Properly fermented foods such as tempeh and natto have been widely consumed for a very long time and are not associated with the same risks as unfermented soy products are.  For instance, nattokinase, obtained from natto, has been used for over twenty years and is much safer than aspirin when it comes to dissolving blood clots.

However, most Americans believe that soy milk, soy ice cream, soy burgers, soy cheese and other unfermented soy products are safe and even beneficial.

What brought to the rise of soy as health food is the successful marketing to otherwise health conscious American citizens who set this trend.  As seen by the survey Consumer Attitudes About Nutrition 2008, 85% of consumers look on soy products as healthy.

It also found that consumers:

  • 70% perceive soy oil as a healthy oil and rank soybean oil among the top three healthy oils,
  • depend on soybean oil as one of the most frequent cooking oils

The sales of soy and soy products skyrocketed even since the U.S Food and Drug Administration approved a health claim for soy products, which happened in 1999.  In the period between 2000 and 2007, American food manufacturers introduced more than 2,700 new soy-containing foods.

This led to a development of multi-billion dollar business! According to the Soyfoods Association of North America, in the years between 1992 and 2007, soy food sales increased from $300 million to $4 billion.

WHAT’S SO WRONG WITH SOY?

Western food manufacturers separate the soybean into protein and oil, both of which are nothing natural or safe.

 “Today’s high-tech processing methods not only fail to remove the anti-nutrients and toxins that are naturally present in soybeans but leave toxic and carcinogenic residues created by the high temperatures, high pressure, alkali and acid baths and petroleum solvents,” Dr. Kaayla Daniel, author of The Whole Soy Story.

She also adds that homocysteine levels in many people, which has been found to increase the risk of birth defects, heart disease, and stroke.  In addition to this, the consumption of soy is associated with other health issues, including the following:

  • Kidney stones
  • Weakened immune system
  • Severe, potentially fatal food allergies
  • Thyroid problems, including weight gain, lethargy, malaise, fatigue, hair loss, and loss of libido
  • Premature puberty and other developmental problems in babies, children and adolescents
  • Cancer
  • Brain damage
  • Reproductive disorders

More than 80% of soy is genetically modified, which leads to additional health concerns. Unfortunately, most people still want to believe that soy products are safe, thinking that the studies may be wrong.  However, the content of soy itself tells a lot about potential risks!

  • High amounts of omega-6 fat, a well-known pro-inflammatory ingredient
  • Hemaggluttin, which causes red blood cells to clump together and inhibits oxygen take-up and growth
  • Phytoestrogens (isoflavones) genistein and daidzein, which mimics and blocks the hormone estrogen
  • Phytates, which blocks body’s uptake of minerals
  • Enzyme Inhibitors, which interfere with protein digestion

Another problem with soy is that even if you are not buying “soy products” like tofu, soy milk, or soy cheese, you are still eating soy by indulging in processed food.

As estimated by Dr. Joseph Hibbeln, soybeans, typically in the form of oil, account for 10% of the average American `s calorie intake.  Give that 90% of the money that Americans spend of food goes for processed food; this soy intake doesn’t come as surprise.

It is recommended to avoid processed forms of soy products as well as to limit the intake of other unfermented soy.  Additionally, you should also limit the amount of soy oil.

Avoiding soy is quite difficult given that it`s so persuasive in the American food supply. The best way to avoid soy is to purchase whole foods and prepare them by yourself.

WHICH SOY FOODS DO HAVE HEALTH BENEFITS?

All fermented soy varieties are healthy and safe to consume, as the fermentation processed leads to reduction in anti-nutrient and phytic acid content and an increase in their beneficial properties.

  • Soy sauce
  • Tempeh
  • Miso
  • Natto

 

Source: http://www.themagicoflife.info/

kbHealth & Fitnessfood,warning
Properly fermented foods such as tempeh and natto have been widely consumed for a very long time and are not associated with the same risks as unfermented soy products are.  For instance, nattokinase, obtained from natto, has been used for over twenty years and is much safer than aspirin...