SOY ALERT: DANGER…DANGER…

It has recently come to my attention that most people are still completely unaware of the dangers of soy. I thought that I would take this time to review a little bit about the dangers of soy and how soy affects us. Nearly all of the information below comes from the Weston Price Foundation.

Here are some interesting facts:

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. The only reason that soy was used as a food to begin with was because there was widespread starvation and alternative food sources were sought out. It was discovered that eating soy was greatly preferred over starving to death. However, because the soy is so TOXIC, they had to boil it for nearly a day and let it begin to rot (ferment) before it could become pallatable or even safe for human consumption.
The Average consumption of soy foods in China is 10 grams (about 2 teaspoons) per day and 30 to 60 grams in Japan. Asians consume soy foods in small amounts as a condiment, and not as a replacement for animal foods.
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.
Like all legumes, soybeans are deficient in sulfur-containing amino acids methionine and cystine. In addition, modern processing denatures fragile lysine.
The compound that resembles B12 in soy cannot be used by the human body: in fact soy foods cause the body to require more B12.
Soy foods contain trypsin inhibitors that inhimbit protein digestion and adversely affect pancreatic function. In test animals, deits high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods increase the body’s requirement for vitamin D, needed for storng bones and normal growth. Phytic acid in soy foods results in reduced bioavailability 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 fomula have been implicated in the current trend toward increasingly premature sexual development in girls and delayed or retarded sexual development in boys.
Soy foods 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.
A British government report concluded that there is little eveidence that soy foods protect against breast cancer or any other form of cancer. In fact, soy foods may result in an increased risk of cancer.
Soy foods can stimulate the growth of estogen-dependent tumors and cause thyroid problems. Low thyroid function is associated with difficulties in menopause.
In some people, consumption of soy foods will lower cholesterol, but there is no eveidence that lowering cholesterol with soy protein lowers one’s risk of faving heart disease. In fact, according to research articles in the Journal of Cardiac Failure and the Journal of the American Medical Association, lowering cholesterol increases incidence of heart disease and other causes of death. Cholesterol is an antioxidant, a sterol from which we metabolize progesterone, estrogen, testosterone, pregnenolone, DHEA, aldosterone, cortisol and other sex and stamina hormones. Lowering cholesterol is not always such a good thing. Too low cholesterol is associated with dementia, suicide, heart disease and starvation among other atrocious health problems.
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 later in life.
Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. As little as four tablespoons of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue.
Archer Daniels Midland recently withdrew its application to the FDA for GRAS (Generally Recognized As Safe) 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 prescence of toxins and carcinogens in processed soy.
Numerous animal studies show that soy foods cause infertility in animals. Soy consumption lowers testosterone levels in men. Tofu was consumed by Buddhist monks to reduce libido.
Most soybeans grown in the United States are genetically engineered to allow farmers to use large amounts of herbicides, creating toxic runoff. Soy is terrible for the environment.
In third world countries, soybeans replace traditional crops and transfer the value-added of processing from the local population to multinational corporations. Therefore, soy is not at all good for developing nations.