Soy: It’s bad for You, and It’s Everywhere, Even in Vitamins

Via TruthStreamMedia.com

With the abundance of studies showing soy’s damaging health effects, it’s crazy that doctors across the nation and food manufacturers everywhere continue to tout how good it is for you to eat a ton of it.

The Healthy Home Economist reported there are a whopping 170 scientific reasons to cut soy from your diet — everything from causing pineal and thyroid gland dysfunction, to endocrine system interruption, to stopping a woman’s menstruation, to dropping a man’s testosterone levels, to links to breast and prostate cancer.

But soy is a really tough cut to make considering that it is found lurking in seemingly everything in America! Soy isoflavones in protein shakes, added soy vegetable proteins, soy lecithin as an emulsifier… Recently we even found soy hidden in canned tuna in water!

In fact, Dr. Sanjay Gupta reported that if Americans are what they eat, then this nation is made up of corn and soy people.

Read more http://www.truthstreammedia.com/?p=3335

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  • Adamas Macalz

    Tuna in water??? NOOOOOOOOOOOOO!!!!!! that’s literally 75% of my protein supply

    • Rex Vestri

      Then you should be far more concerned about mercury instead of worrying about soy. GMO soy is bad, but mercury is pure poison and tuna is loaded with it.
      You’d have to hold a gun to my head to get me to eat tuna. Or sushi either.

      • Adamas Macalz

        Seeing as how all my favorite types of meat are fish and seafoods that may just be something I have to live with

        • Amacai Zerand

          Eat salmon. Much, much lower levels of mercury.

        • Monkey See Monkey Do

          Try Soy, Legumes, Nuts, Seeds & Grains, – all excellent sources. Soy also isn’t that bad for you so try not to get your nutrition information from right wing ideological websites.

          • Monkey See Monkey Do

            Processed foods are processed foods. There is not a lot of difference.

      • http://hormeticminds.blogspot.com/ Chaorder Gradient

        A little mad hatter syndrome never hurt anybody

  • Rhoid Rager

    could it be because the soy is fucking GMO??? i don’t think 1 billion+ asians who have been using soy for thousands of years are going to follow the advice of Dr. Sanjay fucking Gupta (has he changed his birth certificate to add the prefix ‘dr’?)

    • BuzzCoastin

      most people don’t know a lot about soy
      but GMO soy is now the predominate soy
      thanks to Monsanto & Uncle Homey

      I know Japan & China think they’ve dodged the soy GMO bullet
      but I doubt it
      and I’m continually amazed at the variety of “dofu” products in China

      • Rhoid Rager

        I don’t how it is in China, but as the average age of farmers is allowed to raise above 60+ years, so the importation rate of food in Japan equally rises. The demographic shift to the cities continues unabated. Oh well, more opportunity for us to get into an old, well-constructed farmhouse in the countryside to work with farmers who need our help. Organic food seems to be on the rise, but I have no idea how tight the certification is here. I’ve got lots of homework to do.

        • BuzzCoastin

          China has a more gov controlled farm system
          there are few if any independent farms or farmers in China

          farmer in Chinese also means: poor rustic from Bumphuk
          no one wants to be a farmer in China
          more people in the US grow their own food
          than in China
          when I tell them I’m leaving Beijing to grow food
          they think I’m nuts

          China has long been concerned
          about the self-sufficiency of the food supply
          and doesn’t import a lot of it’s main food supply
          but I don’t think their industrial food growing
          is sustainable as presently operated
          about 100 years ago
          an American did a detailed study
          of the farming techniques in Asia at that time
          “Farmers of Forty Centuries”
          even those techniques are not sustainable today
          but closer than the techniques their using

    • rtb61

      You should check the actual statistics. Americans are eating far more soy than Asians. Where the majority of soy is eaten as a broken down and fermented product, rather than as an industrialised protein filler.

  • Guest

    The article is slightly hysterical. Japan wouldn’t top life expectancy lists if every form of soy was so bad for you. It’s only bad when it’s not fermented in the traditional manner.

  • Cyprus Mulch

    What makes this especially dark is that so many folks choose a vegetarian diet for health reasons, and most of the “meat substitutes” commercially available are GMO soy-based.

  • http://hormeticminds.blogspot.com/ Chaorder Gradient

    Watching this video, eating cole slaw with some good ol’ fashioned soybean oil in it

  • HCE

    Fuck it all to hell. There just isn’t ANY safe food anymore. That’s what it comes down to. And don’t say veg from your garden is safe, what the heck to you think is in rain water these days?

    • Bluebird_of_Fastidiousness

      Welcome to the food chain. Every link is toxic. That’s the problem with polluting the whole planet. Eventually, we get saturated too.

      • HCE

        Yeah, I understand that. But these alarmist pieces come along, and what are any of us supposed to do? What is the value of this type of (ahem) “journalism”? At this point all that can be done is to try and prevent it from getting any worse.

  • Ittabena

    A neighbor’s elderly mother hipped me to this while I was in MS. Of course it came out funnier when she told it.

  • Ron Chandler

    The Chinese discovered that soya beans contained poisonous substances 700 years ago (quite apart from the GMO and zillions of modern horrors). They invented the fermentation cooking to make tofu, miso and literally hundreds of fermented soybean foods, and the process got rid of the bad stuff. Go to a Buddhist vegetarian restaurant in Hong Kong, and see the vast variety of soy dishes, all fermented, mostly delicious.

  • Ted Heistman

    The only way around it is preparing you own food from whole ingredients

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