Aluminum in soy. I didn't know.

This is a good article about soy. If you have thyroid issues or fertility issues. Avoid the Soy.

SAY IT AIN'T SOy!


We Americans hear something is good for us and we gobble it up. If a little is good, then a lot must be great, right? But just because it says "soy" on the label, doesn't mean it's good for us. True that soy is versatile and lends itself to everything from milk and yogurt to soy dogs, from snack nuts to tofu. It is low in saturated fat, high in polyunsaturated fatty acids (PUFA) (good fat) and low in cholesterol. It is full of essential amino acids, is a good source of B Vitamins, has Phytochemicals, is a source of protein , and in certain forms, it may even be a source of calcium. But for many, soy must be avoided and labels must be read carefully as soy is an allergen. Most people who have food allergies, have an allergy to soy. This can be difficult because many common foods contain some form of soy. Most snacks, baked foods, breads, canned tuna in oil, cereals, crackers, infant formulas, sauces, soups and even some nut butters, including peanut butter, contain soy.
The next problem is that soy crops are heavily doused with pesticides. Therefore, if buying soy products, make sure they are always organic. In addition, most soy beans are now GMO and the genetically engineered soy beans have less of the good and more of the bad parts of soy. The bad part of soy? Read on...

There is quite a debate about whether soy is good for us or even bad for us. The problem is that isoflavones mimic estrogen. There are conflicting reports about it decreasing or increasing the risk of breast cancer, for example. There are reports about lower prostate cancer in men and at the same time reports about it increasing the risk of Alzheimer's. If choosing soy, choose it in moderation because the verdict is still out on the benefits or possible disadvantages of soy, especially in the amounts we are eating it in the U.S. There are clear warnings that isoflavones, a flavanoid found in soy, should never top 25 milligrams (the FDA's maximum safe amount) in any one day. This is easy to reach with a big glass of soy milk, soy yogurt, and since soy IS in almost everything processed we eat and in many supplements.

The fact is that we just don't know how soy, especially in the quantities we are consuming, affects our bodies. And each of us is unique: our genetics, our health background, our current health status; soy affects each differently. As John Robbins states, "We are eating soy products today at levels never before seen in history." We are walking experiments with all the soy (just like we are with HFCS and GMO).

All reports that I've read indicate that fermented soy products like miso, nato, fermented tofu, soymilk from fermented beans, soy or tamari or shoyu sauce, and tempeh, are fine in moderation. The long fermentation process neutralizes the natural toxins found in soy. Soy is said to inhibit our bodies from absorbing calcium, protein, magnesium, zinc and iron because they are quite high in phytic acid. Phytate is a salt that makes calcium, zinc, iron and other nutrients insoluble so that they are not absorbed by the body properly. The fermentation process (for miso, tempeh, and sauces) reduces the phytates. In addition, eating meat or fish with the soy product (like miso soup with some chicken , tofu in a fish broth, meat with tofu) also reduces the phytates and allows our bodies to absorb these essential minerals.

Up for debate is the value of soy milk, soy yogurt, soy dogs and other products made from soy in it's unfermented state.

One thing is clear, The Green Guide, Dr. Mercola, John Robbins, and Dr. Weil all agree that certain derivatives of soy, such as soybean oil, soy lecithin, hydrolyzed vegetable protein, hydrolyzed soy protein, and soy protein isolates should be avoided. Many milks and tofu-based ice creams are from SPI. SPI is a cheap way for companies to add protein to energy bars to make them seem healthful. The soy protein isolate is actually the left over by-product of creating soy oil so instead of throwing it away, it gets added to processed foods to add protein. In order to extract the protein and reduce the enzyme inhibitors in soy, they must be treated with a high temperature chemical process. Toxins and carcinogens are created during this process including nitrates, MSG, and lysinoalanine. Read your ingredients well and avoid foods that contain:

Hydrolyzed Soy Protein
Hydrolyzed Vegetable Protein
Soy Flour
Soy Oil (also look for Vegetable Oil - most is actually soy oil)
Soy Lecithin (GMO especially)
Soy Protein Isolates (SPI)
Textured Vegetable Protein (TVP)

In order to create SPI, they first place the soy beans in a chemical alkaline bath which removes the fiber. Then the soy is separated in an acid wash. This is usually done in aluminum tanks (cheaper than other materials and good at conducting heat) and the aluminum does leach into the soy product. Soy Protein Isolate and many processed soy products, including some brands of Tofu , are regularly made by heating and chemically treating the soy in aluminum vats. This treatment leaches aluminum into the soy product as well as carcinogens and toxins. Then it is neutralized in an alkalaline bath once again. Toxic Lysinoalanine is created during this process. The curds are then spray dried at high temperatures to create SPI. During this process, nitrates are formed. Then extruded at high temperature and high pressure to produce the TVP (textured vegetable protein). MSG and Artificial flavors may be added to SPI or TVP to mask the soybeany flavor.

The irony is that the high temperatures used to create the SPI (and to get rid of most of the phytates) also makes it difficult to impossible for our bodies to absorb the protein.

When we eat soy, we need more Vitamin D, E, K, and B12 for normal health and growth. Soy has been said to negatively affect thyroid function. Since soy mimics estrogen, studies have indicated that it can cause fertility problems. Soy has been linked to a number of illnesses and symptoms including fatigue, fertility and reproductive problems, Alzheimer's, and other mental problems. At the same time soy has been praised for lowering the risk of colon cancer, retaining bone mass, reducing hot flashes in menopausal women, and inhibiting prostate cancer. In one study, women are been advised to eat soy and then another cautions against it. Soy formula for babies has been under controversial debate for some time now. Children and soy are of greater concern because their bodies are growing. There could be long term health effects from eating soy as a baby or a child that we are still yet unaware. The safe amount of soy? Who knows, for some of us it is more than for others of us. Personally, our family chooses to avoid processed soy products and soy protein isolates and only eat fermented soy in moderation.

Proponents all point to the fact that the Japanese tend to be a healthier group of people. But when you look more deeply, you see that they eat 7 to 10 grams (that's only about 2 teaspoons!!) of whole soy foods including tofu, edamame, tempeh, soy sauce, and miso each day as well as a diet rich in vegetables, fish, fruits, ginger, sea vegetables, and green tea. They do not eat processed foods with SPI, like cookies, milk, crackers, protein bars, and soy dogs.

Food and eating, weight and energy, it all comes back to the basics. Eat greens to prevent cancer instead of the latest cure craze. Eat more organic fruits and vegetables. Live a healthy lifestyle. Get your 9 a day!



Books:
The Whole Soy Story is the book that tells the the whole soy story that scientists know, that we need to know, and that the soy industry has tried to suppress. Not all types of soy foods are good for us. Even good soy products must be eaten in appropriate quantities. Dozens of respected scientists have issued warnings stating that the possible benefits eating soy should be weighed against proven risks. This book will change your diet and may save your life.