Soybean

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Soybean Toxicity Anthology


  • Gerson Institute prohibits soy for recovering cancer patients
  • Mary Enig, Ph.D., internationally credentialed authority on dietary fats and oils
  • Sherry Rogers, M.D., physician, author, toxicologist, allergist, healer
  • National Center for Toxicological Research, (Food and Drug Administration (FDA); Jefferson, Arkansas: Anti-Thyroid Isoflavones from Soybean Isolation, Characterization, and Mechanisms of Action; Divi, et al, Biochemical Pharmacology 54;10:1087-1096, 1997. CANCER!


Introduction

This is about Glycine max, which is NOT the soya plant whose seed, a bean, is a traditional botanical in Asia. Glycine max is not the traditional Chinese plant. It is the 20th Century version of the traditional legume. The original bean has traditionally been fermented to produce flavorings for food and a few minor side dishes. Glycine max is the plant currently widely hyped as having been “tested” for 2,000 years or longer by Chinese rice-eaters. Total lie! Soybeans still in their pods. Light tan

The easy to grow and even easier to harvest hardy plant that produces the bean processed today world-wide, was horticulturally manipulated (selective breeding, not GM) in the 1950s in Sweden to increase its yield of valuable industrial oils and chemicals. The Swedish effort was successful. Today, the commercial soybean is not the old 2000+ years tested Glycine ussuriensis bean. It is the Swedish Glycine max plant. So even if not one bean was eaten by a warm-blooded animal, soy would still be a valuable crop for industrial purposes. Hurrah for soy! But, I won't eat it.

What you are about to read is not an anti-soy polemic; it is a very strong warning that if you eat the soy bean or its food industry derivatives, soy milk, soy protein (textured vegetable protein (TVP)), soy flavones, soy oil, lecithin, et alia, you are surely shooting dice with your metabolism. The new soybean is loaded with phytoestrogen- the botanical analogue to the hormone, estrogen. This feminizing hormone is extremely powerful. The margin between just enough, and your toxic level at any one moment is razor edge thin. It varies between individuals and time of day.

And if soy sickens you, the chances of your physician having a clue about why you are sick, therefore, what to do to un-sicken you, is nil. You'll get tests and tests and antibiotics. Nothing will work. If that's where you are now, stop all soy and see what happens over several weeks.

Stopping soy will not be so easy. Read the label of everything you eat from the little candy bar to the frozen microwave dinner. Your only escape is a virtual change of lifestyle. From commercial blanket toxic edibles, to the narrow range of organic edibles. From "eating out" to always eating in, whether at home or brown bagging it to the office. I did it. You wind up spending half the money for several times the nutrition, notwithstanding the near double price of the organics. If overweight is a consideration, you stand a much better chance of satisfaction in that topic by going to strictly organic foods, including organic eggs, milk, cheese, butter, beef, poultry, bison, and now, wonder of wonders, pork. Soybean field is harvested cheaply with machines.

Nobody ever got sick from not eating soy. There is no disease called "soy deficiency." And get your thyroid gland checked by a nutritionally oriented physician. Your ordinary medic hasn't a clue about any of this. Rather than display his ignorance, he'll bum rap the whole subject. Find a nearby nutritional healer licensed physician at http://www.acam.org.

Especially sensitive here is adult onset diabetes or even pre-diabetes. Between soy poisoning, fluorosilic acid poisoning (water and toothpaste) and calcium fluoride poisoning (the bran of any seed grown on synthetic fertilized soil-the "commercial" food discussed on this site) it's a wonder you have any thyroid left.

Few outside the soy producing industry are aware that the little bean currently being hawked everywhere for food application because the Chinese have tested it on themselves for thousands of years, is a complete lie. This biologically (i.e., horticulturally bred) changed fifty year old bean, whether organic or common toxin-drenched "commercial," hasn't been tested for human or animal consumption as food. Not ever.

This bean is a whole new creature coming up through the soil. It is an industrial chemical which is what was intended by the Swedes. And now with Monsanto's Roundup Ready Soybean (RRS) genetically invented new creature comprising over 50% of the soya harvested in America, all bets are off.

The "not ever" was mooted when the FDA's hidden super sleuths went public in 1997 with an honest (rare for the political, industry captured FDA) investigation of the unending hype about the wonderful health benefits of the Glycine max plant.

