Okay, so I've been slandering soy and soybean oil quite a bit as of late without much justification .. yet. This post has already grown beyond reading capacity, so this will be part one of a series on soy. Evidence is mounting against the "healthy" soy bean, and many doctors, nutritionists, and researchers are very vocal on their concern about soy safety. I should first distinguish between fermented and unfermented soy products: fermented soy products such as tamari, tempeh, miso (careful, this is often made with koji-barley/gluten), and natto do not pose the health risk from active soy isoflavones and compounds. The fermentation process actually inactivates these compounds, whereas typical cooking does little to battle them. If you've ever attempted to cook dried soybeans from scratch by soaking and simmering, you know full well how long soybeans have to cook just to be edible!
In nature, soy protects itself from predators by containing a high concentration of phyotestrogens (see below). If an animal were to eat the soy plant, these estrogen-like compounds would prevent absorption of the soy protein and nutrients and, furthermore, the phystoestrogens would mess with the animal's endocrine system via disruption of hormones and thyroid function. In this fashion, the soy plant provides natural form of birth control. In the wild, even birds will not eat soy - ironic since commercial animal feed is stuffed full of genetically engineered soy.
The first utilization of soy in China was the implementation of the soy root system for aiding in Nitrogen fixing of the soil - it was not considered edible until fermentation processes were developed much later. I am sure you've heard all the rave about "heart healthy soy protein," but that is just what it is: unfounded hype. The truth is all of the scientific studies supporting the benefits of soy were mostly funded by soy interest groups or intense pressure from the mass soy market was put upon the FDA. The soy industry is a mega marketing scheme; soy oil and palm oil comprise over half of the world's oil supply (thanks to Melissa at Gluten Free for Good for an interesting article on soy which I'll talk about on post 2).
The notorious studies about the lower risk of heart attacks for Asians due to soy consumption (the FDA uses these to justify its "25 grams of soy protein a day for heart health") range from incomplete to downright false. Many details are left out of these studies, especially the fact that the Asian diet consumes mostly fermented soy products or consumes unfermented soy along with seafood, seaweed, or other high iodine foods which combat the thyroid-damaging effects of unfermented soy.
The Destructive Aspects of Soy:
In nature, soy protects itself from predators by containing a high concentration of phyotestrogens (see below). If an animal were to eat the soy plant, these estrogen-like compounds would prevent absorption of the soy protein and nutrients and, furthermore, the phystoestrogens would mess with the animal's endocrine system via disruption of hormones and thyroid function. In this fashion, the soy plant provides natural form of birth control. In the wild, even birds will not eat soy - ironic since commercial animal feed is stuffed full of genetically engineered soy.
The first utilization of soy in China was the implementation of the soy root system for aiding in Nitrogen fixing of the soil - it was not considered edible until fermentation processes were developed much later. I am sure you've heard all the rave about "heart healthy soy protein," but that is just what it is: unfounded hype. The truth is all of the scientific studies supporting the benefits of soy were mostly funded by soy interest groups or intense pressure from the mass soy market was put upon the FDA. The soy industry is a mega marketing scheme; soy oil and palm oil comprise over half of the world's oil supply (thanks to Melissa at Gluten Free for Good for an interesting article on soy which I'll talk about on post 2).
The notorious studies about the lower risk of heart attacks for Asians due to soy consumption (the FDA uses these to justify its "25 grams of soy protein a day for heart health") range from incomplete to downright false. Many details are left out of these studies, especially the fact that the Asian diet consumes mostly fermented soy products or consumes unfermented soy along with seafood, seaweed, or other high iodine foods which combat the thyroid-damaging effects of unfermented soy.
The FDA's Soy Experts Speak Out Against Soy
Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants and adults."
"there is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolize of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans".
The Destructive Aspects of Soy:
- Soy is a major allergen as stated by the USDA - one of the "Big 8"
- Most soy products are genetically modified, unless you buy organic non-GMO soy. This genetically altered soy has perpetrated our food supply. Soy lecithin or soy hydrolyzed vegetable protein (HVP) is added to practically everything.
- Soy contains hemagglutinin which can promote red blood cell clumping. Hemagglutinin is also a growth inhibitor which contributes to the dangers of soy infant formula. Studies indicate that soy formula increases the risk for the development of autoimmune disorders, in particular thyroid disorders. Early studies in the 1980's show that feeding soy formula increased the risk for diabetes. Personally, I was weaned early and put on soy formula. I wonder how this reflects my health now and whether it contributes to Celiac disease and dairy intolerance among other allergies.
