soy

December 21, 2001

I give my daughter (19 months) fortified soy milk. She loves it. I have

checked on Dr. Weil's website and he gave it to his kids, and thinks it

is a good thing. My son had rice milk (also fortified) as a baby and can't

stand the taste of soy now (he's 5). We are vegetarian, sometimes vegan, and I

am more comfortable making sure they drink something that has calcium as well as

vitamin B12.

By the way, I am new to the list so this can serve as my intro as well. I have

the 2 kids mentioned above as well as 8 cats and 2 dogs and one patient husband.

Kelle Kjeer

soy

Does anyone on here use Soy milk for their kids? I do right now because I

just cannot seem to find an objective source--it's all totally good or

totally bad--

if you don't use soy milk what do you have your kids drink, use on cereal,

use in baking, etc

since we're led to believe we need the protein and calcium in milk and

that's incorrect I was wondering if my baby needs any sort of rice or soy

milk at all for drinking. I feed him extremely well and I'm wondering if he

really does get all the calcim, etc without any sort of " milk "

he's one so I'd appreciate input from anyone with toddlers

Thanks

Malissa

_________________________________________________________________

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December 22, 2001

Hi Malissa.

I have a 2yr old and am in the process of cutting out regular milk.

I have tried rice milk and am not very keen which Im sure is normal if you are

used to cow's milk for so long I suppose.....it is quite watery.

I have been told a lot about almond milk and it sounds yummy. Creamier than rice

milk and good in coffee(yes I know coffee can be bad for ya!:-P). Im told you

have to make it. I have a recipe someone shared somewhere..........let me know

ifyou want it..

We don't have milk often anyway. Only on cereal ocassionally. Dh and I drink it

more than the little one cos we have coffee....

Sue

SAHM

dd Ruby 2.6 yrs

Wales, UK

December 22, 2001

I make a big bottle of almond milk every 2 days for my protein shake. its

yummy, and because raw, is fulll of enzymes and digestibel calcium. be sure

to soak the almonds before making it.

you can use a blender or a soyajoy machine.

kim

In a message dated 12/22/2001 6:19:46 AM Central Standard Time,

suziesparkle@... writes:

> Subj:Re: soy

> Date:12/22/2001 6:19:46 AM Central Standard Time

> From: suziesparkle@... (suziesparkle)

> Reply-to: <A

HREF= " mailto:Vaccinations " >Vaccinations </A>

> Vaccinations

>

> Hi Malissa.

> I have a 2yr old and am in the process of cutting out regular milk.

> I have tried rice milk and am not very keen which Im sure is normal if you

> are used to cow's milk for so long I suppose.....it is quite watery.

> I have been told a lot about almond milk and it sounds yummy. Creamier than

> rice milk and good in coffee(yes I know coffee can be bad for ya!:-P). Im

> told you have to make it. I have a recipe someone shared

> somewhere..........let me know ifyou want it..

> We don't have milk often anyway. Only on cereal ocassionally. Dh and I

> drink it more than the little one cos we have coffee....

>

> Sue

> SAHM

>

December 22, 2001

my doctor had an epidural and it was fine for her

not me

just because a dr says it's okay doesn't mean it is

you have to reasearch each and every issue independantly

there is alot of negative research regarding soy

Kathy

> I give my daughter (19 months) fortified soy milk. She loves it. I

have checked on Dr. Weil's website and he gave it to his kids,

and thinks it is a good thing.

> Kelle Kjeer

December 22, 2001

see www.neanderthin.com, www.paleodiet.com , ther eis all sorts of info out

there about soy, make up your own mind.

December 22, 2001

Hi Malissa, the calcium/magnesium issue is one I have struggled with as well.

My little one is 16 months now and I don't give her any milk. Maybe every

now and then if I happen to have some in the fridge (very seldom) and I'm

making oatmeal. The oatmeal comes out creamier and we both like it better

that way. So far I haven't fed her the typical dry cereals. I suppose

if and when I do, we'll just use regular organic milk. I've thought about

getting a goat so we could have fresh goat milk, but we use milk so seldom

that it just doesn't seem worth the hassle.

And as I'm sure you are already aware, there are so few " normal " foods that

contain much calcium. So I've settled on supplementing. Someone gave me

info that says in the UK they recommend 350 mg of calcium for toddlers. Here

in the US, I believe the recommendation is 500 mg for the same age group.

Also a vegetarian brought it to my attention that meat robs the body of

calcium. So that how much meat one eats is a consideration to how much

calcium is necessary. She was saying that meat makes the body acidic and

that the body uses calcium to lower the pH to a more alkaline level.

I believe there is actually a calcium supplement made for children. I saw

something online. But it didn't have magnesium in it. All these years, I've

read that calcium and magnesium are synergistic and need to be present in a 2

to 1 ratio in the body. So until I ever read different, that's what I'm

still going by.

So I just use my calcium/magnesium capsules for my daughter. I open one and

mix the powder into her food.

Kathleen

In a message dated 12/21/2001 7:27:45 PM Central Standard Time,

chapins61198@... writes:

> Does anyone on here use Soy milk for their kids? I do right now because I

> just cannot seem to find an objective source--it's all totally good or

> totally bad--

>

> if you don't use soy milk what do you have your kids drink, use on cereal,

> use in baking, etc

>

> since we're led to believe we need the protein and calcium in milk and

> that's incorrect I was wondering if my baby needs any sort of rice or soy

> milk at all for drinking. I feed him extremely well and I'm wondering if

> he

> really does get all the calcim, etc without any sort of " milk "

>

> he's one so I'd appreciate input from anyone with toddlers

> Thanks

> Malissa

>

The Four Stages Of Life

1. You believe in Santa Claus

2. You don't believe in Santa Claus

3. You are Santa Claus

4. You look like Santa Claus

December 22, 2001

Yeah, but nowhere on the list is Hamburger Helper! Heeheehee

Thanks for the info. I do need to take the time to do some in-depth reading

over at NotMilk.

Kathleen

n a message dated 12/22/2001 6:21:34 PM Central Standard Time,

smech@... writes:

> > And as I'm sure you are already aware, there are so few " normal "

> foods that

> > contain much calcium.

