Day 54: The Whole Soy Story

The Whole Soy Story; Soy Allergens; Soy and Insulin Growth Factor 1 (IGF-1); Drs. John McDougall and Dr. Mercola on Soy; Delicious Soy Updates; The World According to Monsanto Documentary; Seeds of Death Documentary

Welcome to Day 54!

My years as vegetarians were filled with soy. Soy burgers, soy ice cream, soy milk, soy sauce, soy cheese… My life sometimes looked like this, and if you are vegetarian, you will know what I mean:

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Little did David know that soy products were making his over-acid condition, inflammation, and health worse. Why is that? Kaayla T. Daniel, Ph.D., CCN, wrote a book called The Whole Soy Story to explain:

“Soy Allergens: Shock of the New”

Soy is one of the top allergens.

In the 1980s, Stuart Berger, MD, labeled soy one of the seven top allergens — one of the “sinister seven.” At the time, most experts listed soy around tenth or eleventh. Bad enough, but way behind peanuts, tree nuts, milk, eggs, shellfish, fin fish and wheat. Today soy is widely accepted as one of “the big eight” that cause immediate hypersensitivity reactions.

Food allergies are abnormal inflammatory responses of the immune system to dust, pollen, a food or some other substance. Those that involve an antibody called immunoglobulin E (IgE) occur immediately or within an hour. Reactions may include coughing, sneezing, runny nose, hives, diarrhea, facial swelling, shortness of breath, a swollen tongue, difficulty swallowing, lowered blood pressure, excessive perspiration, fainting, anaphylactic shock or even death.

Delayed allergic responses to soy are less dramatic, but are even more common. These are caused by antibodies known as immunoglobulins A, G or M (IgA, IgG or IgM) and occur anywhere from two hours to days after the food is eaten. These have been linked to sleep disturbances, bedwetting, sinus and ear infections, crankiness, joint pain, chronic fatigue, gastrointestinal woes and other mysterious symptoms.

Food “intolerances”, “sensitivities” and “idiosyncrasies” to soy are commonly called “food allergies”, but differ from true allergies in that they are not caused by immune system reactions but by little-understood or unknown metabolic mechanisms. Strictly speaking, gas and bloating, common reactions to soy and other beans are not true allergic responses. However, they might serve as warnings of the possibility of a larger clinical picture involving allergen-related gastrointestinal damage.

DavidHence the worsening of my acid reflux disease, joint pain, gastrointestinal distress, etc.

Soy and The Brain

Source: http://www.westonaprice.org/soy/soyandbrain.html By John MacArthur

“Tofu Shrinks Brain!” No science fiction scenario, this sobering soybean revelation is for real. But how did the “poster bean” of the ’90s go wrong? Apparently, in many ways–none of which bode well for the brain.

In a major ongoing study involving 3,734 elderly Japanese-American men, those who ate the most tofu during midlife had up to 2.4 times the risk of later developing Alzheimer’s disease. As part of the three-decade long Honolulu-Asia Aging Study, 27 foods and drinks were correlated with participants’ health. Men who consumed tofu at least twice weekly had more cognitive impairment than those who rarely or never ate the soybean curd.

“The test results were about equivalent to what they would have been if they were five years older,” said lead researcher Dr. Lon R. White from the Hawaii Center for Health Research. For the guys who ate no tofu, however, they tested as though they were five years younger.

What’s more, higher midlife tofu consumption was also associated with low brain weight. Brain atrophy was assessed in 574 men using MRI results and in 290 men using autopsy information. Shrinkage occurs naturally with age, but for the men who had consumed more tofu, White said “their brains seemed to be showing an exaggeration of the usual patterns we see in aging.”

IGF-1 (Insulin Growth Factor 1) and Soy

This is new information and is HUGE.

I got turned onto this while writing the dairy section in There is a Cure for Diabetes. I was researching IGF-1 and dairy, and found a video (seen at right) by long-time vegetarian Dr. John McDougall on IGF-1 levels and soy protein intake. Now, IGF-1 is a growth factor that is great for children, but in adults it can act as a growth factor in cancer. I knew that IGF-1 levels were higher in persons eating dairy, but I did not know about the soy link. McDougall, who has been advocating soy for years, is now backing away from this vegetarian staple. What he found in his research may shock you:

In 2003, a study was done comparing the bodily IGF-1 increase promoted by 40 grams of soy (the amount in one soy candy bar and a soy shake, or 4 soy patties) vs. 40 grams of milk protein.

