The Story of Soy

Posted by admin on Feb 3, 2009 in News | 2 comments

Back in the late ’90s, Andrew Hemming briefly experimented with soy, but six years ago he started to hear about the bad things associated with soy consumption. He learned that the processed North American soy is very unhealthy. Soy was originally used as an oil. Vegtable oil sold in stores is usually soy, Hemming says. Oil was extracted from the soy bean, and the rest was thrown away. When it was discovered that the leftover could be used as filler, there was profit to be made. “[Manufacturers] told people it was healthy and [the craze started] from there,” he says.

Hemming read a book called The Whole Soy Story by Dr. Kaayla T. Daniel. He learned about the health problems associated with this “miracle health food” that is actually unhealthy. These include:

– Malnutrition
– Digestive distress
– Thyroid dysfunction
– Cognitive decline
– Reproductive disorders
– Infertility
– Birth defects
– Immune system breakdown
– Heart disease
– Cancer

Hemming says that a small consumption of traditional soy products such as miso tempeh and natto are “okay for most people” and that shoyu or tamari soy sauce can be used as condiments.

“This is how the Asians traditionally consumed soy and it is the best way to have it – if you are going to have it. The fermentation used in the traditional soy products destroys a lot of the anti-nutrients,” Hemming says.

“Mainstream health and fitness is so off-track,” Hemming explains. “Much of the supposed ‘health’ benefits to soy are marketing hype and misunderstandings of how Asians traditionally ate soy.”