permaculture

[Stephen Brennan <thebrenmeister@gmail.com>]

interesting, but would you mind inclding some sources etc so that I might
check this data myself.

thank you

On Tue, Nov 10, 2009 at 4:37 PM, <SArjuna@aol.com> wrote:

> Not Soy Good For You
> Information from Sally Fallon, Mary Enig and Susan Weed:
>
>     -The justification for more soy is based on the spurious notion that
> we should reduce fat. Fats contain many nutrients that are vital for normal
> growth and development, and that contribute to the proper function of the
> brain and nervous system. (The right fats, of course.)
>     -High levels of phytic acid in soy block the absorption of calcium,
> magnesium, copper, iron and and especially zinc and contributes to
> widespread
> mineral deficiencies.   (Soy is the legume with the most phytates.)
>     - Phytic acid in soy is not neutralized by ordinary preparation
> methods such as soaking, sprouting and long, slow cooking. High phytate
> diets have
> caused growth problems in children.
>     - Trypsin inhibitors in soy block the action of enzymes needed for
> protein digestion and may cause pancreatic disorders. In test animals, soy
> trypsin inhibitors cause stunted growth.
>     - Soybeans contain hemagglutinin, which causes red blood cells to lump
> together.
>     -Phytoestrogens in soy can inhibit normal development and can cause
> reproductive and fertility problems later in life. Recent research
> implicates
> these phytoestrogens in the development of Alzheimer's and dementia.   They
> are "brain aging" substances.
>     - Soy phytoestrogens disrupt endocrine function and have the potential
> to cause infertility and to promote breast cancer in adult women.
>     - Soy phytoestrogens are potent antithyroid agents that inhibit
> thyroid function, leading to fatigue and mental problem.   They cause
> hypothyroidism and may cause thyroid cancer. In infants, consumption of soy
> formula has
> been linked to autoimmune thyroid disease.   Soy isoflavones are the most
> potent thyroid inhibitor, followed by daidzein and genistein.
>     - Vitamin B12 analogs in soy are not absorbed and actually increase
> the body's requirement for B12.
>     - Soy foods increase the body's requirement for vitamin D.   Vitamin D
> and B12-both essential for normal growth and development.
>     - Modern soy products contain carcinogens and toxins formed during
> processing.   Fragile proteins are denatured during high temperature
> processing
> to make soy protein isolate and textured vegetable protein. Processing of
> soy protein results in the formation of toxic lysinoalanine and highly
> carcinogenic nitrosamines.
>     -   Free glutamic acid or MSG, a potent neurotoxin, is formed during
> soy food processing and additional amounts are added to many soy foods. MSG
> causes neurological problems, including violent behavior.
>     - Soy foods contain high levels of aluminum, which is toxic to the
> nervous system and the kidneys.
>     - Soy foods do not provide complete protein, as thought by many.
> Like all legumes, soy beans are deficient in sulfur-containing amino acids
> methionine and cystine. In addition, modern processing denatures fragile
> lysine.
>     - Fermented soy foods cannot provide vitamin B12 in vegetarian diets,
> as some believe. The compound that resembles vitamin B12 in soy cannot be
> used by the human body; in fact, soy foods cause the body to require more
> B12
>     - In some people, consumption of soy foods will lower cholesterol, but
> there is no evidence that lowering cholesterol decreases the risk of having
> heart disease.
>     - Children receiving soy formula as their only food take in over 10
> time the levels of isoflavones on a body weight basis than the amount shown
> to
> cause thyroid suppression in adults after three months and about eight
> times the levels of isoflavones on a body weight basis as the amount shown
> to
> cause hormonal changes in adults after just one month.
>     - Babies on soy formula receive the estrogenic equivalent of at least
> 5 birth control pills per day.   Pediatricians are noticing greater numbers
> of boys whose physical maturation is delayed, or does not occur at all,
> including lack of development of the sexual organs. Learning disabilities,
> especially in male children, have reached epidemic proportions. Soy infant
> feeding, which floods the bloodstream with female hormones that could
> inhibit the
> effects of male hormones, cannot be ignored as a possible cause for these
> tragic developments.
> An alarming number of girls are entering puberty much earlier than normal,
> according to a recent study reported in the Journal of Pediatrics. One
> percent of girls now show signs of puberty, such as breast development or
> pubic
> hair, before the age of three; by age eight, 14.7 percent of white girls
> and
> a whopping 48.3 percent of African-American girls had one or both of these
> characteristics.   Use of soy formula in the WIC program, supplying free
> formula to welfare mothers, may explain the astronomical rates of early
> menarche
> in African-American girls.
>     - Aluminum content of soy formula is 10 times greater than that of
> milk-based formula, and 100 times greater than in unprocessed milk.
> - Soy formulas lack cholesterol, another nutrient that is absolutely
> essential for the development of the brain and nervous system; they also
> lack
> lactose and galactose, which play an equally important role in the
> development
> of the nervous system.
>     No other dietary staple has as many antinutrient drawbacks as soy.
> Nor so many public relation firms and lobbyists working for it.
>
>     From Susan Weed:
>     Soybeans were one of the five sacred grains in the Orient. [Ancient]
> agricultural reports speak frequently of using soybeans in crop rotation
> (to
