Sadly, for several decades, corporations have been aware of (and suppressed) the evidence that ingestion of soy causes cancer, destroys bones and creates havoc with our hormonal systems. Even lots of health professionals and nutritionists will promote the consumption of soy, but it is not a health food and here’s why:
Soy contains isoflavones and what scientists have known for years is that isoflavones in soy products can depress thyroid function, causing autoimmune thyroid disease and even cancer of the thyroid. Scientists have known for over half a century that soy negatively impacts the thyroid gland.
Research in Japan concluded that daily consumption of only one ounce of soybeans over the course of 90 days caused enlargement of the thyroid and suppressed thyroid function — some subjects even developed a goiter. The subjects returned to normal when they quit eating soy. (Y. Ishisuki et al).
The isoflavone genistein inhibits thyroid function more effectively than prescription drugs developed to control hyperthyroidism! Two of the isoflavones (genistein and daidzein) which soy contains are basically built in insecticides for the soybean. They kill bugs that attempt to eat the plant and due to their nature, are also problematic for us.
Soy contains phytic acid and phytic acid impairs the absorption of all minerals, especially calcium. Since soy contains more phytic acid than any other grain, soy can actually strip the body of calcium and other essential minerals.
Aside from the above, it’s also commonly genetically modified (over 90% of soy is GMO in the U.S.), contains high levels of alluminium and has been linked to infertility, dementia, cancer and leukaemia.
The only soy products I would recommend are those that are organic and fermented, in small amounts (this is what the Japanese tend to consume) — and it’s best avoided entirely for those with thyroid issues.
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To health and happiness,
Thyroid goitre before and after;