Truth About Soy Part 2

                                       

                                                  (all Images are from here)

 Thank you for all the great feed back and comments regarding my post on "The Truth About Soy Part 1". From the emails and comments I received, I can see that Soy remains a topic people are concerned about. As I mentioned, make sure the Soy that you do consume is FERMENTED (predigested, probiotics, healthy and teaming with immune boosting benefits and bacteria). Fermenting 'neutralizes' the bad compounds and toxins. Fermented foods just may be the "miracle" food we are all looking for. Include plenty of fermented foods in your diet, such as: Sauerkraut, Kefir, Miso, Tempeh, Natto(over flowing with K2- amazing for cardiovascular and bone health), Soy Sauce, Tamari (this is my favorite).

  As promised, here is part 2 as summerized by the Weston A Price Foundation:

What Makes Soy Such a Risky Food to Eat?

Here is a summary of some of the problems/dangers associated with Soy *Non-Fermented Soy:

1.

91 percent of soy grown in the US is genetically modified (GM). The genetic modification is done to impart resistance to the toxic herbicide Roundup. While this is meant to increase farming efficiency and provide you with less expensive soy, the downside is that your soy is loaded with this toxic pesticide. The plants also contain genes from bacteria that produce a protein that has never been part of the human food supply.

GM soy has been linked to an increase in allergies. Disturbingly, the only published human feeding study on GM foods ever conducted verified that the gene inserted into GM soy transfers into the DNA of our gut bacteria and continues to function. This means that years after you stop eating GM soy, you may still have a potentially allergenic protein continuously being produced in your intestines.


Even more frightening is the potential for GM soy to cause infertility in future generations, which has been evidenced by recent Russian research.



2.Soy contains natural toxins known as “anti-nutrients.”

Soy foods contain anti-nutritional factors such as saponins, soyatoxin, phytates, protease inhibitors, oxalates, goitrogens and estrogens. Some of these factors interfere with the enzymes you need to digest protein. While a small amount of anti-nutrients would not likely cause a problem, the amount of soy that many Americans are now eating is extremely high.



3.Soy contains hemagglutinin.

Hemagglutinin is a clot-promoting substance that causes your red blood cells to clump together. These clumped cells are unable to properly absorb and distribute oxygen to your tissues.



4.Soy contains goitrogens

Goitrogens are substances that block the synthesis of thyroid hormones and interfere with iodine metabolism, thereby interfering with your thyroid function.



5.Soy contains phytates.

Phytates (phytic acid) bind to metal ions, preventing the absorption of certain minerals, including calcium, magnesium, iron, and zinc -- all of which are co-factors for optimal biochemistry in your body. This is particularly problematic for vegetarians, because eating meat reduces the mineral-blocking effects of these phytates (so it is helpful—if you do eat soy—to also eat meat).



6.Soy is loaded with the isoflavones genistein and daidzein

Isoflavones are a type of phytoestrogen, which is a plant compound resembling human estrogen. These compounds mimic and sometimes block the hormone estrogen, and have been found to have adverse effects on various human tissues. Soy phytoestrogens are known to disrupt endocrine function, may cause infertility, and may promote breast cancer in women.
We get enough phytoestrogens from our environment, body and plastics.
Drinking even two glasses of soymilk daily for one month provides enough of these compounds to alter your menstrual cycle. Although the FDA regulates estrogen-containing products, no warnings exist on soy.



7.Soy has toxic levels of aluminum and manganese
Soybeans are processed (by acid washing) in aluminum tanks, which can leach high levels of aluminum into the final soy product. Soy formula has up to 80 times higher manganese than is found in human breast milk.


8.Soy infant formula puts your baby’s health at risk.

Nearly 20 percent of U.S. infants are now fed soy formula, but the estrogens in soy can irreversibly harm your baby’s sexual development and reproductive health. Infants fed soy formula take in an estimated five birth control pills’ worth of estrogen every day.


