31 May 2011
10 May 2011
The Oh-So Controversial Soy Debate...
When it comes to soy, it's hard to know what to believe because there are so many competing theories and research about it. After studying it for a while here is what I have learned...
Ancient Chinese people originally cultivated soybeans for its nitrogen-fixing qualities and surprisingly not as a food source. This was because soybeans contain potent enzyme inhibitors that cause intestinal problems, cancer and growth retardation. Soy is also high in phytic acid which blocks the absorption of essential minerals, such as iron calcium, magnesium, and zinc. Not until the Chou Dynasty (1134-246 BC) did the soybean become denoted as the fifth sacred grain. This is only because the Chinese had learned how to ferment soy beans in order to make them edible. Fermentation of cooked beans to make soy sauce, miso, natto, and tempeh remove the enzyme inhibitors, as well as the phytates. Miso is rich in omega-3 fatty acids and has a complete protein profile because it is made with grains as well as the soy beans. Be careful of tofu and bean curd though because the process of precipitation used removes only a portion of enzyme inhibitors and small amount of phytates. If you feel you must eat tofu, follow the Japanese who only eat small amounts of tofu in fish broth.
The real value of the soybean is that it can be made into soy sauce, the salty elixir that give Oriental food its unique flavor. Traditional soy sauce is made by a fermentation process that takes six to eight months to complete!! This very long process ensures the a mix of phenolic compounds are created. This includes a natural form of glutamic acid. Today, a modern bioreactor method is used to produce a soy sauce by rapid hydrolysis, rather than by complete fermentation. This normally takes only two days and uses the enzyme glutamase as a reactor. This causes the final product to be loaded with unnatural glutamic acid which is a component of MSG! Make sure your soy sauce is "Naturally Brewed". You can also use Tamari which is a soy sauce made without wheat (if you are sensitive to wheat/gluten).
So, to break it down, unfermented soy products contain antinutrients such as phytates, potent enzyme inhibitors, and trypsin inhibitors. Phytoestrogens, such as genistein, diadzen, and isoflavones (although promoted as a cure-all for heart disease, cancer, and osteoporosis) are potent endocrine disrupters, as well as goitrogens (substances that depress thyroid function.) A depressed thyroid can lead to many thyroid ailments such as cancer or hypothyroidism. Phytoestrogens are also a potential cause of infertility and breast cancer. Soymilk has a very high phytate content and in my opinion, should not be consumed. Enzyme and Trypsin inhibitors can lead to protein assimilation problems as well as cause pancreatic disorders and stunted growth. Soy protein isolates (found in many protein powders and bars) are high in mineral-blocking phytates, thyroid-depressing phytoestrogens and potent enzyme inhibitors that depress growth and cause cancer. Furthermore, processing of soy protein isolates can denature and damage fragile proteins due to high temperatures. This can also result in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Many vegetarians use soy to replace their source of animal protein. Some claims have even been made that Vitamin B12 ( a vitamin only obtained from animal sources) can be obtained from soy. However, this is only a myth! Vitamin B12 analogs may be found in soy (as well as blue algae) but, they are not absorbed by the body. In fact, modern soy products increase the body's need for Vitamin B12. Soy foods have also been shown to increase the body's requirement for Vitamin D.
Ancient Chinese people originally cultivated soybeans for its nitrogen-fixing qualities and surprisingly not as a food source. This was because soybeans contain potent enzyme inhibitors that cause intestinal problems, cancer and growth retardation. Soy is also high in phytic acid which blocks the absorption of essential minerals, such as iron calcium, magnesium, and zinc. Not until the Chou Dynasty (1134-246 BC) did the soybean become denoted as the fifth sacred grain. This is only because the Chinese had learned how to ferment soy beans in order to make them edible. Fermentation of cooked beans to make soy sauce, miso, natto, and tempeh remove the enzyme inhibitors, as well as the phytates. Miso is rich in omega-3 fatty acids and has a complete protein profile because it is made with grains as well as the soy beans. Be careful of tofu and bean curd though because the process of precipitation used removes only a portion of enzyme inhibitors and small amount of phytates. If you feel you must eat tofu, follow the Japanese who only eat small amounts of tofu in fish broth.
The real value of the soybean is that it can be made into soy sauce, the salty elixir that give Oriental food its unique flavor. Traditional soy sauce is made by a fermentation process that takes six to eight months to complete!! This very long process ensures the a mix of phenolic compounds are created. This includes a natural form of glutamic acid. Today, a modern bioreactor method is used to produce a soy sauce by rapid hydrolysis, rather than by complete fermentation. This normally takes only two days and uses the enzyme glutamase as a reactor. This causes the final product to be loaded with unnatural glutamic acid which is a component of MSG! Make sure your soy sauce is "Naturally Brewed". You can also use Tamari which is a soy sauce made without wheat (if you are sensitive to wheat/gluten).
