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.
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 SPI develop 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.
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.
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.
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