Yoni Whitten, D.C., C.C.W.P
Many health claims have been made regarding soy. Among other things, it has promised to lower our cholesterol, keep us trim, improve our mood, reduce menopausal symptoms and even prevent cancer. There is some form of soy in almost every single packaged product on grocery store shelves. Soy is found in everything from bread and pasta to cheese, coffee and even ice cream. Now, after years of thriving success and enjoying its status as America's favorite "health food," the dangerous truth about soy is coming out.Exposure to the foreign DNA and RNA inserted into these foods could lead to unforeseen allergic reactions or autoimmune diseases. In the United Kingdom, scientists measured a 50% increase in soy allergies in one year. They believe that the increase in soy allergies may be caused by the widespread use of GM soy ingredients.
Another problem with soy is large amount of phytic acid naturally inherent to it. Phytic acid has the unique ability to bind minerals, proteins and starches resulting in decreased absorption of these substances. In large amounts, phytic acid can block the uptake of essential minerals such as iron, calcium, magnesium, copper and especially zinc in the digestive tract. This potentially sets the stage for all types of nutrient deficiencies. In addition, soy inhibits the uptake of iodine which is used by the thyroid gland in the production of thyroid hormones needed for proper growth and metabolism. With this in mind, how can we consider soy-based baby formula a viable alternative to breast milk?
In 2005, Israel’s Health Ministry issued a public warning against the consumption of soy in children and infants. The French Center for Cancer Research recommends that children under the age of 3 consume no soy whatsoever. They also advised against soy for women who are at risk for breast cancer and for those who already have it.
Why? After all, soy has been touted as a cancer-fighting food. Soy contains certain chemical compounds called isoflavones. In terms of their structure, these isoflavones are very similar to the hormone estrogen. When soy is processed these compounds undergo certain biological alterations. Studies have shown these altered isoflavones can actually increase tumor growth, especially with breast cancer.
Japanese women have been known to feed tofu to their husbands in order decrease their virility. In July, 2008 a study performed at the Harvard school of public health uncovered the truth about this old wives’ tale. They found that diets high in soy do indeed decrease male fertility. In fact, they discovered a direct link between the amount of soy consumed and decreased sperm count.
When experts point to the health of traditional Asian cultures as examples of why soy is good for you, consider the fact that in China and Japan the average soy consumption is 10 grams per day. That’s the equivalent of 2 teaspoons. Contrast that with a cup of soy milk or tofu that contains 25 times that amount! Throughout Asia soy foods are regarded as a condiment, NOT as a substitute for meat or fish. Furthermore, the miniscule amount of soy that is consumed as a part of the traditional Asian diet has been fermented. Whereas the vast majority of the soy that ends up on our plate has been genetically modified, grown in nutrient-depleted soil, sprayed with dangerous chemicals and processed in a way nature never intended. The truth about soy is that the risks associated with consumption far outweigh the benefits.
Action Step:
If you do choose to eat soy, select only organic (non-GMO), fermented, whole soy products.
(Such as - organic miso, organic soy sauce or tamari, organic tempeh and natto)
Remember:
References:
1. http://humrep.oxfordjournals.org/cgi/content/short/den243v1
2. http://www.nutraingredients-usa.com/Research/Soy-benefits-reduced-through-food-processing
3. http://www.soyinfo.com/haz/allergy.shtml
4. http://www.healthy-communications.com/8-1-mercolasoy.htm