Is Soy really good for us??

“Current evidence for the beneficial effects of soy requires a full understanding of potential adverse effects as well.”
Dr D Doerge, scientist from the National Center for Toxicological Research.

Quoted here are many of the scientific research studies on soy spanning the years 1925 through 2001.

Soy Blocks Vitamin and Mineral Absorption: Studies indicate that soy (organic and non-organic) causes increased requirements for vitamins E, K, D and B12. Phytic acid from SPI (soy protein isolate) blocks the absorption of essential minerals and creates deficiency symptoms of calcium, magnesium, copper, molybdenum, iron, manganese and especially zinc in the intestinal tract. (2) This may be contributing to the early onset of osteoporosis in Japan, starting there as early as age 20 versus age 34 in the USA. (1b) Also test animals fed SPI developed enlarged organs, particularly the thyroid gland and pancreas, and caused increased deposition of fatty acids in the liver.

Soybeans have one of the highest phytate levels of any grain or legume. Phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only long periods of fermentation will greatly reduce soy’s phytate levels, but will not eliminate them.

Soy has natural toxins or anti-nutrients. Soybeans contain potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and create chronic deficiencies in amino acid uptakes. In test animals, diets high in trypsin inhibitors also caused enlargement and pathological conditions of the pancreas, including cancer. (4,5)

Soy contains haemaglutinin, which is a clot-promoting substance that causes red blood cells to clump together, setting the stage for clogged arteries and stroke.

Endocrine-disrupting isoflavones, genistein and daidzein are goitrogenic components found in soy. In vitro studies suggest isoflavones inhibit synthesis of estradiol and other steroid hormones. Infertility, reproductive problems, thyroid and liver disease due to dietary intake of isoflavones have been observed for several species of animals including mice, cheetah, quail, pigs, rats, sturgeon and sheep. (5)

100 grams of soy protein – the maximum suggested cholesterol lowering dose – can contain almost 600mg of isoflavones, an undeniably toxic amount. Only 45 mg of isoflavones taken daily for one month, in pre-menopausal women, reduced hormones needed for adequate thyroid function. In some of the women, these effects lingered for 3 months after soy consumption was discontinued.

The Swiss Health Service, in 1992, estimated that 100 grams of soy protein provides the estrogenic equivalent of one birth control pill.

Processing of soy adds even more toxins. Much soy is acid washed in aluminium tanks, leaching high levels of aluminium into the final product.

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