Clever Nutrition & And Fitness Tip's With Tit's !!
14_02
What You Don't Know About Soy, Could Kill You...
Recently, unfermented soybean foods were considered unfit to
eat.
These days, people all over
the world have been fooled into thinking that unfermented soy foods like
soymilk and soy protein are somehow "health foods". If they only knew
the real truth. The
soybean did not serve as a food until the discovery of fermentation
techniques, some time during the Chou Dynasty. The first soy foods were
fermented products like tempeh, natto, miso and soy sauce. Later,
possibly in the 2nd century BC, Chinese scientists
discovered that a puree of cooked soybeans could be precipitated with
calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts)
to make a smooth pale curd, tofu or bean curd. The use of fermented
and precipitated soy products soon spread to other parts of the Orient,
notably Japan and Indonesia.
The
Chinese did not eat unfermented soybeans as they did other legumes such
as lentils because the soybean contains large quantities of natural
toxins or "anti-nutrients". First among them are potent enzyme
inhibitors that
block the action of trypsin and other enzymes vital for protein
digestion. These inhibitors are large, tightly folded proteins
that are not completely deactivated during ordinary cooking. They can
produce serious gastric distress, reduced protein digestion and chronic
deficiencies in amino acid uptake. In test animals, diets high in
trypsin inhibitors cause enlargement and pathological conditions of the
pancreas, including cancer .
Soybeans also contain haemagglutinin, a clot-promoting substance that
causes red blood cells to clump together. Trypsin inhibitors and
haemagglutinin are growth inhibitors. I think it's important to know that rats fed soy containing
these anti-nutrients fail to grow normally. Soy will also depress thyroid function. Soy has been known to suppress thyroid function for over 60 years.
The
University of Alabama at Birmingham reports a case in which consumption
of a soy protein dietary supplement decreased the absorption of
thyroxine. The patient had undergone thyroid surgery and needed to take
thyroid hormone. Higher oral doses of thyroid hormone were needed when
she consumed soy, she presumably used iodized salt so iodine intake
did not prevent the goitrogenic effects of soy.Most soy is genetically modified, and it also has one of the highest percentages of contamination by pesticides, and mold of any of our foods. Soybeans are also high in phytic acid, it's present in the
bran or hulls of all seeds. Phytic acid is a substance that can block
the uptake of the essential minerals, calcium, magnesium, copper, iron
and especially zinc. In the intestinal tract, the soybean has one
of the highest phytate levels of any grain or legume that has been
studied, and the phytates in soy are highly resistant to normal
phytate reducing techniques such as long, slow cooking. Only a long
period of fermentation will significantly reduce the phytate content of
soybeans. When precipitated soy products like tofu are consumed
with meat, the mineral-blocking effects of the phytates are reduced.
The Japanese traditionally eat a small amount of tofu or miso as part
of a mineral-rich fish broth, followed by a serving of meat or fish.
Vegetarians
who consume tofu and bean curd as a substitute for meat and dairy
products risk severe mineral deficiencies. The results of calcium,
magnesium and iron deficiency are well known. In mine and many others opinion, it's far more healthy to eat pure
grass fed meats, cheese, and butter, all high in nutrients, and protein
rich. Zinc is called the intelligence mineral because
it is needed for
optimal development and functioning of the brain and nervous system. It
plays a role in protein synthesis and collagen formation. Zinc is
involved in the blood-sugar control mechanism and thus protects against
diabetes. Zinc is needed for a healthy reproductive system. Grass fed
beef is very high in this necessary nutrient, in contrast to soy. Soy
processors have worked hard to get these anti-nutrients out of the
finished soy product, particularly soy protein isolate (SPI) which is
the key ingredient in most soy foods that imitate meat and dairy
products, including baby formulas and some brands of soy milk, many
packaged food, and and so called health food or meal replacement bars.
Soy Protein Isolate, (SPI ) is an Industrially Produced Food. Far from natural or healthy. SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline
solution, and it's been observed that, acid washing in aluminum tanks
leaches high levels of aluminum into the final product. It's well known
that aluminum has been linked to Alzheimer's disease and many other
health complications. The resultant curds are spray dried at
high temperatures to produce a protein powder. A final indignity
to the original soybean is high-temperature, high-pressure extrusion
processing of soy protein isolate to produce textured vegetable protein or TVP. Nitrites, which are potentcarcinogens, (cancer causing) are formed during
spray-drying, and a toxin called
lysinoalanine is formed during alkaline processing. I know that's a lot to take in, it was for me too, so read it again.
In feeding
experiments, the use of soy protein or SPI, increased requirements for vitamins E, K, D
and B12. It created deficiency symptoms of
calcium, magnesium, manganese, molybdenum, copper, iron and zinc, because phytic acid remaining in these soy products greatly inhibits zinc and
iron absorption. Test animals fed SPIdevelop enlarged organs,
particularly the pancreas and thyroid gland, and increased deposits
of fatty acids in the liver. Yet this poison dumped on starving third world countries, and form the basis of many
food give-away programs. Advances
in technology make it possible to produce isolated soy protein from
what was once considered a waste product. The defatted, high-protein soy
chips are something that look and smell terrible.
