LONG: New research on the dangers of soy:

[Guest guest]

Newest Research On Why You Should Avoid Soy

 

by Sally Fallon & Mary G. Enig, Ph.D.

 

Cinderella's Dark Side

 

 

The propaganda that has created the soy sales miracle

is all the more remarkable because, only a few decades

ago, the soybean was considered unfit to eat - even in

Asia. 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.13

 

The soybean did not serve as a food until the

discovery of fermentation techniques, some time during

the Chou Dynasty. The first soy foods were fermented

products like tempeh, natto, miso and soy sauce.

 

At a later date, possibly in the 2nd century BC,

Chinese scientists discovered that a purée 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.

 

The Chinese did not eat unfermented soybeans as they

did other legumes such as lentils because the soybean

contains large quantities of natural toxins or

" antinutrients " . First among them are potent enzyme

inhibitors that block the action of trypsin and other

enzymes needed for protein digestion.

 

These inhibitors are large, tightly folded proteins

that are not completely deactivated during ordinary

cooking. They 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.14

 

Soybeans also contain haemagglutinin, a clot-promoting

substance that causes red blood cells to clump

together.

 

Trypsin inhibitors and haemagglutinin are growth

inhibitors. Weanling rats fed soy containing these

antinutrients fail to grow normally. Growth-depressant

compounds are deactivated during the process of

fermentation, so once the Chinese discovered how to

ferment the soybean, they began to incorporate soy

foods into their diets.

 

In precipitated products, enzyme inhibitors

concentrate in the soaking liquid rather than in the

curd. Thus, in tofu and bean curd, growth depressants

are reduced in quantity but not completely eliminated.

 

Soy also contains goitrogens - substances that depress

thyroid function.

 

Additionally 99% a very large percentage of soy is

genetically modified and it also has one of the

highest percentages contamination by pesticides of any

of our foods.

 

Soybeans are high in phytic acid, present in the bran

or hulls of all seeds. It's a substance that can block

the uptake of essential minerals - calcium, magnesium,

copper, iron and especially zinc - in the intestinal

tract.

 

Although not a household word, phytic acid has been

extensively studied; there are literally hundreds of

articles on the effects of phytic acid in the current

scientific literature. Scientists are in general

agreement that grain- and legume-based diets high in

phytates contribute to widespread mineral deficiencies

in third world countries.15

 

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 grain-based

diets prevents their absorption.

 

The soybean has one of the highest phytate levels of

any grain or legume that has been studied,16 and the

phytates in soy are highly resistant to normal

phytate-reducing techniques such as long, slow

cooking.17 Only a long period of fermentation will

significantly reduce the phytate content of soybeans.

 

When precipitated soy products like tofu are consumed

with meat, the mineral-blocking effects of the

phytates are reduced.18 The Japanese traditionally eat

a small amount of tofu or miso as part of a

mineral-rich fish broth, followed by a serving of meat

or fish.

 

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.19 Zinc deficiency

can cause a " spacey " feeling that some vegetarians may

mistake for the " high " of spiritual enlightenment.

 

Milk drinking is given as the reason why

second-generation Japanese in America grow taller than

their native ancestors. Some investigators postulate

that the reduced phytate content of the American diet

- whatever may be its other deficiencies - is the true

explanation, pointing out that both Asian and Western

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.20

 

Soy Protein Isolate: Not So Friendly

 

 

Soy processors have worked hard to get these

antinutrients out of the finished product,

particularly soy protein isolate (SPI) which is the

key ingredient in most soy foods that imitate meat and

dairy products, including baby formulas and some

brands of soy milk.

 

SPI is not something you can make in your own kitchen.

Production takes place in industrial factories where a

slurry of soy beans is first mixed with an alkaline

solution to remove fiber, then precipitated and

separated using an acid wash and, finally, neutralized

in an alkaline solution.

 

Acid washing in aluminum tanks leaches high levels of

aluminum into the final product. The resultant curds

are spray- dried at high temperatures to produce a

high-protein powder. A final indignity to the original

soybean is high-temperature, high-pressure extrusion

processing of soy protein isolate to produce textured

vegetable protein (TVP).

 

Much of the trypsin inhibitor content can be removed

through high-temperature processing, but not all.

Trypsin inhibitor content of soy protein isolate can

vary as much as fivefold.21 (In rats, even low-level

trypsin inhibitor SPI feeding results in reduced

weight gain compared to controls.22)

 

But high-temperature processing has the unfortunate

side-effect of so denaturing the other proteins in soy

that they are rendered largely ineffective.23 That's

why animals on soy feed need lysine supplements for

normal growth.

