I know this may come as a shock to some of you. Soy milk is probably the most popular non-dairy product sold in the U.S, not to mention all of the other soy products like soy burgers, soy ice cream, soy cheese, etc. I remember when it started becoming really popular here in the States — you saw, heard and read about all of the health benefits of soy and why you should switch to this non-dairy beverage. I actually remember how it was touted as a miracle food — drinking it would save you from heart disease and other illnesses. Unfortunately, this was all just a clever marketing ploy to sell us on the supposed health benefits of a dangerous food.
Soy Isn’t Healthy?
According to Dr. Mercola, soy food sales increased from a measly $300 million to close to $400 billion in the span of 14 years, between 1992 and 2006! As you can see, soy is big business (as should be expected since it is the second biggest crop grown and harvested in the US, after corn). What most people don’t know is the dangerous side effects of consuming unfermented soy products. Notice that I specify unfermented soy. There is a maj0r difference between the two, which I will discuss in part 2 of this series.
In the book, The Whole Soy Story, Dr. Kaayla Daniel discusses the studies that have shown the dangers of soy. Some of the problems that have been linked to consumption of unfermented soy products are:
- Thyroid disease and disorders
- Kidney problems
- Breast cancer
- Food allergies
- Fertility problems
Soy’s Hidden Dangers
These are just a few of the problems that are now being discovered as linked to consumption of soy. There are several reasons for this. According to the Weston A. Price Foundation and Dr. Mercola, some of the main reasons that soy is not the magical health food that we have been brainwashed to believe are:
- Soy (a legume), like grains, contains very high levels of phytic acid (or phytates), which inhibits the body from properly absorbing important nutrients, like calcium, copper, iron, zinc, and magnesium. In addition, soy increases the body’s need for vitamins D and B.
- Soy contains trypsin inhibitors that interfere with the digestion of protein and can cause unnecessary strain on the pancreas.
- Soy contains phytoestrogens (aka. isoflavones genistein and daidzein) and goitrogens, which mess up the body’s endocrine function and can cause breast cancer, infertility and thyroid diseases like thyroid cancer and hypothyroidism. When soy is given to infants (usually in formula), it has been shown to cause autoimmune thyroid disease. It has also been shown that drinking two glasses of soy milk per day is enough to alter a woman’s menstrual cycle.
- Most soy products on your grocer’s shelves are genetically modified (GM), with 91% of all soy products grown in the US being GM organisms. Even organic soy products most likely contain some GM organisms due to cross contamination.
- The processing methods used for soybeans are toxic to humans because they are acid washed in aluminum tanks, which leaches huge amounts of aluminum into the beans, and those levels remain high all the way through processing and right into our products.
Common Soy Products To Avoid
One of the sad things about trying to avoid soy is that it is not as easy as one might think. If you are diligently going to avoid soy, then you have to be religious about reading labels and really knowing what exactly is in your food. Soy is added to all sorts of products where you would least expect it. So, it is much more difficult than just avoiding soy milk and veggie burgers.
Products to avoid (this is not a complete list):
- Soy milk
- Veggie burgers (if you are vegetarian, make sure you read the labels if you want to avoid soy)
- Soy cheese
- Edamame* (see note)
- Most tofu (more about tofu in Part 2)
- Textured Vegetable Protein (TVP) – found in a lot of processed and packaged foods like:
- natural and artificial flavorings
- canned broths and bouillons
- Soy proteins (labeled as “soy concentrate” or “soy isolate”)
- Soy lecithin
- Textured Soy Flour (TSF)
- Textured Soy Protein (TSP)
- Hydrolyzed Plant Protein (HPP)
- Hydrolyzed Soy Protein (HSP)
- Hydrolyzed Vegetable Protein (HVP)
- Soybean, soja, soya, soyabeans
- Mono-diglyceride
- Yuba
- MSG
Common products that contain soy – read your labels (this is not a complete list)::
- Baby formula
- Beverage mixes, such as hot chocolate, powdered coffees, etc.
- Cereals and crackers
- Canned foods such as chili, pasta, stews, soups, etc.
- Canned meats such as tuna, chicken, etc.
- Cooking sprays
- Bottled dressings, gravy, sauces, marinades, dips, sandwich spreads, etc.
- Processed deli meats
- Packages spice mixes
- Fake bacon bits
- Snack foods such as candy, energy bars, popcorn, chips, crackers, cookies, etc.
If you are eating a real food diet, it is doubtful that you eat much, if any, of these products. But, I know that the occasional processed food will hop into even the most diligent eater’s buggy, so just be aware of this and always read your labels!
Now, it is important to understand that not all soy products are bad for you. In Part 2 of this series (coming next week), I will discuss the health benefits of fermented soy products and why, if you are going to eat soy, these are the only items you should eat.
