Soy products make health worse

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http://www.rheumatic.org/soy.htm

 

CONCERNS REGARDING SOYBEANS

History of Soybeans

Soybeans come to us from the Orient. During the Chou Dynasty (1134-246 BC)

the soybean was designated one of the five sacred grains, along with barley,

wheat, millet and rice. However, the pictograph for the soybean, which dates

from earlier times, indicates that it was not first used as a food; for

whereas the pictographs for the other four grains show the seed and stem

structure of the plant, the pictograph for the soybean emphasizes the root

structure. Agricultural literature of the period speaks frequently of the

soybean and its use in crop rotation. Apparently the soy plant was initially

used as a method of fixing nitrogen. The soybean did not serve as a food

until the discovery of fermentation techniques, sometime during the Chou

Dynasty. Thus the first soy foods were fermented products like tempeh,

natto, miso and shogu (soy or tamari sauce).

 

At a later date, possibly in the 2nd century B.C., Chinese scientists

discovered that a puree of cooked soybeans could be precipitated with

calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to

make a smooth pale curd -tofu or bean curd. The use of fermented and

precipitated soy products soon spread to other parts of the Orient, notably

Japan and Indonesia. Although the highly flavored fermented products have

elicited greater interest among scientists and epicures, it is the bland

precipitated products that are most frequently used, accounting for

approximately 90% of the processed soybeans consumed in Asia today. The

increased reliance on bean curd as a source of protein, which occurred

between 700 A. D. and the present time, has not necessarily been a

beneficial change for the populations of the Orient and Southeast Asia.

 

Fit for Human Consumption?

The Chinese, did not eat the soybean as they did other pulses (legumes) such

as the lentil, because the soybean contains large quantities of a number of

harmful a substances. First among them are potent enzyme inhibitors which

block the action of trypsin and other enzymes needed for protein digestion.

 

These " antinutrients " are not completely deactivated during ordinary cooking

and 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. The soybean also contains hemagglutinin, a clot

promoting substance that causes red blood cells to clump together. Trypsin

inhibitors and hemagglutinin have been rightly labeled growth depressant

substances. Fortunately they are deactivated during the process of

fermentation. However, in precipitated products, enzyme inhibitors

concentrate in the soaking liquid rather than in the curd. Thus in tofu and

bean curd, these enzyme inhibitors are reduced in quantity, but not

completely eliminated.

 

Soybeans are also high in phytic acid or phytates. This is an organic acid,

present in the bran or hulls of all seeds, which blocks the uptake of

essential minerals-calcium, magnesium, iron and especially zinc-in the

intestinal tract. Although not a household word, phytates have been

extensively studied. Scientists are in general agreement that grain and

legume based diets high in phytates contribute to widespread mineral

deficiencies in third world countries.

 

Analysis shows that calcium, magnesium, iron and zinc are present in the

plant foods eaten in these areas, but the high phytate content of soy and

rice based diets prevents their absorption. The soybean has a higher phytate

content than any other grain or legume that has been studied. Furthermore,

it seems to be highly resistant to many phytate reducing techniques such as

long, slow cooking. Only a long period of fermentation will significantly

reduce the phytate content of soybeans. Thus fermented products such as

tempeh and miso provide nourishment that is easily assimilated, but the

nutritional value of tofu and bean curd, both high in phytates, is

questionable.

 

When precipitated soy products are consumed with meat, the mineral blocking

effects of the phytates are reduced. The Japanese traditionally eat tofu as

part of a mineral-rich fish broth. Vegetarians who consume tofu and bean

curd as a substitute for meat and dairy products risk severe mineral

deficiencies. The results of calcium, magnesium and iron deficiency are well

known, those of zinc are less so. Zinc is called the intelligence mineral

because it is needed for optimal development and functioning of the brain

and nervous system. It plays a role in protein synthesis and collagen

formation, it Is involved in the blood sugar control mechanism and thus

protects against diabetes; it is needed for a healthy reproductive system.

 

Zinc is a key component in numerous vital enzymes and plays a role in the

immune system. Phytates found in soy products interfere with zinc absorption

more completely than with other minerals. Literature extolling soy products

tends to minimize the role of zinc in human physiology, and to gloss over

the deleterious effect of diets high in phytic acid.

