Soy

“Thousands of studies link soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, problems, reproductive disorders and infertility – even cancer and heart disease.”

Dr. Kaayla T. Daniel – The Whole Soy Story

Many years ago, when I was trying to find the best solution for people who wanted to lose weight – and before I really understood human nutrition properly – I tried using soy-based protein shakes to see if they’d be effective. People lost weight, but they generally didn’t feel very well.

I was also drinking these shakes myself. I continually had digestive problems such as flatulence and loose stools and it didn’t take me long to realize that whenever I stopped using the shakes, my digestion normalized.

When some of my clients began to experience similar problems I knew for sure the soy protein in the shake mixtures was a problem.

In the years that followed, I’ve continued to observe significant improvements in clients’ symptoms upon the elimination of soy. This isn’t surprising since soy is listed in the US Food and Drug Administration’s top eight allergy-causing foods.

As with gluten-containing foods and other so-called “staples” of the western diet or soy has been heavily marketed as a panacea by the food-manufacturing giants.

Where Can You Find Soy?

Some soy foods are fairly easy to detect, largely because the entire food either is soy or is based on soy. Examples include:

  • Soybeans as snacks
  • Soy milk for people who are “lactose intolerant”
  • Tofu
  • Tempeh
  • Natto
  • Miso
  • Soy sauce

Other foods contain what I call “stealth-soy” and unless you read the food label carefully you’ll miss it. Unfortunately, labeling laws in some countries enable soy to slip into food items without it even being listed on the label.

  • Soybean oil is often labeled as “vegetable oil”.
  • Soy-based meat substitutes.
  • Baked goods containing soy flour (this is seen a lot in “gluten-free” products.)

Some of these nonsensical processed food products (quite a lot of them, in fact) are marketed health foods. What has the world come to when a “health food” shop stocks a bunch of gloopy protein-substitutes and calls them healthy?

It’s a load of absolute nonsense. How can heavily processed versions of soy, which is a already a “Franken-food” be healthy?

It simply doesn’t make sense.

I’ve seen some remarkable improvements in my clients’ symptoms over the years when they eliminated soy-containing foods.

I remember one lady being very disappointed having felt no better when she eliminated gluten and processed cow’s milk.

But when she eliminated soy (something she didn’t want to do), her symptoms improved dramatically. She couldn’t believe it.

In an excellent book entitled The Whole Soy Story: Dark Side of America’s Favorite Health Food, Dr. Kaayla Daniel, Ph.D. provides a very persuasive argument against soy and I highly recommend you grab the book.

She discussed the history of soy, how it came into the western diet, tactics used by the food industry to make you think soy is safe and a whole gamut of health problems that can result from soy consumption.

Genetically Modified Soy

In my experience, soy is not a health-giving food at the best of times. So when we also consider that in the US, the vast majority of soybean crops – 90% or more – are genetically modified, the plot thickens even more.

According to research, genetically modified foods are causing a lot of problems and there seems little doubt that by producing genetically modified soy, corn, canola and other “foods”, the giant food companies are poisoning the food supply.

Essentially they’re taking foods that are already questionable in terms of their health benefit and making them worse!

If you would like to access more detailed information on genetically modified foods and crops I recommend you invest in the Hompes Method Basics online health rejuvenation plan as it contains an entire week’s content on this topic.

Good Soy?

2,000 or more years ago, our friends in the East learned that in order to digest soy, they had to ferment it. This alone should tell us that eating unfermented soy products is likely to cause problems (so often we ignore the experiences of our ancestors).

Thus, if you insist on eating soy, I recommend choosing small amounts of soy from fermented products such as tempeh, miso, natto, soy sauce and tamari.

Eat small amounts of these foods and gauge whether your symptoms are aggravated in any way. The fermentation process makes soy easier for humans to digest, but it doesn’t render it harmless.

If your body is mounting reactions against dietary soy, you may still find that even fermented soy causes you a few problems.

Perfection In Nutrition?