Kavie
Member
- Joined
- Jun 30, 2020
- Messages
- 69
soy is the most toxic "food" I know of, probably worse than canola oil. If you check the westonaprice website they may have listings of farmers in your area with raw goat or cow milk. Usually tolerated better and full of healthy nutrients. I prefer the full sweet taste of raw cow milk but raw goat milk/cheese is good too.I tried soy products in the 1990's. Morningstar Farms.
I lasted 5 days - I started to feel a weird build up under my skin - felt like acne was about to break out.
I guess bottom line if you feel OK - then go by that. I felt horrible and it did not take very long.
2005: ISRAELI HEALTH MINISTRY ISSUES SOY WARNING
Kaayla T. Daniel, PhD, author of The Whole Soy Story: The Dark Side of America's Favorite Health Food. “This is giant step forward. I hope that Israel's action will encourage other government agencies to alert their citizens to the fact that it is a myth that soy is a 'health food' and that there are very real dangers from making soy a staple of their diets. Dr. Daniel noted that there are hundreds of studies linking soy foods and soy infant formula to digestive problems, thyroid dysfunction, ADD/ADHD, dementia, reproductive disorders and even cancer. “The Israeli Ministry took this matter very seriously and based its advice upon the conclusions reached by a 13-member committee of nutritionists, oncologists, pediatricians and other specialists who spent more than a year examining the evidence. The committee concluded that the estrogen-like plant hormones in soy can cause adverse effects on the human body, including cancer promotion and reproductive problems. They strongly urged that consumption of soy foods be minimized until absolute safety has been proven. ”
SOY JUNK and how People are unaware of the Dangers of Soy
During the Chou Dynasty (246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasises the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen. The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty.
The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulphate or magnesium sulphate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia. The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "anti-nutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
Soy also contains goitrogens - substances that depress thyroid function. Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries. Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.
The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans. When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish. Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.