Soy and soy based foods became extremely popular when first introduced because it seemed to provide a healthier alternative to the exploited dairy products. I have never been a supporter of processed foods. So, soy based products were not in my kitchen. But I did make my own soy milk because of allergy to non-organic pasteurized dairy. Now, the truth is becoming louder about the deception and the dangers of unfermented soy. However, consuming fermented soy in moderation is a healthy choice.
Here is a good summary of the dangers would might want to know:
- 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.
The Weston A. Price site, where these points were taken from, has a wealth of research on the subject. Now that you know these facts, what are some simple steps to take? I would recommend cutting all forms of unfermented soy and adding raw cow milk into your diet. If you were on soy because of milk allergy, it maybe that the allergy was due to the pasteurized conventional milk. This was the case with in y family.
Here is a short video that also explains the dangers of soy: