you join Dr. Brownstein and I on June 16th for a lecture about the deceptions of soy in Novi MI – sign up today!
- Soy causes many thyroid problems. It is a known goitrogen–it promotes goiter or swelling of the thyroid gland. (More about this in Chapter 5.)
- Soy inhibits the uptake of iodine, which is used by the thyroid gland in the production of thyroid hormones. (More about this in Chapter 5.)
- Soy contains phytoestrogens (plant estrogens) which may disrupt endocrine function. (More about this in Chapter 4.)
- Soy contains large amounts of phytates (including phytic acid). Phytic acid is the storage form of phosphate in plants. Research has shown that phytic acid has been found to reduce the assimilation of minerals including calcium, copper, iron, magnesium, and zinc. The fermentation process helps in neutralizing phytic acid, which is one reason why fermented soy is healthier for you. (More about this in Chapter 3.)
- Soy has also been shown to increase the body’s requirement for vitamin D.
- It has long been recognized that soy consumption can cause vitamin B12 deficiency.
- During the processing of soy, highly carcinogenic nitrates and a toxin called lysinoalanine are formed. Also, many soy foods often contain MSG and aluminum.
- Most soy in the United States is genetically modified (GM). It is estimated that about half of the American soybean crop planted in 1999 carries a gene that makes it resistant to an herbicide (RoundupÂ®) used to control weeds. Therefore, these GM soy plants are continually sprayed with large amounts of RoundupÂ®. (More about GM soy can be found in Chapter 8.)
- Soy has one of the highest percentages of pesticide contamination of any food.
- Soy is highly allergenic and is in fact one of the top eight food allergens. It is found as filler in so many foods that people with allergies may be at risk. (More about soy and allergies can be found in Chapter 7.)
- Soy contains saponins which have been show to damage the mucosal lining of the intestine or cause leaky gut. (More about leaky gut can be found in Chapter 7.)
- Soy contains oxalates which can prevent calcium absorption and have been linked to the development of kidney stones.
What About Fermented Soy?
Fermented soy in small amounts is the only type I recommend if you choose to have soy in your diet. Fermented soy is produced by a host of bacteria, molds, and yeasts making it healthier for human consumption. Common fermented forms of soy include miso, natto, tempeh, and fermented soy sauce (e.g., shoyu or tamari). The fermentation of soy significantly reduces the anti-nutrient and anti-thyroid compounds such as trypsin inhibitor and phytic acid that are found in unfermented soy.
Fermenting soy creates health-promoting probiotics, the “good” bacteria, such as lactobacilli to enhance our intestinal health. Our bodies can utilize these bacteria to increase the availability, digestibility, and assimilation of nutrients as well as to maintain digestive and overall wellness.
Courtesy of A Place To Be.