The reason all your food may contain soy
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Have you ever been out at a store like Bulk Barn like me and my beloved were the other day, and noticed that most products may contain soy, sulphites or other tree nuts? Well based on what we learned in the article things you probably shouldn’t put in your mouth, sulphites are a preservative that causes headaches and potential other health risks. Soy however was an element of the conversation we haven’t discussed yet.
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Soy is often put into foods as an extracted element of the Genetically Mortified Soy Bean. The reason is because of the low cost to product genetically modified Soy, which provides cheap protein and oil. Currently soy sits as the second highest produced cash crop in the United States. The GM crop also gets credit for Soy-Isoflavones which is known as an estrogen like component and this along with other elements of the original plant have great nutritionists on both sides of the argument.
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However on the less brought to light side of the ring, we have authors like Kaayla Daniel, who wrote The Whole Soy Story: The dark Side of America’s Favourite Health Food. Kaayla and her book point out the lack of long term data about the effects of GM on the body, in addition to Thyroid, Digestive and Reproduction concerns. At the for front of this we have the estrogen similar plant compounds which allegedly cause the body to perceive elements of the plant structures like estrogen, making women’s bodies mature into womanhood earlier. Meanwhile delaying and potentially causing men a shortage of testosterone, disabling their reproductive capabilities. Now because those who voice concerns about this don’t make the billions a yearly in revenue from the plant, like most things, the public concern would come after the damage has been done.
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Some cite the Phytates in soy as a key to disabling the body’s ability to absorb minerals such as Zinc, Calcium, Iron and Magnesium. A sad reality for vegan’s who already could have shortages of Iron and Magnesium.
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Soy also contains Goitrogenic, and this has been linked to inhibiting the thyroids ability to utilise iodine. So much so that it’s a common or “normal” problem for many women in the western world.
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What about protease inhibitors, also called trypsin inhibitors. These toxins block Enzyme’s that are responsible for digesting proteins.
Monsanto owns most if not all Soy strains produced in the USA, an estimated 91 percent of the US industry of Soy is GM and that number has probably risen to 95 percent since this number showed up on my references.
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Conclusion
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For me personally, if I can avoid soy I will. If Soy is used as a binding agent, I can tolerate its presence. But in the best case scenario you would product a small quantity of organic Soy, and use it sparingly after it has been fermented. When I go through Bulk Barn I am left to assume that if it says may contain Soy, it’s a genetically modified version of the plant rather than organic. No source I have referenced has said that clear as day, but we can assume based on its low cost and high controversy.
Send me your thoughts, comments and concerns about your health and soy and we will see what I can dig up for you too
Sincerely
Joe
https://www.glutenfreeandmore.com/issues/4_10/soy_controversy-2180-1.html
https://paleoleap.com/dangers-soy/
http://www.peanutallergy.com/boards/soy-flourprotein-why-is-it-in-everything-now
http://www.befoodsmart.com/blog/soy-is-in-everything/
http://www.huffingtonpost.com/amanda-greene/soy-lecithin-why-is-it-in_b_2891780.html
https://allergicliving.com/2010/09/02/the-scoop-on-why-soys-in-so-many-products/
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