The entire abstract to the nine page report is transcribed here verbatim. Every word they have on their paper is on this page. This is not the actual report, which is on the other eight pages. Because I always provide the source document citation when it is known, you can see the actual report by going to any medical library that subscribes to the journal. Unless you are a trained biologist, don't waste your time. The language is strictly bio-research scientist laboratory-techie.

This nine page bombshell should be the end of the multi-billion dollar soy food industry. That's why you will never see it quoted. If I hadn't brought this to your attention, you would never know it. The work was done. The report was examined by peers of the highly respected professional journal that published it. It was published. It is now in the public database for all in the world to read and benefit thereupon. Few will. You will be amongst that few. Prosper thereby.

When you complete your study of this page's contents, you will be a better qualified nutritionist than every food guru and physician in the country who promotes soy products as wholesome food. Enjoy your good health. Burton Linne


Adapted from Gerson Healing Newsletter, Sep/Oct 1996. http://www.gerson.org/

Gerson Institute, Bonita, California, instructs in the nutritional therapy discovered by the late Max Gerson, M.D., in the 1920s that cures inoperable brain tumors, and terminal liver, pancreatic, melanoma and prostate cancers. Gerson supervises a facility in Tijuana, Mexico that performs the therapy. The nutritional therapy changes the substrate so that disease agents are rejected, and overall health and immune function is restored.

Unfermented soy inhibits trypsin, a digestive enzyme. Soy has very heavy concentrations of phytates which are chemicals that combine with essential minerals to become insoluble salts for elimination through the kidneys. Zinc is especially bound by soy which adversely affects the production of most enzymes and hormones.

Infants given soy formula are depleted of zinc, sick babies. Soy promoters, including widely quoted diet gurus, especially vegan gurus, boast that phytates are good antioxidants because they bind minerals, such as zinc! Such ignorance and stupidity is tragic in results for their true-believer followers. They also highly tout soy protein as an acceptable substitute for animal protein with no knowledge of the strongly adverse research literature in a parrot-like mantra chant. Mainstream physicians receive one hour of lectures on nutrition in their entire medical school experience. Knowledge of what effect the 50,000 synthetic chemical compounds in the American food chain have on the people who take those laboratory chemicals into their bodies as if they are foods is non-existent in American Medical Association members and the licensed and registered dieticians.

The protein of the soybean cannot be utilized by humans because the amino acid cystine is removed during the 115 degree F pressure cooker process needed to separate the protein from the rest of the bean. Without cystine, the protein complex is virtually useless unless the diet is fortified with meat, eggs or dairy products, an unlikely situation for vegetarians. These problems arising from soy production are not mentioned on labels, and the public is not aware of them.

Soy products also contain another chemical, hemaglutinin, which promotes clumping of red blood cells. These clumped red cells are unable to fully take up oxygen and carry it in the blood stream to all tissues, especially the tiny vessels of the brain. Hemaglutinin has also been observed to act as a growth depressant. Fermentation deactivates these enzyme inhibitors, or at least reduces the amounts present. The Chinese, who are the first to cultivate soy, fermented it, then used the results as a flavoring agent, never as a food.


Dr. Mary Enig, Ph.D., internationally credentialed fats and acids biochemical research scientist has written about soy:

Phytic acid is not an antioxidant, but a potent mineral blocker, inhibiting the uptake of vital nutrients like calcium, iron, magnesium and above all zinc, which are needed for a great many vital enzymatic processes. Numerous studies have shown that soy formula causes zinc deficiency in infants and interferes with fat assimilation as well.

The May 1996 edition of Newlife magazine contains an extensive review of the subject by Mary G. Enig, Ph.D., and Sally W. Fallon, M.A.:

Soy is an extremely abundant and cheap product. America produces half the soybeans of the world. Natural (health) food stores are packed with soy products, from flour to milk. Soy originated in China. It was fermented into a condiment never a food. Starting with the Chou Dynasty, 1134-246 BC, the legume, soybean, was used in crop rotation to fix nitrogen for plant nutrition, not for human nutrition.

Now Dr. Ray Peat reports that 100 million Chinese are suffering hypothyroidism caused by eating un-fermented soy foods. They eat soybean curd tofu and other unfermented soy foods. Tofu is a puree of cooked soybean precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts). Tofu came into use as a protein source around 700 A.D.

