by Shawntell Muhammad

Nutrition is one of many things that is a determining factor of one’s quality of life. Everyday, more people are becoming aware of exactly which ingredients are used that makeup the food they consume. Not only are people looking into what ingredients are used, but also the nature of that ingredient.

Corporations that produce items such as bread, cooking oil, salad dressing, soup, most vegan products, pastries, granola, fast food, and the list goes on add soy to these products. By the way, soy’s DNA is modified by the insertion of a protein from a different organism, making soya genetically modified organism (GMO). According toconsumerhealth.org, “Large scale cultivation of the soy bean in the United States began only after the Second World War and quickly rose to 140 billion pounds per year. Most of the crop is made into animal feed and is extremely toxic to the livers of dairy cattle, and many of our dairy cattle now are completely barn-fed and get a lot of soy in their diets.” **Note: All animals including fish are fed soy in their feed.

Becoming an avid ingredient label reader and researcher before purchasing a product is a must. In the book, “The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It” by Robyn O’Brien, states, “In women, excess production of estrogen has also been associated with breast cancer and with other reproductive cancers. In boys, extra estrogen in utero can lead to testicular cancer and sometimes to such male problems as undescended testicles and infertility.”

Isoflavone is a name given to soy, so watch for this word on ingredient labels. Soy has been linked with thyroid problems, specifically hypothyroidism which causes significant weight gain. In Mary Shoman’s book, “Living Well With Hypothyroidism”, she included this finding: “Dr. Mike Fitzpatrick, an internationally known expert on soy, was profiled. Dr. Fitzpatrick is an environmental scientist and phytoestrogen researcher who has extensively researched the issue of soy formulas, and the impact of soy consumption on thyroid function:

Dr. Fitzpatrick is so concerned that he is calling for soy formula manufacturers to remove the isoflavones — the agents that are most active against the thyroid — from their products. .. There are also concerns for adult consumption of soy products. One UK study involving premenopausal women gave 60 grams of soy protein per day for one month. This was found to disrupt the menstrual cycle, with the effects of the isoflavones continuing for a full three months after stopping the soy in the diet. Another study found that intake of soy over a long period causes enlargement of the thyroid and suppresses thyroid function. Isoflavones are also known to modify fertility and change sex hormone status, and to have serious health effects — including infertility, thyroid disease or liver disease — on a number of mammals… Dr. Fitzpatrick believes that people with hypothyroidism should seriously consider avoiding soy products, and predicts the current promotion of soy as a health food will result in an increase in thyroid disorders.”
The Hon. Elijah Muhammad taught to never eat soy in any of it’s forms. In his book, “How to Eat to Live”, he states, “Do not eat the highly rich soy bean, which is a new flour on the market. These beans are for cattle, not for human beings. The oil from soy bean is not good for our stomachs. Soy bean flour is being mixed with whole wheat flour by the flour mills.” In the same book, he also states, “Soy bean flour is very rich, and not good for our stomachs. Our stomachs are too delicate for soy bean flour, therefore, leave those beans alone.”

The soybean contains large quantities of a number of harmful substances. One among them are potent enzyme inhibitors, which block the action of trypsin and other enzymes needed for protein digestion. You do find inhibitors in all seed foods, grains and legumes, but the problem with soy is that these anti-nutrients are very resistant to the types of cooking techniques and preparation techniques that we have traditionally used for our seed foods. They are not completely deactivated during ordinary cooking and can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In products like tofu (soy), enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd (soy), these enzyme inhibitors are reduced in quantity, but they are not completely eliminated. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer, and this includes the very large study on soybeans sponsored, actually, by Ralston Purina who makes soy protein isolate. Along with enzyme inhibitors, soy beans also contains hemoglutinen, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and hemoglutinen have been rightly labelled growth depressant substances.

Soybeans are also high in phytic acid or phytates. Scientists are in general agreement that the high phytate content of soy based diets prevents the absorption of calcium, magnesium, iron and zinc present in the foods. The mineral that soy blocks the most is zinc. Zinc is called the intelligence mineral because it is needed for optimal development and function of the brain and nervous system.

Look out for textured vegetable protein (TVP), it is soy. Numerous artificial flavorings, particularly MSG (MSG is an extremely toxic neurotoxin) are added to TVP to mask their strong beany taste and impart the flavor of meat. Soy protein isolate and textured vegetable protein are used extensively in school lunches, commercial baked goods, diet beverages and fast food products. These soy products greatly inhibit zinc and iron absorption. In test animals they cause enlarged organs, particularly the pancreas and thyroid gland and increased deposition of fatty acids in the liver.

There have been recent studies linking soy with Alzheimer’s disease. There are high amounts of aluminum in soy foods. All this adds up to a product that is very bad for the nervous system.

 

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