Questions and Answers
(Actual paper follows.)
Q: Is soy a good source of protein
⎯
can it replace meat?
A:
No. No vegetable or grain has an amino acid
bioavailability effectiveness close to meat. At best ⎯
pound-for-pound ⎯ it is only 25% as effective as meat. There is
about half the amino acid content, and those amino acids are
significantly bound with cellulose (indigestible). Furthermore, soy
protein (like any plant protein) is “incomplete” meaning that it
does not contain the eight “essential” amino acids that humans must
have. Soy alone cannot meet the protein requirements of human
beings. It must be combined with other foods that supply the missing
amino acids.
Q:
Has today’s soybean been modified by
genetic engineering?
A:
Yes. The claim that the soybean was “mutated” in
the mid-1950s by researchers in Sweden may be misleading. Mutation
involves genetic changes – either random (natural) or man-made
(engineered). There could only have been hybridization ⎯ genetic
engineering wasn’t around back then. However, today things are
changing: Monsanto has genetically engineered the soybean to be
resistant to very potent herbicides. However, one problem with
“genetic engineering” is that the full results of it won’t be known
for decades. Is this safe? The scientific fact is that no one yet
knows.
Q: A physician asks,
Does unfermented
soy interfere with digestion by inhibiting trypsin?
(Trypsin is a digestive enzyme that allows conversion of
insulin-like growth factor.)
A:
Yes, unfermented soy does inhibit trypsin, making
the enzyme much less effective. It has been known for 35 years (Archives
of Biochemistry and Biophysics, 1966; 115, 257-270) that
soybeans
contain soybean
trypsin
inhibitors
(STIs). STIs can undergo considerable chemical and heat abuse and
still be quite harmful to humans (see reference on page 10). STIs
inhibit an important chemical process involving insulin-like growth
factor IGF-1 (Endocrinology, Dec. 1997; 138(12): 5630-6). It
is estimated that trypsin accounts for 40% of the growth inhibition
from raw soy (Arch Latinoam Nutr, Dec. 1996; 44(4 Suppl 1):
48S - 54S). Trypsin inhibition upsets natural pancreatic1
function and is linked to pancreatic hypertrophy (excess growth) and
hyperplasia (abnormal cell structure) ⎯ the underlying cause of
abnormal (stunted) growth ⎯ in the rat (J Nutr, Mar. 1995;
125 (3 Suppl): 744S - 750S). Since human infants experience the same
growth-stunting from soy, it appears the animal/human analogy is
appropriate in this case.
Q: Do
unfermented
soybeans help or hurt absorption of minerals?
A:
Soybeans contain phytates, which bind minerals (making them
unusable). This leads to critical deficiencies of zinc and other
essential minerals. All phytates (such as inositol) are inhibitors
(chelators) of mineral absorption (J Am Diet Assoc, 1988,
Dec; 88(12): 1562-6). Since we must have those minerals to remain
healthy, soybean phytates can’t be described as “good.”
In chemical terms, the negative charges of their phosphate group
bind the mineral. Phytates bind minerals in the following order
(most actively to least actively): copper, zinc, iron, calcium (Role
of Phytates in Mineral Absorption, Purdue University). Phytic
acid is found in the bran of any grain. In a study, vegetarians had
a net 35% decrease (or 35% less) in zinc absorption compared
to the meat-eaters (Am J Clin Nutr March 1998, 67(3):
421-430). Many Americans already don’t get enough copper in
their diets. Since phytate binds copper and other minerals and
prevents them from being nutritionally available when we do eat
them, this presents an additional problem. (Adv Exp Med Bio,
1989; 258: 81-93). Zinc and copper are
critical to manufacture of the body’s natural anti-oxidant SOD.
Q:
Are soybeans and soy products good
for my thyroid? I’ve been told they are a good source of
isoflavones?
A:
No and yes. Soybeans are a source of
isoflavonoids, including genistein and daidzein.” The following
comes from Biochemical Pharmacology, Vol. 54, 1087-1096,
1997: “Soybeans contain compounds (genistein and daidzein ⎯ the
‘active ingredients’) that
inhibit
[interfere with] thyroid peroxidase (TPO) ⎯ which is
essential to thyroid hormone synthesis [production].” So soybeans
are NOT good for the thyroid!
Genistein and daidzein
are the active
endocrine-disrupting compounds in soybeans . Here’s what a
biochemical journal has to say: TPO in the presence of hydrogen
peroxide (hydrogen peroxide is always present in the body from
normal reactions) causes “… irreversible inactivation of
the enzyme [TPO] unless iodide is in the reaction. In this
case the TPO is inactivated [but only temporarily]…. The active
ingredients were not destroyed by boiling for 2 hours or by
digestion…. Any compound that
inhibits
TPO production is a potential thyroid carcinogenic.” [It
could cause or contribute to cancer] The active compounds in soy
do
inhibit
[interfere with] TPO. “The levels of total isoflavonoids observed in
human plasma [blood] following consumption of soy foods
approach the concentrations required for inhibition.”
