Soy products cause coagulation & vitamin deficiency !!!!!!!!!!

Discussion in 'Fibromyalgia Main Forum' started by PatPalmer, Mar 6, 2003.

  1. PatPalmer

    PatPalmer New Member

    I have posted this in response to Sunnys post "Soy and thyroid". In the hope more will read of this lethal stuff....
    Here is a small section of the full article I have.

    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.


    Don`t quite know what to say,

    Love Pat.

  2. pam_d

    pam_d New Member

    WOW! Could it be that I finally have something to be thankful for?? I just found out I'm allergic to soy, among many other things........There had to be some tiny, little silver lining in this awful food allergy cloud...

    Thanks for the info,
    Pam
  3. baybe

    baybe New Member

    I went on a soy supplemented diet that was recommended by a well known member of my local support group. I blew up like a balloon, but my body was hard as a rock. Luckily, I live in an area that mixes both eastern and western medicine quite well. I went to a gal who looked at my blood, no special tests, just taking blood and looking at it to see what is happening and it was clear that my blood was thick with what looked to be shards of glass, I am no scientist so don't look for the right words but my blood was clearly clogged. I dropped the soy immediately and took a combination of herbs and stuff, that essentially was a colon cleanse and a blood cleanser, one of those mixed up deals. I am obviously not one to follow everything closely , I just know what works and what doesn't. One area I am concerned with when forwarding info on to other people is the political correctness of not stepping on toes, when I mentioned the dangers of soy, immediately I was told in an open forum type that everybody has some food allergies. While I do believe that, I also believe that some stuff out there is just simply not good for anyone and this is how I feel about soy. To me an allergy is something and individual has in response to something most other people can take. Soy I believe is just not good for anybody, I can appreciate the politics of not offending anyone, but sometimes the kindest thing we can do for each other is state the facts about certain supposed food stuffs. I truly appreciate this article,not only that it validates me, but that it clearly states the truth and doesn't try to sugar coat in order to spare feelings, it is informative and important. I was very ill due to soy, and was made to feel in my local group as a nay sayer, because noone wanted to be disillusioned in someone they followed to a tee.So thank you again for posting honestly and for helping so many.
    Pat, if you could I would be interested in reading the whole article. I don't know if that is possible to post the name here or if we can figure out a way for me to get it from you. I thank you again.[This Message was Edited on 03/07/2003]
  4. klutzo

    klutzo New Member

    This is one of the reasons why I don't trust Dr. Weil, as I mentioned in a recent post about him. He is still pushing soy, when most of us interested in healthy eating have known for a long time that it was not all that great. In fact, I have often heard it referred to as "vegetarian junk food". When I first started finding this stuff out a couple years ago, my husband said "I told you so", since he had told me for years that anything that gave a person that much gas could not really be good for them! :)
    Klutzo
  5. PatPalmer

    PatPalmer New Member

    Thanks for your posts, poor Baybe, it`s nice to read something that backs you up.

    If anyone wants the full article, E Mail me @ John_pat_palmer@hotmail,com and I will gladly sent it to you.

    Love Pat.
  6. Sindy-Uk

    Sindy-Uk New Member

    I cant believe that I have been eating so much of this stuff for the last 5 years in the hope that it might be doing me some good. I have always been a vegetarian and used to eat a lot of dairy for my protein. Around 1985 I realized that I was becoming sensitive to it, and thought may be this was causing my fatigue. All the allergy tests showed that I was intolerant to it. So since 1995 I have increased my intake of it, especially Soya protein isolate powder. My health has deteriorated in the last 7 years and more so in 2002. I never imagined that this might be making me worse.

    Pat, thank you so much for posting this. I will email you to requst for the whole article.

    regards
    Satin
  7. PatPalmer

    PatPalmer New Member

    Nice to see you back again. Wondered if you know of this one?

    Pat.
  8. selma

    selma New Member

    Hugs, Selma
  9. Copper2002

    Copper2002 New Member

    have come across this article. Or rather, portions of it. I STILL don't know the who, what, where, WHEN of it all. I'd LOVE to see the references for this writing.