Commercially baked yeast-loaded grains breads and cakes, contain high levels of phytic acid arising from the yeast innoculation. However, unleavened bread, flat bread, common in the Middle East including Greece and Turkey, has little phytic acid and can be identified as life supporting. This bread is what is called The Staff of Life. There is some theory that phytic acid spongy bread loses its toxicity by letting it age. Unlikely, but it may be true. While the food researchers fight it out, avoid commercially baked goods of any description for this and several other growth support reasons.

Soy milk is usually substituted for bovine milk where a child shows allergies to bovine milk. Allergic reactions to soy milk are just as common. The soy milk has no cholesterol, thus cannot nurture a brain; and contains chemical additives required to turn it into a milk that have no place in a human body.


Medical Myth of the Month:
Soy is the Eighth Wonder of the World

by Sherry Rogers, M.D. Total Health newsletter Aug 1997

“For those of you who dislike the taste of tofu and other soy foods, no matter how they're prepared, but feel guilty for not eating more, this will come as welcome news: You needn't eat any soy-based products more than once a week. In fact, I'd prefer that you don't eat them at all because there are many more delicious beans with similar health-protective benefits that are much healthier for you.

I will tell you about these foods in a minute, but first I must dispel the myth about the benefits of eating a lot of soy. Tofu, soy milk and other soy foods are fine in limited amounts, but they are processed. Because they are not prepared by old-fashioned fermentation, these foods can inhibit crucial digestive enzymes like trypsin, which leads to deficiencies of amino acids. These deficiencies in turn can interfere with the body's ability to detoxify.

In fact, my colleague Mary Enig, Ph.D., the leading expert on trans-fatty acids who also has written about soy, says this inhibiting activity can harm your pancreas. She also notes that soybeans have a higher phytate content (blocks mineral uptake) than any other grain or legume that has been studied so far. Granted, you would have to eat a lot of soy to get harmed. But then there's been a lot in the press lately about the joy of soy, giving the impression that a daily dose of soy, mainly in the form of tofu, is essential to your good health.

Yes, there are volumes of research on the benefits of unprocessed soy protein. Scientists believe two key components in soy, genistein and daidzein, which are isoflavones, help to reduce the risk of heart disease, breast and prostate cancer and osteoporosis. But, in fact, the process involved in making tofu and soy milk negates the anticarcinogenic effect of genistein and daidzein, which have made soy so famous. While I applaud the research, and acknowledge the health-protective benefits of unprocessed soy, I must tell you there is no reason to believe that these benefits are unique to soybeans.

Although few studies have been done on the health benefits of other beans, all beans have similar phytochemical properties, which only makes sense since they are all in the same botanical family. That means all beans may have cancer-inhibiting effects and help to ease menopausal symptoms. But, unfortunately, the soybean industry would have you believe that soy is in a category all its own. The truth is, beans are beans. All beans contain a powerhouse of nutrients.

A Good Thing Turned Bad
The big problem with soy is that the process involved in making soy-based foods has changed so drastically since ancient Oriental times. Then, tofu was fermented and served as a condiment, rather than a staple, and was available in the form of miso, natto, shoyu and tempeh. Instead, scientists learned to mix cooked soybeans with calcium sulfate (also used to make plaster of Paris) or magnesium sulfate (Epsom salts), to make tofu.

The change in time-honored fermentation processes that once relied upon yeast, fungi or molds has resulted in a food product that, because of its ability to set the stage for enzyme-inhibiting activity, is not completely digestible. As a result, it can lead to poor digestion, which in turn can lead to chronic fatigue, depression, chemical sensitivity and more. By the way, processed soy is also contained in soy yogurt, soy ice cream, soy cheese, soy oil, soy flour and textured soy protein, a vegan meat substitute.

Soy Milk: A Definite No-No
Soy milk is particularly bad because of its phytate content, which remains in the milk. Further, the process involves alkaline soaking of the bean, which produces a potential carcinogen called lysinealine. Also, the high phosphate content resulting from the processing can inhibit the absorption of calcium.

Soy formula, for example, has caused zinc deficiencies in infants. Zinc is necessary for, among other things, fighting infections and detoxifying chemicals. Even more important, the aluminum content of soy formula is 10 times greater than milk, and 100 times greater than unprocessed milk. Think about it. We are nurturing our infants with this from birth. And they continue to get soy protein hidden in commercial baked goods, beverages, fast foods, hydrogenated soy oil and via their school lunch program. In the end, all that may be accomplished is the need for increased vitamins B-12 and D.