 

Nitrites, which are potent carcinogens, are formed

during spray-drying, and a toxin called lysinoalanine

is formed during alkaline processing.24 Numerous

artificial flavorings, particularly MSG, are added to

soy protein isolate and textured vegetable protein

products to mask their strong " beany " taste and to

impart the flavor of meat.25

 

In feeding experiments, the use of SPI increased

requirements for vitamins E, K, D and B12 and created

deficiency symptoms of calcium, magnesium, manganese,

molybdenum, copper, iron and zinc.26 Phytic acid

remaining in these soy products greatly inhibits zinc

and iron absorption; test animals fed SPI develop

enlarged organs, particularly the pancreas and thyroid

gland, and increased deposition of fatty acids in the

liver.27

 

Yet 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 giveaway

programs.

 

In spite of poor results in animal feeding trials, the

soy industry has sponsored a number of studies

designed to show that soy protein products can be used

in human diets as a replacement for traditional foods.

 

 

An example is " Nutritional Quality of Soy Bean Protein

Isolates: Studies in Children of Preschool Age " ,

sponsored by the Ralston Purina Company.28 A group of

Central American children suffering from malnutrition

was first stabilized and brought into better health by

feeding them native foods, including meat and dairy

products. Then, for a two-week period, these

traditional foods were replaced by a drink made of soy

protein isolate and sugar.

 

All nitrogen taken in and all nitrogen excreted was

measured in truly Orwellian fashion: the children were

weighed naked every morning, and all excrement and

vomit gathered up for analysis. The researchers found

that the children retained nitrogen and that their

growth was " adequate " , so the experiment was declared

a success.

 

Whether the children were actually healthy on such a

diet, or could remain so over a long period, is

another matter. The researchers noted that the

children vomited " occasionally " , usually after

finishing a meal; that over half suffered from periods

of moderate diarrhea; that some had upper respiratory

infections; and that others suffered from rash and

fever.

 

It should be noted that the researchers did not dare

to use soy products to help the children recover from

malnutrition, and were obliged to supplement the

soy-sugar mixture with nutrients largely absent in soy

products - notably, vitamins A, D and B12, iron,

iodine and zinc.

 

Marketing The Perfect Food

 

 

" Just imagine you could grow the perfect food. This

food not only would provide affordable nutrition, but

also would be delicious and easy to prepare in a

variety of ways. It would be a healthful food, with no

saturated fat. In fact, you would be growing a virtual

fountain of youth on your back forty. "

 

The author is Dean Houghton, writing for The Furrow,2

a magazine published in 12 languages by John Deere.

" This ideal food would help prevent, and perhaps

reverse, some of the world's most dreaded diseases.

You could grow this miracle crop in a variety of soils

and climates. Its cultivation would build up, not

deplete, the land...this miracle food already

exists... It's called soy. "

 

Just imagine. Farmers have been imagining - and

planting more soy. What was once a minor crop, listed

in the 1913 US Department of Agriculture (USDA)

handbook not as a food but as an industrial product,

now covers 72 million acres of American farmland. Much

of this harvest will be used to feed chickens,

turkeys, pigs, cows and salmon. Another large fraction

will be squeezed to produce oil for margarine,

shortenings and salad dressings.

 

Advances in technology make it possible to produce

isolated soy protein from what was once considered a

waste product - the defatted, high-protein soy chips -

and then transform something that looks and smells

terrible into products that can be consumed by human

beings. Flavorings, preservatives, sweeteners,

emulsifiers and synthetic nutrients have turned soy

protein isolate, the food processors' ugly duckling,

into a New Age Cinderella.

 

The new fairy-tale food has been marketed not so much

for her beauty but for her virtues. Early on, products

based on soy protein isolate were sold as extenders

and meat substitutes - a strategy that failed to

produce the requisite consumer demand. The industry

changed its approach.

 

" The quickest way to gain product acceptability in the

less affluent society, " said an industry spokesman,

" is to have the product consumed on its own merit in a

more affluent society. " 3 So soy is now sold to the

upscale consumer, not as a cheap, poverty food but as

a miracle substance that will prevent heart disease

and cancer, whisk away hot flushes, build strong bones

and keep us forever young.

 

The competition - meat, milk, cheese, butter and eggs

- has been duly demonised by the appropriate

government bodies. Soy serves as meat and milk for a

new generation of virtuous vegetarians.

 

 

Marketing Costs Money

 

This is especially when it needs to be bolstered with

" research " , but there's plenty of funds available. All

soybean producers pay a mandatory assessment of

one-half to one per cent of the net market price of

soybeans. The total - something like US$80 million

annually4 - supports United Soybean's program to

" strengthen the position of soybeans in the

marketplace and maintain and expand domestic and

foreign markets for uses for soybeans and soybean

products " .

 

State soybean councils from Maryland, Nebraska,

Delaware, Arkansas, Virginia, North Dakota and

Michigan provide another $2.5 million for " research " .5

Private companies like Archer Daniels Midland also

contribute their share. ADM spent $4.7 million for

advertising on Meet the Press and $4.3 million on Face

the Nation during the course of a year.6

 

Public relations firms help convert research projects

into newspaper articles and advertising copy, and law

firms lobby for favorable government regulations. IMF

money funds soy processing plants in foreign

countries, and free trade policies keep soybean

abundance flowing to overseas destinations.

