Valuable Guidelines On Soy And Its Real Nutritional Value
Have you heard of phytic acid? If you had, you probably wouldn’t have the same perception that soy is supposedly good for our diets. Soy has high levels of this kind of acid, which is not neutralized by our traditional Western methods of cooking. This kind of acid is known to be bad for children and prohibits magnesium, copper, zinc, iron and calcium in our bodies. Soy actually increases the body’s requirement for vitamin D and vitamin B12, far from being beneficial in the supply of these essentials. Much publicity has been given to Monosodium Glutamate, or MSG, which we know to be toxic and this can be formed during the processing of soy foods. When we hear that high levels of aluminum can be found within soy, there is little wonder that we each should be concerned for our nervous systems.
Phyto estrogens, common in soy, are a disaster waiting to happen when absorbed into the human body. For example, estrogen is involved with endometriosis, infertility and breast cancer, and this leads us to believe that soy milk estrogen could have serious potential consequences too. Soy can suppress your thyroid ability as it is goitrogenic and this can lead to stress, weight gain and fatigue. Soy will also affect your ability to digest protein, as it is rife with trypsin inhibitors. Get ready for stomach cramps and diarrhea, potential pancreatic problems, as well.
Soy must be fermented in order for us to consume it with any degree of safety. The Asians include soy in the diet, but in relatively small amounts. If we really study them, we can see that they only use fermented soy and never consider the unfermented variety; this is only used as a condiment, sparingly. Generations of healthy eating habits have also taught the Chinese and Japanese to eat foods that are high in nutrients and minerals, which counter balance and can counteract the effects of the fermented soy on organs like the thyroid.
Whenever a soybean is turned into oil, isolated soy protein is formed. It is then included in popular food products such as burgers, milkshakes, ice cream and milk substitutes. We are incorrectly told that, as we are avoiding “red meat,” a burger made with soy is theoretically healthier. However, the soy products must taste acceptable to us, or we wouldn’t buy them, so they are loaded with additives, such as MSG and flavorings, in order to make them palatable to our taste buds.
Don’t be tempted to opt for tofu, often linked to soy products, as this is also a nontraditional product that only originated within the Asian markets as populations expanded and demand for the widespread availability of cheap foods exploded.
Many dangers have been linked to soy, including infertility, allergies, weight gain, depression, alcoholism and development problems in children, yet our food education system largely overlooks these. We need to be sure that the real story is told. Let us really understand why the Asian people only use soy in very sparing quantities and disband the myth once and for all that this is a healthy option for us.
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