|
|
|
REASONS TO AVOID SOY
Non-fermented soy products contain phytic acid, which contains anti-nutritive properties.9 All beans do, however soybeans have higher levels of phytic acid than any other legume. Phytic acid may block the absorption of certain minerals. Soybeans also contain potent enzyme-inhibitors. Soy contains a natural chemical that mimics estrogen, the female hormone.1 Soy products contain hemaglutinin which promotes clumping of red blood cells.2 Compounds in soy, isoflavones, have been shown to have oestrogenic and anti-oestrogenic effects. They vie with a human oestrogen, oestradiol, to bind with the oestrogen receptors in cells.3
Soybeans, as provided by nature, are not suitable for human consumption.1 Only after a long period of fermentation (as ocurs in the creation of miso or tempeh) are the antinutrient and phytate levels of soybeans reduced.1 Fermented soy stops the effect of phytic acid and increases the availability of isoflavones. The fermentation also creates probiotics – the "good" bacteria.9
|
NUTRITIONAL INFORMATION ABOUT SOY
|
|
|
Essense-of-Life.com encourages personal research and a balanced view of health and nutrition topics. The information links below are intended to provide a broad overview of various research findings and hypothesis on the role of nutrition in health. This information is not intended to promote any particular product.
Unless noted, the articles below may NOT include any scientific references or sources.
|
|
|
01.
|
Is Soy Healthy? |
|
Soy contains a natural chemical that mimics estrogen, the female hormone. Some studies in animals show that this chemical can alter sexual development. Soy critics point to the fact that soybeans, as provided by nature, are not suitable for human consumption. Only after fermentation for some time, or extensive processing, including chemical extractions and high temperatures, are the beans, or the soy protein isolate, suitable for digestion when eaten. Soybeans also reportedly contain an anti-nutrient called "phytic acid", which all beans do. However, soybeans have higher levels of phytic acid than any other legume. Phytic acid may block the absorption of certain minerals. Soybeans also contain potent enzyme-inhibitors. These inhibitors block uptake of trypsin and other enzymes which the body needs for protein digestion. Only after a long period of fermentation (as ocurs in the creation of miso or tempeh) are the antinutrient and phytate levels of soybeans reduced. A very large percentage of soy is genetically modified, and it also has one of the highest percentages contamination by pesticides.
CONTAINS REFERENCES |
|
|
02.
|
Are Soy Products Dangerous? |
|
The authors trace the origin of the soy bean to the Orient, where it was apparently used during the Chou Dynasty (1134-246 BCE) as a crop rotation material, for its capacity of fixing nitrogen in the soil. Soy products did not serve as food until fermentation techniques were developed. Soy products contain hemaglutinin which promotes clumping of red blood cells. These clumped red cells are unable to fully take up oxygen and carry it in the blood stream to all tissues. Traditional fermented soy products have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea foods, fish broth and fermented vegetables. Precipitated (Western) soy products can cause serious problems, especially when they form the major source of protein in the diet. |
|
|
03.
|
Soy, Wonder Food or Health Hazard? |
|
Soy protein isolates (SPIs) are processed differently from tofu and are used by the food industry as hidden bulking agents for many foods, including baby formulas. SPIs have been criticised for high aluminium levels because of the way that they are processed. Compounds in soy, isoflavones, have been shown to have oestrogenic and anti-oestrogenic effects. They vie with a human oestrogen, oestradiol, to bind with the oestrogen receptors in cells, but on binding they fail to stimulate a full oestrogenic response. |
|
|
04.
|
Soy on Mercola.com |
|
Why soy can damage your health. A collection of article links. |
|
|
05.
|
Spilling the Beans: The Trouble with Soy |
|
Soybeans were used as crop fertilizer and livestock feed. Knowing soy could be harmful raw, the resourceful Asians made an art out of fermenting techniques to make them digestible. Hence, miso and tempeh, the most edible forms of soy, are important arts in Asian history. "My intention was not to bash the soy industry but to make the public aware of what the Western version of soy contains, and that if they are not feeling like themselves, or are developing health issues, to try and eliminate soy and see if they don't feel better." |
|
| 06. |
Alternative Vegan: International Vegan Fare Straight From The Produce Aisle
by Dino Sarma |
|
Over 100 international vegan recipes without the use of tofu or other meat substitutes. |
|
| 07. |
Book — The Hidden Dangers of Soy
by Dianne Gregg |
|
"I share my story, the pros, and the cons, including testimonials from others and how soy affected them. Read why vegans especially can be at risk." |
|
| 08. |
The Whole Soy Story
by Kaala T. Daniel |
|
"Epidemiological, clinical and laboratory studies link soy to malnutrition, digestive problems, thyroid dysfunction, cognitive decline, reproductive disorders, even heart disease and cancer." |
|
| 09. |
Soy Bad, Soy Good: The Pluses of Fermented Soy |
|
It's hard to avoid soy in processed foods. Nonfermented soy products contain phytic acid, which contains anti-nutritive properties. Phytic acid binds with certain nutrients, including iron, to inhibit their absorption. This is a direct, physical effect that takes place in the digestive system. Fermented soy stops the effect of phytic acid and increases the availability of isoflavones. The fermentation also creates the probiotics – the "good" bacteria the body is absolutely dependent on. Many studies have shown traditionally fermented soy – which is the form that is very popular in many Asian cultures – aids in preventing and reducing a variety of diseases. Fermented soy products include natto, miso, tempeh, soy sauce, and fermented tofu and soymilk. |
|
| 10. |
Hidden Soy Allergies |
|
Soy lurks in nearly everything these days even in products where we would not reasonably expect it. |
|
|
Key words for internet research: soy, soy protein isolates, soy and thyroid, soy and phytoestrogens, soy and digestion, soy and enzymes, soy and hemaglutinin, fermented soy, soy processing methods, soy marketing
|
*Statements on this website have NOT been evaluated by the Food and Drug Administration and are NOT intended to diagnose, treat, cure, or prevent any disease; research is ongoing. The information provided on this website comes from a variety of online sources. Please refer to the "More Information On..." links near the bottom of each of our website pages to view these information sources. READ FULL DISCLAIMER HERE
|
|
|
|
