By Kurt Grange, PhD, ND |
Soy. You cannot get away from this supposedly protein rich “health” food. It can be found in almost every aspect of a typical North American’s diet of fast, processed and packaged products including crackers, cookies, breads, baked goods, canned foods, soymilk, soy burgers, soy energy bars, soy ice cream, soy cereal, etc. And, because soy is FDA approved, it really doesn’t have to be listed on the label.
If you were to eat soy in an Asian country you would probably reap the popularly touted benefits. However, the United States, in its infinite wisdom of “we know what is best for you,” decided to improve on Mother Nature by genetically modifying, pasteurizing etc. until the soy you are encouraged to eat in the U.S. is NOT the soy the rest of the world gets to enjoy.
Americans do not eat “whole soy foods” as do the Asians. Instead, they eat factory foods containing industrially processed soy substances made from “Roundup Ready” soybeans (soybeans that have been genetically engineered…sometimes called recombinant DNA engineering) created by Monsanto. Western food processors then separate these altered soybeans into protein and oil, which is no longer considered a “whole food.” “A “whole food” behaves differently in the body when you remove or alter one of its components.”
In addition, today’s high-tech processing methods fail to remove the anti-nutrients and toxins that are naturally present in soybeans. The anti-nutrients and toxins are then changed into toxic and carcinogenic residues by the high temperatures, high pressure, alkali and acid baths, and petroleum solvents of the processing methods.
A clever public relations campaign by the American soy industry has convinced Americans that Asians are healthier because they eat soy, soy and more soy. On closer observations of Asian eating habits it has been found that “Asians eat small amounts of soy, as condiments in the diet, not as a food staple.” The current health trend is that if some soy is good for your health then the more soy you eat the better your health will be. Current studies show that this has not proven to be the case.
On the subject of soy in American foods, Dr. Joseph Mercola says, “It’s ironic that soy has become so accepted as a health food when, as Dr. Kaayla Daniel, author of the groundbreaking book The Whole Soy Story: The Dark Side of America’s Favorite Health Food, states, thousands of studies link soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility–even cancer and heart disease.”
When Dr. Daniel was asked, “In terms of their effects on people’s health, which of the soy food products on the market would you say were the worst?” She replied, “The worst by far is soy formula because it’s usually the only food nourishing the developing baby. Soy formula contains phytoestrogens that can disrupt the baby’s thyroid, reproductive development and toxic levels of manganese that can cause neurological and brain damage associated with ADD/ADHD and violent tendencies. Babies on soy formula are also at higher risk for gastrointestinal damage, allergies, asthma, poor mineral absorption and lower intelligence. Contrary to popular belief, soy formula was never used traditionally in Asia.” Furthermore, studies have shown that the above mentioned “possible” conditions are worsened in male babies. “The average daily dose of soy estrogens in soy formula (38mg) is higher than the amounts that cause thyroid problems and endocrine disruption in adults.”
Dr. Daniel adds that in adults she often sees thyroid damage, infertility, menstruation problems, loss of sex drive, hair loss and digestive problems which she attributes to the ingestion of altered soy products.
Are there any soy foods in America you can safely eat? Yes! But, they should be the old-fashioned fermented soy products such as miso, tempeh, natto, shoyu, tamari and edamame (the green immature soybeans). Tofu is a precipitated product and is considered to be less healthy. Soy sprouts are not healthy and should not be eaten. Traditionally they are used for pharmaceuticals, not as a food.
Experts agree that the genetically altered soy products available in North America are creating or contributing to lowered immunity and health problems. It is not just the fact that we are eating genetically altered soy, it is also that we eat so much of it. The challenge is to find a manufactured food product that doesn’t contain soy. And, in addition to the soy products we intentionally eat, there is the hidden soy in our foods. Soy is hidden behind words like “boullion,” “natural flavor” and “textured plant protein” in food labels.
To Soy or Not to Soy? This is a question that requires educated thought and research by each individual. The soy products available to us have potential for good. But, there is equal, if not more potential for harm.
References:
1. Nancy DeVille, Death by Supermarket: The Fattening, Dumbing Down, and Poisoning of America. Barricade Books Inc., 2007, pgs. 71-105.
2. Medical News Today, Is Too Much Soy Bad for Men? May 2004: URL article: www.medicalnewstoday.com/articles/7842.php
3. Dr. Kaayla T Danial, PhD, CCN. The Whole Soy Story: The Dark Side of America’s Favorite Health Food: New Trends, 2004
4. Dr. Joseph Mercola: www.mercola.com/2005/mar/23/soy.htm
5. Pediatric Research, December7, 2004. DOI:1203/01.PDR.0000150723.87976.32
6. Science Daily, December 27, 2004
7. Mothering: Natural Family Living: Issue 124: May/June 2004
For more info call Dr. Kurt Grange at 775-825-7727.
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