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"
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