>

> Heres a list of foods and how much calcium they contain. you may be

> suprised! I know I was! I got the list from www.notmilk.com You may

> want to check the site for more info on calcium intake! For adults it

> really isn't all that important! like they make it seem! Remember,

> info from the dairy people is a s reliable as the infor on vaxs from

> the vax companies! (check out sesame seeds!)(molasses is good too!)

>

> miligrams of Calcium content of foods (per 100-gram portion)

> (100 grams equals around 3.5 ounces)

>

> Human Breast Milk 33

>

> Almonds 234

>

> Amaranth 267

>

> Apricots (dried) 67

>

> Artichokes 51

>

> Beans (can: pinto, black)135

>

> Beet greens (cooked)99

>

> Blackeye peas 55

>

> Bran 70

>

> Broccoli (raw)48

>

> Brussel Sprouts 36

>

> Buckwheat 114

>

> Cabbage (raw)49

>

> Carrot (raw)37

>

> Cashew nuts 38

>

> Cauliflower (cooked)42

>

> Swiss Chard (raw)88

>

> Chickpeas (garbanzos)150

>

> Collards (raw leaves)250

>

> Cress (raw)81

>

> Dandelion greens 187

>

> Endive 81

>

> Escarole 81

>

> Figs (dried) 126

>

> Filberts (Hazelnuts) 209

>

> Kale (raw leaves)249

>

> Kale (cooked leaves)187

>

> Leeks 52

>

> Lettuce (lt. green)35

>

> Lettuce (dark green) 68

>

> Molasses (dark-213 cal.) 684

>

> Mustard Green (raw)183

>

> Mustard Green (cooked)138

>

> Okra (raw or cooked)92

>

> Olives 61

>

> Orange (Florida) 43

>

> Parsley 203

>

> Peanuts (roasted & salted)74

>

> Peas (boiled)56

>

> Pistachio nuts 131

>

> Potato Chips 40

>

> Raisins 62

> Rhubarb (cooked)78

>

> Sauerkraut 36

>

> Sesame Seeds 1160

>

> Squash (Butternut 40

>

> Soybeans 60

>

> Sugar (Brown)85

>

> Tofu 128

>

> Spinach (raw) 93

>

> ----------------------------------------------------------------------

> ----------

>

> Sunflower seeds 120

>

> Sweet Potatoes (baked)30

>

> Turnips (cooked)45

>

> Turnip Greens (raw)246

>

> Turnip Greens (boiled)184

>

> Water Cress151

>

The Four Stages Of Life

1. You believe in Santa Claus

2. You don't believe in Santa Claus

3. You are Santa Claus

4. You look like Santa Claus

December 22, 2001

In a message dated 12/22/2001 5:05:45 PM Central Standard Time,

kelle@... writes:

> I have read of some negative research regarding soy as well as a lot of

> positive. At these times one has to rely on one's own judgement. For us,

> soy milk is a good choice. Certainly, draw your own conclusions.

>

> Kelle,

> Barry Sears also thinks its great. mercola suggests it should be fermented

> (like tempeh) or the sprouted soy beans, otherwise not good. interesting! i

> cant imagine that if its organic and non-gmo and one has it in moderation

> that there should be too much wrong!!! its so useful...

> kim

December 22, 2001

I'm not sure you know who Weil is, so maybe I should not have referenced

him. I have done quite a bit of research on the subject of diet and I am quite

comfortable with at least some of his advice. Just because someone is a doctor

of medicine doesn't mean that you should discount everything they say!

I have read of some negative research regarding soy as well as a lot of

positive. At these times one has to rely on one's own judgement. For us, soy

milk is a good choice. Certainly, draw your own conclusions.

Kelle

Re: soy

my doctor had an epidural and it was fine for her

not me

just because a dr says it's okay doesn't mean it is

you have to reasearch each and every issue independantly

there is alot of negative research regarding soy

Kathy

> I give my daughter (19 months) fortified soy milk. She loves it. I

have checked on Dr. Weil's website and he gave it to his kids,

and thinks it is a good thing.

> Kelle Kjeer

December 22, 2001

> And as I'm sure you are already aware, there are so few " normal "

foods that

> contain much calcium.

Heres a list of foods and how much calcium they contain. you may be

suprised! I know I was! I got the list from www.notmilk.com You may

want to check the site for more info on calcium intake! For adults it

really isn't all that important! like they make it seem! Remember,

info from the dairy people is a s reliable as the infor on vaxs from

the vax companies! (check out sesame seeds!)(molasses is good too!)

miligrams of Calcium content of foods (per 100-gram portion)

(100 grams equals around 3.5 ounces)

Human Breast Milk 33

Almonds 234

Amaranth 267

Apricots (dried) 67

Artichokes 51

Beans (can: pinto, black)135

Beet greens (cooked)99

Blackeye peas 55

Bran 70

Broccoli (raw)48

Brussel Sprouts 36

Buckwheat 114

Cabbage (raw)49

Carrot (raw)37

Cashew nuts 38

Cauliflower (cooked)42

Swiss Chard (raw)88

Chickpeas (garbanzos)150

Collards (raw leaves)250

Cress (raw)81

Dandelion greens 187

Endive 81

Escarole 81

Figs (dried) 126

Filberts (Hazelnuts) 209

Kale (raw leaves)249

Kale (cooked leaves)187

Leeks 52

Lettuce (lt. green)35

Lettuce (dark green) 68

Molasses (dark-213 cal.) 684

Mustard Green (raw)183

Mustard Green (cooked)138

Okra (raw or cooked)92

Olives 61

Orange (Florida) 43

Parsley 203

Peanuts (roasted & salted)74

Peas (boiled)56

Pistachio nuts 131

Potato Chips 40

Raisins 62

Rhubarb (cooked)78

Sauerkraut 36

Sesame Seeds 1160

Squash (Butternut 40

Soybeans 60

Sugar (Brown)85

Tofu 128

Spinach (raw) 93

----------------------------------------------------------------------

----------

Sunflower seeds 120

Sweet Potatoes (baked)30

Turnips (cooked)45

Turnip Greens (raw)246

Turnip Greens (boiled)184

Water Cress151

December 22, 2001

My 5 year old will only drink soymilk--the rest of us are drinking rice milk as

we eat alot of soy " meat " substitutes and were trying to limit the amount of soy

to a more reasonable level until I research things more.

L.

