Arnel and I were in Edmonton this weekend at a Christmas party - man was it COLD! I truly think it was the coldest weekend I can remember! Anyways, while at the party I met a really nice woman who asked me ways in which she could start incorporating more soy into her diet (yes, nutritional conversations are quite common once people find out what we do for a living!) Like many people, she assumed soy was a healthy food choice. She was quite surprised when I advised her AGAINST soy consumption! Why? Let's learn the truth about soy:
1. High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking.
2. Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism.
3. Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
4. Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation.
Fermented soy beans in the form of miso, tempeh, natto and tamari are the only acceptable forms of soy consumption, in VERY small quantities, used as a condiment, not a protein replacement. Say no to tofu and soymilk!
Any questions?
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