Here are 2 more food allergens that may be ‘hidden’ causes of stress, weight gain, digestive problems or mood swings.

– This is definitely one of the least common food allergens I have seen, but is a
problem for many people, including children. If you don’t know about
possible food allergies you might have, remember what I told you
before: use a food journal and record your response to eating eggs. If
you feel great, energized and don’t show any reaction, then you should
be good to go.

The best way to cook eggs are soft boiled,
poached of fried in butter or coconut oil. I suggest only eating
scrambled eggs or omelets once in awhile.

If you have been reading my blog for awhile then you should be familiar
with certain myths and misconceptions about food & Nutrition. Soy
is probably the biggest ‘health food’ myth today. Soy is linked to
infertility, breast cancer, hypothyroidism, thyroid cancer and many
other disorders.

Not only is it the 2nd most common food
allergen, but its a nasty little bean that has been shown, in hundreds
of epidemiological, clinical and laboratory studies that it is linked

Digestive distress
Thyroid dysfunction
Cognitive decline
Reproductive disorders
Birth defects
Immune system breakdown
Heart disease

And NO, Asians don’t eat nearly as much as Americans are – not even close.

Here are some myths & facts about soy you might not know about:

who eat soy-based foods may be harming their fertility after a study
found a link between soy-rich diets and lower sperm counts.

Myth: Use of soy as a food dates back many thousands of years.

Soy was first used as a food during the late Chou dynasty (1134-246
BC), only after the Chinese learned to ferment soy beans to make foods
like tempeh, natto and tamari.

Myth: Asians consume large amounts of soy foods.

Average consumption of soy foods in Japan and China is 10 grams (about
2 teaspoons) per day. Asians consume soy foods in small amounts as a
condiment, and not as a replacement for animal foods.

Myth: Modern soy foods confer the same health benefits as traditionally fermented soy foods.

Most modern soy foods are not fermented to neutralize toxins in
soybeans, and are processed in a way that denatures proteins and
increases levels of carcinogens.

Myth: Soy foods provide complete protein.

Like all legumes, soy beans are deficient in sulfur-containing amino
acids methionine and cystine. In addition, modern processing denatures
fragile lysine.

Myth: Fermented soy foods can provide vitamin B12 in vegetarian diets.

The compound that resembles vitamin B12 in soy cannot be used by the
human body; in fact, soy foods cause the body to require more B12

Myth: Soy formula is safe for infants.

Soy foods contain trypsin inhibitors that inhibit protein digestion and
affect pancreatic function. In test animals, diets high in trypsin
inhibitors led to stunted growth and pancreatic disorders. Soy foods
increase the body’s requirement for vitamin D, needed for strong bones
and normal growth. Phytic acid in soy foods results in reduced
bioavailabilty of iron and zinc which are required for the health and
development of the brain and nervous system. Soy also lacks
cholesterol, likewise essential for the development of the brain and
nervous system. Megadoses of phytoestrogens in soy formula have been
implicated in the current trend toward increasingly premature sexual
development in girls and delayed or retarded sexual development in boys.

Myth: Soy foods can prevent osteoporosis.

Soy foods can cause deficiencies in calcium and vitamin D, both needed
for healthy bones. Calcium from bone broths and vitamin D from seafood,
lard and organ meats prevent osteoporosis in Asian countries—not soy

Myth: Modern soy foods protect against many types of cancer.

A British government report concluded that there is little evidence
that soy foods protect against breast cancer or any other forms of
cancer. In fact, soy foods may result in an increased risk of cancer.

Myth: Soy foods protect against heart disease.

In some people, consumption of soy foods will lower cholesterol, but
there is no evidence that lowering cholesterol improves one’s risk of
having heart disease.

Myth: Soy estrogens (isoflavones) are good for you.

Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they
can prevent ovulation and stimulate the growth of cancer cells. Eating
as little as 30 grams (about 4 tablespoons) of soy per day can result
in hypothyroidism with symptoms of lethargy, constipation, weight gain
and fatigue.

Myth: Soy foods are safe and beneficial for women to use in their postmenopausal years.

Soy foods can stimulate the growth of estrogen-dependent tumors and
cause thyroid problems. Low thyroid function is associated with
difficulties in menopause.

Myth: Phytoestrogens in soy foods can enhance mental ability.

A recent study found that women with the highest levels of estrogen in
their blood had the lowest levels of cognitive function; In Japanese
Americans tofu consumption in mid-life is associated with the
occurrence of Alzheimer’s disease in later life.

Myth: Soy isoflavones and soy protein isolate have GRAS (Generally Recognized as Safe) status.

Archer Daniels Midland (ADM) recently withdrew its application to the
FDA for GRAS status for soy isoflavones following an outpouring of
protest from the scientific community. The FDA never approved GRAS
status for soy protein isolate because of concern regarding the
presence of toxins and carcinogens in processed soy.

Myth: Soy foods are good for your sex life.

Numerous animal studies show that soy foods cause infertility in
animals. Soy consumption enhances hair growth in middle-aged men,
indicating lowered testosterone levels. Japanese housewives feed tofu
to their husbands frequently when they want to reduce his virility.

Myth: Soy beans are good for the environment

Truth: Most soy beans grown in the US are genetically engineered to allow farmers to use large amounts of herbicides.

Myth: Soy beans are good for the environment.

Truth: Most soy beans grown in the US are genetically engineered to allow farmers to use large amounts of herbicides.

Myth: Soy beans are good for developing nations.

In third world countries, soybeans replace traditional crops and
transfer the value-added of processing from the local population to
multinational corporations.

Taken from

Soy Dangers Summarized
taken from

levels of phytic acid in soy reduce assimilation of calcium, magnesium,
copper, iron and zinc. Phytic acid in soy is not neutralized by
ordinary preparation methods such as soaking, sprouting and long, slow
cooking. High phytate diets have caused growth problems in children.

inhibitors in soy interfere with protein digestion and may cause
pancreatic disorders. In test animals soy containing trypsin inhibitors
caused stunted growth.

Soy phytoestrogens disrupt endocrine
function and have the potential to cause infertility and to promote
breast cancer in adult women.

Soy phytoestrogens are potent
antithyroid agents that cause hypothyroidism and may cause thyroid
cancer. In infants, consumption of soy formula has been linked to
autoimmune thyroid disease.

Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.

Soy foods increase the body’s requirement for vitamin D.

Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

glutamic acid or MSG, a potent neurotoxin, is formed during soy food
processing and additional amounts are added to many soy foods.

Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

Until next time – have a great week and PAY ATTENTION to how you react to food!



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