Proud mom to Autumn 1-13-97 & Zoe 8-8-00

soy

Does anyone on here use Soy milk for their kids? I do right now because I

just cannot seem to find an objective source--it's all totally good or

totally bad--

if you don't use soy milk what do you have your kids drink, use on cereal,

use in baking, etc

since we're led to believe we need the protein and calcium in milk and

that's incorrect I was wondering if my baby needs any sort of rice or soy

milk at all for drinking. I feed him extremely well and I'm wondering if he

really does get all the calcim, etc without any sort of " milk "

he's one so I'd appreciate input from anyone with toddlers

Thanks

Malissa

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.

December 23, 2001

Sorry, I forgot to cite my source. I got " The Ploy of Soy " from

www.westonaprice.org.

Soy

Soy Alert-The Ploy of SoyEveryone has to make up their own mind, but I thought

I'd forward this article as it has made me think twice. The soy industry is

also big business.

Adrienne, CA

(Mom to Hunter 8/2/01)

Commercial milk products have been linked to a number of disease

conditions including allergies, asthma, arthritis, diabetes, auto immune

diseases, childhood anemia, heart disease and cancer. Many have turned to soy

products as substitutes for dairy products. A popular booklet describes soy

foods as " . . . uniformly high in protein but low in calories, carbohydrates

and fats, entirely devoid of cholesterol, high in vitamins, easy to digest,

tasty and wonderfully versatile in the kitchen, [which] positions them as

irresistible new food staples for the evolving American diet. 1. . . with each

mouth watering soy food dish, " says the author, " comes a balanced, adequate and

sustainable nutritional package. " 2

Leaving aside the question of whether products like tofu and soy milk

are really " mouthwatering " and " irresistible, " those charged with providing

nutritious meals for their families should carefully examine claims that newly

introduced soybean products provide an easily digested and complete nutritional

package, one that adequately replaces dairy products like milk, butter and

cheese, which have, after all, provided nourishment for generations of

Americans.

History of the Bean

Soybeans come to us from the Orient. During the Chou Dynasty (1134 - 246

BC) the soybean was designated one of the five sacred grains, along with barley,

wheat, millet and rice. However, the pictograph for the soybean, which dates

from earlier times, indicates that it was not first used as a food; for whereas

the pictographs for the other four grains show the seed and stem structure of

the plant, the pictograph for the soybean emphasizes the root structure.

Agricultural literature of the period speaks frequently of the soybean and its

use in crop rotation. Apparently the soy plant was initially used as a method of

fixing nitrogen.3 soybean did not serve as a food until the discovery of

fermentation techniques, sometime during the Chou Dynasty. Thus the first soy

foods were fermented products like tempeh, natto, miso and shoyu (soy or tamari

sauce). At a later date, possibly in the 2nd century B.C., Chinese scientists

discovered that a puree of cooked soybeans could be precipitated with calcium

sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth

pale curd - tofu or bean curd. The use of fermented and precipitated soy

products soon spread to other parts of the Orient, notably Japan and Indonesia.

Although the highly flavored fermented products have elicited greater interest

among scientists and epicures, it is the bland precipitated products that are

most frequently used, accounting for approximately 90% of the processed soybeans

consumed in Asia today.4 The increased reliance on bean curd as a source of

protein, which occurred between 700 A.D. and the present time, has not

necessarily been a beneficial change for the populations of the Orient and

Southeast Asia.

Fit for Human Consumption?

The Chinese did not eat the soybean as they did other pulses (legumes)

such as the lentil because the soybean contains large quantities of a number of

harmful substances. First among them are potent enzyme inhibitors which block

the action of trypsin and other enzymes needed for protein digestion. These

" antinutrients " are not completely deactivated during ordinary cooking and can

produce serious gastric distress, reduced protein digestion and chronic

deficiencies in amino acid uptake. In test animals, diets high in trypsin

inhibitors cause enlargement and pathological conditions of the pancreas,

including cancer. The soybean also contains hemaglutinin, a clot promoting

substance that causes red blood cells to clump together. Trypsin inhibitors and

hemaglutinin have been rightly labeled " growth depressant substances. " They are

deactivated during the process of fermentation. In precipitated products, enzyme

inhibitors concentrate in the soaking liquid rather than in the curd. Thus in

tofu and bean curd, these enzyme inhibitors are reduced in quantity, but not

completely eliminated.

Soybeans are also high in phytic acid or phytates. This is an organic

acid, present in the bran or hulls of all seeds, which blocks the uptake of

essential minerals-calcium, magnesium, iron and especially zinc-in the

intestinal tract. Although not a household word, phytates have been extensively

studied. Scientists are in general agreement that grain and legume based diets

high in phytates contribute to widespread mineral deficiencies in third world

countries.5 Analysis shows that calcium, magnesium, iron and zinc are present in

the plant foods eaten in these areas, but the high phytate content of soy and

rice based diets prevents their absorption. The soybean has a higher phytate

content than any other grain or legume that has been studied.6 Furthermore, it

seems to be highly resistant to many phytate reducing techniques such as long,

slow cooking.7 Only a long period of fermentation will significantly reduce the

phytate content of soybeans. Thus fermented products such as tempeh and miso

provide nourishment that is easily assimilated, but the nutritional value of

tofu and bean curd, both high in phytates, is questionable.

When precipitated soy products are consumed with meat, the mineral

blocking effects of the phytates are reduced.8 The Japanese traditionally eat

tofu as part of a mineral-rich fish broth. Vegetarians who consume tofu and bean

curd as a substitute for meat and dairy products risk severe mineral

deficiencies. The results of calcium, magnesium and iron deficiency are well

known, those of zinc are less so. Zinc is called the intelligence mineral

because it is needed for optimal development and functioning of the brain and

nervous system. It plays a role in protein synthesis and collagen formation; it

is involved in the blood sugar control mechanism and thus protects against

diabetes; it is needed for a healthy reproductive system. Zinc is a key

component in numerous vital enzymes and plays a role in the immune system.

Phytates found in soy products interfere with zinc absorption more completely

than with other minerals.9 Literature extolling soy products tends to minimize

the role of zinc in human physiology, and to gloss over the deleterious effect

of diets high in phytic acid.

