Is soy good for us or not?
23 Sep 2004
"Is soy good for us or not?" is the fundamental question lying at the heart of this paper. I will present some facts that are not known by the majority of Americans and for the most part they expose a truth in society that is shocking to say the least. There are many situations in America whereby we are 'kept in the dark', never really seeing the truth.
Historically, dating back to the Chou Dynasty in 1100 BC, soybeans were considered unfit to eat and instead were used as a method of fixing nitrogen via crop rotation. During the Chou Dynasty, fermentation techniques were discovered and that lead to the initiation of soy being used as food. I hold the position that the ONLY soy products that should be consumed are fermented soy products such as: miso, tempeh, natto, and either shoyu or tamari soy sauce. Fermenting the soybeans is the ONLY way to successfully remove or neutralize the antinutrients or natural toxins. Antinutrients in soybeans include trypsin inhibitors, hemaglutinin, phytic acid and goitrogens. The processing of soybeans, which is a separate paper unto itself, produces the carcinogens lysinoalanine and nitrosamines, as well as aluminum and trans fatty acids.
Trypsin inhibitors interfere with protein digestion, cause pancreatic disorders and act as a growth inhibitor. All of this is found in soy infant formula. Hemaglutinin, a clot-causing agent that is dangerous for those with heart disease, especially atherocsclerosis or narrowing and hardening of the coronary or carotid arteries. This increases the risk of heart attack and stroke--the number one and number three causes of death in the United States.
The phytic acid content in soybeans is highest of all grains or legumes. Phytic acid can cause mineral deficiencies in iron, copper, zinc, calcium and magnesium. Zinc is essential for growth of the nervous system and is called the intelligence mineral. In today's society we see an epidemic of neurological disorders including attention deficit, learning disabilities and autism. Infant soymilk-good or bad?
Soy is a known goitrogen that may cause hypothyroidism, by causing damage to enzymes that produce thyroid hormones, thyroxine and triiodothyronine. Iodine is blocked which is essential for proper thyroid function. Synthroid is America's number one selling drug and is prescribed for hypothyroidism.
Due to processing, the aluminum content in soy is about 10X higher than pasteurised milk, perhaps contributing to the rising incidence of Alzheimer's disease. In soy infant milk, the aluminum content can directly damage the infant's brain, as the blood-brain barrier has not been formed.
Trans fatty acids and free radicals are formed during the processing of refined oils like soybean oil. Free radicals have been found to be a direct cause of aging and over 80 chronic degenerative diseases including heart disease and cancer. Trans fatty acids formed during hydrogenation are rarely found in nature and cannot be broken down by the human body, but are incorporated into our cell membranes, thus making us partially hydrogenated organisms. Products containing trans fatty acids are illegal in Holland.
Hydrogenation is a final step of processing and by this point it has gone through so many indignities that its food value is actually negative. I advise and urge you to become a label reader, it is essential for your health. Hydrogenated foods create disease in our body because they contain no enzymes, vitamins and minerals. They also contain many free radicals and cannot be broken down by the body. When reading a label, if it says hydrogenated think plastic and trans fatty acids.
There may be some out there that are asking the question, "What about soy protein?" Soy protein is nothing but a waste product of oil processing. Thus, when you start with a nutrient free substance, what do you end up with as a finished product? In 1913, the USDA classified soy not as a food but as an industrial product. Presently, the use of soy protein is Generally Recognized As Safe (GRAS) only for industrial use as a cardboard binder. This is in sharp contrast to the sobering reality that much of the 58 million acres of American farmland devoted to soybeans in 1998 is used as food for livestock and human consumption. America supplies more than 60% of the world's soybean demand.
In 1996, over six million tons of soybean oil was produced in America. Most of the soybean oil is used for production of margarine, shortening and salad dressings, as well as many other supermarket items.
In the USA, 80% of margarine comes from refined soybean oil. It is estimated that 60% of all foods on the shelves of America's supermarkets contains some form of soy. It is hidden or not labelled in many products, masquerading as: vegetable flavoring, natural flavoring, vegetable shortening, TVP or textured vegetable protein and hydrolysed protein.It is often pointed out that if we consume soy we decrease our risk of certain cancers, including breast and prostate as well as certain menopausal symptoms, such as hot flashes. Thus, it is necessary to state that the actual consumption of soy products in Asia is much less than what is commonly thought. The famous Cornell China Study found that soy consumption averaged about 9 grams per day, less than 2 teaspoons. Further, much of this comes in the form of fermented soy products, which is what I advise to consume if soy is eaten. I would also suggest that it is important buy only ORGANIC soy products, thus bypassing the issue of genetic modification.
That brings us to GM or genetically modified foods. Most if not all soybeans produced in the United States have been genetically modified. Does that matter? Unequivocally, without a doubt, reverberatingly YES. This is a separate paper in upon itself, thus let me quickly refer to the Father of Molecular Biology, Dr. Erwin Chargoff, who feels that genetic modification is "molecular Auschwitz." Nature's design imbues the reality of the strongest survive with a serenity of acceptance. The real danger behind genetic modification of foods is that it creates genetic uniformity and the end of biodiversity. Biodiversity is the process by which Mother Nature allows natural selection and evolution towards a higher form of existence.
Why has a product that has only been given GRAS standards for industrial use become a major component of 60% of our supermarket foods? Ask yourself, "Who benefits most?" In 2000, soybean crop value and retail market value of hydrogenated soybean oil and finished soy products have an estimated value of $100 billion. Follow the money trail and we find what? THE TRUTH! If capitalism, corporate power and consumer complacency continue at the pace they are now, change cannot occur. Have we made corporate profits and conveniences more important than health?
Until next time, hope you enjoyed.
Dr. Tim
Dr. Tim Jaeger is a Doctor of Chiropractic with an extensive background in nutrition and is an avid researcher focusing on immunology and natural approaches to anti-aging and longevity. Dr. Jaeger is founder and President of Millennial Wellness, LLC and devotes much of his time consulting and lecturing on longevity, cancer, heart disease, weight loss, disease prevention and wellness.
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The preceding article is an updated version of one that originally appeared in the August 2002 issue of "Healing Garden, The Journal For Holistic Living" and has been reprinted by permission from the author. We at Healthy Traditions Network believe that it contains valuable information for consumers who are trying to sort though the facts to make wise decisions about food choices. It is consistent with the philosophies and research of the Weston A. Price Foundation, the national nutrition education foundation that is the parent organization of Healthy Traditions Network.
For more information on Soy see the Soy Alert section at:
http://www.WestonAPrice.org/
and
http://www.soyonlineservice.co.nz/
Dr. Jaeger, DC
