The Dangers of Soy – Part 2
Yesterday, Kelly alerted us to the issues relating to soy consumption and explained why it might not be the healthy alternative or substitute that so many think.
Here in Part 2 she continues to look at this important subject.
Belief: Soy has been used for many thousands of years
Truth: The first human consumption of soy was no earlier than 1134 BC
That is just over 3,000 years and every indication states that our systems simply cannot adapt to a foreign protein that quickly.
It is absolutely incorrect that Chinese and Japanese societies have been consuming soy for extended periods of time as a staple in their diets. It was only in the late Dynasty of Chou (between 1134-246 BC) that soy was first used as a food.
It was after the Chinese had learned the fermentation process of soy beans to create Tempeh, Natto and Tamari.
Based on this time frame, humans ingesting soy as a food is far more recent than the North West and their grain consumption. This is very significant in two ways:
A) The length of time it takes our system to adapt itself to a new food where genetic history is unremarkable
B) It is a fact that soy contains gluten and when eaten in the form of Tofu, contains enough of the gluten protein fraction to trigger an immune response in our bodies.
The founder of Bio Health Diagnostics Medical Laboratory – Dr. Bill Timmins, practitioners and physicians working with the CHEK Institute, and many others using laboratory testing methods in clinical practice have found a very consistent pattern of soy sensitivity in those that have grain (gluten) sensitivity.
The immune system response
As stated in my article on Gluten, any time a person’s system presents itself with an intolerance or allergy to any particular foodstuff such as gluten, grains or foods containing soy, there is an immune mediated inflammatory response which damages the tiny hair like projections lining our small intestines, called microvilli, which are responsible for the absorption of the nutrients in our foods.
The microvilli house the enzymes that are able to digest milk proteins.
Once these enzymes are stripped from them, via increased intestinal permeability (see aforementioned article on gluten) these then undigested milk particles find their way to the liver, then general circulation in the blood, thus producing immune sensitization (exposure to allergen that results in the development of hypersensitivity).
This is where it is absolutely imperative to understand that switching to soy here can make the overall issue WORSE as it also contains immune stimulating, foreign proteins!
One of the most common benefits people get when removing soy from their diets is a decrease in fatigue.
Belief: Soy helps fight cancer
Truth: There is NO evidence that supports any such cancer industry claims
The conclusion that there is very little evidence to suggest that soy protects against breast cancer made by the British Government Report also concluded that these products may actually increase cancer rates!
The soy industry has been unable to remove any harmful protein fractions from their products without damaging what’s left of it.This caused them to attempt promoting these, what are called “anti-nutrients” as preventative to cancer.
Their proof to this day remains unseen. More people have been known to die of anaphylactic shock! Find out what other dangers lie in soy in Part 3, and in case you missed it, here’s Part 1.
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