Milk drinking is given as the reason second generation Japanese in

America grow taller than their native ancestors. Some investigators postulate

that the reduced phytate content of the American diet-whatever may be its other

deficiencies-is the true explanation, pointing out that Asian and Oriental

children who do not get enough meat and fish products to counteract the effects

of a high phytate diet, frequently suffer rickets, stunting and other growth

problems.10 The current climate of medical opinion in America has cast a cloud

of disapproval on tallness. Parents would do well to ask their six-year-old boys

whether they would prefer to be six-foot-one or five-foot-seven when they grow

up, before substituting tofu for eggs, meat and dairy products.

Marketing the Soybean

The truth is, however, that most Americans are unlikely to adopt

traditional soy products as their principal food. Tofu, bean curd and tempeh

have a disagreeable texture and are too bland for the Western palate; pungent

and musty miso and natto lose out in taste tests; only soy sauce enjoys

widespread popularity as a condiment. The soy industry has therefore looked for

other ways to market the superabundance of soybeans now grown in the United

States.

Large scale cultivation of the soybean in the United States began only

after the Second World War, and quickly rose to 140 billion pounds per year.

Most of the crop is made into animal feed and soy oil for hydrogenated fats-

margarine and shortening. During the past 20 years, the industry has

concentrated on finding markets for the byproducts of soy oil manufacture,

including soy " lecithin " , made from the oil sludge, and soy protein products,

made from defatted soy flakes, a challenge that has involved overcoming consumer

resistance to soy products, generally considered tasteless " poverty foods " . " The

quickest way to gain product acceptability in the less affluent society, " said a

soy industry spokesman, " ... is to have the product consumed on its own merit

in a more affluent society. " 11 Hence the proliferation of soy products

resembling traditional American foods-soy milk for cows milk, soy baby formula,

soy yogurt, soy ice cream, soy cheese, soy flour for baking and textured soy

protein as meat substitutes, usually promoted as high protein, low-fat, no

cholesterol " healthfoods " to the upscale consumer increasingly concerned about

his health. The growth of vegetarianism among the more affluent classes has

greatly accelerated the acceptability and use of these ersatz products.

Unfortunately they pose numerous dangers.

Processing Denatures and Dangers Remain

he production of soy milk is relatively simple. In order to remove as

much of the trypsin inhibitor content as possible, the beans are first soaked in

an alkaline solution. The pureed solution is then heated to about 115 degrees C

in a pressure cooker. This method destroys most (but not all) of the

anti-nutrients but has the unhappy side effect of so denaturing the proteins

that they become very difficult to digest and much reduced in effectiveness.12

The phytate content remains in soy milk to block the uptake of essential

minerals. In addition, the alkaline soaking solution produces a carcinogen,

lysinealine, and reduces the cystine content, which is already low in the

soybean.13 Lacking cystine, the entire protein complex of the soybean becomes

useless unless the diet is fortified with cystine-rich meat, eggs, or dairy

products, an unlikely occurrence as the typical soy milk consumer drinks the

awful stuff because he wants to avoid meat, eggs and dairy products.

Most soy products that imitate traditional American food items,

including baby formulas and some brands of soy milk, are made with soy protein

isolate, that is the soy protein isolated from the carbohydrate and fatty acid

components that naturally occur in the bean. Soy beans are first ground and

subjected to high-temperature and solvent extraction processes to remove the

oils. The resultant defatted meal is then mixed with an alkaline solution and

sugars in a separation process to remove fiber. Then it is precipitated and

separated using an acid wash. Finally the resultant curds are neutralized in an

alkaline solution and spray dried at high temperatures to produce high protein

powder. This is a highly refined product in which both vitamin and protein

quality are compromised-but some trypsin inhibitors remain, even after such

extreme refining! Trypsin inhibitor content of soy protein isolate can vary as

much as 5-fold.l4 In rats, even low level trypsin inhibitor soy protein isolate

feeding results in reduced weight gain compared to controls.15 Soy product

producers are not required to state trypsin inhibitor content on labels, nor

even to meet minimum standards, and the public, trained to avoid dietary

cholesterol, a substance vital for normal growth and metabolism, has never heard

of the potent anti-nutrients found in cholesterol-free soy products.

Soy Formula Is Not the Answer

Soy protein isolate is the main ingredient of soy-based infant formulas.

Along with trypsin inhibitors, these formulas have a high phytate content. Use

of soy formula has caused zinc deficiency in infants.16 Aluminum content of soy

formula is 10 times greater than milk based formula, and 100 times greater than

unprocessed milk.17 Aluminum has a toxic effect on the kidneys of infants, and

has been implicated as causing Alzheimer's in adults. Soy milk formulas are

often given to babies with milk allergy; but allergies to soy are almost as

common as those to milk.18 Use of soy formula to treat infant diarrhea has had

mixed results, some studies showing improvement with soy formula while others

show none at all.19 Soy formulas lack cholesterol which is absolutely essential

for the development of the brain and nervous system; they also lack lactose and

galactose, which play an equally important role in the development of the

nervous system. A number of other substances, which are unnecessary and of

questionable safety, are added to soy formulas including carrageenan, guar gum,

sodium hydroxide (caustic soda), potassium citrate monohydrate, tricalcium

phosphate, dibasic magnesium phosphate trihydrate, BHA and BHT. Nitrosamines,

which are potent carcinogens, are often found in soy protein foods, and are

greatly increased during the high temperature drying process.20 Not

surprisingly, animal feeding studies show a lower weight gain for rats on soy

formula than those on whole milk, high-lactose formula.21 Similar results have

been observed in children on macrobiotic diets which include the use of soy milk

and large amounts of whole grains. Children brought up on high-phytate diets

tend to be thin and scrawny.22

Fabricated Soy Foods

A final indignity to the original soy bean is high-temperature,

high-pressure extrusion processing of soy protein isolate to produce textured

vegetable protein. Numerous artificial flavorings, particularly MSG, are added

to TVP products to mask their strong " beany " taste, and impart the flavor of

meat. Soy protein isolate and textured vegetable protein are used extensively in

school lunch programs, commercial baked goods, diet beverages and fast food

products. They are heavily promoted in third world countries and form the basis

of many food give-away programs. These soy products greatly inhibit zinc and

iron absorption; in test animals they cause enlarged organs, particularly the

pancreas and thyroid gland, and increased deposition of fatty acids in the

liver.23 Human feeding tests to determine the cholesterol lowering properties of

soy protein isolate have not shown them to be effective.24 Nevertheless, they

are often promoted as having beneficial effects on cholesterol levels.

