# 67 SOY SOY Every Where – Is It Good For YOU?

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Dear Reader,
What you don’t know CAN hurt you. And what most people don’t know about soy is that if it’s not properly processed, it’s a far cry from the “health food” item that many food manufacturers would have you believe. ——– Every last word —–
Dark soy sauce may offer more antioxidant protection than red wine or vitamin C. In fact, the antioxidants in vitamin C may be far less potent than the antioxidants in soy sauce.
Those are the surprising results of a study from researchers at the National University of Singapore (NUS). The NUS team also reports that blood flow might improve by about 50 percent for a few hours immediately following the consumption of soy sauce.
In a Reuters report about the study, NUS researcher Barry Halliwell noted that that soy sauce has a preventive aspect that could, “slow down the rate of cardiovascular and neurodegenerative diseases.”
Sounds pretty impressive. And you can imagine that those who read the Reuters report might be inclined to up their consumption of soy sauce. But if they do, I hope they didn’t miss one very important word: fermented.
—————————– Hard facts ————————————-
The Reuters article states: “Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt…” Unfortunately, that comment might lead many readers to believe that the soy sauce at their local grocery is the same soy sauce described by NUS researchers. But in most cases it’s not. Not even close.
In a groundbreaking article about soy titled “The Ploy of Soy,” Sally Fallon and Mary G Enig, Ph.D., of the Weston A. Price Foundation (a pro-raw dairy group), put the nutritional realities of soy consumption into perspective – a perspective you won’t find anywhere in the mainstream. Here are a few of the key points they make: Soybeans contain “antinutrients” that inhibit enzymes needed for protein digestion and amino acid uptake Soybeans contain hemaglutinin, a substance that promotes the clotting of red blood cells Soybean hemaglutinin and enzyme inhibitors are deactivated during the fermentation process Enzyme inhibitors are reduced in bean curd and tofu, but not completely eliminated Soybeans are high in phytic acid; an organic acid that impedes the absorption of four key minerals: calcium, magnesium, iron and zinc The phytic acid content of soybeans can only be reduced by a long fermentation period When vegetarians substitute dairy products and meat with bean curd and tofu, they may risk mineral deficiencies Fermented soy products – such as miso and tempeh – provide nutrients that are easily absorbed Soy intake may also increase kidney stone risk. A 2001 study published in the Journal of Agricultural and Food Chemistry, showed how soybeans, tofu, and commercially processed soy products – especially textured soy protein – contain extremely high levels of oxalate, a compound that binds with calcium in the kidneys, increasing the risk of kidney stone development.
It can’t be said often enough: Soy is not health food. For more eye-opening details about soy, you can read “The Ploy of Soy” at the Weston A. Price web site:

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