*note - Edamame is eaten in Japan as an appetizer, a green vegetable or as part of another dish. Recently, it has become quite popular in the US – and like everything else that is marketed as a “miracle food”, Americans have gone crazy for this bean. They are now eating FAR more than is safe and grocery stores have started stocking it in vast amounts. A little, every once in awhile, may be fine, unless you have a soy allergy, but the consumption should be very moderate, if at all. Usually a serving that you get in a Japanese restaurant is fine (Kaayla Daniel).
Sources:
Dr. Mercola - The Whole Soy Story and The Truth About Soy
NaturalNews.com - Fermented Soy is Only Soy Food Fit for Human Consumption
WikiPedia - Fermented Soy Products
The Weston A. Price Foundation - Soy Alert!
Soy – One of the Nine Most Common Food Allergens
Kaayla Daniel – What’s Edamame? And Other Questions About Green Vegetable Soybeans
EPA Ag101 – Major Crops Grown in the United States
*Image courtesy of stock.xchng and Baltar
This post is part of Fat Tuesday |
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
[...] that mainstream society eats) is NOT safe, no matter what people say. Read my soy dangers series, Part 1 and Part 2. You can also read countless articles from the Weston A. Price Foundation, Cheeseslave, [...]
I frankly think that the comments against the soy
bean do not have a sufficiently wide data base.
I also think that if my father-in-law, my wife, my daughter, and my grandson, would not have been in any better health condition if they had not used soy pro-ducts. And lastly, but of maybe even a greater impor-tance is the fact that the Chinese population in China have been using soy products for centuries, and have not traversed those negative effects that your misinformed article mentions,something definitely must be equivocated with your laboratories and the
people which perform the research.
Attentively,
Tito
The Chinese populations you speak of, and Asians, in general, do NOT consume UNFERMENTED soy products. This is why they do not have the health products mentioned.
This article is absolutely correct! No misinformation!
Thank you, Linda, for your comment – I appreciate the feedback!:)
Whoa, Linda — where are you getting your information from? I live in China and can definitively say that of course Chinese people use unfermented soy products. Tofu is everywhere here, as is edemame. If you go to a local kitchen supply store, you’ll find more soy milk machines than coffee machines.
Hi Ben – Thank you for stopping by. The point here is that unfermented soy is not a traditional food. This article is focused on traditional foods — foods that have been consumed for hundreds, if not thousands of years. The tofu, edamame, soy milk craze is a modern craze, perpetuated by clever marketing. Unfermented soy is not healthy — even medical doctors will tell you that, especially if you have any sort of hormone issue in your body. And, even if you don’t have hormone issues now, consuming unfermented soy could lead to hormone issues in the future. I can give you countless testimonies and information of this fact.
Also, if you are going to leave comments, I ask that you are respectful to everyone and not say things that could be offensive. That is the reason that I edited out the last part of your comment to Linda. I did not find it appropriate and do not want to perpetuate an unkind environment. If you can’t say anything nice, it’s best not to say anything at all. I appreciate hearing from people from around the globe, all with varying insight and knowledge, and I encourage that discussion. I do just want to make sure that everyone plays nice. Thank you for stopping by and sharing your experience.
Soy may not be a “health food”, but there are two big problems with this post:
1. Soy is a huge crop because 90% of it is fed to livestock in the US, not humans.
2. The Weston A. Price Foundation is notorious for publishing bad science, largely because much of their funding comes from the meat and dairy industry (e.g.: their latest “study” showed that breast milk is worse for babies than formula).
Hi MD – Thanks for stopping by. Yes, soy is a huge cash crop — well subsidized. Over 90% of what is grown in the US is GMO too. Another reason to avoid it. While I do agree with you about the WAPF’s slip in credibility, especially of late, it’s not just the WAPF who talk about the dangers of soy. Actually, since it was written, I have found many more resources discussing the dangers of soy. When I have time, I will update the article with these new sources. I’m not sure why you immediately jumped to the conclusion that this article was based solely on WAPF info. If you notice, I have many sources cited in the post. The WAPF was just one of the sources. The Kaayla Daniel article was from the WAPF site as well, but she is also a leading expert on soy and it needed to be included.
I have to admit – I am on the fence with this one. If you have no thyroid issues, and not allergic, I don’t think some organic soy in moderation is bad. My cousin’s wife, who is Chinese, tell me that soymilk and tofu are regularly eaten in her home country. This post seems to sum it up for me…
http://www.mindfuleats.com/mindfuleats/2010/03/is-soy-good-or-bad.html
Pak – I encourage everyone to do their own research and make the decision they feel is best for their family! Have a great day!
I am all for getting to the bottom of why something is good or bad for you. I really want to understand it all, but I’m not a scientist, or a nutritionist, I’m just a person. So when I went in search of info on the soy issue in layman’s terms, I find a bunch of articles like this: http://www.zenhabits.net/soy/
I would much rather believe Sally Fallon and the WAPF because I agree w/ so much of their philosophy. How does one work through all this conflicting information and find truth at the end?
