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Wellbeing with Nutrition
Nurturing the Mind and Body

Soya has found its way into many processed and everyday foods. It has a long history of consumption in the far East however soya was always traditionally fermented to lower anti-nutrients and improve digestibility.

I do not recommend  the consumption of non fermented soya as it has the potential to disrupt health. Check labels and avoid non-fermented soya.

The Dangers of Soya Summarised

  1. High levels of phytic acid found in soya binds to the minerals calcium, magnesium, copper, iron and zinc making them unavailable to the body. Unfortunately the phytic acid found in soya is not neutralised by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children as they block mineral absorption
  2. Trypsin inhibitors found in soya interfere with protein digestion and may cause pancreatic disorders. In test animals soya containing trypsin inhibitors caused stunted growth.
  3. The phyto-oestrogens found within soya disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
  4. Soya phyto-oestrogens are potent anti-thyroid agents that disrupts thyroid functioning and can eventually cause hypothyroidism and thyroid cancer. In infants, consumption of soya formula has been linked to autoimmune thyroid disease.
  5. Vitamin B12  analogs in soya are not absorbed and actually increase the body’s requirement for B12.
  6. Soya foods increase the body’s requirement for vitamin D.  A synthetic form of vitamin D2 is often added to soya milk, which is hard to process.
  7. Soya proteins are over-denatured during high temperature processing to make soya protein isolate and textured vegetable protein. Processing of soya protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
  8. Free glutamic acid or MSG, a potent neurotoxin, is formed during soya food processing and additional amounts are added to many soya foods to mask soya’s unpleasant taste.
  9. Soya foods contain high levels of aluminium, which is toxic to the nervous system and the kidneys.
     
 
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