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Absolute Organix Lifematrix – SA's natural and organic specialists. My son was lactose intolerant at birth and like all good parents (or so we thought at the time) we changed his formula to soy.
A good choice, we believed, rich in natural plant protein. The pediatrician had nothing but praise for it. Soy, after all, is a big feature of many Asian diets and countries like Japan seem to have a much better health profile then the West. And so soy found its way increasingly into our diet – by design and by stealth. Soy milk, soy yoghurt, tofu, soy oil, soy protein, miso, soy sauce, beef (soy is all over cattle feed and we are what we eat eats) … so many uses for that trusty little bean. These days I won’t knowingly put anything with soy in it into my mouth, except perhaps a little soy sauce. I have come to the sad and angry conclusion that soy has been disastrous for human health.
There are so many negative aspects to soy, yet it continues to be aggressively touted as a health food and I would guess that most people would, if asked, give soy the thumbs up as a nutrient- rich, healthy food. It couldn’t be further from the truth.
If you eat soy products, I hope you’ll take the time to read the article below which reveals the depressing reality about this ever- present food in our diets. Sally Fallon & Mary G. Enig, Ph. Dhttp: //www. Soy- Alert/The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat – even in Asia. The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty (1. BC). The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée 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 “antinutrients”. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed 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.
Weanling rats fed soy containing these antinutrients fail to grow normally. Growth- depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd.
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Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated. Activar Microsoft Office Xp Professional Con Frontpage Software. Soy also contains goitrogens – substances that depress thyroid function. Additionally, a very large percentage of soy is genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.
Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It’s a substance that can block the uptake of essential minerals – calcium, magnesium, copper, iron and especially zinc – in the intestinal tract. Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume- based diets high in phytates contribute to widespread mineral deficiencies in third world countries. Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain- based diets prevents their absorption. The soybean has one of the highest phytate levels of any grain or legume that has been studied,1. 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.
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The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so. 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; it is involved in the blood- sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.
Zinc deficiency can cause a “spacey” feeling that some vegetarians may mistake for the “high” of spiritual enlightenment. Milk drinking is given as the reason why second- generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet – whatever may be its other deficiencies – is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.
Soy Protein Isolate: Not So Friendly Soy processors have worked hard to get these antinutrients out of the finished 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. 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. Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray- dried at high temperatures to produce a high- 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 (TVP). Much of the trypsin inhibitor content can be removed through high- temperature processing, but not all.
Trypsin inhibitor content of soy protein isolate can vary as much as fivefold. In rats, even low- level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls. But high- temperature processing has the unfortunate side- effect of so denaturing the other proteins in soy that they are rendered largely ineffective. That’s why animals on soy feed need lysine supplements for normal growth. Nitrites, which are potent carcinogens, are formed during spray- drying, and a toxin called lysinoalanine is formed during alkaline processing. Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong “beany” taste and to impart the flavor of meat.