Tofu, soy milk and other soy foods have been claimed as healthy foods over the last decade.

The majority of soy foods are genetically modified (GMO) and even when organic soy beans are used we should avoid all un-fermented soy foods due to the following reasons:

• Soy contains high levels of phytic acid which reduces assimilation of calcium, magnesium, copper, iron and zinc.  Phytic acid is not neutralized by normal preparation methods such as sprouting, short and long time cooking, and soaking.  High phytates diets have caused growth problems in children.
• Trypsin inhibitors in soy interfere with protein digestion (blockage) and may cause pancreatic disorders such as the swelling of the pancreas.
• 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.  Vitamin B12 analogs in soy are note absorbed by the body and actually increase the body’s requirement of vitamin B12.
• Soy food increases the body’s requirement for vitamin D.  Toxic synthetic vitamin D2 is added to soy milk (causes softening of hard tissue=bones; and hardening of soft tissue=organs and arteries).  Synthetic vitamin D2 is also added to rice, almond and oat milk.
• Soy contains high levels of manganese, associated with brain damage in infants and high levels of oxalates which are associated with the development of kidney stones.
• Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods to mask soy’s unpleasant taste.
• Soy contains high levels of aluminium, which is toxic to the NS and the kidneys.

When using soy, only choose fermented soy products such as organic natto, miso, tempeh, and tamari!