 

The push for more soy has been relentless and global

in its reach. Soy protein is now found in most

supermarket breads. It is being used to transform " the

humble tortilla, Mexico's corn-based staple food, into

a protein-fortified 'super-tortilla' that would give a

nutritional boost to the nearly 20 million Mexicans

who live in extreme poverty " .7 Advertising for a new

soy-enriched loaf from Allied Bakeries in Britain

targets menopausal women seeking relief from hot

flushes. Sales are running at a quarter of a million

loaves per week.8

 

The soy industry hired Norman Robert Associates, a

public relations firm, to " get more soy products onto

school menus " .9 The USDA responded with a proposal to

scrap the 30 per cent limit for soy in school lunches.

The NuMenu program would allow unlimited use of soy in

student meals. With soy added to hamburgers, tacos and

lasagna, dieticians can get the total fat content

below 30 per cent of calories, thereby conforming to

government dictates. " With the soy-enhanced food

items, students are receiving better servings of

nutrients and less cholesterol and fat. "

 

Soy milk has posted the biggest gains, soaring from $2

million in 1980 to $300 million in the US last year.10

Recent advances in processing have transformed the

gray, thin, bitter, beany-tasting Asian beverage into

a product that Western consumers will accept - one

that tastes like a milkshake, but without the guilt.

 

Processing miracles, good packaging, massive

advertising and a marketing strategy that stresses the

products' possible health benefits account for

increasing sales to all age groups. For example,

reports that soy helps prevent prostate cancer have

made soy milk acceptable to middle-aged men. " You

don't have to twist the arm of a 55- to 60-year-old

guy to get him to try soy milk, " says Mark Messina.

Michael Milken, former junk bond financier, has helped

the industry shed its hippie image with

well-publicized efforts to consume 40 grams of soy

protein daily.

 

America today, tomorrow the world. Soy milk sales are

rising in Canada, even though soy milk there costs

twice as much as cow's milk. Soybean milk processing

plants are sprouting up in places like Kenya.11 Even

China, where soy really is a poverty food and whose

people want more meat, not tofu, has opted to build

Western-style soy factories rather than develop

western grasslands for grazing animals.12

 

FDA Health Claim Challenged

 

On October 25, 1999 the US Food and Drug

Administration (FDA) decided to allow a health claim

for products " low in saturated fat and cholesterol "

that contain 6.25 grams of soy protein per serving.

Breakfast cereals, baked goods, convenience food,

smoothie mixes and meat substitutes could now be sold

with labels touting benefits to cardiovascular health,

as long as these products contained one heaping

teaspoon of soy protein per 100-gram serving.

 

The best marketing strategy for a product that is

inherently unhealthy is, of course, a health claim.

 

" The road to FDA approval, " writes a soy apologist,

" was long and demanding, consisting of a detailed

review of human clinical data collected from more than

40 scientific studies conducted over the last 20

years. Soy protein was found to be one of the rare

foods that had sufficient scientific evidence not only

to qualify for an FDA health claim proposal but to

ultimately pass the rigorous approval process. " 29

 

The " long and demanding " road to FDA approval actually

took a few unexpected turns. The original petition,

submitted by Protein Technology International,

requested a health claim for isoflavones, the

estrogen-like compounds found plentifully in soybeans,

based on assertions that " only soy protein that has

been processed in a manner in which isoflavones are

retained will result in cholesterol lowering " .

 

In 1998, the FDA made the unprecedented move of

rewriting PTI's petition, removing any reference to

the phyto-estrogens and substituting a claim for soy

protein - a move that was in direct contradiction to

the agency's regulations. The FDA is authorized to

make rulings only on substances presented by petition.

 

The abrupt change in direction was no doubt due to the

fact that a number of researchers, including

scientists employed by the US Government, submitted

documents indicating that isoflavones are toxic.

 

The FDA had also received, early in 1998, the final

British Government report on phytoestrogens, which

failed to find much evidence of benefit and warned

against potential adverse effects.30

 

 

Even with the change to soy protein isolate, FDA

bureaucrats engaged in the " rigorous approval process "

were forced to deal nimbly with concerns about mineral

blocking effects, enzyme inhibitors, goitrogenicity,

endocrine disruption, reproductive problems and

increased allergic reactions from consumption of soy

products.31

 

One of the strongest letters of protest came from Dr

Dan Sheehan and Dr Daniel Doerge, government

researchers at the National Center for Toxicological

Research.32 Their pleas for warning labels were

dismissed as unwarranted.

 

" Sufficient scientific evidence " of soy's

cholesterol-lowering properties is drawn largely from

a 1995 meta-analysis by Dr James Anderson, sponsored

by Protein Technologies International and published in

the New England Journal of Medicine.33

 

A meta-analysis is a review and summary of the results

of many clinical studies on the same subject. Use of

meta-analyses to draw general conclusions has come

under sharp criticism by members of the scientific

community.

