Why Soy Milk May Not Be The Answer Part I


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Soy has become so prevalent in our food supply that it has become one of the top allergenic foods.

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Why Soy Milk May Not Be The Answer Part I

  1. 1. Why Soy Milk May Not Be the Answer – Part I by Amy Coates, BSc, RHN Director of Nutrition, Total Wellness Consulting In a frenzy to replace cow’s milk, you may have done what we did: hail soy milk as the be all and end all! No more hormones, no more pasteurized cow pus entering our bodies! The hard truth is that people who avoid milk and animal products may be overdoing the soy, getting into a nutritional deficit, and endangering their health. Soy has become so prevalent in our food supply that it has become one of the top allergenic foods. Many vegetarians fear a lack of protein and over consume soy products to make up for this perceived shortcoming. However, the soybean may not be as good for our bodies as we have been led to believe! When soybeans are heavily processed, their fragile proteins are destroyed. Products like soy milk are processed at such high temperatures that soy protein is denatured and unrecognized by the body. Since the body mounts a defense against alien molecules, the body will eventually mount an allergic response to soy. Even if soy had good quality protein, your body would not be able to digest or absorb it because soy contains potent enzyme inhibitors. These inhibitors specifically block the action of trypsin which is unable to break down the inhibitors. The result is significant stress on the organs of digestion. I find the following scenario quite entertaining: soy undergoes high temperature processing in a bid to remove trypsin inhibitors, which only serves to destroy other proteins, which in turn makes the proteins ineffectual in the body anyway!
  2. 2. Yet another downfall of soy is its isoflavone content. Isoflavones suppress thyroid function and act like hormonal drugs. They inhibit thyroid peridoxidase which makes T3 and T4. A sluggish thyroid condition known as hypothyroidism can be brought on by heavy soy consumption and enlargement of the thyroid gland may occur as it tries to compensate for its inadequacy. Soy blocks the absorption of key minerals calcium, magnesium, copper, zinc, and iron. Phytic acid, found in the bran of soy, blocks the absorption of these minerals in the intestines. The soybean has one of the highest phytate levels of any grain, and even long, slow cooking cannot reduce them. This is why ancient Chinese cultures only ate soy after long periods of fermentation. Fermented forms of soy include tempeh, miso, and natto, and are traditionally eaten in very small quantities like condiments, and are definitely not the main event in a meal. So, if you eat soy milk on your cereal, a tofu burger at lunch, and a stir-fry with chicken flavoured tofu for dinner, you’re well on your way to a suppressed thyroid, compromised metabolism, fatigue, and moodiness. You’re also going to be low in important alkalizing minerals, which will make your body’s chemistry tilt toward acidity and increase the possibility of disease ravaging your body. Don’t forget that you’ll also likely be deficient in protein which will further decrease your energy and increase the amount of time you’ll need to recover from sickness and intense work outs. Do you need any more reason to decrease your consumption of soy? Unfortunately, there are many more reasons to steer clear, but you’ll have to wait until for PART 2 to know what they are! Stay tuned for PART 2... Amy