Posted on 18 June 2010.
So you might be thinking, “But isn’t SOY good for me”?
I thought the same thing 5 years back when I stood in line at the deli, purchasing my Soy Chips…feeling proud that I was making what I thought was a “healthy” choice.
With all the hype on TV, magazines, on the internet, it is no wonder we are so confused. The sad thing is that the soy industry is a huge money making business that is not concerned with your health.
…BTW, research shows that 99% soy industry is genetically modified and most contaminated by pesticides of any of our foods. I personally don’t
want to be a “human” test rat for the effects of genetically modified foods.
Wait a minute, Danyelle, the Chinese ate soy for centuries and are considered healthy…
The truth is guys… The Chinese did NOT eat the type of soy YOU eat today…
Despite the propaganda, according to Sally Fallon and Mary G. Enig, the soybean was considered unfit to eat- even in Asia.
During the Chou Dynasty (1134-246 BC) the soybean was ONLY used in supplying the soil with nitrogen. In Asia, the soybean was not served as a food until they discovered fermentation.
What is fermentation?
…It is a process used to preserve food before there were refrigerated, freezed, or canned.
It works like this: You have a vegetable or fruit, and it is converted to lactic acid by friendly lactic-acid producing bacteria. Lactic acid is a natural preservative that inhibits putrefying bacteria. Friendly bacteria like lactobacilli, a bacteria covers all living things, including YOU!
The fermentation process increases and enhances digestion of your foods and your ability to absorb more vitamins which helps you better to digest, increases the good bacteria in your gut, helps you breakdown your foods, and enhances your immune system.
MOST of our soy today is not fermented like that of the first soy foods seen in the Chou Dynasty, unless you buy miso, tempeh, natto, or soy sauce that has been fermented. FYI, they were genetically modified like today’s soybean. Just because it is an Organic Soybean, doesn’t mean it has not been genetically modified.
…Make sure that if you are going to eat fermented soy products
it says Organic and NO GMO!
Asians consumed soy products only in small amounts such as condiments but did not replace it for animal foods. There is one exception to the rule: celibate monks living in monasteries did lead a vegetarian lifestyle and found soy food very helpful because it decreases their libido.
…something most people in our culture want to enhance, not decrease.
Here are 5 of the TOP reasons you will want to avoid soy that I wanted to share with you.
10 Most DANGEROUS Reasons Why NOT To Eat Soy:
1. Blocks Your Ability To Digest Protein
Soy was only eaten in it’s fermented state in Asia because the “natural toxins” in the soybean block enzymes(trypsin) that help YOU digest protein.
Therefore, all this hype about “soy protein” is bogus because it inhibits the exact enzyme that breaks down protein. Your body can’t receive the protein unless there are enzymes that can break it down the protein into microscopic tools that YOUR body can use.
…What this means to YOU is that you could experience SERIOUS gastric distress (bloating, gas, constipation, diarrhea), reduced protein digestion, and chronic deficiencies in your ability absorb protein, and cancer of the pancreas due to eating soy.
2. Decreases YOUR ability to LOSE Weight
Soy contains goitrogens- substances that depress thyroid function. Goitrogens can interfere with the absorption of iodine. When your thyroid is depressed YOU gain weight.
Could that be why we are also seeing huge increases in hypothyroidism since soy contains these goitrogens that affects YOUR Thyroid functioning…
3. Creates Mineral Deficiencies in YOUR body
Soybeans are high in phytic acid, a bran or hulls of all seeds, legumes, and nuts.These phyates are the highest in soybeans. Which means that long, slow cooking will not reduce these phyates. Fermentation will ONLY significantly reduce phyate levels in the soybean.
The phyates block YOUR ability to absorb calcium, magnesium, copper, iron, and especially zinc.
I had a client that was diagnosed with anemia. I suggested that she come off soy. As soon as she did her iron levels resumed to normal levels.
4. YOUR “Energy Bars”, imatation meat, and dairy contain Soy Protein Isolate
According to Sally Fallon, Soy Protein Isolate is a “antinutrient”. You will find Soy Protein Isolate foods that imitate meat and dairy, baby formulas, and some brands of soy milk.
Why is it so “BAD”?
You could never make this product in your own home because it requires an alkaline solution to remove the fiber from the soybean, then an acid wash, and finally it needs to be neutralized in an alkaline solution.
How Gross!
-This process needs to be done at extremely high temperatures so it denatures the protein in the soy. That is why animals on soy feed need lysine supplements for normal growth.
- There are still high phytic acid levels remaining in Soy Protein Isolate even after being exposed to high-temperatures so Soy Protein Isolate affects your ability to absorb zinc and iron. This inability results in the development of enlarged organs (especially the pancreas and thyroid glands).
5. Increases YOUR Risk for CANCER
Did you know that today, the Japanese and Asians have higher rates of esophogus, stomach, pancreas, liver, and thyroid cancer? There is so much more that I could say about this…so stay tuned.
I know I will not be touching soy because of all of it’s damaging effects in the body…I will not be flooding my body with this dangerous food.
Please feel free to pass this information along to your Facebook or Twitter. I would love to hear from you so please leave a comments or questions:).
To Your Health,
Danyelle
For more info, please click this link
Danyelle Demchock is a Certified Holistic Nutrition And Lifestyle Coach.Discover how to naturally shed YOUR last 10-20lbs with 7 Simple Steps. Get My 7 FREE Videos On Fat Loss:www.danyelledemchock.com
