Slickdrums Chronicles

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The Dark Side of Soy (When You Thought It Was Safe) Part 1

Are Soy Milk, Soy Protein, Tofu, and other Soybean-Based Foods Good For You?

..Or, Are They Just Making You Fat and Un-healthy?

does-soy-make-you-fatA look into some of the possible dangers and negative effects on your health of eating too much soy -- Soy can even increase belly fat!

I wanted to include this article because every day I see so many people that don't realize that soy is NOT A HEALTH FOOD!  Most people have been deceived and mislead by billions of dollars of advertising that soy protein, soy milk, soybean oil, and processed soy foods are "healthy"... when the truth is that soy has many anti-nutrients and negative factors on the body that we should be concerned about.

In fact, there is evidence that soy foods could possibly even INCREASE YOUR STOMACH FAT if you eat too much soy or too often.

Take a read below, and discover some unsettling facts about soy.

-Mike Geary, Certified Personal Trainer, Certified Nutrition Specialist
Author -- The Truth about Six Pack Abs


The Dark Side of Soy Part 1

by Catherine Ebeling - RN, BSN
writer -

Only a few decades ago, unfermented soybean foods were considered unfit to eat - even in Asia.  These days, people all over the world have been fooled into thinking that unfermented soy foods like soymilk and soy protein are somehow "health foods".  If they only knew the real truth!

The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.

At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.

Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

The Chinese NEVER ate large amounts of unfermented soy foods or soymilk

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes vital for protein digestion.

These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaned rats fed soy containing these antinutrients fail to grow normally.

Soy also contains goitrogens - substances that depress thyroid function.

Although soy has been known to suppress thyroid function for over 60 years, and although scientists have identified the goitrogenic component of soy as the so-called "beneficial isoflavones", the industry insists that soy depresses thyroid function only in the absence of iodine.

The University of Alabama at Birmingham reports a case in which consumption of a soy protein dietary supplement decreased the absorption of thyroxine. The patient had undergone thyroid surgery and needed to take thyroid hormone. Higher oral doses of thyroid hormone were needed when she consumed soy -- she presumably used iodized salt so iodine intake did not prevent the goitrogenic effects of soy.

A very large percentage of soy is genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. Phytic acid is a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans.

When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.

People who substitute tofu or bean curd for meat can get severe mineral deficiencies

Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less well known, but equally as bad. Far far more healthy is to eat pure grass fed meats, cheese, and butter, all high in nutrients and protein rich.

Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Grass fed beef is very high in this necessary nutrient, in contrast to soy.

Soy processors have worked hard to get these anti-nutrients out of the finished soy product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.

..more dirt to come on Soy (The Dark Side of Soy Pt 2)

Read these 5 Important Facts about Your Diet & Exercise that You MUST Know to Lose Stubborn Stomach Fat

Click here to learn 5 common mistakes that can increase your stomach fat