Assalammualaikum...
First of all, memang aku terperanjat tentang fakta ini.
Why?
Sebab dulu masa aku mengandungkan Hanie dan Humairah, aku kuat minum susu soya. Konon nak dapatkan kulit anak yang putih, licin dan mulus. Maka, memang berkotak-kotak lar aku minum soya masa aku mengandungkan anak perempuan. Alhamdullilah, petua tu menjadi. Kulit Hanie dan Humairah takde masalah, putih dan licin dari kulit aku. Jealous jer omak ko tengokkan. Aku pun tak berapa suka dedahkan penggunaan bahan makeup kat diaorang sebab kulit diaorang masih muda dan segar lagi. So, makeup tu ada macam-macam bahan kimia, kalo boleh tak nak biasakan budak-budak dengan makeup sangat. Last sekali, Hanie pakai makeup masa dia buat konsert tadika. Time tu jer aku benarkan. Tu pun aku solek nipis-nipis jer.
Walau bagaimanapun, ada sesetengah yang tak menjadi apabila mengikut petua di atas. Mungkin ia ikut sesetengah genetik kot. Ada sesetengah genetik memang ada yang alahan dengan susu soya.
Sungguhpun begitu, selepas aku pencen dari jawatan mengandung, susu soya yang aku agung-agungkan dulu, terus dipandang sepi. Malah, nak minum pun aku rasa jelek. Hahaha...!! Tapi kalo tauhu dengan air gula tu aku suka makan lar.
Marilah kita sama-sama redha membaca fakta ini.
Did you know that the soybean was a modest and unpopular crop until food manufacturers intent on creating cheap vegetable oils convinced the U.S government to start subsidizing it. The soy was turned into oilm and the industry was left with an industrial waste product. Then somebody had a brilliant idea: Let's take this industrial waste product ( full of toxins and carcinogens) - isolated soy protein - and turn it into food that people will eat!
Mungkin kita boleh amik protein soya dalam kuantiti yang sedikit dalam seminggu dan bukannya setiap hari.
Tunggu kejap!
Baca dulu fakta yang baru saya jumpa.
Soy has become a major source of toxicity for human beings, especially in the last three decades. Not only is more than 99% of soy genetically modified, but sources labeled organic or non-GMO are often exposed to the same problems as conventional soy. If you consume processed foods, soy is almost impossible to avoid. With the exception of wheat, there are few foods that are causing as many health problems as soy in the food supply. Here are 12 reasons to avoid any kind of soy.
1. Soy Reduces Assimilation of Minerals
Phytic acid is present in the bran or hulls of all seeds and when we compare the phytate of soy to many other types of beans and nuts, the percent mass is not that far off, but that’s not the problem. The problem is how much we are consuming. Most people stuck on the soy bandwagon are consuming far more phytate by the sheer volume through mass consumption of things like soy milk, tofu, cereals, and processed foods. It doesn’t even compare to the amount they would consume through seeds and nuts. The effect of phytic acid on iron absorption has been thoroughly studied. As evident in a study in the American Journal of Clinical Nutrition, as phytic acid increases, it has a diminishing impact on iron while inhibiting its absorption. This applies to almost every major mineral including zinc–one of the most important minerals for the human body. Two billion people may now have zinc deficiency. Phytates bind to zinc and thereby decrease its bioavailability. Phytic acid levels in soy reduce assimilation of calcium, magnesium, copper, iron and zinc.
