" . . . uniformly high in protein but low in calories, carbohydrates and fats, entirely devoid of cholesterol, high in vitamins, easy to digest, tasty and wonderfully versatile in the kitchen, [which] positions them as irresistible new food staples for the evolving American diet...with each mouth watering soy food dish," says the author, "comes a balanced, adequate and sustainable nutritional package." (westonaprice.org/soy-alert)
I would argue that soy is generally not all that tasty, but thats beside the point. The point is, processed soy is actually a dangerous food filled with harmful substances that disturb digestion and hormonal production/pathways. Seem like a strong statement to make? Well, let me give you some references and explain...
According to Solomon Katz in a 1987 article in the Journal of Nutritional Anthropology, soy originated in China where it was used as a rotational crop to assist with nitrogen production, and was not used as a consumed food (until fermentation was discovered, and I'll touch on this later). The reason soy was not intended to be eaten is due to various reasons. First of all, soy contains enzyme inhibitors that block the production of trypsin and other important enzymes necessary for protein digestion (westonaprice.org). This can lead to digestive/gastric distress and disease, and inadequate protein consumption, which means your body is not getting the amino acids it needs (which are the building blocks of our cells). Soy also contains a substance called hemaglutinin, which has been shown to promote blood clotting. According to Katz, both trypsin inhibitors and hemaglutinin are deactivated by the fermentation process (making fermented soy products much safer).
In a 1983 article in the Journal of Nutr-Cancer, Van Rensberg notes that multiple studies have been done on the effects of eating a diet high in phytate-containing legumes (of which soy has many) in third world countries, consistently led to deficiencies of the nutrients magnesium, calcium, iron, and zinc in the intestinal tract. Phytates (aka phytic acid) blocks the uptake of these minerals.
Why is soy so popular??
Keep in mind that most every large scale agricultural crop that becomes vastly popular in American "food" products (think corn and soy), is not based on industry's concern with our health and well-being, it is based on turning a profit. Soy is cheap to produce. The majority of soy manufactured in the United States is turned into animal feed. The rest is turned into an endless list of products, such as soy oil for use in hydrogenated fats (margarine), soy lecithin made from oil sludge, and soy protein isolate made from defatted soy flakes. Yum! Basically, once soy manufacturers realized they could easily sell the benefits of soy as being a healthy alternative to oh-so-scary saturated fats (foods that have been nourishing people for generations like butter, ghee, coconut oil and meats), it was all over. So even our babies drink soy formula out of the bottle, causing severe zinc deficiencies and aluminum toxicity (a heavy metal resulting from the processing of soy) in infants. Now thats scary.
Soy and Hormone Imbalance
As if that isn't enough, soy is high in phytoestrogens and other hormone mimickers, which essentially enter our body and act like hormones. According to writer and Holistic Health teacher Victoria Anisman-Reiner, these compounds effect both women and men in the following way:
"In women, these compounds trigger estrogen receptors but do not completely fulfill estrogen’s roles in the body. In the process, they block real estrogen from having access to its receptors. The result is as though there is not enough estrogen in the body. These phytoestrogens trigger the same hormone receptors in men – with the same partial effect - but men have far less estrogen in their bodies normally than do women. A man who consumes a lot of soy may appear to have too much estrogen in his system.
Many women report more severe menstrual pain, bloating, or a more irregular cycle when they consume soy. For these women, eating less or no soy during and just before their period usually lessens their symptoms."
Fermented Soy
As mentioned above, the fermentation process of soy deactivates the trypsin inhibitors and hemaglutinin, making it much safer, and beneficial if eaten in moderation. Fermented soy includes tempeh, miso, tamari, and natto. These foods are health promoting when combined with other foods typically found in the Asian diet, such as seaweed, organ meats, seafood, and fermented vegetables. Without the combination of these other foods, even fermented soy should not be the protein focal point of any diet (sorry, vegetarians!)
Alternatives
I've said it before and I'll say it again...EAT REAL FOOD!! This should come as a relief. I'm asking you...begging you to eat butter, coconut oil, olive oil, meats (organic and from pasture raised/grass fed animals whenever possible), whole, organic dairy (raw milk and cheese if possible) and eggs. Our ancestors certainly did not make fake meat and dairy products out of cheap commercial crops. And they were much, much healthier.
For some further reading, check out The Whole Soy Story: the Dark Side of America's Favorite Health Food by Kaayla T. Daniel, PhD. Also, visit realmilk.com to read about the benefits of raw milk and where to find it in your community.
This is just a quick peak into the dangers of eating a diet high in processed soy. As always, please be in touch with further questions, and when it comes to "health" foods, I implore you to always remember not to believe everything you read.
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