So, to break it down, unfermented soy products contain antinutrients such as phytates, potent enzyme inhibitors, and trypsin inhibitors. Phytoestrogens, such as genistein, diadzen, and isoflavones (although promoted as a cure-all for heart disease, cancer, and osteoporosis) are potent endocrine disrupters, as well as goitrogens (substances that depress thyroid function.) A depressed thyroid can lead to many thyroid ailments such as cancer or hypothyroidism. Phytoestrogens are also a potential cause of infertility and breast cancer. Soymilk has a very high phytate content and in my opinion, should not be consumed. Enzyme and Trypsin inhibitors can lead to protein assimilation problems as well as cause pancreatic disorders and stunted growth. Soy protein isolates (found in many protein powders and bars) are high in mineral-blocking phytates, thyroid-depressing phytoestrogens and potent enzyme inhibitors that depress growth and cause cancer. Furthermore, processing of soy protein isolates can denature and damage fragile proteins due to high temperatures. This can also result in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Many vegetarians use soy to replace their source of animal protein. Some claims have even been made that Vitamin B12 ( a vitamin only obtained from animal sources) can be obtained from soy. However, this is only a myth! Vitamin B12 analogs may be found in soy (as well as blue algae) but, they are not absorbed by the body. In fact, modern soy products increase the body's need for Vitamin B12. Soy foods have also been shown to increase the body's requirement for Vitamin D.
The scary thought is that soy is used in everything! So much more than you would imagine! And I haven't even mentioned that 95% of soy these days are Genetically Modified Organisms which can lead to deleterious effects on the body itself. (But that is another topic for another day).
I know this is a lot of information, but I hope it is helpful in making your decisions on consuming soy! If you would like to further research the topic, I would recommend checking out the website: http://www.westonaprice.org/soy-alert
This site actually has many fascinating articles about soy and a few research studies that have found adverse effects of soy.
*Sources: "Nourishing Traditions"
*Sources: "Nourishing Traditions"
04 May 2011
Protection from Radiation
In lieu of recent events going on in Japan, I felt it necessary to share natural ways you can protect yourself from possible nuclear radiation exposure.
Iodine will help prevent the thyroid gland from absorbing radioactive iodine. Foods that are high in naturally occurring in Iodine:
Sea Vegetables including kelp, dulse, nori, wakame, sea lettuce, hijiki, arame, etc. Blue green algae including chlorella, E3 Live, and spirulina.
Chlorohyll will help stabilize an alkaline PH and cleanse the blood. It also can act as a potent detoxifier. Foods high in Chlorohyll:
This would include all of the dark green leafy vegetables, herbs, and grasses. Increase your consumption of green smoothies and soups with plenty of kale, collards and chard. Load up on cilantro, basil, parsley, rosemary, mint, etc. Blue green algae also falls under this category, chlorella being especially high.
Unprocessed Raw Sea Salts - Make sure you use high quality mineral salts such as himalayan salt, Celtic sea salt and Bali sea salt. Upping your intake of highly charged mineral salts will help fortify the glands and enable the body better cope with radioactive exposure. A highly mineralized bloodstream will make it harder for radioactive minerals to absorb into the body and do harm.
Selenium-
A vital antioxidant, selenium acts with Vitamin E to protect the immune system and maintain healthy heart function. Among it's many benefits, it has been shown to protect against radiation and toxic minerals. Brazil nuts and seafood are great sources.
Sulphur and MSM-
Sulphur helps protect the body from infection and blocks the harmful effects of radiation and pollution, as well as slows down the aging process. Sulphur is found in onions, garlic, chives, cruciferous vegetables, eggs, milk, and animal products.
MSM, a naturally occurring form of sulphur, makes the cells better able to detoxify harmful substances. If we are exposed to something toxic we want our bodies to be able to flush it out as soon as possible. MSM also helps build strong collagen and healthy skin tissue. It can also be found in high amounts in fresh aloe vera.
Epsom Salt and Baking Soda Baths
You can also take baths with epson salts and baking soda to help bind with the uranium in the body and bring out the toxic radiation. Heat the bath to as hot as you can and incorporate 1 cup epsom salts and 2 cups baking soda. Soak for at least 30 minutes. 1 hour (or until the water cools) is ideal.
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