Soy = Coagulation * Thyroid/ * & Vit deficiency...

Discussion in 'Fibromyalgia Main Forum' started by PatPalmer, Jul 2, 2003.

  1. PatPalmer

    PatPalmer New Member

    Soy products - a cause of coagulation, vitamin deficiency & Thyroid probs.

    Posted this article a while back and have pasted fresh without the replies to keep it shorter.

    Pat.


    The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat - even in Asia. During the Chou Dynasty (1134&endash;246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasises the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen.13

    The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulphate or magnesium sulphate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.

    The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14

    Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.

    Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.

    Soy also contains goitrogens - substances that depress thyroid function.

    Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15 Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.

    The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking.17 Only a long period of fermentation will significantly reduce the phytate content of soybeans. When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.

    Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.

    Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a "spacey" feeling that some vegetarians may mistake for the "high" of spiritual enlightenment.

    Milk drinking is given as the reason why second-generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet - whatever may be its other deficiencies - is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.20



    SOY PROTEIN ISOLATE: NOT SO FRIENDLY

    Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.

    SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fibre, then precipitated and separated using an acid wash and, finally, neutralised in an alkaline solution. Acid washing in aluminium tanks leaches high levels of aluminium into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).

    Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22) But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth.

    Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavourings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavour of meat.25

    In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27

    Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food giveaway programs.

    In spite of poor results in animal feeding trials, the soy industry has sponsored a number of studies designed to show that soy protein products can be used in human diets as a replacement for traditional foods. An example is "Nutritional Quality of Soy Bean Protein Isolates: Studies in Children of Preschool Age", sponsored by the Ralston Purina Company.28 A group of Central American children suffering from malnutrition was first stabilised and brought into better health by feeding them native foods, including meat and dairy products. Then, for a two-week period, these traditional foods were replaced by a drink made of soy protein isolate and sugar. All nitrogen taken in and all nitrogen excreted was measured in truly Orwellian fashion: the children were weighed naked every morning, and all excrement and vomit gathered up for analysis. The researchers found that the children retained nitrogen and that their growth was "adequate", so the experiment was declared a success.

    Whether the children were actually healthy on such a diet, or could remain so over a long period, is another matter. The researchers noted that the children vomited "occasionally", usually after finishing a meal; that over half suffered from periods of moderate diarrhoea; that some had upper respiratory infections; and that others suffered from rash and fever.

    It should be noted that the researchers did not dare to use soy products to help the children recover from malnutrition, and were obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products - notably, vitamins A, D and B12, iron, iodine and zinc.
  2. tansy

    tansy New Member

    My list of foods is getting ever smaller. Actually I only use a small amount and was low in some of those long before using soya milk. I've only been using it for a few years and my coagulation, low min levels were there long before that.

    Thanks for the info though, very useful.

    Cheers

    Tansy
    [This Message was Edited on 07/02/2003]
  3. pam_d

    pam_d New Member

    I'm allergic to soy, so it isn't on my food list anyway, but I know it is on many peoples' list....

    Hugs,
    Pam
  4. Suzan

    Suzan New Member

    Where this article was printed? It is interesting but seems to contradict so much of the current info on soy.
  5. dghoover

    dghoover New Member

    I too would like to know where the information came from. So I can look it up for myself.
  6. PatPalmer

    PatPalmer New Member

    I found the article on the NEXUS magazine site.

    It has a load of facinating articles that`ll keep you occupied for days...

    By the way, I have a ton of Soy milk in my cupboard. Anybody want it? It`s free...

    Love Pat.
  7. pinkquartz

    pinkquartz New Member

    and eating Tofu were years i spent denying my body the nutrients it needed to repair and heal my body.
    i have cut soy except for Tamari and occasional miso and tempah completely out of my diet.

    i have put small amounts of organic meat and fish back in instead.

    Also i thought i was intolerant of eggs but have discovered that if the eggs are really organic i am fine.

    cheers,
    pinkquartz
  8. isee

    isee New Member

    According to the kineseology tests I had 20 years ago, during my first bout with CFS.

