The Dark Side of Soy
Soy is still widely perceived to be a “health food” in the United States, raking in some $4 billion a year. In the United States, every part of the soybean is used for profit, including soy lecithin — the waste left over after a soybean is processed — and soy protein isolate, which was initially invented to be used to make cardboard.
Many people consume soy because of claims that it can reduce the risk of heart disease, alleviate symptoms of menopause, lower cholesterol and even cut your risk of cancer.
But in reality, as Mary Vance describes in the important essay linked below, when people consume soy products it can eventually lead to health problems ranging from digestive upset and bloating to hormonal disruption. And among infants, the estrogens in soy formula can be devastating, causing problems in their brains, reproductive systems and thyroid glands.
There are 100 years worth of studies demonstrating that soy products can be hazardous to your health, but soy is nonetheless now everywhere in our food supply, often hidden in processed foods.
Utne Reader July / August 2007
Dr. Mercola’s comments
Despite countless studies to the contrary, soy products still regarded by many as a healthy snack. In reality, they contain estrogens that can disrupt your body’s delicate hormonal balance, which can cause extensive health problems, especially for infants, but also for adults. What’s more:
- Soybeans are high in natural toxins, also known as antinutrients.
- Soybeans contain hemaglutinins, which cause red blood cells to clump together.
- Soy contains goitrogens, which can frequently lead to depressed thyroid function.
- Most soybeans are genetically modified, and they contain one of the highest levels of pesticide contamination of all foods.
- Soybeans are very high in phytates, which prevent the absorption of minerals.
- Nearly all soybeans are genetically modified.
Even if you don’t experience obvious symptoms, soy is highly allergenic and a subclinical sensitivity to it can lead to health problems over time.
Soy as it is traditionally consumed in Asian diets (mostly fermented soy products, like miso, natto and tempeh) is far less problematic. The fermented forms are safer, because the fermentation process creates health-promoting probiotics. In addition, soy in Asia is consumed only in small amounts (an average of 9 grams a day compared to over 20 grams a day in the United States).
If you are still consuming potentially dangerous processed soy products that are veiled in a healthy package, check out the resource I’ve compiled — Why Soy Can Damage Your Health — to get up to speed on the major soy deception that’s going on in America.
