Soy…
Exposing The “Healthy Bean” Myth
by Rosemary Duma, RN with Kenneth Hardy (an excerpt on soy)

There are two soy foods that have shown to be of benefit – organically grown and properly fermented miso and tempeh. When eaten in small quantities, these can be of benefit to some people. Beyond these, any other form of processed Soy can be a hazard to your health and the health of your children, pets and farm animals.
Here are some Soy facts and links to empower you in making healthy dietary choices:

• Most modern soy foods are not fermented to neutralize toxins in soybeans, and are processed in a way that denatures proteins and increases levels of carcinogens.

• Average consumption of soy foods (mainly fermented) in Japan and China is 10 grams (about 2 teaspoons) per day and consumed in small amounts as a condiment, and not as a replacement for animal foods. 

• Soybeans are deficient in sulfur-containing amino acids methionine and cystine and therefore not a complete protein. In addition, modern processing denatures fragile lysine. 

• Soy foods contain trypsin inhibitors that interfere with protein digestion. In test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Phytic acid in soy foods results in reduced bioavailabilty of iron and zinc which are required for the health and development of the brain and nervous system. Megadoses of phytoestrogens in soy formula have been implicated in the current trend toward increasingly premature sexual development in girls and delayed or retarded sexual development in boys. 

• Soy foods can cause deficiencies in calcium, magnesium, copper, iron and zinc. Use of soy protein isolate in-creased requirements for vitamins E, K, D and B12. Calcium from bone broths and vitamin D from seafood, lard and organ meats prevent osteoporosis in Asian countries – not soy foods. 

• A British government report concluded that there is little evidence that soy foods protect against breast cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer. 

• In some people, consumption of soy foods will lower cholesterol, but there is no evidence that lowering cholesterol improves one’s risk of having heart disease. 

• Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. Eating as little as 30 grams (about 4 tablespoons) of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue. 

• Soy foods can stimulate the growth of estrogen-dependent tumors and cause thyroid problems. Low thyroid function is associated with difficulties in menopause.

Rosemary Duma, R.N., is a Registered Nurse of 25 years specializing in pediatrics and nutritional health. Kenneth Hardy is a natural health advocate and has been a health/fitness researcher for 32 years. 

For anyone wishing to continue their Soy research, we suggest going to Dr. Joseph Mercola’s web site at www.mercola.com Using his site search engine, type in the words soy index.