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Personal Trainer? Nutrition Advisor? Sports Therapist


Personal Trainer? Nutrition Advisor? Sports Therapist

Is Soy Safe ?

Jun 13, 2013 | Nutrition

Depends on what derivative form the product is consumed and how it is processed?.

I’ve noticed that women in particular favour soy products as a dairy/protein substitute. However these products are processed in such a way that the phytoestrogens present may play a role in breast cancer.

As part of my online healthy lifestyle programme – New Skinny Me, we take dairy out of the equation to help with our quest in becoming healthy, energetic and changing our body shape. It’s only a matter of time before I have the questions flooding in about alternative foods the clients are researching in order to fulfil the dairy void that has become apparent, one of which is, is Soya milk ok?

My answer. No it’s not ideal, try coconut, almond, rice milk. All are assimilated more efficiently and used by our bodies for daily function, improving digestion, hence assisting in the great weight loss mission.

As far as the programme goes, for these questions to arise, it’s already achieving what it’s designed to do and that is pushing the client to research and source their foods effectively as opposed to ignorant purchases.

Healthy foods, it’s always a good idea to try and source good, local, reliable produce. Don’t be afraid to ask questions about your food, it’s origin, how it’s grown/kept/fed.

For example, I like to source my meat from a great local butcher, who has organic, free range, grass fed meats available. They will prepare the meat per request; answer any questions I may have. If I’m not happy about the origin or preparation they are always happy to oblige.

Always check ingredients, ideally the food we consume should be freshly sourced from the ground, chemical free, hence no ingredients!! The fewer the ingredients the better!

The article below highlights some foods we consume without question are not all that seem.
Anyway, why is soy not all that it’s cracked up to be?

The Western world has been led to believe that soy products are readily consumed in Asia, dairy isn’t used at all in Asia.

Well in Asia, soy product consumption is limited to around two teaspoons daily in the form of a condiment not as a primary protein/dairy source. Another point to note is that the soy consumed in Asia for these purposes tends to be fermented.

Studies have linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility, even cancer and heart disease.

Fermentation of soy destroys the antinutrients: saponins, soyatoxin, phytates, trypsin inhibitors, goitrogens and phytoestrogens.

This article by Dr Mercola goes into depth about soy products and will hopefully help enlighten more and more people of the truth about soy products.

Soy products are found in so many foods, we need to wise up and recognise the hidden uglies. Soy protein isolate a perfect example of this, it is added to so many convenience foods we simply don’t know what to look for assume soy is safe in any shape or form.

It can be found in protein bars, meal replacement shakes, bottled fruit drinks, soups and sauces, meat substitutes, baked goods, breakfast cereals and some dietary supplements. The big issue is that it is unfermented, thereby introducing an abundance of phytoestrogens into our bodies inhibiting the absorption of vital minerals such as calcium, magnesium, copper, iron and zinc.

Soy lecithin (E322) is a very popular ingredient used in many processed foods; it is extracted from soybeans as a by-product of the soybean oil production. Its main use is emulsification (helping bind processed foods together). Soy beans are a cheap crop hence proving cost efficient in food processing. Soy is also commonly used as a bulking agent in meat based processed foods for cost efficiency purposes.

Generally if you are going to consume soy products make sure they are fermented in the traditional way, which is generally time consuming and expensive. Hence this would indicate the amount consumed correlates to the effort in producing the food in the first instance. I could use the gold dust comparable whereby to create these foods is a time precious activity, so consuming such a food would be best in a limited capacity to making it last. Consumable products include Miso, Tempeh, Natta and Soy Sauce.

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