Analysis:
Soybean’s isoflavonoids block TPO’s binding to iodide. We cannot see
how we can be sure that iodide (derived from iodine) is
always present (in sufficient quantities) to stop this potential
blocking ⎯ since many Americans are iodine-deficient. Eating
“iodized” salt doesn’t necessarily prevent the TPO
disruption. TPO inhibition contributes to thyroid problems. Unprocessed
soybean consumption allows for these problems. Furthermore, it
doesn’t take much soybean to cause these effects (50% TPO inhibition
results from eating just a few ounces of soybean). Occasional small
servings of soybean should cause no problem, but many Americans are
probably eating too much. Excessive soybean consumption, even with
normal iodine intake, may lead to hypothyroidism
because the isoflavones will dominate.
Infants on “soy formula” have experienced thyroid
problems.
Isoflavonoids will contribute to high TSH (thyroid-stimulating
hormone) levels of the thyroid. Over time, this constant stimulation
could increase the likelihood of ge�ing cancer and thyroid disease
(There is now an epidemic of thyroid dysfunction). Perhaps even
worse is an 18% higher incidence in autoimmune thyroid disease in
infants who are fed soy formula (J Am Coll Nutr 1990, Apr;
9(2): 164-167). Furthermore, a study showed that soy-formula infants
went on to become diabetic twice as o�en compared to breast-fed
infants (J Am Coll Nutr, 1986; 5(5): 439-441).
Q: Is soy good for the blood?
A:
No! Soy contains
hemaglutinin, which causes red blood cells to “clump” together.
Soy promotes increased adhesion (sticking) of red blood cells to
each other! In this study, hemaglutinin made the platelets 5% more
“sticky.” You do not want this effect, because it leads to arterial
blockage. (Thromb Haemost, Nov. 1999; 82(5): 1522-1527).
Q: Is soy “milk” a healthy alternative to
cow’s milk? Will an infant’s allergies be reduced with soy?
A:
No, to both questions. There are almost as many
cases of allergies to soy “milk” as there are to cow’s milk (Int
Arch Allergy Immunov, 1994, Oct; 105(2): 143-149). If soy
“milk” were consumed in the same quantity, soy-related allergies
would far exceed milk-related ones. The process of making soy “milk”
includes the following steps: Soak the bean in alkali solution (to
remove as much of the phytate as possible), then pressure-cook it
(a�empting to destroy most of the anti-nutrients). The end product
has li�le nutrition. Zinc deficiency in soy-fed infants is noted.
High-phytate diets in children render them “thin and scrawny.”
Mineral absorption is less effective with soy (Prog Food Nutr Sci,
1985; 9(1-2): 35-62). Aluminum content in soy “milk” is
significantly higher than in non-soy infant formula and from 10 to
100 times higher than in real milk (there is no “safe” level for
aluminum in your body). The aluminum in soy results from the
chemical processes of production.
Soy formula has no cholesterol. Cholesterol is a required nutrient
for an infant’s brain and nerve development. Compared to breast-fed
infants, infants who were fed hydrolyzed soy (processed) protein
showed significant reduced growth in weight and length, as well as
total blood protein (Acta Paediatr Suppl, Sept. 1994;
402: 100-104, and Eur J Clin Nutr, Sept. 1995; 49 Suppl 1:
S26-38). Soy-based infant products o�en contain double the amount of
protein supplied by mother’s milk. (This is not good ⎯ the baby is
supposed to get fats, not excessive protein.) Soy
formula is clearly not a proper “substitute” (Adv Exp Med
Biol, 1991; 289: 389-402). In fairness, soy formula is no worse
than hydrolyzed (processed) protein-based formulas. (Scand
J Gastroenterol, Mar. 1997; 32(3): 273-277). In this study, both
soy formula and hydrolyzed protein formula were equally inferior to
mother’s milk.
Q: Is fermented, or processed but unfermented,
soybean superior to the “unprocessed” (raw) bean?
A:
Absolutely. The information above, in the
discussion of isoflavones and TPO, clearly shows trypsin
inhibition decreases with processing. The problem is that the
methods used to remove or decrease the isoflavones can create
troublesome side-effects for man. For example, the excessive heat
from processing creates lysinoalanine, which is poisonous to
the kidney (Vet Hum Toxicol, Feb. 1982; 24(1): 25-28).
Processing is more of a chemical procedure than cooking: Cook
the soybeans, “treat” the mashed bean with calcium sulfate, and you
have “tofu.” Do you really want to eat this?
Q: Is soybean worse than other beans or grain?
A:
Concerning isoflavonoid problems, no. Millet
(grain) has very high levels of isoflavonoids, too. Concerning
phytates, all brans (from grain) have them. However, soy has
more phytate content than most foods. Even “dephytinized [phytate
removed] brans still bound the minerals” (Plant Foods Hum Nutr,
1997; 51(4): 295-310). A “high fiber” diet chelates (negatively
binds) minerals regardless of phytate content; so a high-fiber,
high-phytate, vegetarian diet is awful for mineral retention. Low-phytate
maize (used to make tortillas) was found to increase iron absorption
by 49% compared with regular maize (Am J Clin Nutr, Apr.