Seriously, pls read the above linked article and all his source material (posted) before answering. I’m so confused.
D
I hear ya! There is so much conflicting information out there and it seems to change from day to day. I still believe that soy is bad for you, because when you go back and look at history, you didn’t see cultures consuming tons of soy milk, tofu, etc. If they ate soy, it was fermented. If, for no other reason, you should avoid soy because the vast majority (if not all) is going to be GMO. I don’t have any confidence that the organic is 100% GMO free because of the cross contamination issue. I think no matter where you turn, you’re going to find credible info from people in both camps.
The best advice I can offer is to do your research, evaluate all sides to the argument, and then make the decision that feels right for you. Always go with your gut, IMO.
I hope that helps!
I realize that my son has tyroid problem after reading this article, and it’s because of infant soya formula. please, give me an advice on how to cure my son.. he is 1 years old now and only consume soy formula when he’s a newborn until 1 month and then I breastfeed him only
Hi Cie – I am not allowed to give medical advice, due to the FDA and FTC laws. I would recommend checking out the Weston A. Price website. I think they have quite a bit of information on soy and health problems. You could also email them directly and ask them to point you in the right direction. I hope that helps! http://www.westonaprice.org/
Soy beans are the largest GMO product farmed in the US. GMO products are linked to birth defects, male and female infertility and a myriad of other health issues and many environmental issues. GMO foods have been outlawed in many countries because the citizens have demanded GMO free products. However many companies still use GMOs in food products sold in the US.
Hate to be the bearer of facts, but do you know who did the so called study on soy? The dairy industry. Oh yes this is a fact! The dairy industry was the ones that funded this study. What a coincidence, huh?
What about Braggs Liquid Aminos? I hear it’s a great substitute for soy sauce and tamari but it is made out of non-fermented (non-GMO) soy beans, which leaves me a bit confused after reading part 2 of your article.
Hi Riti – I have never used Braggs, but I do use coconut aminos, which are completely soy free. I do use Tamari, on occasion, but I am going completely soy free for health reasons, so coconut aminos will become my mainstay. The biggest key regarding soy is that if you are going to consume it, it should be fermented. The fermentation process makes the soybean edible. If it is not fermented, I don’t recommend eating it, so tofu, soy milk, soy ice cream, soy cheese, etc. Plus, soy is also used as filler in a lot of packaged foods, so you really have to look at labels, if you eat much packaged foods. In Asian culture, they traditionally ate only fermented soy, and what they did eat was as condiments, so it did not make up the bulk of their diet. The whole “soy revolution” has been nothing more but clever marketing! The GMO issue is also huge, as the bulk of soybeans are GMO here in the US. Always get organic. Does that help?
I only speak of what I’ve seen, but we quit all soy in my house when I saw the decline of a loved one’s health after consuming soy protein for a couple years. He was developing breasts, losing muscle mass and experiencing sexual dysfunction. After eliminating nearly all soy from his diet is now feeling stronger and having greater success in the bedroom.
I am baffled by the insistence that in Asian culture only fermented soy is eaten, and only as a condiment. You must know that the Chinese have been cultivating soy for thousands of years and invented tofu? I can also state quite categorically that in my travels throughout Asia in the last 15 years I have seen LOTS of tofu being eaten. I am in Indonesia right now in fact, and every Masakan Padang warung I frequent has plates PILED HIGH with tofu. Incidentally there are also plates piled high with big blocks of tempeh (so definitely not just a condiment!). Have you ever been to Asia, Jessica? I see others before me in the thread have pointed out that you are wrong about this but you appear to have ignored them, and in your February 6th 2013 comment repeat your belief that Asians don’t eat unfermented soy products. Where did you get this idea? I think people should know (as it will help when they are reading the conflicting results from various studies about soy and wondering what to do) that there IS consumption of unfermented soy products in Asia, and on a massive scale, apparently without dire health consequences.
On the other hand, I do agree with you that soy protein (TVP, HVP etc.) is over-used in pre-packaged “foods” such as cereal bars and the like, but those kind of products should be avoided anyway for myriad other reasons. I applaud your real food philosophy and think along similar lines myself. I just had to comment on this particular post because I don’t like to see tofu demonised off the back of a few (questionably funded/commissioned) small studies, one or two individuals’ unfortunate personal experience with allergy/intolerance and a blatant untruth about eating habits across Asia.
Thanks for stopping by and sharing your thoughts and experiences!
One thing to keep in mind is that much like the wheat that we have today, the soy consumed 2,000 years ago is going to be very different than what is consumed today. The industrial revolution changed the entire landscape of our food and what may have once been healthy, may now not be. Another thing to keep in mind is that no one single food is the be-all end-all when it comes to health issues. To go along with corrupted food supplies, we also have GMOs, horrible chemicals and toxins, pollution, heavy metals, etc. Many times it is a combination of different factors that lead to poor health.