What's the Real Scoop on Soy?

-- An excerpt from my book, MISLED

Rick Schaff

Many people concerned about the ill effects of meat and dairy products have turned to soy as a substitute. Soy purveyors claim it to be high in protein, free of cholesterol, and very low in fat. However, most soy products are made from unfermented, over-processed soy and many experts believe that overloading on these products could lead to some detrimental health problems. To clarify, soy can be broken down into two different classifications, UNFERMENTED and FERMENTED. Unfermented soy products include fresh soybeans, soy nuts, soymilk, tofu, and is also contained in about three hundred other products on our grocery store shelves. Fermented soy products are found in tempeh, miso, natta, and shoya tamari products. Fermentation is a process in which a food’s own living enzymes are used to pre-digest the food before you eat it.

According to the critics of unfermented soy products, if you look at soy from a historical point you will find that soybeans were used agriculturally in crop rotation because they replenished lost nitrogen in the soil. However, there is no historical indication that soybeans were routinely eaten for food until the fermentation processes was developed around 440 BC. Unfermented soybeans have been accused of causing many health problems from thyroid deficiencies to cancer when ingested on a daily basis. The main problem spawning these accusations is that soybeans contain phytates, an organic acid that blocks the uptake of valuable minerals, which include calcium, magnesium, iron, and especially zinc. Soybeans actually contain more phytates than any other grain, bean, or plant. A vegetarian diet that relies heavily on unfermented soy products (as many health conscious Americans do) may be placing them selves in jeopardy by creating a serious zinc deficiency. Zinc is critical for normal functioning of the brain, nervous system, and immune system. Furthermore, zinc is necessary for over 300 enzymatic activities to take place, which include the production of white blood cells, insulin secretion in the pancreas, the production of sperm, fetal development, and the protection of the body from heavy metal poisoning.

Fermenting soybeans is the only way to substantially reduce their phytate concentration and avoid mineral depletion. The fermentation process also enhances protein absorption and generates compounds that inhibit tumor growth and significantly stimulate the immune system.

Proponents of the soy industry claim that these accusations against unfermented soy products are part of a smear campaign invented by the dairy industry to bolster declining sales. Additionally, they claim their products are not only safe, but also very nutritious.

What’s The Bottom Line
In comparison, Americans eat much, much more soy products than Asians (unfermented and fermented). I think there are still too many unanswered questions about soy products to assume that they are completely healthy in large quantities and on a daily basis. All research points to the fact that fermented soy products such as miso and tempeh are very healthy for you. Conversely, research on unfermented soy products (like soy milk and tofu products) seems to be questionable. To me it’s just like everything else; moderation is the key. Personally, I use a small amount of soymilk every week, and as a result of my research, I plan to include more fermented soy products in my diet. Until we know more about the risks unfermented soy products may have on our health, you might want to consider limiting your daily intake.

For more informative articles like this or to order your copy of MISLED please go to www.HEALTHandINSPIRATION.com

”This is a book that every literate person in this country should read. Rick Schaff powerfully
and eloquently explains how we are facing a catastrophic health crisis. In an era of profound
environmental degradation, it is more important than ever to understand how what we eat and
drink, and how we care for ourselves, affects every aspect of our lives. Schaff shows us that
there is a healing process – we just have to become aware. It is a must read for anyone who
cares about humanity, this earth, and ultimately, themselves.”

-- Dr. Shahroukh A. Bakhshay, MD, FACS, FACC, Chief of Cardiovascular & Thoracic
Surgery, Lake Cumberland Regional Hospital