1998; 69(4);743). In any case, maize is
not
good for humans because of the high carbohydrate content. The
vegetarian movement has helped to convince consumers that soy
“milk,” soy baby formula, soy “ice cream,” etc., is more healthful
than the “real thing.” The processing o�en adds “flavor enhancers,”
such as MSG, to mask the “bean-like” taste of soy.
Q: What about the claimed anti-cancer properties
of soybeans?
A:
This guess as to “anti-cancer” properties
may be related to the demonstrated ability of genistein and daidzein
(both of which are found in soy) to bind estrogen. Estrogen is an
important hormone. Estrogen is naturally produced and regulated by a
woman’s body. It has been suggested that too-high levels of estrogen
cause cancer. While the levels of estrogen—especially during or a�er
menopause, when estrogen levels naturally drop—may contribute to or
aggravate cancer, that is not the basic
cause.
Therefore, adjusting the level of estrogen cannot bring about a
cure.
Natural estrogen levels do not cause cancer—the cause of the cancer
lies elsewhere.2
(In July 2002 the investigators in a
major health study announced that estrogen “therapy” in
post-menopausal women has been conclusively shown
not
to reduce the risk of heart disease and will likely be
discontinued.)
Only in fermented form could the soybean have a possible
beneficial effect. Unfermented soy (tofu, soy “milk,”
etc.) can have no positive effect. One study even showed an
increase of breast cancer
with soy products. Studies have confirmed that soy offers neither
protective nor preventive benefits on
prostate
cancer. Other studies are, at best, merely “suggestive or
associative.”3
Misreading statements such as the following could help explain how
so many people have become convinced that soy could prevent some
forms of cancer. “There is much evidence
suggesting
that compounds present in soybean
can
prevent cancer …. The
evidence
for
specific
soybean-derived compounds having a suppressive [anti-] effect on
carcinogenesis [causing cancer]
is limited,
however.” Journal of Nutrition, Mar. 1995; 125 (3 Suppl):
733S - 743S.
Translation of previous statement: “Soybeans
may
possess anti-cancer properties; however, we researchers cannot find
anything specific in the soybean that fights cancer.”
We were shocked to find something so wishy-washy published in a
respected professional journal. Do not expect soy to protect you
from cancer!
Analysis:
This hypothesis that soy prevents cancer remains unproven and is in
direct contradiction to its physiological effects on your body.
Q: What about the claimed anti-cholesterol
properties of soybeans?
A:
Regarding cholesterol-lowering properties,
studies involving soy have yielded inconsistent results.4
The EFA profile of the soybean is favorable until the bean is
processed. But it is nearly always processed in this country.
Therefore, any possible benefit in this area must be discounted
also.
Q: Do any products have “hidden” soybean?
A:
Yes, many do, including some “non-dairy coffee
creamers” or “lighteners,” cooking oils, mayonnaises, salad oils,
margarines, bakery products, candies, dietary products,
pharmaceuticals, and others.
Q: Why does soy flour smell and taste so bad?
A:
Mother Nature gave us an appetite for food that
smells and tastes good. You would never eat the rind of a fruit on
your own. Someone has you tell you to do it, and a�empt to explain
why doing so is good. In this case, it isn’t. Soy both smells and
tastes awful because it was never meant to be a food for humans.
There is no simpler or more logical explanation.
Q: Can soybeans be considered “good” for human
consumption?
A:
Given the preceding science, we can’t possibly
see how.
In many non-scientific articles we have been assured of the benefits
of soybeans and soy products. We have been told that isoflavones are
very good for us and that soy is loaded with them.
For instance,
All Things Considered,
a very popular series on National Public Radio, is supported in part
by ADM—“Supermarket to the World” & makers of a soy product called
“Silk.” They call the product a good source of isoflavones—“Silk is
soy.”
But a science-based article in Reuters Health, April 4, 2000,
disagreed that isoflavones are good for us. The title of the article
was, “Isoflavone-depleted soy reduces
experimental breast tumor growth.” In preventing cancer, the
soy protein without isoflavones was found to be more
effective than the soy protein enriched with isoflavones.5
Keep reading and you will soon learn that soy is not a “wonder
food”; it is one of the worst foods you can eat.
How can we be so misled? It’s not difficult to do when the
right forces are at work. Recall how, just a short time ago, the
computer industry scared us into thinking that the world would end
with the “Y2K” issue. What happened? Nothing. How much money was
made by scaring us? Billions of dollars.