Cancer Preventing or Cancer Causing?

The food industry also touts soy products for their cancer preventing

properties. Isoflavone aglycones are anticarcinogenic substances found in

traditionally fermented soybean products. However, in non-fermented soy products

such as tofu and soy milk, these isoflavones are present in an altered form, as

beta-glycoside conjugates, which have no anti-carcinogenic effect.25 Some

researchers believe the rapid increase in liver and pancreatic cancer in Africa

is due to the introduction of soy products there.26

The fatty acid profile of the soybean includes large amounts of

beneficial omega-3 fatty acids compared to other pulses (legumes); but these

omega-3 fatty acids are particularly susceptible to rancidity when subjected to

high pressures and temperatures. This is exactly what is required to remove oil

from the bean, as soybean oil is particularly difficult to extract. Hexane or

other solvents are always used to extract oil from soybeans, and traces remain

in the commercial product.

Soy Protein Is Not Complete

While fermented soy products contain protein, vitamins,

anti-carcinogenic substances and important fatty acids, they can under no

circumstances be called nutritionally complete. Like all pulses, the soybean

lacks vital sulfur-containing amino acids cystine and methionine. These are

usually supplied by rice and other grains in areas where the soybean is

traditionally consumed. Soy should never be considered as a substitute for

animal products like meat or milk. Claims that fermented soy products like

tempeh can be relied on as a source of vitamin B12, necessary for healthy blood

and nervous system, have not been supported by scientific research.27 Finally,

soybeans do not supply all-important fat soluble vitamins D and preformed A

(retinol) which act as catalysts for the proper absorption and utilization of

all minerals and water soluble vitamins in the diet. These " fat soluble

activators " are found only in certain animal foods such as organ meats, butter,

eggs, fish and shellfish. Carotenes from plant foods and exposure to sunlight

are not sufficient to supply the body's requirements for vitamins A and D.28 Soy

products often replace animal products in third world countries where intake of

B12and fat soluble A and D are already low. Soy products actually increase

requirements for vitamins B12 and D.29

Are soy products easy to digest, as claimed? Fermented soy products

probably are; but unfermented products with their cargo of phytates, enzyme

inhibitors, rancid fatty acids and altered proteins most certainly are not. Pet

food manufacturers promote soy free dog and cat food as " highly digestible " .

Only Fermented Soy Products Are Safe

To summarize, traditional fermented soy products such as miso, natto and

tempeh-which are usually made with organically grown soybeans-have a long

history of use that is generally beneficial when combined with other elements of

the Oriental diet including rice, sea foods, fish broth, organ meats and

fermented vegetables. The value of precipitated soybean products is

problematical, especially when they form the major source of protein in the

diet. Modern soy products including soy milks and ersatz meat and dairy products

made from soy protein isolate and textured vegetable protein are new to the diet

and pose a number of serious problems.

Another Look at Milk

What then about dairy products? A few studies have linked modern

commercial milk products with serious diseases such as cancer, diabetes and

arthritis; but natural milk products have a long history of conferring good

health in many parts of the globe. Dr. Weston Price, a pioneer in the science of

nutrition, studied isolated population groups during the 1930's. He found that

milk products were the principal food of many supremely healthy populations

including isolated villagers in the Swiss Alps, the Masai and related tribes in

Africa, and Arabic peoples in the Middle East.30

Of the three areas in the world noted for the longevity of the local

population -the Caucasus Mountains in Russia, the village of Vilcabamba in

Ecuador and the land of the Hunza in northern India- all three use whole milk

products. The people of Hunza and Kashmir consume whole fermented goat milk

products; inhabitants of Vilcabamba consume raw cows milk which they usually

separate into cream cheese and whey; and the centenarians of the Caucasus

Mountains eat whole milk yogurt and other dairy products.

Milk products form the backbone of the Hindu diet, with clarified butter

(ghee) and fermented curds eaten with every meal. " The cows are our friends,

they give food, they give strength, they likewise give a good complexion and

happiness, " said Gautama Buddha. While the Japanese have the longest life span

of the civilized world on a diet containing few milk products, the Swiss are a

close second in the longevity stakes with a diet just loaded with rich milk

products like butter, cream and cheese. Tied for third and fourth are the

Austrians and the Greeks. Both these populations consume whole milk products,

especially cheese. Milk products are even found in some parts of the Orient,

from water buffalo milk in Southeast Asia to cows milk in northern China. The

longest living man in the West was Old Par, an English peasant who labored in

the fields until his death at 152 years. His diet consisted almost entirely of

raw goat milk products-milk, cheese and whey.31

Processing Is the Problem

The path that transforms healthy milk products into allergens and

carcinogens begins with modern feeding methods that substitute high-protein,

soy-based feeds for fresh green grass; and breeding methods to produce cows with

abnormally large pituitary glands so that they produce three times more milk

than the old fashioned scrub cow. These cows need antibiotics to keep them well.

Their milk is then pasteurized so that all valuable enzymes are

destroyed-lactase for the assimilation of lactose; galactase for the

assimilation of galactose; phosphatase for the assimilation of calcium.

Literally dozens of precious enzymes are destroyed in the pasteurization

process. Without them milk is very difficult to digest. The human pancreas is

not always able to produce these enzymes; overstress of the pancreas can lead to

diabetes and other diseases.32

Non-fat dried milk is added to 1% and 2% milk. Unlike the cholesterol in

fresh milk, which plays a variety of health promoting roles, the cholesterol in

nonfat dried milk is oxidized and it is this rancid cholesterol that promotes

heart disease. Like all spray dried products, non-fat dried milk has a high

nitrite content. Non-fat dried milk and sweetened condensed milk are the

principal dairy products in third world countries; use of ultra high temperature

pasteurized milk is widespread in Europe.

Quality Dairy Products Are Available

Public health officials and the National Dairy Council have worked

together in this country to make it very difficult to obtain wholesome fresh raw

dairy products. Nevertheless, they can be found with a little effort. In some

states you can buy raw milk directly from farmers. Whole pasteurized

non-homogenized milk from cows raised on organic feed is now available in many

gourmet shops and health food stores. It can be cultured to restore enzyme

content, at least partially.33 Cultured buttermilk is often more easily digested

than regular milk; it is an excellent product to use in baking.

