Most Soy Hazardous to Your Health

Soy-based food products continue to be marketed and sold as healthy choices, despite research to the contrary. The soy bean itself is a natural food. Unfortunately, it has become one of the most genetically modified crops in the industry.

In countries where studies have shown benefits of eating soy products, soy is rarely a main course. Americans, however, consume excess amounts of soy in effort to eat healthy.

After decades of being touted as a health food, we now know something far different about soy. For instance, the American Heart Association is no longer the soy fan it once was.

In 2006, AHA officials admitted it is unlikely that heart disease can be prevented by eating soy. Meanwhile, the French Center for Cancer Research, now recommends no children under the age of three should eat soy.

The FCCR also advised against the consumption of soy by women at risk for (or already diagnosed with) breast cancer.

Some of the Health Concerns Related To Soy:

  • Contains high levels of phytic acid which creates poor assimilation of essential nutrients like; calcium, magnesium, copper, iron and zinc.
  • Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women. The phytoestrogents also negatively affect thyroid function.
  • Free glutamic acid, which is a neurotoxin, forms during soy processing.

These factors and more pose potentially the greatest threat to kids, yet infants are regularly given soy formulas.

There are claims that soy formula is healthier than other formulas because of its low level of saturated fat. However, breast milk—the naturally occurring form of infant nourishment—is more than 50 percent saturated fat.

To make matters worse, the fat in soy formula is mostly from omega-6 fatty acids. When consumed in large amounts, omega-6 fats are associated with a host of chronic health problems.

The majority of modernized soy products were never designed for human consumption.

The lone exception is fermented soy. The fermentation process helps negate some of the harmful effects. Foods like tamari, miso, tempeh, amakaze and natto are acceptable, but still not to be considered a main source of protein.

The soy business has become a major industry worth big bucks to manufacturers.

Soybean oil—used in thousands of salad dressings—may go rancid in the body, but it is cheap and low in saturated fat, so you may continue to see it everywhere.

Always consider who told you it was healthy for you. Look beyond the shiny label claiming a product is healthy.

To gain a true understanding of the food items that are really good for you—and how to make it all taste great— ask your doctor about the Maximized Living Nutrition Plans.

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