Have you heard the claim that isoflavones in soy help prevent
osteoporosis? That, too, is false. This is an extraordinarily
groundless claim, because, as you will learn in the discussion of
phytates below, soy blocks the absorption of minerals, including
calcium, and can lead to vitamin D deficiencies.6
Our deception is o�en connected with
misinterpreted studies. “Meta-studies” are frequently used to
compare several (o�en 10-20) individual studies and a�empt a be�er
interpretation than the individual studies. In most cases, this
cannot be done correctly. There is no sound way to merge several
mediocre studies into a “good” or “be�er” one.
7
The frequent substitution of flawed statistics
for good science has led to a consistently awful state of affairs.
Too o�en, you aren’t ge�ing science. You are ge�ing misapplied
statistics ⎯ that’s all.
One of these “meta-studies” was done with soy in
1994. The author “conveniently” neglected to include in the
meta-study the study showing that soy was linked to an increased
rate of pancreatic cancer! An impartial analysis o�en shows that a
study’s conclusion is something entirely different from what is
claimed, reported, or supported by the facts!
Non-professional articles and well-meaning “experts” have told the
public again and again to consume isoflavones because they
“protect” us against cancer. Isoflavones are found mostly in the
legume family of plants (soy, lentils, chick peas, beans, etc.)
What’s the history of soy? Don’t Asians a�ribute be�er health to it?
No! Not at all. The soybean has been in Asia for thousands of years,
but they only use small amounts ⎯ and only if it is fermented. In
that part of the world, soy is used mainly as a condiment, not as a
food. There is a very big difference between using a condiment (a
small amount of flavoring or garnish) and eating a full serving.
Here are some important facts about soybeans, or soy.
• The Chinese never ate raw soy until recently. They knew be�er. Soy
was not even used as a human food until the Chou Dynasty (1134-246
BC), when fermentation was discovered. Fermentation
deactivates the enzyme inhibitors almost completely. However, even
in fermented products including tofu and bean curd, the liquid still
contains these harmful inhibitors.
• Did you know that a significant decline in mental ability was
found in people eating just 2 or more servings of soy a week? This
was published in 1999, but few in the medical and nutritional fields
wanted to hear it. This same study also found a greater incidence of
Alzheimer’s disease among regular soy users.
• Did you know that no Asian country traditionally uses soy as a
“meat-replacement?” It is only used as a condiment, and in very
small quantities. Compare this limited use to the incredible extreme
to which America — and now the world — has embraced soy as a
meat-substitute.
For centuries, soy was used primarily for
manufacturing chemicals and animal feed. It has only been recently
that the soy industry leaders figured that they, too, could benefit
from the “health food” explosion. So long as the food had li�le fat
and li�le cholesterol, (and even be�er if it was vegetarian) a
financial bonanza was assured. They didn’t “need” science. Makers
and distributors of soy products succeeded financially.
Today, soy is the second largest cash crop in the U.S. — a $14
BILLION commodity. This “miracle” didn’t just happen. This entirely
new market for human consumption was “developed” at the expense of
your health.
Soybeans are used extensively in the poultry- and
hog-raising industries. Soy oil margarine, processed cooking oil,
soy “milk,” soy meat replacement, soy flour, and soy-based products,
such as imitation bacon bits, all support this soy industry.
However, the industrial uses of soy-derived
products may surprise you, including: pu�y, resin, waterproof
cement, epoxy (glue), and varnish, to name a few.
Soy protein isolate (isolated soy protein)
is now processed and produced from what was considered a waste
product ⎯ “high-protein” chips with the fat (oil) removed. Because
many people find that this product smells and tastes unpleasant, soy
protein isolate is extensively processed with chemicals,
including MSG.
Soy became the new “miracle food” marketed to the
“health-conscious,” the wealthy, and especially to women. Any health
claims for soy are nothing short of propaganda.
The varieties of soybeans are immense. There are
over 10,000 varieties, with over 4,000 new varieties having been
introduced by W.J. Morse and P.H. Dorse� between 1929 and 1931. In
recent years, numerous soybean varieties have been “engineered” for
greater yields.
I call this paper “soy fiction” but here are some
soybean facts that you need to know:
• Unfermented soy (the way we usually see it in the U.S.)
inhibits trypsin, a very important digestive enzyme.
In other words, soy interferes with digestion and stresses your
pancreas to produce more enzymes. How hard is it to prevent this
harmful effect? Very hard, and this was known in 1966: “It is clear
that STI [soy trypsin inhibitor — one of soy’s harmful
components—see discussion above] can tolerate considerable chemical
alteration and still largely recover….” (Archives of Biochemistry
and Biophysics, 115, 257- 270, 1966).
• It’s interesting that soy-free dog food products are promoted as
“highly digestible.” Are they implying that, with the soy,
their dog food would be hard to digest and assimilate? This
is a logical conclusion that one can draw by “reading between the
lines.”
Soy has significant concentrations of phytates. Phytates
inhibit
mineral absorption!8
You will learn more about this in the “Phytate Papers” which are
being published separately. This is the opposite of what we need.
