Soy is Poisonous

soybeanWhile many mainstream companies and even some in the medical and nutrition fields tout the health benefits of soy, very few consumers are aware of the true nature of this crop. The following series of articles from progressive physician, researcher and health practitioner Jerry Tennant, MD, highlights the numerous dangers of soy:

  • US Food and Drug Administration (FDA) decision, announced on October 25, 1999, allowed a health claim for products "low in saturated fat and cholesterol" that contain 6.25 grams of soy protein per serving.
  • Breakfast cereals, baked goods, convenience food, smoothie mixes and meat substitutes could now be sold with labels touting benefits to cardiovascular health, as long as these products contained one heaping teaspoon of soy protein per 100-gram serving.
  • All soybean producers pay a mandatory assessment of one-half to one per cent of the net market price of soybeans. The total is nearly $80 million annually.
  • Possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd tofu or bean curd.
  • 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. 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 hemagglutinin, a clot-promoting substance that causes red blood cells to clump together.
  • In fermented 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.
  • The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate reducing techniques such as long, slow cooking.
  • 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.
  • Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system.
  • Zinc is a key component in numerous vital enzymes and plays a role in the immune system.

Check back for the next article that further delves into the dangers of soy.

 

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