Many shops now carry whole cream, that is merely pasteurized (not ultra

pasteurized like most commercial cream): diluted with water it is delicious on

cereal and a good substitute for those allergic to milk. Traditionally made

creme fraiche (European style sour cream) also has a high enzyme content. Fresh,

organic yogurt made from whole milk according to traditional methods is also now

available, as well as organic raw cheese. Many imported cheeses are raw (look

for the words " milk " or " fresh milk " on the label) and are of very high quality.

Butter Is a Healthy Food

Organic, cultured butter is available in many stores. It has restored

enzymes and a high vitamin A content. Contrary to widely held opinion, there is

no evidence that butter contributes to heart disease or cancer. At the turn of

the century, butter consumption in America was 18 pounds per person per year.

Today it is a mere five pounds. As butter consumption has plummeted, cancer and

heart disease have risen dramatically. The real blame for this increase points

squarely at hydrogenated butter substitutes-margarine and shortening.34 Butter

contains many nutrients that protect us against disease. Those with severe

allergies to milk products can still eat clarified butter (ghee) and enjoy its

good taste and numerous nutritional benefits.

In countries that traditionally produce milk, adults favor fermented

products such as yogurt, clabber, buttermilk and soft and hard cheeses. These

are easier to digest because of enhanced enzyme content. But fresh whole milk is

easily digested by most children and is an appropriate food up to the age of

three or four. A child's toleration for milk will be much greater if it is raw.

If you have property in the country, consider raising scrub cows or goats in

order to provide fresh raw milk for your children, grandchildren, nieces and

nephews-there is no greater gift you can give them than the healthy start

conferred by fresh whole raw milk.

Homemade Formula Best for Babies

Neither milk-based nor soy-based infant commercial formulas can be

recommended for optimal development of the infant. Mothers who cannot breast

feed, for whatever reason, should prepare homemade formula based on whole milk

for their babies. The rare child allergic to whole milk formula should be given

a whole foods meat-based formula, not one made of soy protein isolate. Time

invested in preparing homemade formula will be well rewarded with the joys of

conferring robust good health on your children.

Consumer Beware!

To summarize, there may be some beneficial factors in soy foods prepared

according to traditional fermentation methods. In the Orient these are eaten in

small amounts as condiments, and not as a replacement for animal foods. Highly

processed soy protein isolates and textured vegetable protein have little in

common with traditional soy products. They might be compared to plastic

processed cheese slices, which have nothing in common with traditionally

processed whole milk natural cheeses.

Promotion of modern, industrially processed soy products should be

viewed with skepticism. This is a huge and powerful industry. Archer

Midlands, the world's major soy processor, spends heavily on advertising,

especially for news programs on major networks. The company spent $4.7 million

for advertising on " Meet the Press " and $4.3 million on " Face the Nation " during

the course of a year.

ADM also has holdings in major newspapers. Naturally, the press presents

soy in a favorable light. ADM lobbies heavily in Washington, and supports

university research programs. ADM president Dwayne s is a fanatic about

spreading soy-based food around the world. There's a lot in it for him-but not

much in it for us. Consumer beware. There is no joy in soy--it's a ploy.

REFERENCES

1. Leviton, , Tofu, Tempeh, Miso and Other Soyfoods: The " Food of

the Future " -How to Enjoy Its Spectacular Health Benefits, Keats Publishing,

Inc, New Canaan, CT, 1982, p. 12.

2. Ibid. p. 2.

3. Katz H., " Food and Biocultural Evolution: A Model for the

Investigation of Modern Nutritional Problems " , Nutritional Anthropology, Alan R.

Liss Inc., 1987 p. 50.

4. Ibid. p. 49.

5. Van-Rensburg, et. al. " Nutritional status of African populations

predisposed to esophageal cancer " , Nutr-Cancer, V.4, 1983, pp. 206-216; Moser,

P.B. et. al., " Copper, iron, zinc and selenium dietary intake and status of

Nepalese lactating women and their breast-fed infants " , Am-J-Clin-Nutr, v.47,

Apr 1988, pp.729-734; Harland, B.F., et. al., " Nutritional status and phytate:

zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovo-vegetarian

Trappist monks: 10 years later " , J-Am-Diet-Assoc., v. 88, Dec 1988, pp.

1562-1566.

6. El Tiney, A.H., " Proximate Composition and Mineral and Phytate

Contents of Legumes Grown in Sudan " , Journal of Food Composition and Analysis,

v. 2, 1989, pp. 67-78.

7. Ologhobo, A.D., et. al., " Distribution of phosphorus and phytate in

some Nigerian varieties of legumes and some effects of processing " , J-Food-Sci,

v.49 (1), Jan/Feb 1984, pp. 199-201.

8. Sandstrom, B. et. al., " Effect of protein level and protein source on

zinc absorption in humans " , J-Nutr, v. 119 (1), Jan 1989, pp. 48-53; Tait,

, et. al., " The availability of minerals in food, with particular reference

to iron " , J-R-Soc-Health, v. 103 (2), April 1983, pp. 74-77.

9. Phytate reduction of zinc absorption has been demonstrated in

numerous studies; results are summarized in Leviton, Op. Cit, pp. 14-15.

10. Mellanby, , " Experimental rickets: The effect of cereals and

their interaction with other factors of diet and environment in producing

rickets: " , Medical Research Council, v.93, Mar 1925, pp. 2-65; Wills, M.R., et.

al., " Phytic Acid and Nutritional Rickets in Immigrants " , The Lancet, April

8,1972, pp. 771-773.

11. , J., " Vegetable Protein-A Delayed Birth? " ,

J-Am-Oil-Chem-Soc, v. 52, Apr 1975, p. 238A.

12. Wallace, G.M., " Studies on the Processing and Properties of

Soymilk " , J-Sci-Fd-Agric, v.22, Oct 1971, pp.526-535.

13. Berk, Zeki, " Technology of production of edible flours and protein

products from soybeans " , FAO Agricultural Services Bulletin 97, Food and

Agriculture Organization of the United Nations 1992, p. 85.

14. Rackis, J.J., et. al., " The USDA trypsin inhibitor study. I.

Background, objectives and procedural details " , Qual-Plant-Foods-Hum-Nutr, v. 35

1985, p. 232.

