Soy
Friend or Foe?
By Cheryl Grace
When
it comes to the subject of soy, there is conflicting information on whether
it’s a super food or a source of “anti-nutrients.” Soybeans are legumes that look like peas in a pod but are
much larger. Proponents of soy claim that Asian’s have reaped benefits from soy
as a staple in their diet, but fail to mention that they also eat soy in
moderation. Asians traditionally eat mostly fermented soy products. Anytime you
eat too much of any one specific food, especially if that food is rich in
protein, over time you may increase your risk of becoming intolerant to that
food.
The
following information will help you make a decision either way.
Soy
is high in soluble fiber, Omega3-fatty acids, iron, phytoestrogens and is cholesterol-free.
Soy offers the highest amount of protein in the plant food group. But not all
soy is created equal. Eating large amounts of unfermented soy products, GMO-based
soy products, or processed foods made with soy protein isolate can wreak havoc
on your health. In the US, soy is
mass-produced to meet the demand, resulting in it being one of the highest
genetically altered food products on the market. Unless the food is labeled “Certified
Organic”, it is treated with a staggering amount of pesticides. It may also be
treated with solutions that have high aluminum content, which is extremely
toxic to the body.
Perhaps
the best way to reap the benefits of soy, besides moderation, is to concentrate
on eating only those soy products that minimize any harmful affects to overall
health.
Fermented vs unfermented soy products: Foods made with fermented soy are
thought to be healthier than unfermented soy, as they don’t contain added MSG
or MSG-like compounds, or hydrolyzed vegetable protein which behaves like MSG
in the body. Examples of foods made with fermented soy include tamari (the real
soy sauce and gluten free), miso and tempeh…which has more protein and fiber than
tofu. Symptoms that signal a reaction to unfermented soy include headaches,
sweating, nausea, weakness, shortness of breath or heart palpitations. Unfermented soy products to avoid
entirely or eat in moderation include tofu, soymilk, processed foods may with
soy and are marketed as “meat substitutes.”
Processed Soy Products:
Many processed foods now contain soy in one form or another. It’s
used as a meat-extending additive in readymade foods such as hamburgers,
meatballs, spaghetti sauces, sausages, breads and pastries. Vegans are turning
to meat alternatives that include soy cheese, soy burgers and hot dogs, protein
drinks and bars, soy nuggets, ice cream and yogurt— all in an attempt to feel
like they are not missing out anything they have enjoyed in the past. The vast
majority of these processed foods are made with soy protein isolate and
preservatives and are considered to be no better that donuts and conventional
fast food.
Frankensoy: To further add insult to injury, soy
products might not be natural or food based at all! In an attempt to grow
soybeans able to withstand common pesticides and herbicides, corporations have
created genetically modified organisms (GMO) known as biotech or genetically
engineered food. GMO refers to crop plants that have been modified in a
laboratory to enhance desired traits. Critics of GMO “foods” wonder if it is
even safe. It’s simply not genuine food. The government does not require
manufacturers to label GMO food on their list of ingredients or packaging, so
look for soy products with the label “non-GMO.”
Allergies: In the 80’s, Stuart Berger, M.D., labeled
soy one of the seven top allergens behind peanuts, tree nuts, milk, eggs,
shellfish and wheat. Food allergies are abnormal inflammatory responses of the
immune system. Reactions may include coughing, sneezing, lowered blood
pressure, gas and bloating, sweating, hives, runny nose, diarrhea with more
severe reactions including anaphylactic shock and death. The hidden amount of
soy in the food supply may be responsible for triggering allergic reactions
because most people aren’t aware of the soy connection.
The most important
point here is that it is best to eat a variety of foods and avoid eating large
amounts of unfermented soy products. Remember, soymilk doesn’t even exist in
nature, such as a fruit, vegetable or cow’s milk. It is a processed food! For detailed information on the effects
of soy, read The Whole Soy Story by
Kaayla T. Daniel, PhD.
Cheryl Grace is a
professional Feng Shui expert and a Hay House author. For a feng shui consultation
for your home or business, contact Cheryl at (941) 400-3816 or visit www.ggRedecorating.com
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