 

" Researchers substituting meta-analysis for more

rigorous trials risk making faulty assumptions and

indulging in creative accounting, " says Sir John

Scott, President of the Royal Society of New Zealand.

" Like is not being lumped with like. Little lumps and

big lumps of data are being gathered together by

various groups. " 34

 

There is the added temptation for researchers,

particularly researchers funded by a company like

Protein Technologies International, to leave out

studies that would prevent the desired conclusions. Dr

Anderson discarded eight studies for various reasons,

leaving a remainder of twenty-nine.

 

The published report suggested that individuals with

cholesterol levels over 250 mg/dl would experience a

" significant " reduction of 7 to 20 per cent in levels

of serum cholesterol if they substituted soy protein

for animal protein. Cholesterol reduction was

insignificant for individuals whose cholesterol was

lower than 250 mg/dl.

 

In other words, for most of us, giving up steak and

eating vegieburgers instead will not bring down blood

cholesterol levels. The health claim that the FDA

approved " after detailed review of human clinical

data " fails to inform the consumer about these

important details.

 

Research that ties soy to positive effects on

cholesterol levels is " incredibly immature " , said

Ronald M. Krauss, MD, head of the Molecular Medical

Research Program and Lawrence Berkeley National

Laboratory.35 He might have added that studies in

which cholesterol levels were lowered through either

diet or drugs have consistently resulted in a greater

number of deaths in the treatment groups than in

controls - deaths from stroke, cancer, intestinal

disorders, accident and suicide.36

 

Cholesterol-lowering measures in the US have fuelled a

$60 billion per year cholesterol-lowering industry,

but have not saved us from the ravages of heart

disease.

 

Soy And Cancer

 

 

The new FDA ruling does not allow any claims about

cancer prevention on food packages, but that has not

restrained the industry and its marketers from making

them in their promotional literature.

 

 

" In addition to protecting the heart, " says a vitamin

company brochure, " soy has demonstrated powerful

anticancer benefits...the Japanese, who eat 30 times

as much soy as North Americans, have a lower incidence

of cancers of the breast, uterus and prostate. " 37

 

Indeed they do. But the Japanese, and Asians in

general, have much higher rates of other types of

cancer, particularly cancer of the esophagus, stomach,

pancreas and liver.38 Asians throughout the world also

have high rates of thyroid cancer.39 The logic that

links low rates of reproductive cancers to soy

consumption requires attribution of high rates of

thyroid and digestive cancers to the same foods,

particularly as soy causes these types of cancers in

laboratory rats.

 

Just how much soy do Asians eat? A 1998 survey found

that the average daily amount of soy protein consumed

in Japan was about eight grams for men and seven for

women - less than two teaspoons.40 The famous Cornell

China Study, conducted by Colin T. Campbell, found

that legume consumption in China varied from 0 to 58

grams per day, with a mean of about twelve.41

 

Assuming that two-thirds of legume consumption is soy,

then the maximum consumption is about 40 grams, or

less than three tablespoons per day, with an average

consumption of about nine grams, or less than two

teaspoons. A survey conducted in the 1930s found that

soy foods accounted for only 1.5 per cent of calories

in the Chinese diet, compared with 65 per cent of

calories from pork.42 (Asians traditionally cooked

with lard, not vegetable oil!)

 

Traditionally fermented soy products make a delicious,

natural seasoning that may supply important

nutritional factors in the Asian diet. But except in

times of famine, Asians consume soy products only in

small amounts, as condiments, and not as a replacement

for animal foods - with one exception. Celibate monks

living in monasteries and leading a vegetarian

lifestyle find soy foods quite helpful because they

dampen libido.

 

It was a 1994 meta-analysis by Mark Messina, published

in Nutrition and Cancer, that fuelled speculation on

soy's anticarcinogenic properties.43 Messina noted

that in 26 animal studies, 65 per cent reported

protective effects from soy. He conveniently neglected

to include at least one study in which soy feeding

caused pancreatic cancer - the 1985 study by Rackis.44

In the human studies he listed, the results were

mixed.

 

A few showed some protective effect, but most showed

no correlation at all between soy consumption and

cancer rates. He concluded that " the data in this

review cannot be used as a basis for claiming that soy

intake decreases cancer risk " . Yet in his subsequent

book, The Simple Soybean and Your Health, Messina

makes just such a claim, recommending one cup or 230

grams of soy products per day in his " optimal " diet as

a way to prevent cancer.

 

Thousands of women are now consuming soy in the belief

that it protects them against breast cancer. Yet, in

1996, researchers found that women consuming soy

protein isolate had an increased incidence of

epithelial hyperplasia, a condition that presages

malignancies.45 A year later, dietary genistein was

found to stimulate breast cells to enter the cell

cycle - a discovery that led the study authors to

conclude that women should not consume soy products to

prevent breast cancer.46

 

Phytoestrogens: Panacea Or Poison?