Infants fed soy formula have up to 20,000 times the amount of estrogen in circulation as those fed other formulas!

There is also the issue of pesticides and genetic modification.

Soy foods are both heavily sprayed with pesticides and genetically modified (GM). More than 80 percent of the soy grown in the United States is GM. And more than 90 percent of American soy crops are GM.

Since the introduction of GM foods in 1996, we’ve had an upsurge in low birth weight babies, infertility, and other problems in the U.S. population, and animal studies thus far have shown devastating effects from consuming GM soy.



You may want to steer clear of soy products for no other reason than a commitment to avoiding GM foods... unless you wish to be a lab animal for this massive uncontrolled experiment by the biotech industry.

What Soy Products are Good For You?

 Soy can be incredibly healthful, but ONLY if it is organic and properly fermented.



After a long fermentation process, the phytate and “anti-nutrient” levels of soybeans are reduced, and their beneficial properties become available to your digestive system.


You may have heard that Japanese people live longer and have lower rates of cancer than Americans because they eat so much soy—but it’s primarily fermented soy that they consume, and it’s always been that way.

Fermented soy products are the only ones you should consume.



These are the primary fermented soy products you’ll find:



•Tempeh a fermented soybean cake with a firm texture and nutty, mushroom-like flavor.

•Miso, a fermented soybean paste with a salty, buttery texture (commonly used in miso soup).

•Natto, fermented soybeans with a sticky texture and strong, cheese-like flavor.

•Soy sauce, which is traditionally made by fermenting soybeans, salt and enzymes; be wary because many varieties on the market today are made artificially using a chemical process.

Please note that tofu is NOT on this list. Tofu is not fermented, so is not among the soy foods I recommend.



Vitamin K2: One of the Major Benefits of Fermented Soy

One of the main benefits of fermented soy, especially natto, is that it is the best food source of vitamin K2. Vitamin K2 is essential to preventing osteoporosis, cardiovascular disease, and diseases of the brain such as dementia, and protecting you from various cancers including prostate, lung, liver cancer and leukemia.


Vitamin K acts synergistically with vitamin D to keep you healthy.


Vitamin K is sometimes referred to as the “forgotten vitamin” because its benefits are often overlooked. It was named after the word “Koagulation,” to reflect its essential role in blood clotting. In fact, the enzyme nattokinase—derived from natto—is safer and more powerful than aspirin in dissolving blood clots, and has been used safely for more than 20 years.

If you enjoy natto or some of the other fermented soy foods, you can get several milligrams of vitamin K2 from them each day (this level far exceeds the amount of vitamin K2 found even in dark green vegetables).
Here are some links toNATTO supplements.
Unfortunately, the health benefits of many of the fermented soy foods fall by the wayside because many Americans do not enjoy their flavor.

If you don’t want to consume natto to get your vitamin K2, the next best thing would be to get use supplemental Vitamin K2 (MK-7). Remember, vitamin K must be taken with a source of fat in order to be absorbed.

Dose: Adults consume about 150 mcg of vitamin K2 daily

Tips for Avoiding Unwanted Soy Foods


For a simple rule of thumb, just remember that unless soy is fermented (tempeh, miso, natto, or traditionally made soy sauce), you’re better off avoiding it. One Soy Sauce that I recommend and absolutely LOVE is Kikkoman's Lite Soy (less sodium): Unlike other "less sodium' soy sauces, it has a wonderful flavor that doesn't taste heavy/bitter. It is great in ALL sauces, dressings, soups etc.



