Today's Quote


“If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.” Thomas Jefferson

Thursday, January 8, 2009

The Dangers of Soy

We hear all the time about the health benefits of soy. Is soy really healthy, or is it like anything else only healthy when consumed in moderation with a healthy diet full of variety? Is too much soy, well, too much? There have been many studies done on the effects of too much soy consumption, but we never hear about them. Why because soy is big business in the nation's move toward a healthier lifestyle and where big business is concerned money is their only concern. Here is a summary of the dangers of soy, also check out the link to the Foundation to read many more studies and facts about consuming soy before you buy your next carton of soy milk.

Confused About 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. 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.
Fragile proteins are 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.
Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

More information about Soy can be found at the Weston A. Price Foundation

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