SOY FUN FACTS

Posted by Vicki Y. June 23, 2011

From “Dangers of Soy Products,” by Sally Fallon and Mary Enig, PhD. ~ 2000

(Note: since 2000, the FDA has made movement toward recalling health claims for soy, but not before soy harms millions; more current information may be found through the link at the end of this article).

Until recently in America, soybeans crops were planted for the purpose of crop rotation because soybean plants, primarily their roots, increase nitrogen in the soil. The soybeans were heated and pressed for oil, which was used to for lubricating farm equipment. The 1913 USDA Handbook listed soybeans as an industrial product.

Soybeans were never consumed in the Far East until the advent of fermentation, and only then for the purpose of making tempeh, natto, miso and soy sauce after a lengthy bacterial fermentation process. To this day, the primary diet of Asians is rice, fish and vegetables, using soy in sauce preparation or in side-dishes. Soy has always been considered a “poverty food” in the Far East.

Chinese monks use soy to diminish their libido (avoid sexual interest and arousal).

Soybeans are converted to tofu or bean curd chemically, using calcium sulphate and magnesium sulphate (aka: plaster of Paris and Epsom salts) for rapid processing, making processed soy potentially dangerous to your gastrointestinal tract.

American Vegetarians and Vegans substitute soy for meat and milk; those who consume tofu and bean curd as a substitute for meat and dairy products risk fat soluble vitamin and mineral deficiencies, even when they supplement with minerals, because soy binds to and prevents proper absorption of many vitamins and all minerals. Soy consumers also are deficient in amino acids, which are necessary building blocks for bone, joints and tissue.

Vegetarians and Vegans believe the spacey feeling they have, as a result of substituting soy for meat, is because they are more spiritually enlightened. However, testing indicates that this feeling is as a result of a lack of zinc, which is also known as the “intelligence mineral.” A lack of zinc also causes brain and neurological dysfunction, diabetes, joint dysfunction and aging due to an inability to form collagen.

The United Soybean Board, made up of 68 farmer-directors (appointed by the U.S. Secretary of Agriculture) spends well over $80 million annually (this was in 2000, over ten years ago) to “strengthen the position of soybeans in the marketplace and maintain and expand domestic and foreign markets for uses for soybeans and soybean products.” Individual state soybean councils provide over $2.5 million each year for “research” to prove that soy is good for feeding livestock and humans. Soybeans grow in nearly any climate worldwide.

The soy industry hired public relations firm, Norman Robert Associates, to “get more soy products onto school menus,” and the USDA responded by scrapping the 30% limit for soy in school lunches. Soy is added to hamburgers, tacos, lasagna, breads, breadings and other food uses to get the total fat content below 30% of calories, as dictated by the Federal Government.

Soy milk can cause aluminum toxicity, which in turn, leads to neurological dysfunction.

Some doctors believe that the reason second generation Japanese in America are taller than their native ancestors is because those born in America are fed cow’s or goat’s milk, rather than soy (if bottle-fed).

Soy Protein Isolate (SPI) is used as a meat, dairy, baby formula and soy milk filler or substitute. It is not something that can be readily made at home. Industrial factories make SPI by creating a slurry of soybeans mixed with an alkaline solution to remove fiber, followed by an acid wash to breakup the fiber of the soybeans, followed by a neutralizing alkaline solution. The acid portion of the “bath” takes place in aluminum tanks (with aluminum potentially being leached into the soybean slurry). The resultant curds are spray-dried at high temperatures to produce a high-protein powder (which also creates toxic nitrites), finally known industry-wide as “textured vegetable protein” or TVP.

Soy is now widely used by most fast food and sit-down restaurants (especially as oil for fried, grilled or smoked foods), mass-commercial food manufacturers, most “affordable” supplements and nearly all fish oils.

Soy is widely used in: breakfast cereals, baked goods, convenience foods (boxed or frozen meals and sides), margarine, shortening, “vegetable” oil, beverages (especially diet beverages), machinery lubrication, an additive to animal feeds (only animals intended for slaughter after short-term life – if used long-term, soy in feed leads to acidosis) and in food give-away programs sent to third-world nations to feed the masses.

Soybeans contain toxins and enzyme inhibitors that prohibit proper digestion and to stunt growth, even after cooking, as well as haemagglutinin, which causes red blood cells to clump together and form clots, goitrogens, which depress thyroid function, and phytic acid, which blocks absorptions of minerals and amino acids.

Consumption of soy may cause:

  • Gastrointestinal distress (cramping, bloating, diarrhea or constipation, indigestion, mal-absorption of nutrients, I.B.S., etc.)
  • Deficiencies in necessary amino acid absorption
  • Severely depleted Vitamins E, K, D and B12
  • Improper mineral absorption (especially calcium, magnesium, copper, iron and zinc)
  • Enlargement of the pancreas
  • Suppression of proper thyroid function
  • Improper growth of babies and children or under-development
  • Fibrocystic breast, uterus, ovaries, etc.
  • Joint dysfunction
  • Diabetes
  • Impotence
  • Various types of cancer
  • Heart attack or stroke due to the blood clotting action of soy
  • Reproductive dysfunction
  • Allergies
  • Emotional disorders, including irritability, depression, anger and anxiety

Mary Enig and Sally Fallon research and post articles for WESTON PRICE regularly.

 

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