    That said, I disagree. I don't have all the material which counters these statements right at hand, though. and, anyway, am not tooo interested in a debate on the subject. I learned about the GOOD of soy products while in nutrition school, not much said on the bad aspects. But, my own point of view says: EVERY writer has an opinion, even the professionals, and when writing "scientific" papers, the writer's bias ALWAYS comes in to play, even in my own writings. ANY food can be made to look good, or bad, simply by adding or eliminating facts. An HONEST paper truly presents both sides of the facts.

    I continue to use soy milk. I LOVE the flavor and am allergic to milk, and once in awhile I use tofu or tempeh. My family (well, hubby, anyway) HATES it when I add these in -- he's a true meat kinda guy -- so I don't use them often. But, my soy milk is here to stay. Tried rice milk, and almond milk, but they were wayyyyyyyyy too watery.

    cheers,
    Copper
    Let Miracles Replace ALL Grievances
  10. PatPalmer

    PatPalmer New Member

    Am in England Ralph.

    I thought all soy products were fermented first?

    Copper, sounds like you have a point there, it is a very biased article, still put me off though.....
    Have a whole pile of soy milk!

    Pat.
  11. EE

    EE New Member

    I have seen this same article all over the net.
    I'll must confess first that I work for a company that manufactures many soy products, so I may be biased. To avoid this bias I will stick to the facts. Sorry for being long winded.

    We, as manufacturers, work at making our products fit the needs of our customers (food companies). The applications of our products is what drives the level of processing needed. We target levels of protein and functionality for our finished product, not to remove "anti-nutrients". There is a soy flour (oil removed 50% protein), soy concentrates (oil and carbohydrates removed 70% protein), and soy isolates (oil, fiber, and carbs removed 90% protein). Each of these have different ways of being made and off shoots.

    The process to produce the soy protein isolate is not made from a slurry of soy beans. Soy beans are first dried down to a specific moisture and brought into dehulling. Dehulling removes a large portion of the hulls using hot air. The beans are then cracked into about three pieces (further air flow used to remove hulls). From here the beans are flaked, put between two large rollers to flatten them out into something that looks like corn flakes. These are then immersed in hexane to remove the oil. The hexane is then recovered from the material and it takes the oil with it. What you have left is a soy flake at 50% protein with carbohydrates and fiber included. This is the starting material for the isolate process, as well as a few other processes. I'll stick to the isolate process from no on.

    The next step to put the flour in a alkaline solution to remove the fiber is true. However, the acid bath is not in an aluminum tanks, not sure where they got this information from. The acid used is typically hydrochloric acid which would dissolve aluminum if a very short time. All the vessels/tanks used in the processing of these products is all food grade stainless steel.

    Most of the products are sold to food companies as a powder and some are extruded to make the TVP (TVP can be made of any of the grades of soy mentioned above). The powder is made by putting the final soy slurry through a high pressure pump and into a set of spray nozzles in a spray drier. The nozzles produce a fine mist that exposes the surface area to the heat inside the drier. The heat evaporates the water in the droplet and turns it into a dry powder. This is then conveyed and packaged, or extruded.

    The original article also talks about how nitrites are formed when soy is spray dried. The nitrites come from the combustion of the natural gas used to heat the air for drying, not the soy. Nirites are formed when the combustion is too rich, too high of a gas to air mix. This would give you the traditional yellow-orange type flame that most fires have. When tuned properly, a burner will have a bright blue flame, which will be very clean burning with very low nitrite levels. Looks like a propane grill or stove burner. Soy products are all spray dried with low nitrite burners or are indirectly fired. Indirect fire is using a heat exchanger to heat the incoming air, so the gas burner air never comes into contact with the air for the drying process. In this case, there would be no nitrites at all. Soy proteins have a specification for nitrite levels because it will cause pork/chicken to stay pink when cooked, so it is closely watched. Spray dried milk/dairy products on the other hand are not watched as closely since they typically are not used in meat applications. It would be interesting to see if the author checked the nitrite levels there.

    I do not have the background to argue the chemistry presented. My money would say that if you look you can find the chemicals described in any food product, just a question of what concentrations they exist. The article did not metnion at what levels these chemicals were found, which means that the article was not based on actual numbers or fact.

    My advice would be to not believe everything you read.

    Eric