> fix nitrogen and thus improve soil fertility) but there is no indication
> that soybeans were eaten until fermentation processes were discovered,
> sometime
> around 440 BCE. The first soy products eaten by people were tempeh, natto,
> miso, and shoyu tamari.   It was not until some centuries later (2nd
> century
> BCE) that the process of making tofu was discovered.
>     While it is true that the people of the Orient have [used] tofu as a
> source of protein for about a thousand years, this is not necessarily by
> choice nor beneficial. The early Chinese did not eat soybeans, although
> they did
> eat other pulses, because they recognized the large quantities of a number
> of harmful substances....
>     There are more phytates in soybeans than in any other grain, bean, or
> plant studied and these phytates are remarkably resistant to reduction
> techniques. Only a long period of fermentation will significantly reduce
> the
> phytate content of soybeans....
>     Vegetarians - especially vegetarian children - who eat tofu and drink
> soy milk as substitutes for meat and dairy products are at very high risk
> of
> loss of bone mass and severe mineral deficiencies. Oriental children who
> eat soy but no meat, eggs, or dairy often suffer from rickets, stunted
> growth,
> and lowered intelligence. Unfermented soy virtually destroys all zinc in
> the body, and zinc is critical for optimal development and functioning of
> the
> brain, nervous system and immune system.
>     The soy industry has concentrated for 20 years on creating markets for
> the byproducts of soy oil manufacture: lecithin and soy protein, [which]
> were generally (and rightly) considered "poverty foods" and rejected by
> most
> consumers.
>     The soy industry recognized that, according to a spokesman: "The
> quickest way to gain product acceptability in a less affluent market is to
> have
> the product consumed on its own merit by those who are more affluent."
> Thus
> these soy byproducts have been cleverly marketed to resemble traditional
> foods: soy milk malteds, soy baby formula, soy yogurt, soy ice cream, coy
> cheese, soy hot dogs, and so on. These are fake products, not health foods.
>     The production of soy milk does remove trypsin inhibitors, but at the
> expense of denaturing the proteins, making them indigestible, of creating a
> carcinogen, lysinealine, and of reducing the cystine content, an essential
> amino acid which is already very low in soybeans. The phytate content
> remains, further deranging the diet.
>     Soy formula and soy milk is often made with soy protein isolate, an
> extremely refined product lacking virtually all minerals and vitamins. Many
> soy formulas sold for infants are rich in trypsin-inhibitors which can
> stunt
> growth. And all contain staggering amounts of mineral-depleting phytates.
> The
> aluminum content of soy formula is 100 times greater than unprocessed milk.
> Aluminum has a toxic effects on infants kidneys and may be a cause of
> Alzheimer's in adults. Soy formula lacks three important nutrients found in
> all
> milk: cholesterol, which is essential for brain development, and lactose
> and
> galactose, which play vital roles in the development and functioning of the
> nerves.
>     Allergies to soy are at least as common as allergies to milk.
> Nitrosamines, potent carcinogens often associated with meat, are found in
> high
> concentrations in all commercial soy protein foods. Isoflavones,
> anticarcinogenic
> substances present in soybeans may have a pro-cancer effect when consumed
> unfermented. Although soybeans contain large amounts of omega-3 fatty
> acids,
> these acids are particularly susceptible to rancidity when subjected to the
> high heat and pressure require to remove the oil from the bean; such
> rancidity promotes cancer and heart disease. Additionally, all soy oil is
> extracted
> with a solvent, traces of which remain in the oil.
>
> Shivani's own experience:
>     I relied heavily on tofu for years until routine blood work showed
> thyroid insufficiency.   No wonder I was always chilly when others felt
> warm
> and comfortable.   I had to undertake thyroid hormone replacement in order
> to
> be functional, but looked for the reason for my problem in order to be able
> to remove it and get my thyroid working well again.   Soy consumption soon
> loomed as a likely culprit.   (Abetted, IMHO, by electrical pollution,
> which
> had considerably increased my stress load.)   I stopped eating all
> unfermented soy products in June of 2002.   My thyroid hormone dosage began
> at 25
> mcg. a day.   By October 2003 I was taking just 1.5 mcg. in the early
> evening,
> the time when I consistently had the most trouble.   A few months later, I
> was able to ease off altogether.
>     As the change in diet was undertaken concurrently with reduction of
> electrical pollution in my home environment, it is not possible to say if
> my
> thyroid would have healed with just one change or the other.   However,
> those
> stressed by electrical pollution seem to “break” at their weakest link, so
> to speak.   So what had weakened my thyroid?   I believe it was regular
> consumption of tofu.
>     Others have had similar experiences.   If your thyroid gland activity
> is down due to soy consumption, though, recovery is certainly possible, so
> go for it.
>     You can very effectively self-test for thyroid insufficiency by doing
> the Basal Metabolism Test.   This will accurately show problems that many
> blood tests do not.
>
>     Shivani in WI
>
>
>
>
>
>
>
>
>
>
> .
> _______________________________________________
> permaculture mailing list
> permaculture@lists.ibiblio.org
> Subscribe or unsubscribe here:
> http://lists.ibiblio.org/mailman/listinfo/permaculture
> Google command to search archives:
> site:https://lists.ibiblio.org/sympa/arc/permaculture searchstring
>
>
>