Over
fifty year's worth of clinical trials have failed dismally to show that saturated
fat or cholesterol restriction lower heart disease risk;
In
contrast to less highly-hyped modalities like fish oil, fruit and vegetable-rich
diets, Co-enzyme Q10, exercise, etc, no clinical evidence exists to show that
soy protein, nor any soy product or derivative, has ever prevented a single heart
attack!
A
gene from a Brazil nut inserted into soybeans made the soy allergenic to those
who normally react to Brazil nuts.
Genetically
altered soy currently consumed in the US contains a gene from bacteria. The inserted
gene creates a protein that was never before part of the human food supply, and
might be allergenic.
Sections
of that protein are identical to those found in shrimp and dust mite allergens.
According to criteria recommended by the World Health Organization (WHO), this
fact should have disqualified genetically altered soy from approval.
The
sequence of the gene that was inserted into soy has inexplicably rearranged itself
over time. The protein it creates is likely to be different than the one intended,
and was never subject to any safety studies. It may be allergenic or toxic.
The
process of inserting the foreign gene damaged a section of the soy’s own DNA,
scrambling its genetic code. This mutation might interfere with DNA expression
or create a new, potentially dangerous protein.
The
most common allergen in soy is called trypsin inhibitor. Genetically altered soy
contains significantly more of this compared with natural soy.
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. High phytate diets have caused growth problems
in children.
Trypsin
inhibitors in soy interfere with protein digestion and may cause pancreatic disorders.
In test animals soy containing trypsin inhibitors caused stunted growth.
Soy
phytoestrogens disrupt endocrine function and have the potential to cause infertility
and to promote breast cancer in adult women.
Soy
phytoestrogens are potent antithyroid agents that cause hypothyroidism and may
cause thyroid cancer. In infants, consumption of soy formula has been linked to
autoimmune thyroid disease.
Vitamin
B12 analogs in soy are not absorbed and actually increase the body's requirement
for B12.
Soy
foods increase the body's requirement for vitamin D.
Fragile
proteins are denatured during high temperature processing to make soy protein
isolate and textured vegetable protein.
Processing
of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic
nitrosamines.
Free
glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing
and additional amounts are added to many soy foods.
Soy
foods contain high levels of aluminum which is toxic to the nervous system and
the kidneys.