15. Ibid.

6. Lonnerdal, B. et. al., " The effect of individual components of soy

formula and cows' milk formula on zinc bioavailability " , Am-Jour-Clin-Nutr, v.

40 Nov 1984, pp. 1064-1070.

17. Palmer, le, " The Politics of Breastfeeding " , Pandora Press,

London, 1993, p. 310.

18. Ganse, R. " Doctors still sleuthing cause of food allergies " ,

Sch-Foodserv J, v. 40 (4), May 1986, pp. 38-39.

19. Alarcon, P. et. al., " Clinical trial of home available, mixed diets

versus a lactose-free soy-protein formula for the dietary management of acute

childhood diarrhea " , J-Pediatr-Gastroenterol Nutr, v.12 (2), Feb 1991,

pp.224-232

20. " Rackis " , Op. Cit., P. 225.

21. Dukakis, E.S., et. al., " Evaluating the nutritional quality of

infant formula " Nutr-Res, v. 9 (1), Jan 1989, pp. 93-104.

22. " Lonnerdal " , Op. Cit.

23. , Allan K. Ph.D. ed., Soybeans: Chemistry and Technology, Vol

1, Avi Publishing Company, Inc. Westport, CT, 1972, p. 183; , M. Y., et.

al., " Nutritional assessment of twelve protein foods/ingredients " , NutrRes, v. 9

(1), Jan 1989, pp. 83-92.

24. Wolfe, B.M., " Elevation of VLDL-cholesterol during substitution of

soy protein for animal protein in diets of hypercholesterolemic Canadians " ,

Nutr-Rep-lnt, v. 32 (5), Nov 1985, pp.1057-1065.

25. Coward, L., et. al., " Genistein, daidzein and their beta-glycoside

conjugates: Antitumor isoflavones in soybean food from American and Asian

diets " , J-Agric-Food-Chem, v. 41 (11), Nov 1993, pp. 1961-1967.

26. Katz, Op. Cit.

27. Scheer, F., Health Freedom News, March 1991, p.7.

28. Jennings, I.W., Vitamins in Endocrine Metabolism, C. ,

Springfield, IL, 1970, pp.39-57,84-85. 29. , Op. Cit., pp. 184-188.

30. Price, Weston A., D.D.S., Nutrition and Physical Degeneration, Keats

Publishing, New Canaan, CT, 1945.

31. McLaughlin, Terence, A Diet of Tripe, & , London 1978,

p. 36.

32. Pariza, W., " Newly recognized anti-carcinogenic fatty acid

identification and quantification in natural and processed cheeses " , Journal

Agricultural and Food Chemistry, Jan/Feb 1989 v. 37 (1) pp. 75-81.

33. Piima powder, for culturing fresh milk, may be ordered by sending a

check or money order for $5.00 to Piima, PO Box 2614, La Mesa, CA 91943-2614.

34. Enig, , Ph.D., " Trans Fatty Acids-An Update " , Nutrition

Quarterly, v.17 (4), Nov 4, 1993, pp.79-93.

First published as " Soy Products for Dairy Products-Not so Fast " in

Health Freedom News, September 1995.

December 25, 2001

Thank you for sharing this article. Up til recently I have been neutral

regarding soy, but I gotta say it sure is looking like soy ain't what it was

originally touted to be. I've got some kind of vitamin supplement that lists

the ingredient as soy oil. I think it might be the Vitamin E. Gonna go look

into that and see if I can find a substitute. Did you catch the part about

soy being one of the most difficult oils to extract thus necessitating

solvents? Not too thrilled about that.

Sandy, what's your take on this article?

Kathleen

In a message dated 12/23/2001 11:08:36 AM Central Standard Time,

adrienneolson@... writes:

> Sorry, I forgot to cite my source. I got " The Ploy of Soy " from

> www.westonaprice.org.

> Soy

>

> Soy Alert-The Ploy of SoyEveryone has to make up their own mind, but I

> thought I'd forward this article as it has made me think twice. The soy

> industry is also big business.

>

> Adrienne, CA

> (Mom to Hunter 8/2/01)

>

> Commercial milk products have been linked to a number of disease

> conditions including allergies, asthma, arthritis, diabetes, auto immune

> diseases, childhood anemia, heart disease and cancer. Many have turned to

> soy products as substitutes for dairy products. A popular booklet describes

> soy foods as " . . . uniformly high in protein but low in calories,

> carbohydrates and fats, entirely devoid of cholesterol, high in vitamins,

> easy to digest, tasty and wonderfully versatile in the kitchen, [which]

> positions them as irresistible new food staples for the evolving American

> diet. 1. . . with each mouth watering soy food dish, " says the author,

> " comes a balanced, adequate and sustainable nutritional package. " 2

>

> Leaving aside the question of whether products like tofu and soy

> milk are really " mouthwatering " and " irresistible, " those charged with

> providing nutritious meals for their families should carefully examine

> claims that newly introduced soybean products provide an easily digested

> and complete nutritional package, one that adequately replaces dairy

> products like milk, butter and cheese, which have, after all, provided

> nourishment for generations of Americans.

>

> History of the Bean

> Soybeans

The Four Stages Of Life

1. You believe in Santa Claus

2. You don't believe in Santa Claus

3. You are Santa Claus

4. You look like Santa Claus

February 23, 2002

non if you ask me.

Soy

So what is the deal with soy and secretors? It is neutral but is it still

a

good protein source. I like it, and it's practicly free at work. How much

could I be eating ?

-Amy O+ Secretor surrounded by soy products

_________________________________________________________________

MSN Photos is the easiest way to share and print your photos:

http://photos.msn.com/support/worldwide.aspx

October 9, 2002

Hi Marcia, if you are hypo, then soy is NOT good for you as it slows

down thyroid function.

More info on soy:

http://www.westonaprice.org/soy/soy_alert.html

http://www.truthaboutsoy.com/

http://www.mercola.com/article/soy/avoid_soy.htm

http://www.alternativemedicine.com/AMHome.asp?

cn=Catalog & act=GetProduct & crt=ProductKey=1894 & style=\AMXSL\ArticleDeta

il.xsl

http://www.rwood.com/Questions/q_may_01_2002.htm

Take care,

Pam B.

