Soy is a legume rich in vegetable protein whose seeds are composed of 20% oil and 40% protein. It is a key component of Asian diets, which can be found in soymilk, tofu, soy sauce and soybean oil. These foods are used in bakery products, prepared foods, desserts and infant formula, among others. Long regarded as a miracle product in the substitution of animal proteins, it is controversial today and must be consumed with great care.
The harmful effects of soy
The reason the soybean was so popular is because it contains sixteen grams of protein per hundred-gram serving, double the bulk of legumes, and these proteins help control diabetes and cardiovascular disease. .
In 2008, the Harvard School of Public Health conducted a study that showed that excessive consumption of soy can affect the quality of sperm and reduce their amount; reduce the amount of milk in new mothers and prevent the body from absorbing certain proteins useful for defense against certain allergies. Soy is recognized as one of the eight biggest allergens in the food chain.
It is strongly discouraged in pregnant women, children under three and people with hypothyroidism.
Recall also that the US Food and Drug Administration has refused to grant him the GRAS – Generally Recognize As Safe – which means “generally recognized safe”.
The effects of unfermented soy
The reason soy is not controversial in Asia is because they ferment soy before consuming it to neutralize the toxins in the seeds. Moreover, unlike the use that is made in the West, they use it as a condiment and not as a substitute for animal protein.
The fermented soy products are miso, tempeh (Indonesian food product based on fermented soy rich in vegetable protein), natto (Japanese food consumed as a side dish for natural rice) and tamari (fermented soy sauce) without additives). These, provided they are organic and GMO-free, seem safe.
Dr. Joseph Mercola says eating unfermented soy foods can have serious health consequences such as 2.4 times more Alzheimer’s disease, thyroid cancer, impairments of the pancreas, an increase in the rate of diabetes and deficiencies in amino acids.
Regarding children fed soymilk, one study showed that 40% have leaky gut and suffer from lactose deficiency and a degraded immune system.
For people who are allergic to cow’s milk (both infants and adults), do not replace it with soy milk, but with almond, rice or oat milk.
As for women, a study published in 1997 by the British magazine The Lancet highlighted that drinking two glasses of soy milk a day could increase the concentration of isoflavones and disrupt their menstrual cycle. Isoflavones are natural chemicals that come from plants and their action on the body is similar to that of estrogen; in high doses they can prevent ovulation and cause the appearance of cancer cells.
At a symposium organized in 2008 in Paris on breast cancer, Jean-Marie Bourre, a member of the Academy of Medicine and author of “eating well: real and false dangers”, proclaimed loud and clear that the milk of soy is “a white liquid, a Canada Dry milk. It contains no calcium or trace elements. It is strictly contraindicated for children.
In addition, he says that moms must also be careful because soy contains a high dose of phyto-oestrogens, molecules that tend to disrupt hormones in women and promote the development of hormone-dependent cancers such as breast cancer. breast.
Ultimately, for those who consume soy in order to replace animal protein with vegetable protein, it is advisable to integrate it in moderation with a healthy and varied diet. This is not to banish it from your diet, but to use it sparingly and to promote consumption that is rich in essential nutrients.