Reasons To Avoid Any Kind of Soy

Soy has become a major source of toxicity for human beings, especially in the last three decades. Not only is more than 99% of soy genetically modified, but sources labeled organic or non-GMO are often exposed to the same problems as conventional soy. If you consume processed foods, soy is almost impossible to avoid. With the exception of wheat, there are few foods that are causing as many health problems as soy in the food supply. Here are reasons to avoid any kind of soy.

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1. Soy Reduces Assimilation of Minerals Phytic acid is present in the bran or hulls of all seeds and when we compare the phytate of soy to many other types of beans and nuts, the percent mass is not that far off, but that’s not the problem. The problem is how much we are consuming. Most people stuck on the soy bandwagon are consuming far more phytate by the sheer volume through mass consumption of things like soy milk, tofu, cereals, and processed foods. It doesn’t even compare to the amount they would consume through seeds and nuts. The effect of phytic acid on iron absorption has been thoroughly studied. As evident in a study in the American Journal of Clinical Nutrition, as phytic acid increases, it has a diminishing impact on iron while inhibiting its absorption. This applies to almost every major mineral including zinc–one of the most important minerals for the human body.Two billion people may now have zinc deficiency. Phytates bind to zinc and thereby decrease its bioavailability. Phytic acid levels in soy reduce assimilation of calcium, magnesium, copper, iron and zinc.
2. Soy Promotes Infertility Soy beans contain genistein, a natural compound that has estrogenic effects because it binds the estrogen receptor with relatively high affinity. A study in the Journal Toxicology and Applied Pharmacology showed that dietary genistein exhibits a strongly increased estrogenic effect and cautionary attitude towards the consumption of large amounts of soy or soy supplements is warranted to prevent infertility. Another study in the journal Obstetrics and Gynecology International found that soy ingestion increases amniotic fluid phytoestrogen concentrations in female and male fetuses. Phytoestrogens daidzein and genistein may, alone or in combination with other chemicals, function as endocrine disruptors, with potentially adverse effects on male reproductive function.

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3. High Levels of Aluminum Soy has to go through a process to become soy protein isolate. Acid washing in aluminum tanks, which is designed to remove some of the antinutrients (but the results often vary widely), leeches aluminum into the final product. Aluminum can have adverse effects on brain development and cause symptoms such as antisocial behavior, learning disabilities. alzheimer’s disease and dementia. Harsh alkaline soaking solutions are used mainly in the production of modern soy foods such as soy protein concentrates, soy supplements, soy protein shakes, textured soy protein (TSP), etc. Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.

4. Genetically Modified Any ingredient listed as soybean or soy on any product ingredient list has a 93% chance of being GMO if it is not listed as organic. But even organic soy cannot be trusted. Soy is very problematic crop. Non-organic sources of soy in many agricultural practices are being passed off as organic. In 2011, the USDA uncovered a plot to import fraudulent organic certificates produced by an uncertified supplier in China. The Chinese firm used the counterfeit certificate to represent non-organic crops, including soybeans, millet and buckwheat, as certified organic. These types of things are happening every year and only a fraction are being discovered. Even domestically sourced organic soybean crops are now being investigated for having GMO origins. Organic soy also does not change the toxicity of unfermented sources so abundant in the food supply.

5. Immunotoxic The prevalence of autoimmune diseases has significantly increased over the recent years. It has been proposed that this epidemiological evidence could be in part attributable to environmental estrogens, compounds that display estrogen-like activity. Environmental estrogens can be found in phytoestrogens which occur in soy. There is a considerable burden of evidence both in vitro and in animal models that these compounds exert immunotoxic effects. Phytoestrogens drastically reduce not only the size of the thymus, but also the bone marrow cavity as well, the sites where most deletion of autoreactive cells occur. Isoflavones, which are phytoestrogens present in large quantities in soy and soy-derived products, inhibit protein tyrosine kinase, and exert other effects in the body such as exacerbating the clinical course of this autoimmune disease.

 

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