    I went to a TMJ clinic following a year-long bout. I was given these muscle-strength tests (hand-holding food and non-food substances).

    The substance that produced the greatest weakness was SOY!
    And, the food that I responded to with the greatess strength was CORN!

    I've since learned that next to peanuts, soy provokes the greatest number of allergies in people.

    Mary Shomon, author of "Living Well With Hypothyroidism," has several links on her web site, about the dangers of soy, as well as the propaganda put out by the powerful soy industry.

    I think it's interesting that real corn ( pre-genetically engineered, that is) can be a good source of magnesium. And, in everything I've read about CFS, magnesium-deficiency is often a big issue for those with this DD.


    Pat, thanks for the article.

    Anna
  9. klutzo

    klutzo New Member

    Soy beans, like peanuts, are cheap to grow. One reason this is so, is they are less bothered by pests, and one reason they are less bothered by pests is that they produce copious quanties of natural pesticides, which we then consume when we eat them. Peanuts, for example, are full of afalatoxin, which causes liver cancer.
    Soy beans were originally developed as a human food crop to feed starving Africans who would otherwise have had nothing to eat. This was a last resort situation.
    The Japanese use fermented soy products, which makes all the difference. Miso and tempeh are the forms that are OK if you want to eat soy. It's the tofu and soy milk that are problematic.
    Soy products are still full of phytoestrogens, even when fermented. In Japan, this may be OK, but in America, all the hormones in our food supply have caused many of us to be estrogen dominant already. So, it becomes too much of a good thing.
    Then there is the thyroid suppression,and the digestion problems inherent in all legumes, which are disasters for most Fibro patients.
    For more info on this, the website of Dr. Joseph Mercola has some excellent info on the problems with soy.
    Like someone said, moderation in all things.
    Klutzo
    [This Message was Edited on 07/04/2003]
  10. EE

    EE New Member

    I have seen this same article all over the net and in magazines. This seems to be the only article (or referenced article) that makes these claims. Wouldn't you think the news media would be all over this if it was based in facts? The news media is always itching to expose new trends if they have a dark side.

    China and Brazil are the largest producters of soybeans. They were growing them long before the were exported to be used for food for their own people. The main reason for the fermenting the soybean is to get reduce the gases it causes when being digested. Soy has various sugars, but ones like stephanose and raphinose (spelling?) cause gastric problems when digested. Fermenting removes these, but so does current processing methods used by manufacturers.

    Soy only accounts for about 1% of the worlds protein market. Meat and dairy proteins are the big players. The soy industry as a whole is fairly small, so there is very little "big business" pushing the health claims though without full research. The soy industry has spent years proving their claims to the government to get official approval of the health claims and RDA levels. The meat and dairy industries (the true giants in the protein industry)were using their influence to try and keep these health benefits under wraps.

    The biggest problem with the article being spread around, or referenced, is it has an description of soy processing and uses some of the industry terms that make it sound creditable. The problem is that many points and descriptions are not accurate at all. To me this really throws the creditability of the article in the crapper. The author either did not do any real research or is just making a lot of it up from their limited knowledge as they went along.

    The biggest hit to the creditability is the reference to using aluminum tanks in the acid washing step of the isolate process. This is the biggest farse I have ever heard of. The acid used in this step is hydrochloric (HCl) and would readily eat its way right through an aluminum tank. All soy processing is done with sanitary stainless steel, either 304 or 316 grades tanks and equipment.

    Soy is processed to get desired protein levels and functionality in the intended finished products. The processing is not designed to take out anti-nutrients as the author states, another big farse.

    I guess I might start believing when I see some actual data and more than one article, or articles reference back to the same original article, written on the subject.

    Human diets need variety to create a health being. There is no "cure all" food that we can eat. I agree that things are good in moderation and it is not good to eat just one thing. If you look at it, the species that have adapted to wide variety in its diet are doing the best on our planet.