How harmful is soy?
I have written this article to bring attention to the growing market of soy products . This article makes no claim to completeness but is instead intended to give an overview how unhealthy soy is. Numerous studies have been published in the past showing how unhealthily soy is.
Soy products developed in America are not traditionally fermented and should therefore not be seen as healty food . They mostly originate from waste of the American Soybean oil production industry and offer tremendous opportunities for food technology, but not for our health . These "modern" un-fermented products are produced by intense heat and pressure, adding chemical additives, strong acids and strong alkaline substances using extrusions and other methods. However, such technological wonders have their drawbacks.
These modern waste products may contain harmful substances such as nitrosamines ( formed from nitrate, by acids in combination with high temperatures during production: carcinogenic), Lysinoalanine ( Crosslink between the protein lysine and alkaline substances: kidney failure ), heterocyclic amino acids (high temperature -Extrusion and pyrolise (break andsplit by heat): carcinogenic), Excitoxine (glutamate and aspartate are formed by hydrolyzing soy proteins: bad for the brain), chloropropanols, for example, 3-MCPD and 1,3- DCP ( incurred in alkaline hydrolyzing: liver cancer ), furanones (by boiling with high temperatures: mutagen) and residues of toxic materials during production, for example hexane and other solvents such as acetone, benzene, chloroform. These soy products are junkfood ! http://www.bertyn.eu/de/soja/fermentierung-von-soja-ist-fuer-die-gesundheit-notwendig
My advice: Tempeh – Tempeh is a fermented soy product . This is the natural version .
The raw soybeans comes mainly from the US, Argentina and Brazil . These countries mostly use gen modified soybeans. The company Monsanto (from the United States) alone is growing gen modified Soybeans on more than 20 million hectares.
The American " Food and Drug Administration " has classified Soy as a poisonous plant.
Soy might contain:
Phytic acid is needed to grow plants. Absorbed minerals such as calcium, magnesium, iron and zinc / intestines are bound in the stomach and not made available to the body after ingestion of soy. Your body might create a deficiency of these minerals. Other legumes contain phytic acid,but in smaller amounts than in soy.
Goitrogens is exclusively present in plant foods. Your thyroid metabolism is slowed.
Phytoestrogens in high doses, breast cancer, thyroid and an under active thyroid can be promoted. Japanese researchers found in a study that the daily consumption of 30g of soy beans over a period of only 90 days might leads to an under active thyroid and a hypertrophy (enlargement).
Hemagglutinin Soy contains hemagglutinin. Hemagglutinin is a growth inhibitor and coagulation-promoting substance which causes the red blood cells to agglutinate.
Soy protein isolate contains toxins.
Aluminium Soy products contain elevated levels of aluminum
If you still want to enjoy soy products, only use fermented soy for example miso, natto, tempeh and tamari. Traditionally fermented soy products have many advantages. Protein inhibitors slow down the production of peptidases and Trypsins. Fermentation disables the protein inhibitors. Fermentation reduced phytates. Fermentation also increases the amount of vitamin B, vitamin K, and antioxidants in soy.
Picture: Fermented Tamari Sauce – the best soy sauce
Picture: Tempeh Snack with Tamari (fermented Soy Sauce) and Avocadocremé
If want to enjoy soyprodcuts try to only consume small amounts . A block ( 250 g ) of tofu per day is too much . Get rid of soymilk, soy yogurt, etc. There are other great dairy alternatives . And do not buy vegan "meat substitutes" . These "foods" are so highly processed and therefore no longer healthy.
I will write about the healthiest food in my next article. Stay in good health !
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Written by @allesgruen & translated by @knozaki2015
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