So you might be thinking, “But isn’t SOY good for me”?
I thought the same thing 5 years back when I stood in line at the deli
purchasing my Soy Chips…feeling proud that I was making what I
thought was a “healthy” choice.
With all the hype on TV, in magazines, on the internet, it is
no wonder we are so confused. The sad thing is that the Soy Industry
is a huge money making business that is not concerned with your health.
…BTW, research shows that 99% soy industry is genetically modified and
most contaminated by pesticides of any of our foods. I personally don’t
want to be a “human” test rat for the affects of genetically modified foods.
Wait a minute, Danyelle, the Chinese ate soy for centuries and are considered
The truth is guys…
The Chinese did NOT eat the type of soy YOU eat today…
Despite the propaganda, according Sally Fallon and Mary G. Enig, the soybean
was considered unfit to eat- even in Asia.
During the Chou Dynasty (1134-246 BC) the soybean was ONLY used in
supplying the soil with nitrogen. In Asia, the soybean did not serve as a
food until they discoverd fermentation.
What is fermentation?
…It is a process used to preserve food before there were refridgerators, freezers,
It works like this, you have a vegetable or fruit, and it is converted
to lactic acid by friendly lactic-acid producing bacteria. Lactic acid is a natural
preservative that inhibits putrefying bacteria. Friendly bacteria like lactobacilli,
a bacteria covers all living things, including YOU!
The fermentation process increases and enhances digestion of your foods and
your ability to absorb more vitamins which helps you better digest, increases
the good bacteria in your gut, helps you breakdown your foods, and enhances
your immune system.
MOST of our soy today, is not fermented like that of the first soy foods seen
in the Chou Dynasty, unless you buy miso, tempeh, natto, or soy sauce that has
… FYI, they were genetically modified like today’s soybean, either. Just because
it is an Organic Soybean, doesn’t mean it has not been genetically modified.
…Make sure that if you are going to eat fermented soy products
it says Organic and NO GMO!
Asians consumed soy products only in small amounts such as condiments but
did not replace it for animal foods. There is one exception to the rule: celibate
monks living in monasteries did lead a vegetarian lifestyle and found soy foods
very helpful because they decreased their libido.
…something most people in our culture want to enhance, not decrease.
Here are 5 of the TOP reasons you will want to avoid soy that I wanted
to share with you.
10 Most DANGEROUS Reasons Why NOT To Eat Soy:
1. Blocks Your Ability To Digest Protein
Soy was only eaten in it’s fermented state in Asia because the “natural toxins”
in the soybean block enzymes(trypsin) that help YOU digest protein.
Therefore, all this hype about “soy protein” is bogus because it inhibits the
exact enzyme that breaks down protein. Your body can’t receive the protein
unless there are enzymes that can break it down the protein into microscopic
tools that YOUR body can use.
…What this means to YOU is that you could experience SERIOUS gastic
distress (bloating, gas, constipation, diaherra), reduced protein digestion,
and chronic deficiencies in your ability absorb protein, and cancer of the
pancreas due to eating soy.
2. Decreases YOUR ability to LOSE Weight
Soy contains goitrogens- substances that depress thyroid function. Goitrogens
can interfere with the absorption of iodine.
When your thyroid is depressed YOU gain weight.
Could that be why we are also seeing huge increases in hypothryoidism since
soy contains these goitrogens that affects YOUR Thyroid functioning…
3. Creates Mineral Deficiencies in YOUR body
Soybeans are high in phytic acid, a bran or hulls of all seeds, legumes, and nuts.
These phyates are the highest in soybeans. Which means that long, slow cooking
will not reduce these phyates. Fermentation will ONLY significantly reduce phyate
levels in the soybean.
The phyates block YOUR ability to absorb calcium, magnesium, copper, iron,
and especially zinc.
I had a client that was diagnosed with anemia. I suggested that she come
off soy. As soon as she did her iron levels resumed to normal levels.
4. YOUR “Energy Bars”, imatation meat, and dairy contain Soy Protein Isolate
According to Sally Fallon, Soy Protein Isolate is a “antinutrient”. You will find
Soy Protein Isolate foods that imitate meat and dairy, baby formulas, and some
brands of soy milk.
Why is it so “BAD”?
You could never make this product in your own home because it requires an
alkaline solution to remove the fiber from the soybean, then an acid wash,
and finally it needs to be neutralized in an alkaline solution.
-This process needs to be done at extremely high temperatures so it denatures
the protein in the soy. That is why animals on soy feed need lysine supplements
for normal growth.
- There are still high phytic acid levels remaining in Soy Protein Isolate even after
being exposed to high-temperatures so Soy Protein Isolate affects your ability to absorb
zinc and iron. This inability results in the development of enlarged organs
(especially the pancreas and thyroid glands).
5. Increases YOUR Risk for CANCER
Did you know that today, the Japanese and Asians have higher rates of esophogus, stomach, pancreas, liver, and thyroid cancer. In labatory rats, soy causes these types of cancers.
There is so much more that I could say about this…so stay tuned.
I know I will not be touching soy because of all of it’s damaging affects on the body…I will not be flooding my body with this dangerous food.
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I would love to hear from you so please leave a comments or questions:).
To Your Health,