Soy was found to be almost twice as powerful as milk protein in increasing IGF-1 levels (36% for milk, 69% for soy). This new IGF-1 data potentially places soy in the category of a powerful cancer promoter of the breast, prostate, lung, and colon. The implications are first that this establishes soy as a very kaphagenic food, as IGF-1 is the end product of growth hormone stimulation. Although it is controversial, there are many in the medical world that feel that excessive IGF-1 could stimulate the aforementioned cancers if they are already present. This is why Canada does not allow rBGH milk from the U.S. because it is so much higher in IGF-1. In essence, this is still at the level of theoretical speculation but that we feel merits a preventative attention. Our sense is that one should have at best a minimum of soy in the diet if including any cooked food as part of an 80% live, 20% cooked food cuisine. The following chart is to show you how pervasive soy is in our so-called health foods. The 40 gram level of IGF-1 creating soy protein from the study, as you will see in the chart, is easy to achieve.

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While in the last 40 years soy has occupied an important place in the transition from an unhealthy meat-based diet to vegetarian and vegan cuisine, it is time for us to upgrade our food choice to one having more benefits, and fewer negative possibilities.

For more great information on side-stepping the negative health effects of soy, go to the file, and be sure to check out the section, “Kicking Soy Out of Your Life.”

The Delicious Plant-Based Update to Soy

Finally, you may find yourself missing soy milk as a vegetarian, or cow milk if you are at that place in the Spectrum of Diet. Wait for Day 79 for great information on easy-to-make nut and seed mylks loaded with accessible nutrient density.

We promise, when you discover how delicious nut and seed mylks can be, you will wonder why you ever drank soy milk!

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Today’s Downloads


Online Articles

 Myths and Truths About Soy

Myth: Use of soy as a food dates back many thousands of years.

Truth: Soy was first used as a food during the late Chou dynasty (1134-246 BC), only after the Chinese learned to ferment soy beans to make foods like tempeh, natto and tamari.

 Studies Showing Adverse Effects of Dietary Soy, 1939-2008

 Soy: The Dark Side of America’s Favorite “Health” Food

 Soy and the Brain

“Tofu Shrinks Brain!” No science fiction scenario, this sobering soybean revelation is for real. But how did the “poster bean” of the ’90s go wrong? Apparently, in many ways–none of which bode well for the brain. In a major ongoing study involving…

 The Truth About Unfermented Soy and Its Harmful Health Effects by Teya Skae

With vegetarianism gaining increasing popularity from the 1970’s, reaching its peak in the 1990’s, soy has emerged as a ‘near perfect’ food, with supporters claiming it can provide an ideal source of protein, lower cholesterol, protect against cancer and heart disease, reduce menopausal symptoms, and prevent osteoporosis – among many other things. It seems like a good thing – or is it really?

How did such a ‘healthy food’ emerge from a product that in 1913 was listed in the U.S. Department of Agriculture (USDA) handbook not as a food but as an industrial product?

 Soy Protein Used in “Natural” Foods Bathed in Toxic Solvent Hexane by Mike Adams

Virtually all “protein bars” on the market today are made with soy protein. Many infant formula products are also made with soy protein, and thousands of vegetarian products (veggie burgers, veggie cheese, “natural” food bars, etc.) are made with soy protein. That soy protein is almost always described as safe and “natural” by the companies using it. But there’s a dirty little secret the soy product industry doesn’t want you to know: Much of the “natural” soy protein used in foods today is bathed in a toxic, explosive chemical solvent known as hexane.


Great Books


Media, Films, & Documentaries

[Audio Interview] The Whole Soy Story with Dr. Kaayla T. Daniel on Underground Wellness

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Want the real scoop on soy? Is it really the health food it claims to be? Get the real scoop on soy from Kaayla T. Daniel Ph.D, author of The Whole Soy Story. Visit Dr. Daniel’s website at http://www.wholesoystory.com. Her book is available in the UW Store. Hosted by Sean Croxton of Underground Wellness. www.undergroundwellness.com

[Audio Interview] Soy and Fertility with Dr. Kaayla T. Daniel on Underground Wellness

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Kaayla T. Daniel, author of The Whole Soy Story, returns to Underground Wellness Radio to discuss the effects of soy on fertility. Topics will include how soy can lower sperm count, startling results of animal studies of soy on fertility, and possible benefits of soy weighed against its proven risks. Learn more about Kaayla on her website, www.wholesoystory.com. Her book is available in the UW Store. Hosted by Sean Croxton of Underground Wellness.

[Audio Interview] Sex and the Soybean with Dr. Kaayla T. Daniel on Underground Wellness

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Dr. Kaayla Daniel, author of The Whole Soy Story, returns to UW Radio to expose more truth about the dangers of soy, focusing on the connection between soy and lost libido. Topics will include how the plant estrogens in soy interfere can reduce your sex drive, how soy foods contribute to thyroid damage and low energy, and the link between soy foods, reproductive system damage, infertility and birth defects.



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