Not too long ago, lactose intolerance became a household word and soy products were lauded as the newest health food fad. Soy milk made its way into baby formula and Starbucks as healthy alternatives for people. However, the health risks of regular soy aside, over 90% of soy produced in the US is genetically modified (according to Dr. Mercola’s article). Negative effects from GMO foods since their introduction in 1996 include “low birth weight babies, infertility, and other problems in the U.S., and animal studies have shown devastating effects from genetically engineered soy including allergies, sterility, birth defects, and offspring death rates up to five times higher than normal.”
Also, the herbicides used to spray soy crops have been found to be carcinogenic. Alarmingly, drinking just 2 glasses of soy milk a day is enough to alter a woman’s menstrual cycle. Even without genetic modification, organically grown (non-fermented) soy carries problems of their own:
1. High Phytic Acid (Phytates): Reduces 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, but only with long fermentation. High-phytate diets have caused growth problems in children.
2. Trypsin inhibitors: Interferes with protein digestion and may cause pancreatic disorders. In test animals, trypsin inhibitors in soy caused stunted growth.
3. Goitrogens: Potent agents that block your synthesis of thyroid hormones and can cause hypothyroidism and thyroid cancer. In infants, consumption of soy formula has been linked with autoimmune thyroid disease. Goitrogens interfere with iodine metabolism.
4. Phytoestrogens/Isoflavones: Plant compounds resembling human estrogen can block your normal estrogen and disrupt endocrine function, cause infertility, and increase your risk for breast cancer.
5. Hemagglutinin: A clot-promoting substance that causes your red blood cells to clump, making them unable to properly absorb and distribute oxygen to your tissues.
6. Synthetic Vitamin D: Soy foods increase your body’s vitamin D requirement, which is why companies add synthetic vitamin D2 to soymilk (a toxic form of vitamin D).
7. Vitamin B12: Soy contains a compound resembling vitamin B12 that cannot be used by your body, so soy foods can actually contribute to B12 deficiency, especially among vegans.
8. Protein Denaturing: Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein (TVP). Chemical processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
9. MSG: Free glutamic acid, or MSG, is a potent neurotoxin. MSG is formed during soy food processing, plus additional MSG is often added to mask soy’s unpleasant taste.
10. Aluminum and Manganese: Soy foods contain high levels of aluminum, which is toxic to your nervous system and kidneys, and manganese, which wreaks havoc on your baby’s immature metabolic system.
However, the article lists a few fermented soy foods that have some beneficial qualities such as miso, tempeh, natto, and traditionally fermented soy (hard to find). Read more about soy dangers in the rest of the article.
30 Pull Ups
30 Wall Ball Shots
30 Toes to Bar
Cut off is 12 minutes.