Soy foods to limit/avoid include:



Tofu (I do use this once in awhile- great for desserts/baking/sauces/smoothies and it's in Meat Substitutes like Yves Veggie crumbles/light life etc but I use it sparingly- I use Mori Nu Silken Lite Tofu)



TVP (texturized vegetable protein) or soy protein isolate, which contains a large amount of msg, which you should definitely not consume



•Soybean oil

•Soymilk

•Soy cheese, soy ice cream, soy yogurt

•Soy “meat” (meatless products made of TVP)

•Soy protein

•Edamame

•Soy infant formula

The best way to eliminate non-fermented soy from your diet is to avoid all processed foods and instead purchase whole foods that you prepare yourself. Note to Vegetarians/Vegans etc: I  know Soy is a great source of protein. Try to minimize use as much as possible (if you eat Eggs/Dairy try to include them- cottage cheese/greek yogurt/Quark etc). Mostly focus on eliminating ADDED unwanted soy found hidden in all sauces, desserts, processed/packaged food.



If you do buy packaged foods, you can check the label to see if it contains soy. The Food Allergen Labeling and Consumer Protection Act, which took effect in January 2006, requires that food manufacturers list soy on the label, because it’s one of the top eight food allergens.

So, even if soy is hidden in colors, flavors, or spice blends added to foods, it must be clearly stated on the label.


One other common source of soy is lecithin which is used as a emulsifier in many foods and supplements. Most lecithin in the US is derived from soy but there are some newer products that extract it from organic sunflower. Many have switched to the organic sunflower lecithin.

WHAT ARE YOUR THOUGHTS ON SOY? Was there anything that surprised you in this article? Has this article made you reconsider your stance or give you "food for thought"? Do you regularily consume GMO Soy products? If you do use Soy, what reasons do you use it for?

If you wish to know more about soy, I have provided some additional links on this subject.

http://articles.mercola.com/sites/articles/archive/2008/10/07/the-evidence-against-soy.aspx
http://articles.mercola.com/sites/articles/archive/2010/09/18/soy-can-damage-your-health.aspx

The Truth About Soy

As many of you know, I am not a fan of soy (or more accurately UNFERMENTED SOY). I believe it should be avoided by all those with Thyroid issues, history of any cancers, and males in general. After reading this article from The Weston A. Price Foundation, I thought it merited reposting it here.
They  compiled a list of soy dangers and myths to get the truth out once and for all. Again, I just want to stress that they are referring to UNFERMENTED soy. I will post some top reasons why SOY is a 'risky' food to eat on Thursday. What are your thoughts on soy??




Soy Dangers Summarized

•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, but only with long fermentation. High-phytate diets have caused growth problems in children.

•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. Toxic synthetic Vitamin D2 is added to soy milk.

•Fragile proteins are over-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 to mask soy's unpleasant taste.

•Soy foods contain high levels of aluminum, which is toxic to the nervous system and the kidneys.

Myths and Truths About Soy

Here we dispel the myths of the "Diet Dictocrats" and reveal the scientific validity behind our wise ancestors' nutrient-dense diets.



Myth: Use of soy as a food dates back many thousands of years.



Truth: 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.



Myth: Asians consume large amounts of soy foods.



Truth: Average consumption of soy foods in Japan and China is 10 grams (about 2 teaspoons) per day. Asians consume soy foods in small amounts as a condiment, and not as a replacement for animal foods.



Myth: Modern soy foods confer the same health benefits as traditionally fermented soy foods.



Truth: 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.



Myth: Soy foods provide complete protein.



Truth: Like all legumes, soybeans are deficient in sulfur-containing amino acids methionine and cystine. In addition, modern processing denatures fragile lysine.



Myth: Fermented soy foods can provide vitamin B12 in vegetarian diets.



Truth: The compound that resembles vitamin B12 in soy cannot be used by the human body: in fact, soy foods cause the body to require more B12



Myth: Soy formula is safe for infants.



Truth: Soy foods contain trypsin inhibitors that inhibit protein digestion and affect pancreatic function. In test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods increase the body's requirement for vitamin D, needed for strong bones and normal growth.



Phytic acid in soy foods results in reduced bioavailabilty 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 formula have been implicated in the current trend toward increasingly premature sexual development in girls and delayed or retarded sexual development in boys.



Myth: Soy foods can prevent osteoporosis.