How did all this soy hype and research get so advanced? Simple. The soy industry was looking for a use for leftovers from the partially hydrogenated vegetable oil business. By the way, it has funded much of the current research on soy.


The Soy Solution? Eat Other Beans
There are so many beans other than soy that are also rich in isoflavones and molybdenum, which we discussed in the May issue of Total Health. I suggest that you try these beans: Navy, pinto, cranberry, lima, kidney, lentil, split pea, great northern, aduki and heirloom (my book Macro Mellow has all kinds of delicious bean recipes). And look for unique beans like marrow beans (you can sometimes find them at farmer's markets). They make a wonderful creamy soup.

Chickpeas or garbanzo beans are also great. You can eat them cooked in soups, whole in salads, or blend them with fresh garlic, lemon juice and olive oil for a wonderful hummus vegetable dip. You can also season with shoyu, cayenne or tahini.

You should also make your own bean soup, a good, whole food, with carrots, onions, celery and a little salt on the first day. The following day, you can jazz up a portion of the soup with scallions and a touch of yogurt, or chopped tomatoes and a little basil with oregano. On day three, create an altogether different soup by adding tumeric, dill weed, lemon juice and cumin to another portion. And here's the best news yet. Every one of these beans taste infinitely better than the soybean. So it just goes to show you, the soybean is not the only bean on the block.

References: Constantinou, E. et al. Genistein as an inducer of tumor cell differentiation: possible mechanisms of action. Proc Soc Exp Biol Med, 1995; 208(1):109-115

Fallon S., Enig M. Soy products for dairy products? Not so fast. Health Freedom News, 1995; p.12-20 (End)


Anti-Thyroid Isoflavones from Soybean Isolation, Characterization, and Mechanisms of Action
Rao L. Divi, Hebron C. Chang and Daniel R. Doerge; National Center for Toxicological Research, (FDA)Jefferson AR 72079 Biochem Pharmacol 54;10:1087-1096, 1997

ABSTRACT The soybean has been implicated in diet-induced goiter by many studies. The extensive consumption of soy products in infant formulas and in vegetarian diets makes it essential to define the goitrogenic potential.

In this report, it was observed that an acidic methanolic extract of soybeans contains compounds that inhibit thyroid peroxidase - (TPO) catalyzed reactions essential to thyroid hormone synthesis.

[STOP RIGHT HERE! Did you get that? Soybean is anti-thyroid. A malfunctioning thyroid creates diabetes, hypothyroidism, ADD-ADHD, AIDS, CFS, and a generally poor immune system. This is the United States Food and Drug Administration talking—National Tox belongs to the FDA! Further on, you will read that soybean also triggers neoplasms. That's abnormal cell growth; not necessarily cancer, but cancer is neoplasma—tumors. After studying this transcript of just the first of 9 pages in this astounding research project, ask your local librarian to locate this journal for you at some medical school nearby. Then go to it and copy all nine pages. You won't understand most of what is on the other pages, but you will need it if you want to fully verify the words on this website page. BL]

Analysis of the soybean extract using HPLC, UV-VIS spectrophotometry, and LC-MS led to identification of the isoflavones genistein and daidzein as major components by direct comparison with authentic standard reference isoflavones. HPLC fractionation and enzymatic assay of the soybean extract showed that the components responsible for inhibition of TPO-catalyzed reactions coeluted with daidzein and genistein. In the presence of iodide ion, genistein and daidzein blocked TPO-catalyzed tyrosine iodination by acting as alternate substrates, yielding mono-, di-, and triiodoisoflavones.

Genistein also inhibited thyroxine synthesis using iodinated casein or human goiter thyroglubulin as substrates for the coupling reaction. Incubation of either isoflavone with TPO in the presence of hydrogen peroxide caused irreversible inactivation of the enzyme; however, the presence of iodide ion in the incubations completely abolished the inactivation. The IC50 values for inhibition of TPO-catalyzed reactions by genistein and daidzein were ca. 1-10 microM, concentrations that approach the total isoflavone levels (ca.1 microM) previously measured in plasma from humans consuming soy products.

Because inhibition of thyroid hormone synthesis can induce goiter and thyroid neoplasia in rodents, delineation of anti-thyroid mechanisms for soy isoflavones may be important for extrapolating goitrogenic hazards identified in chronic rodent bioassays to humans consuming soy products.

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