Besides telling us that fat is the enemy and that we shouldn’t butter our veggies, the Diet Dictocrats have also been feeding us a line of B.S. when it comes to soy. In fact, many still are.

They’ll come around, I’m sure, but until then, arm yourself with the knowledge and power to make the best decision for you and your family’s health. Truth be told, soy is the farthest thing from healthy.

First a bit of history…

It was originally used as a fertilizer in Asia and later graduated to being considered “food”. In fact, it was really only during times of extreme food shortage that it was eaten, and in those cases, the soybeans were carefully prepared {fermented} to destroy the toxins. Contrary to popular belief, today it only accounts for about 1.5% of calories in the Chinese diet. In the U.S., however, it’s estimated that soybeans, usually in the form of cheap, refined oil, account for 10% of the average person’s total calories. That is more than six times what the average Asian consumes {keeping in mind they are eating properly prepared soy}! Aye yai yai!

So how the heck did soy get all the way over to the Western world? Big Ag, that’s how. The soybean was an unpopular crop until food manufacturers intent on creating cheap vegetable oils convinced the U.S. government to start subsidizing it. Same with corn, but we won’t go down that road.

So this begs the question, why am I so anti-soy? Let me count the ways…

1. Estrogen mimic

Meaning it creates estrogen in our bodies {both male and female}. It’s widely known that a leading cause of breast cancer, infertility, endometriosis, uterine fibroids, and low libido is due to an excess of estrogen. Worse, giving an infant the recommended amount of soy formula is the equivalent of taking four birth control pills a day.  And we wonder why young girls are developing breasts and starting their periods as early as 5-6.

2. Thyroid-suppressing

There are lots of foods that have thyroid suppressing effects, cruciferous vegetables {if eaten raw} for one. I talk about that here. Soy, however, is the king. Termed “goitrogens”, these foods prevent the thyroid from getting enough iodine. Chances are you or someone you know has fallen victim at some point to a slow thyroid. What happens? You gain weight. You’re moody. You have a hard time staying warm. You’re constantly tired. And that’s just the beginning. In 2008, an estimated 10.6% of U.S. women received treatment for thyroid disease. Keep in mind, that’s the percentage who received treatment. Many are walking around with a sluggish thyroid and don’t even realize it.  You want to know a secret? Nine times out of ten, it’s linked to diet. Particularly, soy.  Since soy is in just about every single processed food {go ahead, read those labels}, and Americans are consuming this stuff at record pace, it’s no wonder. Anything that messes with your thyroid is bad news. Period.

3. Genetically-modified {GM}

You KNOW how I feel about GMOs {genetically modified organisms}, so I won’t drone on here, as I do here {it’s a good read, pinky promise}, but allow me to say this. Most soy, estimated at 80% or more, is GM. The good news is that you can arm yourself with knowledge and power by using this Non-GMO Shopping Guide to learn which soy products and other foods are non-GMO. You’re welcome.

4. Nutrient-blocking

Grains, seeds, nuts, and legumes contains a naturally-occurring enzyme inhibitor called phytic acid, which block mineral absorption in our digestive tract, one of the main reasons we eat them. Soaking and sprouting reduces this, which is why I always do the former to mine before cooking and consuming. Soy also contains phytic acid, but the amount in soy is so ridiculously high that it’s near impossible to eliminate. Soaking does nothing in this case.  It must be properly fermented in order to be digestible. The only time soy should ever be consumed is if it is in a fermented form {miso, tempeh, natto, or naturally brewed (organic) soy sauce}. Some tofu is fermented, but more than likely you won’t find that in the U.S. I’ve got a great Orange Broccoli Tempeh Stir-Fry recipe over at my other life that you should totally try.

5. Inhibits protein digestion

Trypsin is a digestive enzyme that our bodies need to properly digest protein.  When we are deficient in it, a host of digestive problems can occur such as cramping, diarrhea, and bleeding. No fun at all. In addition to its other crimes against humanity, soy is also high in trypsin inhibitors.

6. Brain atrophy and Alzheimers

In a study involving elderly Japanese men, those who at the most tofu during mid-life had up to 2.4 times the risk of later developing Alzheimer’s disease. Worse, this same mid-life tofu consumption was also associated with exaggerated brain shrinkage beyond that of usual aging. Soy literally rots your brain.