Truth: Soy foods can 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.



Myth: Modern soy foods protect against many types of cancer.



Truth: A British government report concluded that there is little evidence that soy foods protect against breast cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer.



Myth: Soy foods protect against heart disease.



Truth: In some people, consumption of soy foods will lower cholesterol, but there is no evidence that lowering cholesterol with soy protein improves one's risk of having heart disease.



Myth: Soy estrogens (isoflavones) are good for you.



Truth: Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. Eating as little as 30 grams (about 4 tablespoons) of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue.



Myth: Soy foods are safe and beneficial for women to use in their postmenopausal years.



Truth: Soy foods can stimulate the growth of estrogen-dependent tumors and cause thyroid problems. Low thyroid function is associated with difficulties in menopause.



Myth: Phytoestrogens in soy foods can enhance mental ability.



Truth: 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 in later life.



Myth: Soy isoflavones and soy protein isolate have GRAS (Generally Recognized as Safe) status.



Truth: Archer Daniels Midland (ADM) recently withdrew its application to the FDA for GRAS 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 presence of toxins and carcinogens in processed soy.



Myth: Soy foods are good for your sex life.



Truth: Numerous animal studies show that soy foods cause infertility in animals. Soy consumption enhances hair growth in middle-aged men, indicating lowered testosterone levels.



Myth: Soybeans are good for the environment.



Truth: Most soybeans grown in the US are genetically engineered to allow farmers to use large amounts of herbicides.



Myth: Soybeans are good for developing nations.



Truth: In third-world countries, soybeans replace traditional crops and transfer the value-added of processing from the local population to multinational corporations.



Soy Infant Formula: Birth Control Pills for Babies

Babies fed soy-based formula have 13,000 to 22,000 times more estrogen compounds in their blood than babies fed milk-based formula. Infants exclusively fed soy formula receive the estrogenic equivalent of at least four birth control pills per day.



Male infants undergo a testosterone surge during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, baby boys are programmed to express male characteristics after puberty, not only in the development of their sexual organs and other masculinity traits, but also in setting patterns in the brain characteristic of male behavior.



In animals, studies indicate that phytoestrogens in soy are powerful endocrine disrupters. Soy infant feeding -- which floods the bloodstream with female hormones that inhibit testosterone -- cannot be ignored as a possible cause of disrupted development patterns in boys, including learning disabilities and attention deficit disorder.



Male children exposed to DES, a synthetic estrogen, had testes smaller than normal on maturation and infant marmoset monkeys fed soy isoflavones had a reduction in testosterone levels up to 70 percent compared to milk-fed controls.



Almost 15 percent of white girls and 50 percent of African-Americans girls show signs of puberty, such as breast development and pubic hair, before the age of eight. Some girls are showing sexual development before the age of three. Premature development of girls has been linked to the use of soy formula and exposure to environmental estrogen-mimickers such as PCBs and DDE.



Intake of phytoestrogens even at moderate levels during pregnancy can have adverse affects on the developing fetus and the timing of puberty later in life.


Here is just a sampling of the health effects that have been linked to soy consumption:




•Breast cancer

•Brain damage

•Infant abnormalities

•Thyroid disorders

•Kidney stones

•Immune system impairment

•Severe, potentially fatal food allergies

•Impaired fertility

•Danger during pregnancy and nursing

Soy proponents will argue that soy-based foods (they lump the fermented ones with the unfermented) will protect you from everything from colon, prostate and breast cancer to strokes, osteoporosis, and asthma.



But said enthusiasts never mention the studies that illuminate soy’s downside and all of the dangers posed to your health, which are based on sound research.



Another unfortunate fact is that 80 percent of the world’s soy is used in farm animal feed, which is why soy production is contributing to deforestation. Some soy propagandists have suggested that the solution to this is for all of us to become vegetarians—a reckless recommendation rooted in total ignorance about nutrition—whereas a far better solution is a major overhaul in how farm animals are fed and raised.