Soybeans are a high-protein food that can be cooked and eaten in a variety of ways. The beans can be green, black, yellow, or white.Young, green soybeans are also called edamame. They can be steamed and eaten out of the pod as an appetizer.
Yellow soybeans are typically used to make soymilk, tofu, tempeh, and tamari. They can also be used to make soy flour for baking.Soybeans also provide soy oil, which can be used for cooking, or as an ingredient in many foods. After the oil has been removed from soybeans, the remaining material can be used to make food for farm animals and pets.
Supplements: Soy is used to make soy protein powder, as well as soy isoflavone supplements.Industry: Soy has many industrial uses. It can be used to make products including biodiesel, building supplies, carpeting, candles, ink, and paint.
You can find soy in the following products:
- Soy milk
- Soy cheese
- Soy yogurt
- Soy oil
- Tofu and silken tofu
- Soy sauce
- Soy sprouts
- Soy flour
- Soy pasta (edamame pasta)
- Soy protein powder
- Meat Substitues
In the ’60’s and ’70’s, soy was seen as the great protein substitute for vegetarians and vegans, but that is no longer the case. Soy was an important vegan protein source as soy is 38% protein and 25% carbohydrate. The most serious detrimental change has been the introduction of GM soy. Many other high quality proteins are available with better assimilation and higher protein percentage. For example, spirulina, chlorella, and Klamath Lake blue green algae have 60-70% protein (at least 1/3 higher than soy) and are 95% assimilable in humans. We also have other high quality, natural, unprocessed raw proteins concentrates available such as pumpkin seed protein concentrates.
Check my article Vegan Protein Sources
The Price Foundation’s attack on soy could clearly be seen as an attempted attack on the vegan/vegetarian lifestyle under the guise of “science”. Soy is no longer needed in the diet to be a successful vegan so defending soy does not need to be linked to promoting veganism.
One current major problem with soy is that 92-94% of soy is genetically modified. The issue with soy being genetically modified goes further into specifics. GM soy is loaded with toxic pesticides. Keep in mind that although 6-8% of soy is organic, how “organic” is this 6-8%? Genetically modified plants contain genes from bacteria that produce a protein that has never been part of the human food supply. The GM soy has been linked to an increase in allergies, which has important ramifications such as soy has now become one of the top seven allergens. Also important is that the GM soy has a lot more of these toxic pesticides than humans can safely tolerate.
There are also a variety of debated soy issues that may be inconsequential: such as soy containing anti-nutrients, such as saponins, soyatoxin, phytates, protease inhibitors, oxalates, goitrogens, and estrogens. Does soy prevent or cause cancer is another debatable issue?
One area of concern that seems to be reasonably well documented is: “The amount of phyto-estrogens that are in a day’s worth of soy infant formula equals 5 birth control pills,” says Mike Fitzpatrick, a New Zealand toxicologist. Another study reported in The Lancet found that the “daily exposure of infants to isoflavones in soy infant-formulas is 6–11-fold higher on a bodyweight basis than the dose that has hormonal effects in adults consuming soy foods.”
Scientists are not completely certain which components of soy cause allergic reactions. They have found at least sixteen allergenic protein components in soy, and some researchers pinpoint as many as thirty. Allergic reactions occur not only when soy is eaten but also when soybean flour or dust is inhaled.
Another fact is that all cooked soy naturally produces MSG. All soy products, except edamame, are processed. Some such as textured soy protein may actually have even more MSG added to them. It matters not whether the soy is organic or GMO. If it is cooked it produces MSG. MSG has been conclusively linked with brain damage, endocrine disorders (particularly disruption of the hypothalamic function), reproductive disorders, behavior disorders, general adverse reactions, and neuro-degenerative diseases. the most important thing about the soy question which is its effect on the brain. There is some suggestion that soy may be connected with 2.4 higher rate of Alzheimer’s disease and also accelerated brain degeneration.
There is the concern about men eating soy because soy isoflavones have been show to reduce testicular function and lower the luteinizing hormone (LH) with signals the testicles to work. A high soy intake and potentially lower level of LH increases the probability of estrogen dominance in men, contributing to hair loss, swollen and cancerous prostates, and insulin resistance. Soy intake has been associated with a decrease in sperm fertility.
Soy, and particularly soy oil, are both major stealers of iodine from the system. Low iodine is a contributor to hypothyroidism, cretinism and diminishing many body functions. Soy has been noted to have other goitrogenic factors which contributes to hypothyroidism.
While in the last forty years soy has occupied an important place in the transition from an unhealthy meat-based diet to vegetarian and vegan cuisine, it may be time to upgrade our food choice to one having more benefits, and fewer negative possibilities. Eliminating soy from your diet can be tough if you are just eating processed vegetarian or vegan food. Many pre-packaged and prepared foods contain soy as an ingredient, but it may be listed as “textured vegetable protein” (TVP), “textured plant protein,” or “hydrolyzed vegetable protein” (HVP). They all have naturally occurring MSG (monosodium glutamate) and often have MSG additionally added as well.
I would suggest to readers to consume soy or other beans and legumes if you are a meat eater and are making the transition to a vegetarian/vegan diet. If you are already vegan it might be a good idea to replace all these with other sources of protein, especially if your nervous system is being affected. There are environmental and health related consequences due to the consumption of soy, but i would like to stress out that soy is just a bean, and though i provide more than enough reasons not to consume it, i would like the reader to make his/her own conclusions after doing a research on pros and cons of including soy on your diet. I made an article recently about gluten. Click here . I critized media for demonizing gluten and now for doing the same with soy. There’s clearly an exaggerated response from the body to these foods. So why is it that some people react and others don’t? Please think about this…..is it really soy or gluten the problem? I’ll leave it up to you……
There is a Biblical teaching regarding food selection that makes the point of this soy discussion extremely clear: If there is a chance of harm with a food, don’t eat it. This is especially true if better options are available.
I appreciate your support.