Phytic acid in soy has been described as beneficial. You need to
know that phytic acid is not an antioxidant. It is a
mineral-blocker. All phytates inhibit mineral usage (uptake and
absorption) in our bodies. Phytates interfere with the following
minerals, listed in order of the most damaging first: copper, then
zinc, then cobalt, then iron,9
and then calcium. If the “experts” are right about many Americans
not having enough calcium, the phytates that most of us eat could be
a major reason for the deficiency. It remains to be seen just how
many of the “experts” know about the phytate-mineral connection.
Zinc is crucial for making enzymes and hormones work efficiently.
Zinc and copper are used to make your body’s most potent natural
antioxidant, called “SOD.”
• These phytates are present in the bran and hull of all seeds,
including the psyllium that many women take in “bulk laxatives.”
Grain- and legume (bean)-based diets are naturally high in phytates
and cause widespread mineral deficiencies in third-world
countries. This, too, has been published extensively, but have you
been told?
By the way,
all
grains contain these harmful phytates. Soy is not any worse in this
respect than grains or brans including: wheat, rice, corn, oats,
barley, or rye; but it is certainly no be�er than grains. Phytates
are anti-nutrients.
• Adults are not the only victims of soy’s harmful interference with
minerals. Infants given soy-based formulas become deprived of zinc
and many become ill. Does this seem like something you want to give
to your infant?
• It was known as far back as 1982 and published in 1995 that soy
contained phytoestrogen isoflavones (daidzein and
genistein). Four (4) or more birth control pills a day are
needed to disrupt a woman’s menstrual cycle. The “recommended” daily
amount of infant soy-formula contains at least 3 times the levels
of phytoestrogens in the woman’s birth control dosage! Are you aware
that you are unknowingly giving your infant a birth control
compound?
In 1986 the published
Puerto Rican
Premature Thelarche
study concluded that the most significant dietary
association with premature sexual development (a significant
concern nowadays) was soy infant formula. On the contrary,
mother’s milk has virtually none of the harmful compounds
found in soy-based formula. Cow’s milk has only trace amounts.
Remember that, in addition to the harmful phytoestrogens, soy
contains the harmful isoflavones. If your child is on soy “formula”
these isoflavones are circulating in your child at levels
thousands of times greater than the natural hormone estradiol
(one of the three forms of estrogen naturally found in a female
child’s body!).
In 1998 investigators reported that daily exposure of infants to
isoflavones in soy infant formula is as much as 6-11 times higher
on a body-weight basis than the dose that causes hormonal disruption
to an adult! You need to know that approximately 1⁄4 (25%) of all
bo�le-fed infants in the U.S. are now given soy formula.
If you have given your infant these formulas, you should be very
concerned and you need to stop.
• Regardless of what you may have been told, soy protein is not a
suitable substitute for animal protein. Here’s why: To start with,
as we have seen, soy—a plant—does not supply all the amino acids
that are essential for humans. Then, to process soy for human
consumption, it requires heating in a pressure-cooker. The heating
damages the essential amino acids, and they become virtually
worthless (“denatured”) rendering the protein even more
“incomplete.” We can supplement these lost amino acids from
animal-based foods, such as steak, eggs, or cheese, but the protein
value of this processed soy is insignificant.
You deserve to know that all protein isolates (including whey, which
many bodybuilders drink on a daily basis) are produced via a similar
process. The denatured protein in them is of very li�le value. The
main reason that “liquid protein” drinks became popular is because
of the “low-fat” standards of the great 50-year carbohydrate eating
experiment.
• Not only does soy contain li�le usable protein, it actually
interferes with digestion of other proteins! This is another
instance wherein a warning has been published, but you were not
told: “Soy proteins interact…. These interactions, depending on
processing, can decrease the bioavailability of
minerals and proteins” (Crit Rev Food Sci Nutr,
June 1997; 37(4):361-391).
• Hemaglutinin, a substance in soy, promotes the clumping
together of red blood cells (as they do with Sickle Cell disease).
This clumping increases the risk of heart a�ack and stroke. In spite
of our doing many things right, like exercising more and smoking
less, if we are eating a lot of soy, we may be canceling the
positives and harming our health. With regard to children, please
know that hemaglutinin is a growth
depressant–it
slows the natural growth process.
• Your pancreas produces enzymes that are essential in the digestion
of fats, proteins, and carbohydrates. Phytates found in beans,
grains, and legumes, including soy, destroy digestive enzymes. By
eating soy, you are forcing your pancreas to make more enzymes! Can
this be another reason why so many of us are becoming diabetic?
Heavy consumers of soy o�en have enlarged pancreases. When your
pancreas fails, you have diabetes or even worse: death.
• Soy has more phytates than any other grain or legume ⎯ the worst.
Too many people are misled into eating far too much soy.
Please don’t be one of the victims. There are almost as many
soy-related allergies as with cow’s milk. Nothing in soy can be
considered “well-tolerated,” despite health claims by the makers of
soy-based baby formulas and milk substitutes.
