Exposed: The Hidden Dangers Of Soy

Filed in archive Ingredient Spotlight , Morsels of Info on June 17, 2010

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Soy goods have swept the nation, taking over grocery stores and health food stores alike. The general perception of course is being a natural and wholesome source of protein and more.

Independent studies have questioned the relationship between soy and breast cancer. Decreased brain function in men has been linked to soy as well.

Now scientists are questioning soy and its relationship to developmental abnormalities in infants.

Essentially, soy may not be the health food that you think it is. ChicagoHealers Practitioner Dr. Tom Bayne, DC offers the following - potentially surprising - facts on soy:

Soy Contains Natural Chemicals that mimic estrogen called isoflavones. Animal studies show that this chemical can alter sexual development. What's more, Japanese researchers found that as little as 2 tablespoons a day of soy powder had a dramatic effect on thyroid function. It created a state of hypothyroidism with early goiter changes in spite of adequate iodine intake. They also found that the effect lasted for 3 months after soy consumption was discontinued.

Soybeans Contain an Anti-Nutrient called phytic acid. All beans do. However, soybeans have the highest levels of phytic acid compared to other beans. Adding to the high phytate problem, soybeans are highly resistant to phytate-reducing techniques, such as long, slow cooking as used with other beans. Phytic acid blocks the absorption of certain minerals, including magnesium, calcium, iron and zinc. This is of particular interest when it comes to soy-based infant formulas and the nutrient deficiencies created in the name of health.

Soybeans Contain Enzyme Inhibitors that decrease protein digestion, create bloating, and eventually lead to amino acid deficiencies. Additionally, soybeans contain hemagglutinin, a clot-promoting substance which causes red blood cells to clump together. These clumped blood cells cannot properly transport oxygen to the body's tissues, which can lead to cardiac difficulties.

Soy Straight from the Ground is Not for Human Consumption. Only after fermentation for an extended period of time as seen with miso and tempeh production are the beans, or the soy protein isolate, suitable for digestion when eaten. Another method of making the beans edible is through extensive processing such as chemical extractions and high temperatures.