- It is a rich source of the isoflavones genistein and daidzein, the lignans coumestans, and the lignan precursor secoisolariciresinol. primary sources of phytoestrogens (substances which mimic estrogen). These isoflavones are commercially advertised as one of the great health benefits of soy since studies indicated that soy helped alleviate the symptoms and severity of menopause; these results are a direct demonstration of how the isoflavones do interfere with the endocrine system and disrupt hormones since the dietary soy isoflavone intake of the participants was sufficient to replace their lost estrogen. While this result was previously considered "good" for menopausal women, it is not for healthy women and especially young women of childbearing age.
- Soy isoflavones are linked to early maturation in girls.
- Recently, the North American Menopause Society released a statement that they do not support the use of soy for menopause and hormonal treatment. The high levels of soy phytoestrogens are fingered as culprits for many reproductive disorders like increased risk for breast cancer and infertility.
- Phytoestrogens alter sexual differentiation and increase reproductive disorders in men. Men don't need any more estrogen-like compounds; the phytoestrogens disrupt the delicate testosterone/estrogen balance more intensely in men than women.
- Soy contains metabolism and absorption blockers which actually prevent the absorption of all of that advertised 'great soy protein' - again ironic, since soy is a vegetarian and vegan protein source
- Soy beans are high in phytic acid which blocks the absorption of many minerals such as calcium, magnesium, copper, iron and zinc.
- Soy protein and commercial refined foods are highly processed with acid washes, chemical solutions, and high heat.... appetizing? Cancer-causing nitrates are actually added to the soy protein in the production process.
- Unfermented soy destroys the brain and is linked with Alzheimer's and a wide array of learning disabilities (more on this in post dos)
- Soybean oil is often hydrogenated and is very refined (more on this in post dos)
Check out the topics I linked for scientific articles and more info. Also, here are some extra references:
Wikipedia on Soy
Udo Erasmus, Fats that Heal, Fats that Kill
Dr. Joseph Mercola on Soy (he comments on scientific articles)
About.com's Mary Shomon on Soy and the Thyroid
I understand that many vegetarians and vegans out there rely heavily on soy. I was once vegetarian too (well, starchatarian really). Without the newest, most detailed research, what you hear in the news leads you to believe that soy is healthy. Echoing my sister as of late: "I put soy milk in my coffee, that's healthy right?" I felt bad but I had to say no. Hey, at least she cares about her health in the first place! I am just displaying the studies and putting out the information so people can make balanced educated choices. At the very least, I wouldn't overdo it on soy (everything in moderation). If you're a Vegan, I suggest Vegetation Ramblings for soy free, vegetarian, gluten free recipes. For us, we only use wheat free tamari (fermented), some Bragg's (unfermented, it's my little seasoning splurge), occasionally soy vegan cheese for me (but rice vegan is better), and I will eat a can of those black soy beans once in a blue moon. Tofu makes me quite ill and I avoid giving Jon any soy products at all costs. Well, as they say, that's all folks .. for now.
Wikipedia on Soy
Udo Erasmus, Fats that Heal, Fats that Kill
Dr. Joseph Mercola on Soy (he comments on scientific articles)
About.com's Mary Shomon on Soy and the Thyroid
I understand that many vegetarians and vegans out there rely heavily on soy. I was once vegetarian too (well, starchatarian really). Without the newest, most detailed research, what you hear in the news leads you to believe that soy is healthy. Echoing my sister as of late: "I put soy milk in my coffee, that's healthy right?" I felt bad but I had to say no. Hey, at least she cares about her health in the first place! I am just displaying the studies and putting out the information so people can make balanced educated choices. At the very least, I wouldn't overdo it on soy (everything in moderation). If you're a Vegan, I suggest Vegetation Ramblings for soy free, vegetarian, gluten free recipes. For us, we only use wheat free tamari (fermented), some Bragg's (unfermented, it's my little seasoning splurge), occasionally soy vegan cheese for me (but rice vegan is better), and I will eat a can of those black soy beans once in a blue moon. Tofu makes me quite ill and I avoid giving Jon any soy products at all costs. Well, as they say, that's all folks .. for now.
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