• Is soy “milk” real milk? No. It is an awful “food.” Soy “milk” has
no cholesterol—mother’s milk does. No plant-based foods contain
cholesterol. Despite the hype, cholesterol is essential to life; if
your body gets too li�le in your food, your body tries to make it.
Cholesterol is especially critical to the development of a baby’s
brain. If you don’t know this, you are being misinformed again.
• During processing for human consumption, soybeans are soaked in an
alkaline solution. This produces lysinealine ⎯ a potential
carcinogenic substance.10
Lysinealine also reduces the cystine (an essential amino acid)
content le� in the bean, which is already low to begin with ⎯ making
the protein even less useful. If you are eating soy, you will need
to eat more meat, eggs, or real dairy cheese to make up the
deficiency. Otherwise, your protein intake is incomplete and
inadequate. In 1999, $300 million was spent on soy “milk.” Parents,
are you (unknowingly) harming your newborn by feeding them
this stuff?
• The soybean is nothing “special” compared with other beans. All
beans are classed as legumes. They are just cheap and have been
marketed and promoted as “special” because people don’t know much
about them. How do you make tofu? Start with the soybeans and add
calcium sulfate (used to make plaster of Paris) or magnesium sulfate
(Epsom salts). This puree of cooked soybeans is processed (actually
it is precipitated out of solution, sticks together, and sinks to
the bo�om of the solution) with the chemical sulfate, and a
“special” paste is made. Does this process sound appetizing?
Centuries ago, natural products, such as yeast, were used for
natural processing. Ask a marketing specialist the first step to get
consumers to purchase a new product, and he will say: Come up with a
unique or special-sounding name. That’s precisely what occurred:
“Let’s give the stuff a nice, marketable name like “bean curd” or
“tofu” and convince you that it is somehow special.”
• Processed soy, including fermented tofu, is not well-digested.
Processed soy has a high phosphate content, so less calcium is
absorbed (a process called “bio-competition”). This decrease in
absorption is compounded by the phytate content ⎯ a double
calcium-leaching whammy! If you consume soy and take calcium
supplements, the extra calcium is being essentially deactivated.
• Soy is the Number 1 raw material from which cooking oil is made.
The oil produced from soy is usually the hydrogenated variety, which
is full of transfats. Transfats contribute to cancer
and heart disease.
• A�er extracting the oil, what do processors do with the le�over
solids to make more money? They turn them into soy protein isolate
(isolated soy protein) – an awful product (elsewhere in this article
you will find why it is “awful”) with virtually no nutrition.
• Soybean consumption is suspected of causing or worsening goiter (a
serious thyroid condition). That is according to the National Center
for Toxicological Research, (FDA) in Jefferson, Arkansas (Biochem
Pharmacol 54;10:1087-1096,1997).
Soybeans are processed using an acid methanolic extract that
inhibits thyroid peroxidase (TPO – an energy-producing
hormone made by your thyroid). The bo�om line: If you are eating or
drinking soy, you are interfering with your thyroid and may be unknowingly
harming it!
It is a biochemical fact that the supposedly “good” isoflavones
genistein and daidzein, in the presence of iodide, blocked the
formation of TPO.11
It was known and published as early as 1956 that genistein in soy
causes endocrine (hormone) disruption in animals. I o�en wonder
whether the people promoting isoflavones and soy understand any
science whatsoever? Apparently not. But then, most of the field of
nutrition hasn’t been based on science. It’s been based on opinion.
• Soy is commonly touted as a “protein-rich” vegetable source.
Vegetable protein is, at best, 25% as metabolically active as
animal-based protein. It is not a complete protein like meat is.
This is doubly misleading: minimal protein plus minimal
bioavailability!
Most soy products contain soy protein isolate, which I
mentioned earlier. Baby formula and some brands of soy “milk”
contain this. What you aren’t told is that the processing they use
to make it includes: grinding, high-temperature, solvent extraction
of the oils with solvents, and addition of alkali and sugar (to
remove the fiber). Finally, the resulting stuff is neutralized with
an acid wash, then spray-dried at high temperature to bring you the
“high quality protein powder.” You can see one inconsistency
among claims by nutrition experts ⎯ fiber is supposedly good
for you (it really isn’t), but the manufacturers remove it from this
product line!
Some soy protein isolate undergoes high-temperature, high-pressure
extrusion (pressing it through holes to make it look more like
ground meat) to produce “textured vegetable protein” (TVP). Did you
know that MSG (monosodium glutamate) is o�en added to enhance the
taste and that it is rarely listed as an ingredient?
Soy protein isolate can hardly be called
“healthy” or “natural” by any stretch of the imagination. On the
contrary, soy isolate is a highly refined, manufactured product.
Neither soy isolate nor soy baby formula can be considered “the
answer” to any health issue. Soy isolate and processed soy are
harmful to any human, young or old. If you desire radiant health,
then soy must be kept to a minimum! In 1994 a warning about soy
“formula” was published in a medical journal outside of the U.S.A. (Acta
Paediatr Suppl, 1994 Sept;402:105-108.). Unfortunately,
few American parents were ever told of these findings.
