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This is from the " Knowledge Base " at Elaine Gottschall's website,

www.breakingtheviciouscycle.info ... the link to this particular page is:

http://www.breakingtheviciouscycle.info/knowledge_base/kb/soy.htm

The SCDT Knowledge Base

Soy and soy products

This applies to all soya products including, Miso, Natto, Shoyu, Soy Cheese, Soy

milk, , Soy Sauce, Tamari, Tempeh, Tofu, Texturized Soy Protein, Soy Protein

Concentrate, Hydrolyzed Soy Protein, Soy Protein Isolate.

Soya beans contain many substances which are harmful to our health. Previously

some fermented soya products were allowed with provisos such as " may be tried

after 3 months symptom free " However this was often interpreted as them being

legal and were being consumed in quantities far more than desirable. Soya beans

start off with many undesirable substances and to separate and produce other

products a large amount of chemical processing is required. Even after

fermentation its doubtful that all of these substances will be removed entirely,

also as in any manufacturing process we are reliant on what the manufacturer

tells us. There is increasing evidence of the detrimental effects of Soy

therefore Elaine has decided that all Soya products fermented or not are

illegal.

The undesirable side of Soy :-

Soybeans contain large quantities of natural toxins including enzyme inhibitors

that block the action of trypsin and other enzymes needed for protein digestion.

These inhibitors can produce serious gastric distress, reduced protein digestion

and chronic deficiencies in amino acid uptake.

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red

blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth

inhibitors

In precipitated products like tofu, 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 contains goitrogens - substances that depress thyroid function.

Soy also has one of the highest percentages of contamination by pesticides of

any foods.

Soybeans are high in phytic acid that blocks the uptake of essential minerals -

calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

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. Zinc deficiency can cause a " spacey "

feeling.

Elaine writes:

Dr. Haas said " no soy. " I have read extensively about estrogenic compounds in

soy causing serious illnesses. There are many lawsuits against soy manufacturers

because of various substances in soy that appear to be harmful. Your analogy

about barley and whiskey does not seem applicable because whiskey is a

distillate which " floats " off and leaves every other molecule of anything in

barley back in the vats. When fermenting soy, this is not the case. I do not

have the analysis of every molecule left in the fermented soy product and it is

very, very different than the vapor that comes off from distillation of whiskey.

I would like people to enjoy SCDTbut I cannot risk a product unless I know more

about it.

See:

http://www.mercola.com/article/soy/

http://www.soyonlineservice.co.nz/

http://campaignfortruth.com/Eclub/151201/soystory.htm

http://westonaprice.org/myths_truths/myths_truths_soy.html

http://westonaprice.org/soy/soy_alert.htm

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