Soy: A Super-food or hazardous poison?
Once deemed the “miracle” health food of the 21st century, soy consumption in the U.S. has skyrocketed since the early 1990s, with soy food sales climbing from $300 million in 1992 to over $4 billion in 2008. Dr. Joseph Hibbeln at the National Institutes of Health estimates that soybeans, usually in the form of oil, account for an astonishing 10 percent of our total calories in the United States. Soy is being added to everything, similar to the way corn oil is added to everything. Corn and soybean are two crops that are highly genetically modified in the U.S. One major problem that we face is that infants are being fed soy formula that replaces breastfeeding. Over a quarter of all infant formula sold is made with it, and the U.S. Food and Drug Administration promotes it in foods to reduce the risk of heart disease. Yet, we face the highest rates of heart disease in history. The soy industry is big business since it is cheap to harvest and is put into many products. In the climate of fad diets and the next best thing, Americans are the first to jump on the bandwagon when it comes to soy. Soy products these days include soy cheese, soy sausage, “silky” soy milk, soy ice cream, basically soy everything. However, most people do not realize that what they are eating is toxic to their bodies.
From 2000 to 2007, over 2,700 soy based food products have been introduced to the food market by several food manufacturers. This being the result of an FDA-approved food claim and well as a massive marketing agenda by the soy industry. The claim “Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease,” promoted the supposed health benefits of soy products. Thus, the soy boom began. Food companies began to claim that soy products were effective at treating hormonally linked problems, such as prostate cancer, osteoporosis, and hot flashes. These statements couldn’t be farther from the truth however when the real research was actually done.
Soy contains isoflavones. Isoflavones are phytoestrogens, or plant substances that behave that mimic the hormone estrogen. Isoflavones at high levels have been shown to have many detrimental effects on health. Farm animals given large quantities of isoflavone-rich feed have been shown to develop serious reproductive, thyroid, and liver problems. In 1998, a study published in the journal of Cancer Research showed that rats infused with human breast cancer cells and fed isoflavones had increased growth of the breast cancer cells. Women that consume soy-based products have been shown to have increased proliferation of breast cells which increase the risk for tumors.
Soy products have been also linked to the following health ailments:
Immune system impairment
Many pro-soy advocates will argue that the Asian population regularly consumes soy based products and reap the health benefits as well as have decreased levels of cancer and other diseases. However, Asians are consuming fermented varieties of soy products in comparison to American’s consumption of unfermented soy. This version being using today in America is a also a highly genetically modified organism (GMO). In order in improve the crop production of soy to make more money, companies have altered the genetic structure of soy in order to spray the toxic herbicide Round-up to kill weeds. The pesticide residues end up inside our body, wreaking havoc on our health.