I was informed about the dangers of eating too much soy by a Chinese MD in about 1998. She gave me some reading material that said soy was mainly grown as a cover crop to help fix nitrogen in the soil for future crops. But instead of tilling the entire plant into the soil they wanted to make a profit off of the soybeans, so they were falsely promoted as a health food. Here are some of the problems with soy: Goitrogens: Unless soy is fermented/cultured (into temphe, natto, miso, naturally fermented soy sauce, or yogurt) it contains goitrogens that can wreak havoc on your thyroid gland and cause hypothyroidism. Isoflavones: Unless you are post-menopausal and in need of estrogens, soy contains isoflavones which are a type of phytoestrogen that can have a feminizing effect, cause infertility, or promote breast cancer. Phytic acid: Phytates (phytic acid) bind to metal ions, preventing the absorption of certain minerals, including calcium, magnesium, iron, and zinc -- all of which are co-factors for optimal biochemistry in your body. (A long period of fermentation will reduce the phytate level). Natural toxins or anti-nutrients: Soy contains anti-nutritional factors such as saponins, soyatoxin, protease inhibitors, and oxalates. Some of these factors interfere with the enzymes that you need to digest protein. Hemagglutinin: Hemagglutinin is a clot-promoting substance that causes your red blood cells to clump together. These clumped cells are unable to properly absorb and distribute oxygen to your tissues. Also unless you are eating certified organic or non-gmo soy, the soy will contain genetically engineered organisms.
Posted on: Sun, 23 Nov 2014 22:31:40 +0000
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