Soy Dangers Summarized
Holy crap! If you read your food labels, you'll find soy lecithin, soy flour, soybean oil, hydrolyzed soy protein, and plain ole soy listed in everything from bread to snack foods. Why is this product literally in almost every food at the grocery store???!!!! Food manufactures were looking for ways to use the leftover soybean oil and soy extracts and concocted these lovely creations that is sold to us as "health food." So get to reading, open your pantry and see how many products you have with soy in them. Then, throw them out!
- 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.
Dr. Mercola goes on to suggest the "good" soy products:
- 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.
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