"Hold the fort" just mix in a few flavorings,
preservatives,
sweeteners, emulsifiers and synthetic nutrients have turned soy
protein isolate, the food processor's ugly duckling, into a new age
swan. "The quickest way to gain product acceptability in the less
affluent society," said an industry spokesman, "is to have the product
consumed on its own merit in a more affluent society." So soy is now
sold to the upscale consumer, not as a cheap, poverty food but as a
miracle substance that will improve health, whisk
away hot flushes, build strong bones and keep us forever young. That's why those soy latte's with Splenda have been flying off the shelf at Starbucks for years. The truth couldn't be farther away. While
the
competition, real food meat, milk, cheese, butter and eggs, have been
demonized at one time or another by the clueless media or one of our "over lobbied" corrupt congressional committees, or one of our blundering federal agencies.
Soy protein isolate (SPI ) and soy textured vegetable protein (TVP) are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. The soy industry hired Norman Robert Associates, a public relations firm, to get more soy products onto school menus. The USDA responded with a proposal to scrap the 30% limit for soy in school lunches. The "NuMenu" program would allow unlimited use of soy in student meals. With soy added to foods like hamburgers, tacos and lasagna, dieticians can get the total fat content below 30% of calories, thereby conforming to government dictates. Soy milk has also posted huge money gains, soaring
from $2
million in 1980 to $300 million in the US last year. Recent advances
in processing and pseudo flavor additives have transformed the gray, thin, bitter, beany-tasting
Asian beverage into a product that Western consumers will accept, one
that tastes more like a milkshake than milk.
The
long road to FDA approval actually took a few unexpected
turns. The original petition, submitted by Protein Technology
International, requested a health claim for isoflavones, the
estrogen-like compounds found plentifully in soybeans, based on
assertions that only soy protein that has been processed in a manner in
which isoflavones are retained will result in cholesterol lowering. In
1998, the FDA made the unprecedented move of rewriting PTI's petition,
removing any reference to the phytoestrogens and substituting a claim
for soy protein. A move that was in direct contradiction to the
agency's regulations. The FDA is authorized to make rulings only on
substances presented by petition. The
abrupt change in direction was no doubt due to the fact that a number
of researchers, including scientists employed by the US Government,
submitted documents indicating that isoflavones are toxic. The FDA had
also received, early in 1998, the final British Government report on
phyto-estrogens, which failed to find much evidence of benefit and
warned against potential adverse effects. Even with the change to
soy protein isolate, FDA bureaucrats engaged in the rigorous approval
process were forced to deal with concerns about mineral blocking
effects, enzyme inhibitors, goitrogenicity, endocrine disruption,
reproductive problems and increased allergic reactions from consumption
of soy products.
One of the strongest letters of protest came from Dr.
Dan Sheehan and Dr. Daniel Doerge, government researchers at the
National Center for Toxicological Research, their pleas for
warning labels were dismissed as unwarranted. Research that ties soy to
positive effects on cholesterol levels is incredibly immature, said
Ronald M. Krauss, MD, head of the Molecular Medical Research Program
and Lawrence Berkeley National Laboratory. He added that studies in
which cholesterol levels were lowered through either diet or drugs have
consistently resulted in a greater number of deaths in the treatment
groups than in controls. Deaths from stroke, cancer, intestinal
disorders, accident and suicide. Cholesterol lowering measures in
the US have fueled a $60 billion per year cholesterol lowering industry,
but have not saved us from the ravages of heart disease.
The
media recently and correctly has not only questioned the health benefits of soy but begun
reporting on the risks. In July, the Israeli Health Ministry warned
that babies should not receive soy formula, that children should eat
soy no more than once per day to a maximum of three times per week and
that adults should exercise caution because of increased risk of breast
cancer and adverse effects on fertility.
The
Health Ministry based it's
advice upon the conclusions reached by a 13-member committee of
nutritionists, oncologists, pediatricians and other specialists who
spent more than year examining the evidence. They concluded that the
estrogen-like plant hormones in soy can cause adverse effects on the
human body and strongly urged consumers to minimize their consumption
of soy foods until absolute safety has been proven. Soy has the
potential to disrupt the digestive, immune and neuroendocrine systems of
the human body and its role in rising rates of infertility,
hypothyroidism and some types of cancer including thyroid and pancreatic
cancers. Soy is also highly allergenic.
Most experts now place soy
protein among the top six or even top four. Allergic reactions to soy are
increasingly common, ranging from mild to life threatening, and some
fatalities have been reported. People are finally starting to learn
that soy is NOT a miracle health food, and more and more expert
scientists are issuing warnings about soy. I hope this article
has convinced you to consider reducing or eliminating your consumption
of soy foods, soy milk, or soy protein. Also find out if the meats you're eating has been fed soy. Another reason to buy grass fed and organic. Read the labels on all packaged foods you buy 99% of the time there is soy included. Try substituting almond, or
coconut milk instead of dairy. Fermented soy such as tempeh,
natto, and miso are ok on occasion and in moderation. There you have it
. If you eat soy because you think you are living healthy, think again. I can live healthier without it. Maybe you can too. My call, when it comes to soy, I say just punt. Good Luck...
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