The soy industry managed to convince the world that soy makes for a nice alternative for common foods. The truth is slightly different, because processed soy and tofu are not the smartest choice you can make, and these are definitely not healthy.
Instead of reaching for such a product, opt for organic, free-range eggs, grass-fed meat and raw dairy.
“Unlike in Asia where people eat small amounts of whole soybean products, western food processors separate the soybean into two golden commodities–protein and oil. There’s nothing safe or natural about this,” Dr. Daniel explains.
“Today’s high-tech processing methods not only fail to remove the anti-nutrients and toxins that are naturally present in soybeans but leave toxic and carcinogenic residues created by the high temperatures, high pressure, alkali and acid baths and petroleum solvents,” she added.
When it comes to soy products, the worst would probably be fractionated products like soy protein isolate and hydrolyzed plant protein, because phytates in processed soy disable mineral absorption, and trypsin inhibitors affect digestion.
Tofu may be slightly better, since it is still a whole soy product, but it contains the ‘bad things’ we mentioned before.
Health problems associated with soy consumption
High-soy diet may cause various ailments like:
1. Thyroid problems, such as sudden weight gain, lethargy, malaise, fatigue, hair loss, and low sex drive
2. Premature puberty, and developmental issues in babies, children and adolescents
4. Brain damage
5. Problems with the reproductive system
Dr Daniel and colleagues reviewed several studies according to which soy cannot decrease cholesterol levels. Moreover, it increases homocysteine levels in many individuals, and thus increase the risk of developing heart disease, sudden stroke and birth defects.
Dr Daniel believes that soy actually increases the risk of heart diseases.
They are in effort of having the FDA retract the false claim that ‘soy prevents heart disease,’ that was approved in 1999. The doctor and other experts made a 65-page petition, and hopefully their attempt will bring some success.
Parents should be aware of the fact that the hormone-mimicking effect of soy has a devastating impact on the development of children and babies. According to a Lancet study, infants who are given soy products are 6-10 times more exposed to estrogen-imitating chemicals than adults.
The results showed that their blood concentration of such hormones was 13,000-22,000 times higher than estrogen levels in blood. Believe it or not, babies who are given exclusively soy formula receive the estrogenic equivalent of about 5 contraceptive pills per day. Never, ever give your baby soy infant formula.
The same applies to toddlers, since soy foods are the last thing they should eat. Breastfeeding mums who are looking for an alternative formula should consider some healthier options. Soy has such a harming effect, that even expecting moms should stay away from soy to protect their unborn child.
The bad facts does not end here:
Soybeans come packed with natural toxins, or anti-nutrients. It contains large amount of inhibitors that hinder the function of enzymes necessary for protein digestion. Moreover, cooking or high temperatures cannot disable these enzyme inhibitors. They cause extensive gastric problems and chronic deficiency in the uptake of amino acids. Eventually, this may cause severe pancreatic impairment and even cancer.
Hemaglutinins in soybeans cause clumping of red blood cells. Soybeans also contain substances that affect growth. Although processing and high temperatures can reduce these substances, they are never fully eliminated.
Goitrogens in soybeans affect thyroid function.
About 80% of soybeans is genetically modified. They are also ‘enriched’ with gross levels of pesticides. Moreover, soybeans have one of the highest amount of pesticides.
Soybeans are abundant in phytates. These affect mineral absorption, and the body cannot use minerals like calcium, magnesium, iron and zinc. Keep in mind that the body needs these minerals, as they are co-factors in many bio-chemical processes.