About Soy
Friday, January 7th, 2011Soy is currently a controversial topic among vegetarians, most non vegetarians may be unaware of the dangers of soy!
Many ancient Asian cultures consumed soy and boasted about its benefits, it must be healthy, right?
Right and wrong. You must know more about soy before answering this question. Modern soy foods are frequently not prepared in such a way as to neutralize many anti-nutritive qualities. The ancients figured out how to prepare soy to make it eatable and even healthy. We, or own modern food corporations forgot how to make soy foods or chose not to care.
Soybeans contain very high levels of the aforementioned phytic acid and enzyme inhibitors, and also contain high levels of phytoestrogens (isoflavones). These substances, far from being the panacea that they are claimed to be, are potent endocrine disruptors and goitrogens–substances which depress the thyroid.
Heat does not neutralize these substances, nor does sprouting in the case of the soybean.
The only way to neutralize all of the difficulties with soybeans and truly unlock their nutritional value is to ferment them by ancient traditional methods into tempeh, miso, natto or traditional soy sauces such as shoyu and tamari.
I have, and I advice you to, refrain from consuming soy in any other form specifically: tofu, texturized (or hydrolyzed) vegetable protein (TVP or HVP), soy protein powder, soy protein isolate, soy lecithin, soy nuts, soy nut butters, soy cooking oil, soy milk and other soy “dairy” products, and imitation soy “meat” products of all kinds.
You should only consume soy in these forms (if prepared the old fashioned way): tempeh, miso, natto or traditional soy sauces such as shoyu and tamari.