|Soy – It’s In Everything… |
Even if you don’t think you are consuming a bunch of soy, it sneaks into a lot of foods.
Whether it is soy protein, soy milk or soybean oil, this sneaky legume can be tough to avoid unless you are paying close attention.
However, not all soy byproducts should be treated the same. Let’s start with soybean oil. This one is simple—avoid at all costs.
Over the past hundred years, our consumption of soybean oil has gone from virtually non-existent to astronomical levels today.
Soybean oil is now the most widely used processed vegetable oil.It is fed to livestock, commonly used to fry fast food, and added to packaged foods.
It is also terrible for your health. New research shows that soybean oil not only leads to obesity and diabetes, but could also affect neurological conditions like autism, Alzheimer’s disease, anxiety, and depression.
Soybean oil, like all other vegetable and seed oils, is high in linoleic acid, which has been shown to contribute to chronic inflammation.
Contains estrogen-like compounds called isoflavones.
And some findings suggested that these compounds could promote the growth of some cancer cells, impair female fertility and alter thyroid function.
In addition:GMOs. Soybeans are often genetically modified (GMO). GMO soy may contain fewer nutrients and more herbicide residues than conventional or organic soy. (57, 58).
Antinutrients. Soybeans contain compounds that may lower the body’s ability to absorb the vitamins and minerals they contain. Soaking, sprouting, fermenting, and cooking are ways to reduce these antinutrient levels in soy (59, 60, 61, 62).
Digestive issues. Animal studies suggest that the antinutrients in soy may reduce the gut’s barrier function, possibly resulting in inflammation and digestive issues. (63, 64, 65).
|What about fresh edamame, soy sauce or lecithin?|
Edamame is fine as an occasional snack.
Soy sauce is best if the frequency is low, I’d suggest no more than 2x per month.
However, make sure it is real soy sauce that is brewed and fermented and not “acid hydrolyzed.”
Then you have natto.
Natto is a traditional fermented Japanese food that is actually an incredible source of vitamin K2.
Vitamin K2 is tough to come by, making natto a bit of a superfood.
Soy lecithin seems to be on many ingredients list.
Soy lecithin is simply a byproduct of soybean oil extraction and actually seems to be pretty harmless
|What does all this mean?|
Soy is also commonly a GMO crop that is heavily sprayed with dangerous chemicals.
There are soy products that are more important to watch out for than others.
Avoid Soybean oil, soy protein and soy milk.