For the skeptics out there, I’ve experienced the effects of soy first hand. Before becoming enlightened and switching to a diet rich in real, whole foods, soy was a big part of my daily intake. Soy milk, soy cheese, edamame, soy protein shakes, soy protein bars, you name it, I ate it. I hardly read labels to see where it was lurking. All I knew was the nonsense being fed to me by the “experts” that this stuff was healthy and I should keep eating a lot of it. Done.

What happened? My periods were completely irregular, I was exhausted, bitchy {at times}, habitually cold, unable to get pregnant, and low and behold, my thyroid was low. I went on thyroid medication and when that didn’t help, I changed the way I ate. Soy and processed foods were gone. One year later, a couple of pounds heavier, and a little less psychotic with my exercise regimen, my periods resumed and I was pregnant {and then delivered a healthy, bouncing baby girl} with zero fertility interventions {or immaculate conception}. The other symptoms subsided too.

So what’s the alternative to soy milk?

Besides eliminating processed food from your diet {step 1}, the “no soy” edict creates quite a conundrum for those that either can’t tolerate dairy or are vegans. Fear not, friends.

For those without dairy issues, good quality, organic {raw ideally} full fat dairy {milk, cheese, yogurt, etc.} is best. For others, or if you’re a vegan or choose not to eat dairy {I get that}, there are a host of milk alternatives, including coconut, almond, hazelnut, flax, rice, or hemp. Real coconut milk is my favorite, as it’s loaded with the GOOD saturated fat that boosts your metabolism. If you’re not ready to start making your own, my favorite full-fat BPA-brand is this one {buy here}. Almond milk is my #2, but before you go buying up all of the store-bought non-dairy milk, keep reading. There’s a caveat. There’s always a caveat.

A lot of non-dairy milks contain a slew of additives that preserve shelf life and improve texture. Some of these are relatively benign, others not so much. One in particular, is carrageenan, a seemingly safe seaweed derivative. It’s the farthest thing from safe and was shown to be carcinogenic in this report from the Cornucopia Institute and is in a slew of organic foods. Carrageenan is in  many non-dairy milk brands {even ORGANIC!}. If your blender is up for the task {this is the blender I have}, try making your own dairy-free milk. It’s so easy and delicious!

Check out these dairy-free milk recipes from some of my favorite bloggers:

• Almond Milk from Stupid Easy Paleo

• Almond Milk Coffee Creamer from The Rising Spoon

• Cashew Milk from Good Girl Gone Green

• Coconut Milk from Whole Lifestyle Nutrition

• Hazelnut Milk from Good Girl Gone Green

• Vanilla and Chocolate Almond Coconut Milk from Real Food Kosher

Short story long, do your best to stay away from soy, particularly if you are pregnant or nursing, and please,please avoid it like the plague with babes and children. Its hormone-disrupting properties can have lasting effects on their health, a gamble not worth taking.

Now it’s your turn. Please leave a comment if you’ve been duped by the food industry {like I was} and what changes you plan to make in you soy consumption. If you’ve already stopped eating this “food” {or never did to begin with – go you!}, how did you ease the transition?

I’d LOVE to hear!

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 Sources:

• Cornucopia Institute. The Organic Watergate – White Paper. Connecting the Dots: Corporate Influence at the USDA’s National Organic Program.
• Food Babe. Watch Out For This Carcinogen In Your Organic Food. Tues, 22, May 2012. 
• Gupta, Sanjay. If we are what we eat, Americans are corn and soy. CNN Health. 27, September 2007.
• Mercola.com. Learn the Truth About Soy. Just How Much Soy Do Asians Eat? 9, January, 2000.
• Soni, Anita, PhD. Agency for Healthcare Research and Quality. Use and Expenditures Related to Thyroid Disease Among Women Age 18 and Older, U.S. Noninstitutionalized Population, 2008.  November 2011.
• Weston A. Price Foundation. Studies Showing the Adverse Reactions to Dietary Soy. 1939 – 2008. Tuesday, 26 August 2003 20:55.
• Weston A. Price Foundation. Studies Showing Adverse Effects of Isoflavones. 1950-2010. Tuesday, 26 August, 2003.
• White LR, Petrovitch H, Ross GW, Masaki KH, Hardman J, Nelson J, Davis D, Markesbery W. Brain aging and midlife tofu consumption. J Am Coll Nutr 2000 Apr;19(2):242-55.