(26-10-08) Six Surprising Facts About Soy

by Ella Andersen


When people think of living healthfully, usually what comes to mind is eating tofu or drinking soymilk. Why wouldn’t they? After all, the popular magazines point to soy consumption as the ultimate form of health. This article will show some surprising facts that many do not know about soy, and facts that are actually contrary to what the magazines print and the health “officials” promote.

Soy is not the cornerstone of Asian diets

This is probably by far the most common misconception about soy products. Many of the fitness magazines, and even some dietitians, overplay the role of soy in the Asian diet.

In China and Japan, people only eat about 10 grams (2 teaspoons) a day. What’s more, soy is viewed and consumed as a condiment, not as a replacement for animal products or as an entire meal. Basically, soy in those regions would be like ketchup or mustard, rather than the main dish.

Additionally, the type of soy that is consumed in the Asiatic region is quite different from the way it is eaten in the West. The soy that is prepared in Asian countries is fermented. More will be revealed below about fermented soy.

The soy that westerners eat is unhealthy

Yes, that’s right. The popular soy-mantra that “soy prevents osteoporosis, heart disease, cancer,” is what the soy industry would like you to think, but in reality, nothing could be further from the truth. Above, fermented soy was mentioned. The reason it was mentioned is because raw, unfermented soy contains anti-nutrients that pose great risks for those who consume soy on a regular basis.

The main anti-nutrients that are in soy are phytates, trypsin inhibitors and phytoestrogens. Soy processing results in some undesirable components as well: toxic lysinoalanine, carcinogenic nitrosamines, monosodium glutamate or MSG (a potent neurotoxin), and aluminum (a toxin to the nervous system and kidneys).

The phytates in soy reduces the assimilation of the minerals copper, iron, calcium, zinc and magnesium, creating deficiencies. Methods such as soaking and sprouting are ineffective at reducing the phytate amounts in soy.

The trypsin inhibitors make digesting proteins problematic and can lead to pancreatic disorders.

Phytoestrogens are potent anti-thyroid agents that interfere with the endocrine system, along with causing menstruation problems in women. Furthermore, women who consumed soy during pregnancy had a higher chance of giving birth to babies born with hypospadias, which is where the urethral opening of the penis is misplaced (near the base of the penis instead of at the tip). Also, phytoestrogens, along with PCBs and DDE, contribute to premature development of girls.

In Asia, soy is fermented, so many of the above problems, with the exception of the phytoestrogens, are eliminated.

Soy does not contribute to bone health

Despite popular belief, soy does not contribute to bone health. Soy increases the body’s need for calcium and vitamin D, actually taking away from bone health! Also, Westerners are deficient in vitamin D as it is, eating soy foods will just make the problem worse!

Soy contributes to infertility

Source: NaturalNews

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