 

 

The male species of tropical birds carries the drab

plumage of the female at birth and 'colors up' at

maturity, somewhere between nine and 24 months.

 

In 1991, Richard and Valerie James, bird breeders in

Whangerai, New Zealand, purchased a new kind of feed

for their birds - one based largely on soy protein.47

When soy-based feed was used, their birds 'colored up'

after just a few months. In fact, one bird-food

manufacturer claimed that this early development was

an advantage imparted by the feed.

 

A 1992 ad for Roudybush feed formula showed a picture

of the male crimson rosella, an Australian parrot that

acquires beautiful red plumage at 18 to 24 months,

already brightly colored at 11 weeks old.

 

Unfortunately, in the ensuing years, there was

decreased fertility in the birds, with precocious

maturation, deformed, stunted and stillborn babies,

and premature deaths, especially among females, with

the result that the total population in the aviaries

went into steady decline.

 

The birds suffered beak and bone deformities, goiter,

immune system disorders and pathological, aggressive

behavior. Autopsy revealed digestive organs in a state

of disintegration. The list of problems corresponded

with many of the problems the Jameses had encountered

in their two children, who had been fed soy-based

infant formula.

 

Startled, aghast, angry, the Jameses hired

toxicologist Mike Fitzpatrick. PhD, to investigate

further. Dr Fitzpatrick's literature review uncovered

evidence that soy consumption has been linked to

numerous disorders, including infertility, increased

cancer and infantile leukemia; and, in studies dating

back to the 1950s,48 that genistein in soy causes

endocrine disruption in animals.

 

Dr Fitzpatrick also analyzed the bird feed and found

that it contained high levels of phytoestrogens,

especially genistein. When the Jameses discontinued

using soy-based feed, the flock gradually returned to

normal breeding habits and behavior.

 

The Jameses embarked on a private crusade to warn the

public and government officials about toxins in soy

foods, particularly the endocrine-disrupting

isoflavones, genistein and diadzen. Protein Technology

International received their material in 1994.

 

In 1991, Japanese researchers reported that

consumption of as little as 30 grams or two

tablespoons of soybeans per day for only one month

resulted in a significant increase in

thyroid-stimulating hormone.49 Diffuse goiter and

hypothyroidism appeared in some of the subjects and

many complained of constipation, fatigue and lethargy,

even though their intake of iodine was adequate.

 

In 1997, researchers from the FDA's National Center

for Toxicological Research made the embarrassing

discovery that the goitrogenic components of soy were

the very same isoflavones.50

 

Twenty-five grams of soy protein isolate, the minimum

amount PTI claimed to have cholesterol-lowering

effects, contains from 50 to 70 mg of isoflavones. It

took only 45 mg of isoflavones in premenopausal women

to exert significant biological effects, including a

reduction in hormones needed for adequate thyroid

function. These effects lingered for three months

after soy consumption was discontinued.51

 

One hundred grams of soy protein - the maximum

suggested cholesterol-lowering dose, and the amount

recommended by Protein Technologies International -

can contain almost 600 mg of isoflavones,52 an amount

that is undeniably toxic. In 1992, the Swiss health

service estimated that 100 grams of soy protein

provided the estrogenic equivalent of the Pill.53

 

In vitro studies suggest that isoflavones inhibit

synthesis of estradiol and other steroid hormones.54

Reproductive problems, infertility, thyroid disease

and liver disease due to dietary intake of isoflavones

have been observed for several species of animals

including mice, cheetah, quail, pigs, rats, sturgeon

and sheep.55

 

It is the isoflavones in soy that are said to have a

favorable effect on postmenopausal symptoms, including

hot flushes, and protection from osteoporosis.

Quantification of discomfort from hot flushes is

extremely subjective, and most studies show that

control subjects report reduction in discomfort in

amounts equal to subjects given soy.56 The claim that

soy prevents osteoporosis is extraordinary, given that

soy foods block calcium and cause vitamin D

deficiencies.

 

If Asians indeed have lower rates of osteoporosis than

Westerners, it is because their diet provides plenty

of vitamin D from shrimp, lard and seafood, and plenty

of calcium from bone broths. The reason that

Westerners have such high rates of osteoporosis is

because they have substituted soy oil for butter,

which is a traditional source of vitamin D and other

fat-soluble activators needed for calcium absorption.

 

Birth Control Pills For Babies

 

But it was the isoflavones in infant formula that gave

the Jameses the most cause for concern. In 1998,

investigators reported that the daily exposure of

infants to isoflavones in soy infant formula is 6 to11

times higher on a body-weight basis than the dose that

has hormonal effects in adults consuming soy foods.

