Natural soybeans taste horrible – it’s Mother Nature’s way of warning humans about the dangers of soy. In order to make soy products edible, soy manufacturers have to add large amounts of sugar, MSG and other flavorings and spices. The additives are in addition to the lack of proper processing of soy, which naturally can be harmful to a balanced system.
Almost 90% of the soybean crop in the US is genetically engineered, and hundreds of studies link soy consumption to all sorts of health issues including cancer (especially in women). The phytates in soybeans are extremely resistant to neutralization, and have been linked to malnutrition and growth problems, especially when soya is added to infant formulas.
Soy also contains goitrogens, which depress thyroid functions, and phytic acid, which hinders the body’s ability to absorb proteins, calcium, magnesium, iron and zinc. In general, it is an enzyme inhibitor. Soy (and artificial sweeteners) also weaken the immune system. The immune system is one of the keys to healing illness. Therefore, the more we can support immune related health the better.
The key is to cut out all soy products except fermented soy. Miso, tempeh and soy sauce are made for our consumption.
The good – Soy for humans.
Fermented soybean paste, used in soups and sauces. Rich in probiotics, good bacteria that aid vitamin absorption. Miso is high in sodium but is considered one of the healthiest soy products.
Whole soybeans pressed into loaves, which are then fermented. Often used as a meat substitute. Tempeh is rich in B vitamins, minerals, and omega-3 fatty acids.
The bad and ugly of Soy the “white man” way (i.e. cutting corners for profit)
Whole soybeans, commonly boiled in the pod and eaten as a snack. Most commercial edamame has been preheated to make digestion easier, but it still contains antinutrients which are counterproductive to natural absorption.
A source of hidden soy. Processed soy proteins extend some burgers and chicken (nuggets, patties, even ‘grilled breasts’). Buns contain soy oil and to a lesser extent soy flour and lecithin. Soy oil also appears in dressings and dips, in American ‘cheese,’ and as the No. 2 ingredient in fries. There’s even soy in Big Mac’s secret sauce: Soybean oil nets top billing.
Soybean oil and soy flour
Soybeans are full of natural toxins that leach minerals from the body. In addition, soy crops are usually genetically engineered to withstand heavy applications of pesticides. It follows that the products of these crops carry pesticide residue with them. The process of making vegetable oils such as soybean oil uses several toxic chemicals.
To extract oil, soybeans are superheated, ground, pressed, mixed with chemicals, and washed in a centrifuge. Soybean oil accounts for 80 percent of all liquid oils consumed annually in the United States.
A processed beverage made of ground soybeans mixed with water and boiled, which removes some toxins. Sugar is added to improve flavor. An eight-ounce serving contains up to 35 milligrams of isoflavones, which may change estrogen levels and hormonal function.
Highly processed, a source of trans fat. Check your labels: Potato chips, tortilla crisps, and many other deep-fried things have been cooked in soy oil—straight up or partially hydrogenated.
Soy milk, curdled and pressed into cubes of varying firmness. Often used as meat substitute. A non-fermented product, tofu contains antinutrients, which can block absorption of essential minerals.
The great part of kicking soy is that you still have awesome options that are much more tastier AND more beneficial for your purdy little body. Almond and rice milk are delicious and nutritious in smoothies, soups, and drinks. Vegan’s have many more tasty protein options [than tofu] with sprouted legumes, mushrooms, almonds, and avocados just to name a few!