That is not the worst news. Soy protein isolate
has never met the legal requirements under the GRAS (General
Recognized As Safe) Act like most other foods have. It only has
approval for industrial use as a
binder in
cardboard boxes. Does this
stop the soy promoters? No, and our government isn’t doing a thing
about it.
In controlled experiments
(women were given just 60 grams a day for a month), soy
protein isolate disrupted their menstrual cycle during that
month and as long as 3 months a�er they stopped eating the soy. This
is a long-term, significant residual effect.
How much soy do the Japanese eat per day? You’ve been misled again.
The answer is, on average, a mere 8 grams ⎯ only 1/6th
of the amount Americans are encouraged to eat! Where does the
traditional Asian diet use soy? Only as a condiment ⎯
a seasoning.
Did anyone tell you about Dr. White’s study of
Japanese-Americans living in Hawaii? Someone should have, because
there was a significant negative finding among those eating more
than two servings of tofu (soy) per week. Those people showed
accelerated brain aging, lower cognitive functions, and more
Alzheimer’s and senile dementia. This awful result is completely
consistent with what soy is made of and how it’s processed. Do you
still think that soy is “healthy”?
Men, beware -- The celibate monks use a lot of soy because
they have found it dampens the libido (diminished sex drive).
Women, have you been told that soy prevents breast cancer? Sorry! In
1996, researchers found that women consuming soy protein isolate
had increased hyperplasia (a condition o�en leading to
malignancy – cancer – of the uterus). A year later, in another
study, dietary genistein (found in soy) was found to affect
women’s breast cells negatively, leading the authors to
conclude that women should not consume
soy products to prevent breast cancer.
Here are a few key points about soy and the thyroid gland from an
article titled “Anti-Thyroid Isoflavones From Soybean” (National
Center for Toxicological Research, Jefferson, AK, USA, 1997):
1. Any compound that inhibits TPO thyroid hormone production is a
potential thyroid carcinogenic (causes cancer).
2. The widespread use of soy in infant food formulas and in
vegetarian diets requires the closer evaluation and examination of
the anti-thyroid activity of the soybean.
3. The anti-thyroid activity of soy is not destroyed by boiling or
during digestion.
4. When you’re eating soy, the total isoflavone level (including
genistein and daidzein) in your bloodstream is likely to reach the
level needed for inhibition of TPO-catalyzed reactions. In other
words, the level is reached to trigger the cancer-causing process.
5. So long as you are not iodine-deficient, occasional or low doses
of soy isoflavones will not present an issue. That’s why the Chinese
and Japanese cultures don’t have problems eating a limited amount
of it. However, if you are iodine-deficient, then soy isoflavones
can become a big problem. Infants and children are now ge�ing goiter
(a thyroid disease that usually strikes adults). Consuming foods
containing iodine helps to alleviate the problem.
In 1990, the Journal of the American College of Nutrition
reported that soy formula was associated with significantly more
frequent thyroid dysfunction in children.
In 1986, the Journal of the American College of Nutrition
reported that soy formula was associated with significantly higher
rates of diabetes in children. Also, the thyroid antibody rate (a
measure of how the body is tricked into a�acking your thyroid as a
foreign intruder) was 250% greater among soy-formula infants than
among those infants not fed soy formula.
In 1980, the Journal of Biological Chemistry (1980 Jul
25;225(14):6529-31) reported that soy, because of its trypsin-like
protease inhibitor, “blocks insulin action on the plasma membrane.”
This means that more and more insulin is required to get the
excess sugar out of the body. This forces the pancreas to produce
more insulin. There is an explosion in diabetes in the U.S. and
around the world. Could one reason be that more Americans are eating
soy-based products?
Analysis says “yes.” Why aren’t any of these side-effects reported
by the soy advocates? They need to go back to school and learn some
biochemistry and medical ethics before “parroting” outdated opinions
not based on science.
Millet (a grain) contains high levels of anti-thyroid isoflavonoids
(isoflavones), too. Soy isn’t the only food that does.
The demonstrated
estrogen-binding properties of soy’s genistein and daidzein also
need to be considered. This causes additional toxicological
consequences ⎯ too much circulating estrogen.
Much of this was known and published in 1959 and
1960.
This is not new knowledge, but knowledge that
has been“buried” or hidden by proponents of soy products.
It was reported that infants who were fed the
soy-collagen hydrolysate formula had
significant
decreases
in growth, weight, length, head circumference, total blood protein,
and
increases
in blood urea (nitrogen) compared to those were weren’t fed the soy
(Acta Paediatr Suppl (1994 Sept;402:100-104)). Unfortunately,
few parents were ever told of these findings, either.