Circulating concentrations of isoflavones in infants

fed soy-based formula were 13,000 to 22,000 times

higher than plasma estradiol concentrations in infants

on cow's milk formula.57

 

Approximately 25 per cent of bottle-fed children in

the US receive soy-based formula - a much higher

percentage than in other parts of the Western world.

Fitzpatrick estimated that an infant exclusively fed

soy formula receives the estrogenic equivalent (based

on body weight) of at least five birth control pills

per day.58 By contrast, almost no phytoestrogens have

been detected in dairy-based infant formula or in

human milk, even when the mother consumes soy

products.

 

Scientists have known for years that soy-based formula

can cause thyroid problems in babies. But what are the

effects of soy products on the hormonal development of

the infant, both male and female?

 

Male infants undergo a " testosterone surge " during the

first few months of life, when testosterone levels may

be as high as those of an adult male. During this

period, the infant is programmed to express male

characteristics after puberty, not only in the

development of his sexual organs and other masculine

physical traits, but also in setting patterns in the

brain characteristic of male behavior.

 

In monkeys, deficiency of male hormones impairs the

development of spatial perception (which, in humans,

is normally more acute in men than in women), of

learning ability and of visual discrimination tasks

(such as would be required for reading).59 It goes

without saying that future patterns of sexual

orientation may also be influenced by the early

hormonal environment.

 

Male children exposed during gestation to

diethylstilbestrol (DES), a synthetic estrogen that

has effects on animals similar to those of

phytoestrogens from soy, had testes smaller than

normal on manturation.60

 

Learning disabilities, especially in male children,

have reached epidemic proportions. Soy infant feeding

- which began in earnest in the early 1970s - cannot

be ignored as a probable cause for these tragic

developments.

 

As for girls, an alarming number are entering puberty

much earlier than normal, according to a recent study

reported in the journal Pediatrics.61 Investigators

found that one per cent of all girls now show signs of

puberty, such as breast development or pubic hair,

before the age of three; by age eight, 14.7 per cent

of white girls and almost 50 per cent of

African-American girls have one or both of these

characteristics.

 

New data indicate that environmental estrogens such as

PCBs and DDE (a breakdown product of DDT) may cause

early sexual development in girls.62 In the 1986

Puerto Rico Premature Thelarche study, the most

significant dietary association with premature sexual

development was not chicken - as reported in the press

- but soy infant formula.63

 

The consequences of this truncated childhood are

tragic. Young girls with mature bodies must cope with

feelings and urges that most children are not

well-equipped to handle. And early maturation in girls

is frequently a harbinger for problems with the

reproductive system later in life, including failure

to menstruate, infertility and breast cancer.

 

Parents who have contacted the Jameses recount other

problems associated with children of both sexes who

were fed soy-based formula, including extreme

emotional behavior, asthma, immune system problems,

pituitary insufficiency, thyroid disorders and

irritable bowel syndrome - the same endocrine and

digestive havoc that afflicted the Jameses' parrots.

 

Dissension In The Ranks

 

Organizers of the Third International Soy Symposium

would be hard-pressed to call the conference an

unqualified success. On the second day of the

symposium, the London-based Food Commission and the

Weston A. Price Foundation of Washington, DC, held a

joint press conference, in the same hotel as the

symposium, to present concerns about soy infant

formula.

 

Industry representatives sat stony-faced through the

recitation of potential dangers and a plea from

concerned scientists and parents to pull soy-based

infant formula from the market. Under pressure from

the Jameses, the New Zealand Government had issued a

health warning about soy infant formula in 1998; it

was time for the American government to do the same.

 

On the last day of the symposium, presentations on new

findings related to toxicity sent a well-oxygenated

chill through the giddy helium hype. Dr Lon White

reported on a study of Japanese Americans living in

Hawaii, that showed a significant statistical

relationship between two or more servings of tofu a

week and " accelerated brain aging " .64

 

Those participants who consumed tofu in mid-life had

lower cognitive function in late life and a greater

incidence of Alzheimer's disease and dementia. " What's

more, " said Dr White, " those who ate a lot of tofu, by

the time they were 75 or 80 looked five years

older " .65 White and his colleagues blamed the negative

effects on isoflavones - a finding that supports an

earlier study in which postmenopausal women with

higher levels of circulating estrogen experienced

greater cognitive decline.66

 

Scientists Daniel Sheehan and Daniel Doerge, from the

National Center for Toxicological Research, ruined

PTI's day by presenting findings from rat feeding

studies, indicating that genistein in soy foods causes

irreversible damage to enzymes that synthesise thyroid

hormones.67

 

" The association between soybean consumption and

goiter in animals and humans has a long history, "

wrote Dr Doerge. " Current evidence for the beneficial

effects of soy requires a full understanding of

potential adverse effects as well. "

 

Dr Claude Hughes reported that rats born to mothers

that were fed genistein had decreased birth weights

compared to controls, and onset of puberty occurred

earlier in male offspring.68 His research suggested

that the effects observed in rats " ...will be at least

somewhat predictive of what occurs in humans.

