12 Reasons To Avoid Any Kind of Soy

Natasha Longo | Naturalblaze 

Soy has become a major source of toxicity for human beings, especially in the last three decades. Not only is more than 99% of soy genetically modified, but sources labeled organic or non-GMO are often exposed to the same problems as conventional soy. If you consume processed foods, soy is almost impossible to avoid. With the exception of wheat, there are few foods that are causing as many health problems as soy in the food supply.

Here are 12 reasons to avoid any kind of soy.

1. Soy Reduces Assimilation of Minerals

Phytic acid is present in the bran or hulls of all seeds and when we compare the phytate of soy to many other types of beans and nuts, the percent mass is not that far off, but that’s not the problem. The problem is how much we are consuming. Most people stuck on the soy bandwagon are consuming far more phytate by the sheer volume through mass consumption of things like soy milk, tofu, cereals, and processed foods. It doesn’t even compare to the amount they would consume through seeds and nuts. The effect of phytic acid on iron absorption has been thoroughly studied.

As evident in a study in the American Journal of Clinical Nutrition, as phytic acid increases, it has a diminishing impact on iron while inhibiting its absorption. This applies to almost every major mineral including zinc–one of the most important minerals for the human body.Two billion people may now have zinc deficiency. Phytates bind to zinc and thereby decrease its bioavailability. Phytic acid levels in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. -

2. Soy Causes Growth Problems and Even Cancer In Children

The phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. Consequenty thse high phytate diets have caused growth problems in children. Combined with the presence of both phytoestrogens and arsenic, soy-based formulas are a disease promoting ticking time bomb for infants. A studypublished in the peer-reviewed journal The Prostate, revealed that humans exposed to a combination of both toxicants were almost twice as likely to develop cancerous cells in their prostate. While it is established that both arsenic and estrogen can cause cancer, the research raises concerns about the dangers of chemicals in combination, and the efficacy of regulations that are established by testing one chemical at a time. True cancer of the prostate, carcinoma, is seldom seen in infants and children, but other forms of malignant tumors may develop and more cases are appearing in developed nations where the link appears to center around soy infant formula. While many claims have been made about the health benefits of these estrogen-like compounds, animal studies indicate that soy (both conventional and organic) contain powerful endocrine disrupters that alter growth patterns and cause sterility. Soy formula is also laden with toxic chemicals such as aluminum and manganese, which can cause both physical and mental health problems, learning disabilities, brain damage, and behavioral problems. A study published in the Proceedings of the National Academy of Sciences found that the highly concentrated phytoestrogens in soy formula weaken the immune systems of babies. Toxicologists estimate that an infant exclusively fed soy formula receives the estrogenic equivalent of at least five birth control pills per day.

3. Soy Linked To Cancer

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 “antinutrients”. 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. What about the Japanese? The Japanese, and Asians in general, have much higher rates of other types of cancer, particularly cancer of the esophagus, stomach, pancreas and liver. Asians throughout the world also have high rates of thyroid cancer. The logic that links low rates of reproductive cancers to soy consumption requires attribution of high rates of thyroid and digestive cancers to the same foods, particularly as soy causes these types of cancers in laboratory rats. Just how much soy do Asians eat? A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women – less than two teaspoons. Americans are consuming amounts far exceeding this quantity. Thousands of women are now consuming soy in the belief that it protects them against breast cancer. Yet, in 1996,researchers found that women consuming soy protein isolate had an increased incidence of epithelial hyperplasia, a condition that presages malignancies. A year later, dietary genistein was found to stimulate breast cells to enter the cell cycle – a discovery that led the study authors toconclude that women should not consume soy products to prevent breast cancer.

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