In 1995, the European Journal of Clinical
Nutrition (Sept. 1995;49 Suppl. 1:S26-38) reported that all
tested infant formulas were unhealthful: whey protein
hydrolysate, soy-collagen, and whey-casein hydrolysate. None of them
was considered even close to acceptable, because they all caused
significant undesirable differences in blood chemistry, etc.,
compared with natural mother’s milk. There are many different whey
hydrolysate formulas, some much worse than others. The bo�om line is
that no man-made food even begins to compare to the nutrition that
mother’s milk will provide an infant. The EFAs which mother’s milk
supplies, are needed even more at that critical stage of growth and
development.
The British government’s report on phytoestrogens
failed to find significant evidence of benefit and actually warned
against their adverse effects, but America’s Food and Drug
Administration didn’t investigate further and now lets soy
proponents claim that soy protects your heart and bones.
As a nation, the Japanese (and other Asians)
eat much less soy than Americans now do. They have less cancer of
the breast, uterus, and prostate; but they have a higher rate of
diseases of the esophagus, stomach, pancreas, liver, and high rates
of thyroid cancer! They are among the world leaders in stroke death!
We’ve been misled again.
The food industry touts the
“cancer-preventing” properties of soy. While it is possible
that the “aglycones” in
fermented
soy products may have an anti-cancer property, there is no possible
way that an unfermented soy product, like tofu or soy “milk,”
has these anti-cancer properties; the fermenting is what makes the
aglycones effective. The end result? No anti-cancer properties in an
unfermented
soy product. In 1975, the Canadian Journal of Biochemistry
(1975 Dec;53(12):1337-41) reported that “soybean trypsin inhibitor
was found to inhibit transformation of human lymphocytes….”
Translation: the soybeans actually weaken your immune system. Here’s
why: Trypsin is an enzyme used in digesting protein. An inhibitor is
something that disables the trypsin. So a trypsin inhibitor prevents
the protein you eat from being fully utilized. Because of bad
advice, many women, especially, have decreased the amount of protein
they consume.12
Now, with the addition of soy, the li�le
protein you do eat gets compromised, so the deficiency is even
greater! Take a good look around you. Many women have begun to take
on abnormal shapes because their hormones aren’t working correctly
and the protein they eat isn’t being utilized. Once again, observe
the real-life results of following non-scientific advice (opinion
not based on facts).
Is there anything beneficial in soy? Yes and no.
Unprocessed
(unfermented) raw soybeans contain more (compared to other legumes)
omega 3 EFAs. However, the processing required to make the bean
palatable ruins those EFAs. Also, while soy contains protein (made
up of amino acids), like all vegetable sources, the protein is not
complete: some of the essential amino acids are missing. It is an
incomplete protein – essentially worthless unless the missing amino
acids are supplied from meat, fish, eggs, or real dairy products.
Protein Technologies is a division of Dupont
Chemicals. They have an interest in promoting the use of soy. They
make lots of soy-based products. Many of the claims about soy’s
cholesterol-lowering properties are based on a study sponsored by
Protein Technologies! You will learn later why not to believe a
study sponsored by a party who wants to see a certain result.
Results from human studies concerning
cholesterol-lowing properties have been inconsistent. Animal studies
may be used to suggest this “lowering” property in humans. Or an
“association” is implied that is simply not true (review the
Timeline Special Report). What you may
not
have been told is that, once the harmful transfats are
minimized in the diet, most of the cholesterol takes on its proper
structure instead of the defective form that may be the exact cause
of many health problems. The result is that the cholesterol—in its
natural form— isn’t harmful anymore. Few processors in the food
industry encourage study about their anti-nutritional properties
because that would harm their profits. Regardless, the topic of
soy has led to numerous articles. “Effects of processing on
antinutritional factors in legumes: the soybean case,” was published
in 1994 (Arch Latinoam Nutr, 1996 Dec;44(4 Suppl 1):48S-54S).
In 1995 an article titled, “Possible adverse effects of soybean
anticarcinogens,” stated that the “so-called protease inhibitors
(enzymes that block the digestion of protein) in soybean caused
pancreatic hypertrophy (enlargement) and hyperplasia (abnormal
cells) in rats, the underlying cause for inhibition of growth in
these animals.” Soy stunted their growth. When a negative result
occurs, humans should proceed with caution! Please don’t make soy
the basis of anything in your diet. Although rat studies should be
used with caution and always making certain that the condition
studied is physiologically applicable to humans.
Referring to the world’s decline in health, a
friend of mine made the observation that soy products and additives
are “the straw that broke the camel’s back.” Fast food loads you
with transfats (which contribute to cancer and heart disease)
and overdoses you on processed carbohydrates (which contribute to
the twin epidemics of diabetes and obesity). Now, processed soy,
common in many foods that you eat — including children’s school
lunch programs, commercial baked goods, and diet beverages — comes
along as one of the “world’s greatest nutrients,” but they should
call it an “anti-nutrient”!
Be warned: A successful fast-food industry and
over-consumption of convenience foods will cause a decline in world
health greater than any we have ever seen. Your best chance of
survival with good health is to learn the science of how your body
really works.
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