 

There is no reason to assume that there will be gross

malformations of fetuses but there may be subtle

changes, such as neurobehavioral attributes, immune

function and sex hormone levels. " The results, he

said, " could be nothing or could be something of great

concern...if mom is eating something that can act like

sex hormones, it is logical to wonder if that could

change the baby's development " .69

 

A study of babies born to vegetarian mothers,

published in January 2000, indicated just what those

changes in baby's development might be. Mothers who

ate a vegetarian diet during pregnancy had a fivefold

greater risk of delivering a boy with hypospadias, a

birth defect of the penis.70 The authors of the study

suggested that the cause was greater exposure to

phytoestrogens in soy foods popular with vegetarians.

 

Problems with female offspring of vegetarian mothers

are more likely to show up later in life. While soy's

estrogenic effect is less than that of

diethylstilbestrol (DES), the dose is likely to be

higher because it's consumed as a food, not taken as a

drug. Daughters of women who took DES during pregnancy

suffered from infertility and cancer when they reached

their twenties.

 

Question Marks Over GRAS Status

 

Lurking in the background of industry hype for soy is

the nagging question of whether it's even legal to add

soy protein isolate to food. All food additives not in

common use prior to 1958, including casein protein

from milk, must have GRAS (Generally Recognized As

Safe) status. In 1972, the Nixon administration

directed a re-examination of substances believed to be

GRAS, in the light of any scientific information then

available.

 

This re-examination included casein protein that

became codified as GRAS in 1978. In 1974, the FDA

obtained a literature review of soy protein because,

as soy protein had not been used in food until 1959

and was not even in common use in the early 1970s, it

was not eligible to have its GRAS status grandfathered

under the provisions of the Food, Drug and Cosmetic

Act.71

 

The scientific literature up to 1974 recognized many

antinutrients in factory-made soy protein, including

trypsin inhibitors, phytic acid and genistein. But the

FDA literature review dismissed discussion of adverse

impacts, with the statement that it was important for

" adequate processing " to remove them.

 

Genistein could be removed with an alcohol wash, but

it was an expensive procedure that processors avoided.

Later studies determined that trypsin inhibitor

content could be removed only with long periods of

heat and pressure, but the FDA has imposed no

requirements for manufacturers to do so.

 

The FDA was more concerned with toxins formed during

processing, specifically nitrites and lysinoalanine.72

Even at low levels of consumption - averaging

one-third of a gram per day at the time - the presence

of these carcinogens was considered too great a threat

to public health to allow GRAS status.

 

Soy protein did have approval for use as a binder in

cardboard boxes, and this approval was allowed to

continue, as researchers considered that migration of

nitrites from the box into the food contents would be

too small to constitute a cancer risk. FDA officials

called for safety specifications and monitoring

procedures before granting of GRAS status for food.

 

These were never performed. To this day, use of soy

protein is codified as GRAS only for this limited

industrial use as a cardboard binder. This means that

soy protein must be subject to premarket approval

procedures each time manufacturers intend to use it as

a food or add it to a food.

 

Soy protein was introduced into infant formula in the

early 1960s. It was a new product with no history of

any use at all. As soy protein did not have GRAS

status, premarket approval was required. This was not

and still has not been granted. The key ingredient of

soy infant formula is not recognized as safe.

 

The Next Asbestos?

 

 

" Against the backdrop of widespread praise...there is

growing suspicion that soy - despite its undisputed

benefits - may pose some health hazards, " writes

Marian Burros, a leading food writer for the New York

Times. More than any other writer, Ms Burros's

endorsement of a low-fat, largely vegetarian diet has

herded Americans into supermarket aisles featuring soy

foods.

 

Yet her January 26, 2000 article, " Doubts Cloud Rosy

News on Soy " , contains the following alarming

statement: " Not one of the 18 scientists interviewed

for this column was willing to say that taking

isoflavones was risk free. " Ms Burros did not

enumerate the risks, nor did she mention that the

recommended 25 daily grams of soy protein contain

enough isoflavones to cause problems in sensitive

individuals, but it was evident that the industry had

recognized the need to cover itself.

 

Because the industry is extremely

exposed...contingency lawyers will soon discover that

the number of potential plaintiffs can be counted in

the millions and the pockets are very, very deep.

Juries will hear something like the following: " The

industry has known for years that soy contains many

toxins.

 

At first they told the public that the toxins were

removed by processing. When it became apparent that

processing could not get rid of them, they claimed

that these substances were beneficial. Your government

granted a health claim to a substance that is

poisonous, and the industry lied to the public to sell

more soy. "

 

The " industry " includes merchants, manufacturers,

scientists, publicists, bureaucrats, former bond

financiers, food writers, vitamin companies and retail

stores. Farmers will probably escape because they were

duped like the rest of us. But they need to find

something else to grow before the soy bubble bursts

and the market collapses: grass-fed livestock,

designer vegetables...or hemp to make paper for

thousands and thousands of legal briefs.

