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Soya

There are varying opinions regarding the safety or otherwise of Soya. These are some excellent links to articles explaining the history, what is safe when consuming soya and were the dangers lie. As can be seen when reading these articles, over the past few decades soya is now in many of our foods, resulting in many cases of consumption at levels that could be considered toxic.

Although soyabean has been grown for many thousands of years, it was only used for human consumption once the fermentation process had been developed. Today it is reported that more than 60% of all processed food in Britain contains soya in some form. It is found in a wide range of food products from breakfast cereals, baked goods to dairy desserts, sauces and ice cream. Soya is crushed and separated into many different parts. It appears on food lables as soya flour, hydrolysed vegetable protein, soy protein isolate, protein concentrate, textured vegetable protein, vegetable oil, plant sterols and lecithin. It is included in low-carb and low fat processed products. It is included in fat spreads, dairy drinks and other foods sold as functional foods.

Soya increases the protein content of processed meat products. It replaces them altogether in vegetarian foods. It stops industrial breads shrinking. It makes cakes hold on to their water. It helps manufacturers mix water into oil. Hydrogenated, its oil is used to deep-fry fast food.

As can be seen, a product derived from soya under highly industrialised processes is hard to avoid unless you eat home cooked, REAL food using ingredients in their original state.

The soyameal that results after the oil is extracted from the bean, is an excellent livestock protein feed, provided it is processed correctly and, as with all other livestock feed ingredients, fed in the right proportions in the ration, with the right supporting nutrients. It must be toasted to remove the antinutritional factors.

Soy Alert - Weston A Price Foundation

Soya the Quiet Conquest - Ilse Oeschlager-Demarest

The Truth About Soy - Soy Online Service, New Zealand

They hailed it as a wonder food - Anthony Barnett

Should we worry about soya in our Food - Felicity Lawrence

Lack of Joy with Soy - Dr. Barry Groves

Myths and Truths about Soya - Weston A Price Foundation

The History of Soya - Just how much soy did Asians eat

Not Milk and Uncheese: the Udder Alternatives - Weston A Price Foundation

The Oiling of America - Mary G. Enig, PhD and Sally Fallon

Soya Lecithin - from Sludge to Profit - Excerpt from Kaayla Daniel's book: The Whole Soy Story: The Dark Side of America's Favorite Health Food (New Trends, Spring 2004)

Striking at the Soy Heart Health Claim - Kaayla Daniel

A few years ago I came across the graphic on the Central Soya web site. The data detailing the processes appears to no longer be available, but this simple graphic highlights the various processes that the soya bean goes through to produce many different products. Undoubtedly this process will vary between processing plants depending on the markets serviced. Is it really healthy to have so many of these by products of the soya bean created under industrial processes in almost every food that we eat today that has been processed - from chocolate bars, ice creams, savoury and sweet sauces, fat spreads, baked goods including many breads to meat products?

 

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Glycaemic Index	Low GL Diet	Milk	Soya
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