Confused About Soy?
-
High levels of phytic acid in soy reduce assimilation of
calcium, magnesium, copper, iron and zinc. 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 interfere with protein digestion
and may cause pancreatic disorders. In test animals soy
containing trypsin inhibitors caused stunted growth.
-
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 cause
hypothyroidism and may cause thyroid cancer. In infants,
consumption of soy formula has been linked to autoimmune
thyroid disease.
-
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.
-
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.
-
Soy foods contain high levels of aluminum which is toxic to
the nervous system and the kidneys.
|