 

Extracted from Nexus Magazine, Volume 7, Number 3

(April-May 2000)

 

 

--

 

About the Authors:

 

 

Sally Fallon is the author of Nourishing Traditions:

The Cookbook that Challenges Politically Correct

Nutrition and the Diet Dictocrats (1999, 2nd edition,

New Trends Publishing, tel +1 877 707 1776 or +1 219

268 2601) and President of the Weston A. Price

Foundation, Washington, DC (www.WestonAPrice.org)

 

Mary G. Enig, Ph.D., a nutritionist widely known for

her research on the nutritional aspects of fats and

oils, is a consultant, clinician, and the Director of

the Nutritional Sciences Division of Enig Associates,

Inc., Silver Spring, Maryland.

 

She received her PhD in Nutritional Sciences from the

University of Maryland, College Park in 1984, taught a

graduate course in nutrient-drug interactions for the

University's Graduate Program in Nutritional Sciences,

and held a Faculty Research Associateship from 1984

through 1991 with the Lipids Research Group in the

Department of Chemistry and Biochemistry.

 

Dr. Enig is a Fellow of the American College of

Nutrition, and a member of the American Institute of

Nutrition. Her many years of experience as a " bench

chemist " in the analysis of food fats and oils,

provides a foundation for her active roles in food

labeling and composition issues at the federal and

state levels.

 

Dr. Enig is a Consulting Editor to the " Journal of the

American College of Nutrition " and formerly served as

a Contributing Editor to " Clinical Nutrition. " She has

published 14 scientific papers on the subject of food

fats and oils, several chapters on nutrition for

books, and presented over 35 scientific papers on food

and nutrition topics.

 

She is the President of the Maryland Nutritionists

Association, past President of the Coalition of

Nutritionists of Maryland and was appointed by the

Governor in 1986 to the Maryland State Advisory

Council on Nutrition and served as the Chairman of the

Health Subcommittee until the Council was disbanded in

1988.

 

 

--

 

 

COMMENT:

 

Sally Fallon and Dr. Enig are to be highly commended

for this much needed soy update. Together they have

compiled the most definitive document to date on why

one should avoid soy. This is a MAJOR work and I am

hoping to promote it for the national media attention

that it deserves.

 

Another article on How Much Soy Asians Actually Eat

 

ENDNOTES:

 

1. Program for the Third International Symposium on

the Role of Soy in Preventing and Treating Chronic

Disease, Sunday, October 31, through Wednesday,

November 3, 1999, Omni Shoreham Hotel, Washington, DC.

2. Houghton, Dean, " Healthful Harvest " , The Furrow,

January 2000, pp. 10-13.

3. Coleman, Richard J., " Vegetable Protein - A Delayed

Birth? " Journal of the American Oil Chemists' Society

52:238A, April 1975.

4. See www/unitedsoybean.org.

5. These are listed in www.soyonlineservice.co.nz.

6. Wall Street Journal, October 27, 1995.

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healthier Mexico " , Denver Post, August 22, 1999, p.

26A.

8. " Bakery says new loaf can help reduce hot flushes " ,

Reuters, September 15, 1997.

9. " Beefing Up Burgers with Soy Products at School " ,

Nutrition Week, Community Nutrition Institute,

Washington, DC, June 5, 1998, p. 2.

10. Urquhart, John, " A Health Food Hits Big Time " ,

Wall Street Journal, August 3, 1999, p. B1

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Service, September 1998.

12. Simoons, Frederick J., Food in China: A Cultural

and Historical Inquiry, CRC Press, Boca Raton, 1991,

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14. Rackis, Joseph J. et al., " The USDA trypsin

inhibitor study. I. Background, objectives and

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Moser, P.B. et al., " Copper, iron, zinc and selenium

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B.F. et al., " Nutritional status and phytate: zinc and

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19. Phytate reduction of zinc absorption has been

demonstrated in numerous studies. These results are

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Other Soyfoods: The 'Food of the Future' - How to

Enjoy Its Spectacular Health Benefits, Keats

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21. Rackis et al., ibid.

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MD 20014), USA, Contract No. FDA 223-75-2004, 1979.

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27. Rackis, Joseph J. et al., " The USDA trypsin

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ibid.

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58. Irvine, C. et al., " The Potential Adverse Effects

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59. Hagger, C. and J. Bachevalier, " Visual habit

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67. Doerge, Daniel R., " Inactivation of Thyroid

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68. Hughes, Claude, Center for Women's Health and

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69. Soy Intake May Affect Fetus " , Reuters News

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70. " Vegetarian diet in pregnancy linked to birth

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71. FDA ref 72/104, Report FDABF GRAS - 258.

72. " Evaluation of the Health Aspects of Soy Protein

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FDA 223-75-2004, 1979.

 

 

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