2. Soy Causes Growth Problems and Even Cancer In Children
The phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. Consequenty thse high phytate diets have caused growth problems in children. Combined with the presence of both phytoestrogens and arsenic, soy-based formulas are a disease promoting ticking time bomb for infants. A study published in the peer-reviewed journal The Prostate,revealed that humans exposed to a combination of bothtoxicants were almost twice as likely to develop cancerous cells in their prostate. While it is established that both arsenic and estrogen can cause cancer, the research raises concerns about the dangers of chemicals in combination, and the efficacy of regulations that are established by testing one chemical at a time. True cancer of the prostate, carcinoma, is seldom seen in infants and children, but other forms of malignant tumors may develop and more cases are appearing in developed nations where the link appears to center around soy infant formula. While many claims have been made about the health benefits of these estrogen-like compounds, animal studies indicate that soy (both conventional and organic) contain powerful endocrine disrupters that alter growth patterns and cause sterility. Soy formula is also laden with toxic chemicals such as aluminum and manganese, which can cause both physical and mental health problems, learning disabilities, brain damage, and behavioral problems. A study published in the Proceedings of the National Academy of Sciences found that the highly concentrated phytoestrogens in soy formula weaken the immune systems of babies. Toxicologists estimate that an infant exclusively fed soy formula receives the estrogenic equivalent of at least five birth control pills per day.
3. Soy Linked To Cancer
The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or “antinutrients”. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. What about the Japanese? The Japanese, and Asians in general, have much higher rates of other types of cancer, particularly cancer of the esophagus, stomach, pancreas and liver. Asians throughout the world also have high rates of thyroid cancer. The logic that links low rates of reproductive cancers to soy consumption requires attribution of high rates of thyroid and digestive cancers to the same foods, particularly as soy causes these types of cancers in laboratory rats. Just how much soy do Asians eat? A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women – less than two teaspoons. Americans are consuming amounts far exceeding this quantity. Thousands of women are now consuming soy in the belief that it protects them against breast cancer. Yet, in 1996, researchers found that women consuming soy protein isolate had an increased incidence of epithelial hyperplasia, a condition that presages malignancies. A year later, dietary genistein was found to stimulate breast cells to enter the cell cycle – a discovery that led the study authors to conclude that women should not consume soy products to prevent breast cancer.
4. Soy Promotes Infertility
Soy beans contain genistein, a natural compound that has estrogenic effects because it binds the estrogen receptor with relatively high affinity. A study in the Journal Toxicology and Applied Pharmacology showed that dietary genistein exhibits a strongly increased estrogenic effect and cautionary attitude towards the consumption of large amounts of soy or soy supplements is warranted to prevent infertility. Another study in the journal Obstetrics and Gynecology International found that soy ingestion increases amniotic fluid phytoestrogen concentrations in female and male fetuses. Phytoestrogens daidzein and genistein may, alone or in combination with other chemicals, function as endocrine disruptors, with potentially adverse effects on male reproductive function.
5. D-Glutamic
AcidNatural glutamate in plants and animals is known as L-glutamic acid. Our normal digestive process slowly breaks down this natural or “bound” glutamic acid and it is then delivered to glutamate receptors in our body and brain. Broken down this way, it is harmless. However, factory, artificially bound D-glutamic acid in soy is broken down or made “free” by various processes (hydrolyzed, autolyzed, modified or fermented with strong chemicals, bacteria, or enzymes) is toxic to the human body. Since free glutamate can be a component part of certain food additives, such as hydrolyzed soy protein and cheap soy sauce, it is essentially unregulated when it comes to labeling standards. Many people who are very sensitive to D-glutamic acid experience respiratory, neurological, muscular, skin, urological and even cardiac symptoms.
6. High Levels of Aluminum
Soy has to go through a process to become soy protein isolate. Acid washing in aluminum tanks, which is designed to remove some of the antinutrients (but the results often vary widely), leeches aluminum into the final product. Aluminum can have adverse effects on brain development and cause symptoms such as antisocial behavior, learning disabilities. alzheimer’s disease and dementia. Harsh alkaline soaking solutions are used mainly in the production of modern soy foods such as soy protein concentrates, soy supplements, soy protein shakes, textured soy protein (TSP), etc. Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.