 

Milk drinking is given as the reason second generation Japanese in America

grow taller than their native ancestors. Some investigators postulate that

the reduced phytate content of the American diet-whatever maybe its other

deficiencies-is the true explanation, pointing out that Asian and Oriental

children who do not get enough meat and fish products to counteract the

effects of a high phytate diet, frequently suffer rickets, stunting and

other growth problems.

 

Marketing the Soybean

The truth is, however, that most Americans are unlikely to adopt traditional

soy products as their principle food. Tofu, bean curd and tempeh have

disagreeable texture and are too bland for the Western palate; pungent and

tasty miso and natto lose out in taste; only soy sauce enjoys widespread

popularity as a condiment. The soy industry has therefore looked for other

ways to market the superabundance of soybeans now grown in the United

States.

 

Large scale cultivation of the soybean in the United States began only after

the Second World War, and quickly rose to 140 billion pounds per year. Most

of the crop is made into animal feed, soy oil for hydrogenated fats

margarine and shortening. During the past 20 years, the industry has

concentrated on finding markets for the byproducts of soy oil manufacture,

including soy " lecithin " , made from the oil sludge, and soy protein

products, made from defatted soy flakes, a challenge that has involved

overcoming consumer resistance to soy products, generally considered

tasteless " poverty " foods.

 

The quickest way to gain product acceptability in the less affluent

society, " said a soy industry spokesman, " ... is to have the product

consumed on its own merit in a more affluent society. " " Hence the

proliferation of soy products resembling traditional American foods-soy milk

for cows milk, soy baby formula, soy yogurt, soy ice cream, soy cheese, soy

flour for baking and textured soy protein as meat substitutes, usually

promoted as high protein, low-fat, no cholesterol " health foods " to the

upscale consumer increasingly concerned about his health. The growth of

vegetarianism among the more affluent classes has greatly accelerated the

acceptability and use of these artificial products. Unfortunately they pose

numerous dangers.

 

Processing Denatures and Dangers Remain

The production of soy milk is relatively simple. In order to remove as much

of the trypsin inhibitor content as possible, the beans are first soaked in

an alkaline solution. The pureed solution is then heated to about 115

degrees Centigrade in a pressure cooker. This method destroys most (but not

all) of the anti-nutrients but has the unhappy side effect of so denaturing

the proteins that they become very difficult to digest and much reduced in

effectiveness. The phytate content remains in soy milk to block the uptake

of essential minerals. In addition, the alkaline soaking solution produces a

carcinogen, lysinealine, and reduces the cystine content, which is already

low in the soybean. Lacking cystine, the entire protein complex of the

soybean becomes useless unless the diet is fortified with cystine-rich meat,

eggs, or dairy products.

 

Most soy products that imitate traditional American food items, including

baby formulas and some brands of soy milk, are made with soy protein

isolate, that is the soy protein isolated from the carbohydrate and fatty

acid components that naturally occur in the bean. Soy beans are first ground

and subjected to high-temperature and solvent extraction processes to remove

the oils. The resultant defatted meal is then mixed with an alkaline

solution and sugars in a separation process to remove fiber. Then it is

precipitated and separated using an acid wash. Finally the resultant curds

are neutralized in an alkaline solution and spray dried at high temperatures

to produce high protein powder.

 

This is a highly refined product in which both vitamin and protein quality

are compromised-but some trypsin inhibitors remain, even after such extreme

refining. Trypsin inhibitor content of soy protein isolate can vary as much

as 5-fold. In rats, even low level trypsin inhibitor soy protein isolate

feeding results in reduced weight gain compared to controls. Soy product

producers are not required to state trypsin inhibitor content on labels, nor

even to meet minimum standards, and the public, trained to avoid dietary

cholesterol, a substance vital for normal growth and metabolism, has never

heard of the potent anti-nutrients found in cholesterol-free soy products.

 

Soy Formula Is Not the Answer

Soy protein isolate is the main ingredient of soy-based infant formulas.

Along with trypsin inhibitors, these formulas have a high phytate content.

Use of soy formula has caused zinc deficiency in infants. Aluminum content

of soy formula is 10 times greater than milk based formula, and 100 times

greater than unprocessed milk. Aluminum has a toxic effect on the kidneys of

infants, and has been implicated as cause in Alzheimer's in adults.

 

Soy milk formulas are often given to babies with milk allergy; but allergies

to soy are almost as common as those to milk. Soy formulas lack cholesterol

which is absolutely essential for the development of the brain and nervous

system; they also lack lactose and galactose, which play an equally

important role in the development of the nervous system. I would strongly

discourage the use of soy formulas.

