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The Trurth About Soy

Posted by Jan Knutson on February 11, 2011

The Evidence Against Soy

Dow Chemical and DuPont, the same corporations that brought misery and death to millions around the world through Agent Orange, is also a driving forces behind the promotion of soy as a food for humans. They are financing anti-meat and anti-milk campaigns aimed largely at those concerned about animal welfare and the environment, trying to convince them that imitations such as “soymilk” are not only healthier than the real thing, but better for the earth too.

soy, dow chemical, dupont, myth, health food, fermentedThere is no evidence that consuming soy products can improve health, reduce environmental degradation or slow global warming. In fact, the evidence suggests quite the opposite.

The studies below regarding the effects of soy on health are eye-opening, particularly the review by the American Heart Association — which no longer supports the health claims about soy endorsed by the U.S. government.

If you were to carefully review the thousands of studies published on soy, I strongly believe you too would reach the conclusion that any possible benefits of consuming soy are FAR outweighed by the well documented risks.

Unfortunately, many Americans still believe that fermented and processed soy products like soy milk, soy cheese, soy burgers and soy ice cream are good for them.

85 Percent of Consumers Believe the Lies About Soy

The rise of soy as a health food is in large part due to highly successful marketing to otherwise health conscious Americans who set the trend. According to the survey Consumer Attitudes About Nutrition 2008 (by the United Soybean Board), 85 percent of consumers now perceive soy products as healthy.

The survey also found that consumers:

* Rank soybean oil among the top three healthy oils, with 70 percent recognizing soy oil as a healthy oil, and
* Depend on soybean oil, commonly sold as vegetable oil, as one of their two most frequent cooking oils

This is a tragic case of shrewd marketing of misinformation and outright lies taking root among the masses, which will likely take some time to undo.

Ever since the U.S. Food and Drug Administration approved a health claim for soy foods in 1999 (which said diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease), soy sales have skyrocketed. In the years between 2000 and 2007, food manufacturers in the U.S. introduced over 2,700 new foods with soy as an ingredient, including 161 new products introduced in 2007 alone.

This has resulted in a booming multi-billion dollar business. From 1992 to 2007, soy food sales increased from a paltry $300 million to nearly $4 billion, according to the Soyfoods Association of North America.

However, the Weston A. Price Foundation, a nonprofit nutrition education foundation, submitted a petition to the Food and Drug Administration (FDA) in January of this year, asking them to retract its heart-health claim from soy in light of the inconsistent and contradictory evidence showing benefits, and its many proven health risks.

What’s So Wrong With Soy?

Dr. Kaayla Daniel, author of The Whole Soy Story, says:

“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.”

Dr. Daniel also points out the findings of numerous studies reviewed by her and other colleagues — that soy does not reliably lower cholesterol, and in fact raises homocysteine levels in many people, which has been found to increase your risk of stroke, birth defects, and yes: heart disease.

Other common health problems linked to a high-soy diet include:

* Thyroid problems, including weight gain, lethargy, malaise, fatigue, hair loss, and loss of libido
* Premature puberty in girls and other developmental problems in babies, children and adolescents
* Cancer
* Brain damage
* Reproductive disorders
* Kidney stones
* Weakened immune system
* Severe, potentially fatal food allergies

Most soy, perhaps about 80 percent or more, is also genetically modified, which adds its own batch of health concerns.

Despite these findings, many people still want to believe the hype, thinking that these studies must somehow be wrong. But the content of soy itself should be a clue. For example, soy products contain:

* Phytoestrogens (isoflavones) genistein and daidzein, which mimic and sometimes block the hormone estrogen
* Phytates, which not only block your body’s uptake of vitamins and minerals but deplete your body of zinc, iron, calcium, and replacing magnesium with aluminum.
* Enzyme Inhibitors, which hinder protein digestion
* Hemaggluttin, which causes red blood cells to clump together and inhibits oxygen take-up and growth
* High amounts of omega-6 fat, which is pro-inflammatory

You’re Consuming Soy Whether You’re Buying “Soy Products” or Not

Even if you know better than to gulp down large amounts of soy milk, slabs of tofu, and other soy snacks, you are still consuming soy if you’re eating processed food, in the form of soybean oil and lecithin. So depending on your dietary habits, your soy consumption could really add up.

In fact, Dr. Joseph Hibbeln at the National Institutes of Health told CNN.com he estimates that soybeans, usually in the form of oil, account for 10 percent of the average person’s total calories in the United States!

When you consider that 90 percent of the money Americans spend on food goes toward processed food, this amount of “accidental” soy intake is not surprising.

The CoQ 10 supplement, ubiquinol, also contain soy bean oil. Unfortunately CoQ 10 (ubiquinol) is only produced by a multi-billion dollar Japanese pharmaceutical company that holds ALL the world patents on it. Hence, there’s no way to replace the soy.

Avoid all forms of soy products, and severely limit intake of other soy, which is easy to do by simply avoiding processed and “fast” foods.

Because soy is so pervasive in the U.S. food supply, avoiding it is not an easy task.

The best way to completely avoid soy in the food supply is to buy whole foods and prepare them yourself.

If you still prefer to buy readymade and packaged products, for whatever reason, Dr. Daniel offers a free Special Report, “Where the Soys Are,” on her Web site at: http://www.wholesoystory.com/. It lists the many “aliases” that soy might be hiding under in ingredient lists — words like “boullion,” “natural flavor” and “textured plant protein.”

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