7. Blocks Production of Thyroid Hormone
In 1991, Japanese researchers reported that consumption of as little as 30 grams or two tablespoons of soybeans per day for only one month resulted in a significant increase in thyroid-stimulating hormone. Soy foods have a high concentration of goitrogens which block production of thyroid hormones. Scientists have known for years that soy-based formula can cause thyroid problems in babies. Scientists Daniel Sheehan and Daniel Doerge, from the National Center for Toxicological Research presented findings from rat feeding studies, indicating that genistein in soy foods causes irreversible damage to enzymes that synthesise thyroid hormones. Soy consumption is associated with thyroid disorders such as hypothyroidism, goiter, and autoimmune thyroid disease (ATD) as well as increased iodine requirement in certain cases.
8. Causes Allergic Reactions
Soy is one of the top allergens–substances that cause allergic reactions. Today, soy is widely accepted as one of the “big eight” that cause immediate hypersensitivity reactions. Some 28 different proteins present in soy have been found to bind to IgE antibodies. It’s also worth noting that the more soy protein you eat, the more likely you are to develop allergies to it — and the more severe those allergies are likely to become. Delayed allergic responses to soy are less dramatic than the top allergens like peanuts or shellfish, but are even more common. These are caused by antibodies known as immunoglobulins A, G or M (IgA, IgG or IgM) and occur anywhere from two hours to days after the food is eaten. These have been linked to sleep disturbances, bedwetting, sinus and ear infections, crankiness, joint pain, chronic fatigue, gastrointestinal woes and other mysterious symptoms. Food “intolerances”, “sensitivities” and “idiosyncrasies” to soy are commonly called “food allergies”, but differ from true allergies in that they are not caused by immune system reactions but by little-understood or unknown metabolic mechanisms. Strictly speaking, gas and bloating–common reactions to soy and other beans–are not true allergic responses. However, they may serve as warnings of the possibility of a larger clinical picture involving allergen-related gastrointestinal damage. The soybean industry knows that some people experience severe allergic reactions to its products. In a recent petition to the FDA, Protein Technologies International (PTI) identified “allergenicity” as one of the “most likely potential adverse effects associated with ingestion of large amounts of soy products”.
9. Genetically Modified
Any ingredient listed as soybean or soy on any product ingredient list has a 93% chance of being GMO if it is not listed as organic. But even organic soy cannot be trusted. Soy is very problematic crop. Non-organic sources of soy in many agricultural practices are being passed off as organic. In 2011, the USDA uncovered a plot to import fraudulent organic certificates produced by an uncertified supplier in China. The Chinese firm used the counterfeit certificate to represent non-organic crops, including soybeans, millet and buckwheat, as certified organic. These types of things are happening every year and only a fraction are being discovered. Even domestically sourced organic soybean crops are now being investigated for having GMO origins. Organic soy also does not change the toxicity of unfermented sources so abundant in the food supply.
10. Most Soy is Unfermented
Phytates in unfermented soy products actually obstruct absorption of protein and four key minerals: calcium, magnesium, iron, and zinc better than fermented sources. In their natural form, soybeans contain phytochemicals with toxic effects on the human body. The three major anti-nutrients are phytates, enzyme inhibitors and goitrogens. These anti-nutrients are the way nature protects the soybean plant so that it can live long enough to effectively reproduce. They function as the immune system of the plant, offering protection from the radiation of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean plant unappetizing to foraging animals. All plants have some anti-nutrient properties, but the soybean plant is especially rich in these chemicals. If they are not removed by extensive preparation such as fermentation or soaking, soybeans are one of the worst foods a person can eat. The net protein utilization of unfermented soy is 61 which quite low. The most common soy (99%) sold at major grocery retailers in soy milks and processed foods is unfermented soy. It is deadly. Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido. Fermented sources of soy such as natto, miso, tempeh and some fermented tofus are likely the only types of soy that should be consumed by humans and that’s only if you can get around the crap shoot that they’re non-GMO and organic (which there is no guarantee despite labeling).
