The Soy Truth

by Polly N on October 19, 2010

Not so long ago, my family switched over from drinking/eating ordinary semi-skimmed milk to soy milk thinking it was the healthier option. I have since discovered this is not the case. I make my own milk these days so it’s not a problem for me but I wanted to highlight the below facts for those of you that are unaware of its’ pitfalls.

I know that in this day and age, it can be confusing as to what is good for us and what isn’t as there’s practically a new discovery reported in the media every other day. Know this; the more natural and whole the food, the better.

Here’s the truth about soy.

In Asia, soy is fermented to eliminate the antinutrients and soy toxins in raw soy beans. (It is eaten in small amounts in the form of tempeh, miso and soy sauce.) Nama Shoyu (I use tamari which is similar) is a raw, unpasteurized, and safely fermented soy sauce used in raw foods to add a salty flavour to recipes. It’s packed full of enzymes which makes it a living food.

The soy available to us however, is not fermented, but heavily processed. Dr Kaayla Daniel, author of The Whole Soy Story, says, “Today’s high-tech processing methods not only fail to remove the anti-nutrients and toxins that are naturally present in soy-beans but leave toxic and carinogenic residues created by the high temperatues, high pressure, alkali and acid baths, and petroleum solvents.”

We seem to be obsessed with “getting enough protein” and in doing so actually eat ten to twenty times more unfermented, highly processed soy than is eaten in Asia! Ironically, this unfermented soy contains enzyme inhibitors, which block protein absorption. D’oh!

Scary Fact: Almost 90% of American soy is geneticallly modified and the soy crop grown in the USA contains the highest levels of poisonous pesticide contaminants. Soy is among the eighth most common food allergens and has been linked to thyroid problems, weight gain, fatigue, hair loss, loss of libido, kidney stones and more. And because soy doesn’t actually taste that good, manufacturers flavour it with sugar, MSG and other artifical chemicals! YUCK!

Two companies, that were responsible for the deaths of millions through the use of “Agent Orange” (a herbicide used in the Vietnam War) are now the driving forces behind the promotion of soy for human consumption. They are currently financing anti-meat and anti-milk campaigns aimed largely at those concerned about animal welfare and the environment, trying to convince them that imitations such as “soymilk” are healthier than the real thing, as well as it being better for the planet.

Like all food, soy is best in its natural, whole form. Fancy making your own healthier milk? Try this, or sign up for my 10 Free Recipes at the top of the page which contain recipes for Vanilla Almond Milk and a Strawberry Milk.

(Information taken from Ani’s Raw Food Essentials)

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{ 1 comment… read it below or add one }

Najwan October 19, 2010 at 11:01 pm

I read somewhere that soy makes its own pesticides for survival so whether it is organic or not, it will still have pesticides.
Do you think the phytoestrogens it contains are dangerous? The articles I have read so far are biased.


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