> Hi everyone,

> Some time ago someone made a comment about soy being bad for the

> thyroid. Can someone comment on why this is? And is it just when

> you are hyper? Is it ok if you are now hypo?

> Thanks,

> Marcia

October 18, 2002

hi Diane!

I too have wondered about soy~

have read so many conflicting things as below..

I also saw Dr Piller (Naturopath)

and he said that soy is perfectly fine as long as it is not too processed

and is not GMO ~

still makes me wonder about all the phytates etc...

hmmm...

I would like to be able to drink soymilk though since I have dairy allergy

and cannot drink dairy anyway because of candida

~I have looked into milk alternatives such as grain milk, oat milk, almond

milk etc but have yet to find one without some sweetner of some kind

jen

http://www.newtreatments.org/ga.php3?linkid=439

How safe is soybean?

One problem for those on a more strict vegetarian diet, whether by choice or

of necessity, focuses around getting the right mix of amino acids from the

various vegetable sources to ensure the body has a supply of complete

proteins to enable it to function correctly. Much attention has been focused

on soybean as an alternative protein source as soybean is about the only

vegetable source of complete protein. As such it is invaluable.

Since the end of the Second World War, about sixty-five million tons of

soybean have been grown in the USA each year. Yet, with the exception of soy

sauce and soy oil, the bean has not caught on yet with the American people.

In that country the major use is as animal feed. Not surprisingly, producers

are constantly seeking new markets.

Throughout the Third World, protein deficiency is the most important dietary

problem. Not surprisingly, therefore, soy is widely distributed. As it is

low in fat and devoid of cholesterol soy is also promoted today in the West

as being more 'healthy'. This seems to make soy an ideal food - but is it

safe?

That may seem a strange question as a large percentage of the world's

population relies on soybean as a staple.

The cultivation of soy in the East has been traced back to the time of the

Chou Dynasty (1136-246 BC). It appears to have been used then merely as a

rotational crop because of its root's capacity to fix nitrogen in the soil.

Soy was not used as a food until fermentation techniques had been developed

around 700 AD. (50) Did the Chinese know soy was toxic?

Like all seeds, soybeans have phytic acid in their hulls, but soybeans have

considerably more. This substance binds with several minerals, notably

calcium, zinc and iron in such a way that it prevents the digestion from

absorbing them. This can result in deficiencies of these essential minerals.

Soybeans also contain other undesirable chemicals:

¨ Potent enzyme inhibitors that block the action of trypsin, a digestive

enzyme needed to digest proteins. This leads not only to chronic amino acid

deficiencies but also to enlargement of the pancreas (in animals) and

cancer.

¨ Hemaglutinin, which promotes the clumping of red blood cells. These

clumped cells are less able to take up oxygen and carry it to body tissues.

Hemaglutinin is also known to retard growth.

Fermentation reduces these harmful effects. Miso and tamari are fermented

soy products.

On the other hand bean curd and tofu are made by precipitating soybean with

either calcium sulphate or magnesium sulphate. Soy products made by this

method are not as safe as the fermented products. Nevertheless, tofu

accounts for some ninety percent of processed soybeans eaten in Asia today.

Eating soy with meat reduces its mineral blocking effect but vegetarians who

eat tofu, expecting it to act as a protein substitute, risk severe mineral

deficiencies. Soy products also contain no vitamin B-12, or the essential

fat-soluble vitamins A and D that are needed for the absorption of minerals.

Indeed soy increases the need for these vitamins.

World renowned nutritionists, Sally Fallon MA and Enig PhD, say "

traditional fermented soy products have a long history of use that is

generally beneficial when combined with other elements of the Oriental diet

including rice, sea foods, fish broth and fermented vegetables. Precipitated

(Western) soy products can cause serious problems, especially when they form

the major source of protein in the diet " .

Re: Re: Breakfast ideas, please!- to Joyce

> Who said soy isn't ok? Soy is fine---so is tofu!!

> If it were up to some people we would be eating only air. Also I've

> said this before and I'll say it again: You have to listen to your

> body with some of these conflicting/controversial foods. Just because

> it is rumoured that grits or corn chips and other corn products are not

> ok--does not mean this is a fact for all candidiasis sufferers---corn

> products may be fine for some people---You have to decide---but do so in

> moderation!!! I am doing fine right now on red grapefruit---it may or

> may not be alright for you--you have to try it and decide for yourself!!

> There are SO MANY borderline foods on this diet----not everything is

> written in stone( except of course for sugar, vinegar and the other

> obvious ones).

> But back to soy---it is made from beans and I personally do fine on

> it---I definitely do not think it is forbidden!

>

> Diane Mc

>

October 19, 2002

hi Ann!

That is curious what you said about fermented things ... didn't you see Dr

Piller?? I thought according to Dr Piller you could eat fermented things

(sauerkraut, soy sauce etc..) as long as it was heated to kill the molds

????

Could you clarify this please

thanks

jen

Re: Re: Breakfast ideas, please!- to Joyce

>

> > Who said soy isn't ok? Soy is fine---so is tofu!!

> > If it were up to some people we would be eating only air. Also I've

> > said this before and I'll say it again: You have to listen to your

> > body with some of these conflicting/controversial foods. Just because

> > it is rumoured that grits or corn chips and other corn products are not

> > ok--does not mean this is a fact for all candidiasis sufferers---corn

> > products may be fine for some people---You have to decide---but do so in

> > moderation!!! I am doing fine right now on red grapefruit---it may or

> > may not be alright for you--you have to try it and decide for yourself!!

> > There are SO MANY borderline foods on this diet----not everything is

> > written in stone( except of course for sugar, vinegar and the other

> > obvious ones).

> > But back to soy---it is made from beans and I personally do fine on

> > it---I definitely do not think it is forbidden!

> >

> > Diane Mc

> >

October 19, 2002

Soy is ok for some but not all. It is one of the top most reactive foods.

Candida diet aside, the top eight foods that cause reactions are dairy,

wheat, corn, eggs, soy, peanuts and sugar. Of course, on a candida diet, no

one should eat peanuts or sugar and should minimize anything carby.

So, those who are not allergic to soy may eat it - unless it is fermented,

alla soy sauce or tamari, or if it combined in vinegar in some way.

From: " Evely " <je@...>

Reply-candidiasis

Date: Fri, 18 Oct 2002 22:56:55 -0700

Subject: Re: SOY