Soy's other dark side???

[Guest guest]

The discussion on " the Hawaiian soy study " was very interesting.

Yes, this study was not replicated and there may indeed be some

ulterior motives behind it. But, on the other hand, it seems that

there are also various toxins in soy, which were not mentioned in

the above discussion. See the excerpt below by Sally Fallon &

G. Enig.

" …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.

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.

Additionally 99% a very large percentage of soy is genetically

modified and it also has one of the highest percentages

contamination by pesticides of any of our foods. "

For the full article see

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