Myths and Truths About Soy
Myth: Use of Soy as a food dates back many thousands of years.
Truth: Soy, was first used as a food during the late Chou dynasty (1134-246 BC) only after the Chinese learned to ferment soybeans to make food like tempeh, natto, and tamari.
Myth: Modern Soy foods confer the same health benefits as traditionally fermented soy foods.
Truth: Most modern soy foods are not fermented to neutralize toxins in soybeans, and are processed in a way that denatures proteins and increases levels of carcinogens.
Myth: Soy food provide complete protein.
Truth: Like all legumes, soybeans are deficient in sulfur-containing amino acids methionine and cysteine. In addition, most processing denatures fragile lysine.
Myth: Soy formula is safe for infants.
Truth: Soy foods contain trypsin inhibitors that inhibit protein digestion and adversely affect pancreatic function. On test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods increase the body’s requirements for vitamin D, needed for strong bones and normal growth. Phytic acid in soy foods result in reduced bioavailability of iron and zinc and are required for health and development of the brain and nervous system. Soy lacks Cholesterol, also essential for the brain and nervous system. Mega doses of phytoestrogens in soy formula have been implicated in the current trend towards increasingly premature sexual development in girls and delayed sexual development in boys.
Source: Weston A Price Institute, www.westonaprice.org