Soy is found in almost every prepared and processed food on the market. Whether it is soy protein, soybean oil, or soy lecithin, soy derivatives have become an almost universal additive in manufactured food products. Commonly thought to be a healthy, protein-dense food, the soybean has been touted as a wonder, capable of feeding the planet and stopping world hunger. The truth is unfermented soy is one of the most harmful, toxic substances to ever become so important in the global food supply.
Historically, ancient farmers planted soybeans in order to infuse their soil with nutrients such as nitrogen; their food crops benefited from the enriched soil that the soy plants provided. Typically associated with Asian diets, soy has always played a minor role in eastern fare and, when consumed, has been done so after lengthy fermentation.
The traditional Japanese diet, for instance, includes more than one hundred biologically unique foods per week. with soy products accounting for only a few items. In Pearl Buck’s 1931 bestselling Pulitzer Prize-winning novel, The Good Earth, she writes of Wang Lung, a Chinese subsistence farmer who rises to power in pre-revolutionary China because of his family’s hard work and determination . Raised in China herself, Buck’s story contains scant mention of soy consumption as part of the typical Chinese diet.
Ancient pictographs from the Chinese Chou Dynasty period also confirm that soy was traditionally not used as food, but as a crop-rotating plant that served to replenish the planting soil with nutrients. Throughout the centuries, it gradually gained popularity in various fermented forms.
Only in recent decades has corporate soy production become commonplace, ushered in by gales of misinformation claiming it as a health food in all its processed forms. Now, even in Asian countries, 90% of soy consumption involves processed, unfermented soy products much like the ones consumed in Australia.
Soybeans naturally contain a host of anti-nutrients and toxins, including trypsin inhibitors, hemaglutinin, phytic acid, and phytoestrogens.
The potent trypsin inhibitors present in soy significantly curtail protein absorption, causing abdominal distress due to hampered absorption of crucial nutrients and amino acids. Animals fed diets that contained large amounts of trypsin inhibitors developed pancreatic problems, including cancer.
Hemaglutinin causes red blood cells to clump together and form clots. Both trypsin inhibitors and hemaglutinin have been deemed “growth depressant substances” for their contributions in stunting essential bodily functions.
Phytic acid, or phytate, is another nutrient absorption inhibitor that deters the uptake of essential minerals such as calcium, magnesium, iron, and zinc. Present in the bran of seeds, phytic acid will offset the intake of nutrients by stopping their absorption within the intestinal tract, leading to severe mineral deficiencies. Zinc, the “intelligence mineral”, is the one most completely blocked by soy phytates. Soy has been shown to have the highest phytic acid content of all grains and legumes.
Phytoestrogens mimic the estrogen hormone. Soy products are particularly rich in isoflavone phytoestrogens, which are capable of significantly disrupting human hormonal balance, particularly in men. A study conducted by Harvard University revealed a definitive correlation between soy consumption and low sperm counts in men, indicating that high soy consumption can instigate reproductive harm and suppress testosterone levels.
Soy lecithin is an emulsifier added to processed foods to stabilize ingredients. Soybean oil is another popular additive found in many foods, from mayonnaise and salad dressings to cakes and breads. Besides the fact that they are soy-based and highly prevalent, these ingredients are most often derived from GMO soybeans.
Even organic products may contain GMO soy lecithin. since this ingredient falls outside the realm of organic requirements, a controversial loophole. Many organic products specify non-GMO soy lecithin, but it is always important to investigate and verify.
Soy milk, tofu, soy nuts, and other popular food items are essentially toxic due to the inherent toxic properties of unfermented soy. Many of these products are also highly processed and genetically-modified.
Soy formulas are inadequate and potentially dangerous for babies, as they do not contain the vibrant array of vital nutrients found in the mother’s breast milk. Soy formulas lack essential fatty acids (EFAs), cholesterol, immunoglobulins, and other nutrients necessary for proper cognitive and neural development in the child. Many babies are allergic to the highly processed proteins and ingredients in infant formula.
For more information: Take Control of Your Health and Escape the Sickness Industry, available at www.doctorsaredangerous.com