11. Enzyme Inhibitors
When food is eaten, digestive enzymes such as amylase lipase and protease are secreted into the digestive tract to help break it down and free nutrients for assimilation into the body. The high content of enzyme inhibitors such as trypsin in unfermented soybeans interferes with this process and makes carbohydrates and proteins from soybeans impossible to completely digest. When foods are not completely digested because of enzyme inhibitors, bacteria in the large intestine try to do the job, and this can cause discomfort, bloating, and embarrassment. Anyone with naturally low levels of digestive enzymes such as elderly people would suffer the most from the enzyme inhibiting action of soy. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
12. Immunotoxic
The prevalence of autoimmune diseases has significantly increased over the recent years. It has been proposed that this epidemiological evidence could be in part attributable to environmental estrogens, compounds that display estrogen-like activity. Environmental estrogens can be found in phytoestrogens which occur in soy. There is a considerable burden of evidence both in vitro and in animal models that these compounds exert immunotoxic effects. Phytoestrogens drastically reduce not only the size of the thymus, but also the bone marrow cavity as well, the sites where most deletion of autoreactive cells occur. Isoflavones, which are phytoestrogens present in large quantities in soy and soy-derived products, inhibit protein tyrosine kinase, and exert other effects in the body such as exacerbating the clinical course of this autoimmune disease.
credit to http://livefreelivenatural.com/whether-labeled-organic-non-gmo-conventional-12-reasons-avoid-kind-soy/
About the Author
Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.
credit to www.livefreelivenatural.com
Baca lagi tentang seorang Asian yang mengakui sendiri tentang keburukkan soy protein. Malah ianya menjadi makanan utama harian bagi orang yang sama dengan budayanya.
1. Estrogen mimic
Meaning it creates estrogen in our bodies {both male and female}. It’s widely known that a leading cause of breast cancer, infertility, endometriosis, uterine fibroids, and low libido is due to an excess of estrogen. Worse, giving an infant the recommended amount of soy formula is the equivalent of taking four birth control pills a day. And we wonder why young girls are developing breasts and starting their periods as early as 5-6.
2. Thyroid-suppressing
There are lots of foods that have thyroid suppressing effects, cruciferous vegetables {if eaten raw} for one. I talk about that here. Soy, however, is the king. Termed “goitrogens”, these foods prevent the thyroid from getting enough iodine. Chances are you or someone you know has fallen victim at some point to a slow thyroid. What happens? You gain weight. You’re moody. You have a hard time staying warm. You’re constantly tired. And that’s just the beginning. In 2008, an estimated 10.6% of U.S. women received treatment for thyroid disease. Keep in mind, that’s the percentage who received treatment. Many are walking around with a sluggish thyroid and don’t even realize it. You want to know a secret? Nine times out of ten, it’s linked to diet. Particularly, soy. Since soy is in just about every single processed food {go ahead, read those labels}, and Americans are consuming this stuff at record pace, it’s no wonder. Anything that messes with your thyroid is bad news. Period.
3. Genetically-modified {GM}
You KNOW how I feel about GMOs {genetically modified organisms}, so I won’t drone on here, as I do here {it’s a good read, pinky promise}, but allow me to say this. Most soy, estimated at 80% or more, is GM. The good news is that you can arm yourself with knowledge and power by using this Non-GMO Shopping Guide to learn which soy products and other foods are non-GMO. You’re welcome.
4. Nutrient-blocking
Grains, seeds, nuts, and legumes contains a naturally-occurring enzyme inhibitor called phytic acid, which block mineral absorption in our digestive tract, one of the main reasons we eat them. Soaking and sprouting reduces this, which is why I always do the former to mine before cooking and consuming. Soy also contains phytic acid, but the amount in soy is so ridiculously high that it’s near impossible to eliminate. Soaking does nothing in this case. It must be properly fermented in order to be digestible. The only time soy should ever be consumed is if it is in a fermented form {miso, tempeh, natto, or naturally brewed (organic) soy sauce}. Some tofu is fermented, but more than likely you won’t find that in the U.S. I’ve got a great Orange Broccoli Tempeh Stir-Fry recipe over at my other life that you should totally try.