 

Nitrosamines, which are potent carcinogens, are often found in soy protein

foods, and are greatly increased during the high temperature drying process.

Not surprisingly, animal feeding studies show a lower weight gain for rats

on soy formula than those on whole milk, high-lactose formula; similar

results have been observed in children on macrobiotic diets which include

the use of soy milk and large amounts of whole grains. Children brought up

on high-phytate diets tend to be thin and scrawny.

 

Fabricated Soy Foods

A final indignity to the original soy bean is high-temperature,

high-pressure extrusion processing of soy protein isolate to product

textured vegetable protein (TVP). Numerous artificial flavorings,

particularly MSG, are added to TVP products to mask their strong " beany "

taste, and impart the flavor of meat. Soy protein isolate and textured

vegetable protein are used extensively in school lunch programs, commercial

baked goods, diet beverages and fast food products. They are heavily

promoted in third world countries and form the basis of many food give-away

programs. These soy products greatly inhibit zinc and iron absorption; in

test animals they cause enlarged organs, particularly the pancreas and

thyroid gland, and increased deposition of fatty acids in the liver.

 

Human feeding tests to determine the cholesterol lowering properties of soy

protein isolate have not shown them to be effective. Nevertheless, they are

often promoted as having beneficial effects on cholesterol levels.

 

Cancer Preventing or Cancer Causing?

The food industry also touts soy products for their cancer preventing

properties. Isoflavone aglycones are anticarcinogenic substances found in

traditionally fermented soybean products. However, in non-fermented soy

products such as tofu and soy milk, these isoflavones are present in an

altered form as beta-glycoside conjugates, which have no anti-carcinogenic

effect. Some researchers believe the rapid increase in liver and pancreatic

cancer in Africa is due to the introduction of soy products there.

 

The fatty acid profile of the soybean includes large amounts of beneficial

omega-3 fatty acids compared to other pulses legumes); but these omega-3

fatty acids are particularly susceptible to rancidity when subjected to high

pressures and temperatures. This is exactly what is required to remove oil

from the bean, as soybean oil is particularly difficult to extract. hexane

or other solvents are always used to extract oil from soybeans, and traces

remain in the commercial product.

 

While fermented soy products contain protein, vitamins, anti-carcinogenic

substances and important fatty acids, they can under no circumstances be

called nutritionally complete. Like all pulses, the soybean lacks vital

sulfur-containing amino acids cystine and methionine. These are usually

supplied by rice and other grains in areas where the soybean is

traditionally consumed. Soy should never be considered as a substitute for

animal products like meat or milk. Claims that fermented soy products like

tempeh can be relied on as a source of vitamin B12, necessary for healthy

blood and nervous system, have not been supported by scientific research.,'

Finally, soybeans do not supply all-important fat soluble vitamins D and

preformed A (retinol) which act as catalysts for the proper absorption and

utilization of all minerals and water soluble vitamins in the diet.

 

These " fat soluble activators " are found only in certain animal foods such

as organ meats, butter, eggs, fish and shellfish. Carotenes from plant foods

and exposure to sunlight are not sufficient to supply the body's

requirements for vitamins A and D. Soy products often replace animal

products in third world countries where intake of B12 and fat soluble A and

D are already low. Soy products actually increase requirements for vitamins

B12 and D.

 

Are soy products easy to digest, as claimed? Fermented soy products probably

are; but unfermented products with their cargo of phytates, enzyme

inhibitors, rancid fatty acids and altered proteins most certainly are not.

Pet food manufacturers promote soy free dog and cat food as " highly

digestible "

 

Only Fermented Soy Products Are Safe

To summarize, traditional fermented soy products such as miso, natto and

tempeh, which are usually made with organically grown soybeans, have a long

history of use that is generally beneficial when combined with other

elements of the Oriental diet including rice, sea foods, fish broth, organ

meats and fermented vegetables. The value of precipitated soybean products

is problematical, especially when they form the major source of protein in

the diet. Modern soy products including soy milks and artificial meat and

dairy products made from soy protein isolate and textured vegetable protein

are new to the diet and pose a number of serious problems.

 

The above information was abstracted from an article written by Sally Fallon

and Mary Enig, Ph.D. (an international expert renown in the field of lipid

chemistry) for Health Freedom News in September of 1995.

 

 

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