5. Inhibits protein digestion
Trypsin is a digestive enzyme that our bodies need to properly digest protein. When we are deficient in it, a host of digestive problems can occur such as cramping, diarrhea, and bleeding. No fun at all. In addition to its other crimes against humanity, soy is also high in trypsin inhibitors.
6. Brain atrophy and Alzheimers
In a study involving elderly Japanese men, those who at the most tofu during mid-life had up to 2.4 times the risk of later developing Alzheimer’s disease. Worse, this same mid-life tofu consumption was also associated with exaggerated brain shrinkage beyond that of usual aging. Soy literally rots your brain.
For the skeptics out there, I’ve experienced the effects of soy first hand. Before becoming enlightened and switching to a diet rich in real, whole foods, soy was a big part of my daily intake. Soy milk, soy cheese, edamame, soy protein shakes, soy protein bars, you name it, I ate it. I hardly read labels to see where it was lurking. All I knew was the nonsense being fed to me by the “experts” that this stuff was healthy and I should keep eating a lot of it. Done.
What happened? My periods were completely irregular, I was exhausted, bitchy {at times}, habitually cold, unable to get pregnant, and low and behold, my thyroid was low. I went on thyroid medication and when that didn’t help, I changed the way I ate. Soy and processed foods were gone. One year later, a couple of pounds heavier, and a little less psychotic with my exercise regimen, my periods resumed and I was pregnant {and then delivered a healthy, bouncing baby girl} with zero fertility interventions {or immaculate conception}. The other symptoms subsided too.
So what’s the alternative to soy milk?
Besides eliminating processed food from your diet {step 1}, the “no soy” edict creates quite a conundrum for those that either can’t tolerate dairy or are vegans. Fear not, friends.
For those without dairy issues, good quality, organic {raw ideally} full fat dairy {milk, cheese, yogurt, etc.} is best. For others, or if you’re a vegan or choose not to eat dairy {I get that}, there are a host of milk alternatives, including coconut, almond, hazelnut, flax, rice, or hemp. Real coconut milk is my favorite, as it’s loaded with the GOOD saturated fat that boosts your metabolism. If you’re not ready to start making your own, my favorite full-fat BPA-brand is this one {buy here}. Almond milk is my #2, but before you go buying up all of the store-bought non-dairy milk, keep reading. There’s a caveat. There’s always a caveat.
A lot of non-dairy milks contain a slew of additives that preserve shelf life and improve texture. Some of these are relatively benign, others not so much. One in particular, is carrageenan, a seemingly safe seaweed derivative. It’s the farthest thing from safe and was shown to be carcinogenic in this report from the Cornucopia Institute and is in a slew of organic foods. Carrageenan is in many non-dairy milk brands {even ORGANIC!}. If your blender is up for the task {this is the blender I have}, try making your own dairy-free milk. It’s so easy and delicious!
Check out these dairy-free milk recipes from some of my favorite bloggers:
Short story long, do your best to stay away from soy, particularly if you are pregnant or nursing, and please,please avoid it like the plague with babes and children. Its hormone-disrupting properties can have lasting effects on their health, a gamble not worth taking.
So if you enjoy eating foods like miso, tempeh, natto and soy sauce, than fear not! As long as they are fermented in a traditional manner, they will be a benefit to your health.
Fuhhh...tempe is one of my favourite dish. Lelebih lagi kalo aku buat sambal jawa tempe di pagi raya. Memang seronok bila tengok laki sendiri, parents in law, anak-anak sedara suka makan sambal jawa tempe aku. Memang wajip aku buat sambal jawa tempe as a pot luck di pagi raya.
So, tepuk dada tanya lar iman. Hahaha...
Awas : Entry ini ditulis secara umum dan tidak menyentuh mana-mana produk. Harap maklum!
Thanks for reading this entry!
