Could you please cite some sources for the assertions in your article? I would like to see the research sources for claims like, "Soy infant formula, a common alternative to cow's milk for lactose-intolerant babies, contains endocrine disruptors and phytoestrogens, plant hormones which have been shown to cause premature puberty in young girls and delayed puberty in adolescent boys. It's a bit like giving a baby birth control pills. Soy infant formula also contributes to soy allergies."

While I would agree with the author that tempeh is a great alternative to tofu, I'd like to see some actual research on some of her other claims.

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I read this piece twice because I thought there was something wrong with my intellect or that I was missing some important point, but the listed explanations by the author do not, in most cases, answer the questions she poses. Products derived from soy beans are consumed here in Japan, where I live, in a wide variety of different ways. The consumption of soy (or tofu) milk is in fact almost infinitesmal. On the other hand, Shoyu sauce, along with natto (fermented soy beans, delicious ate together with rice), or tofu, sold in blocks which have been processed in a wide variety of different ways, are all ubiquitous. I eat a lot of all these products. Am I healthier or not because of this? Despite having read the comments the author makes, I have no idea. And the same could be said of most of the other points. I suggest that Ms. Irani learns how to put her thoughts in order.

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where does alternet think we are supposed to get our protein?

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Healthy Soy ALternatives by Cynthia McMurray

Probably the biggest media spin regarding soy is that it is an Asian staple and that Asians have eaten soy for thousands of years. While this is true to some extent, what the media fails to mention is that soy was originally used in crop rotation as a method for fixing nitrogen in the soil. According to Nutritional Anthropology soybeans were not actually used as a food until the discovery of fermentation techniques sometime during the Chou Dynasty (1134-246 BC). Foods such as tempeh, natto and miso were developed but even then, by no means, was soy used as the foundation for a healthy diet as we have been led to believe.

To begin with, there is a big difference between fermented soy and unfermented soy. Somewhere along the line, the health benefits of fermented soy have been misconstrued to be the same as those of non-fermented soy, which as countless studies reveal, is just not the case.

Fermented soybeans do carry a number of health benefits. For example, natto is known to be an extremely high source of vitamin K2. Numerous studies, including one published in 2003 in the International Journal of Oncology, show that vitamin K has very powerful anticancer properties. As well, natto is an excellent source of bacillus subtilis, potent and beneficial bacteria. History shows the Samurai ate natto, even feeding it to their horses, to increase their speed and strength.

The soy that is marketed today however, including tofu, soymilk, soy nuts, texturized vegetable proteins (TVP), meal replacement powders and baby formulas for example, are all made from non-fermented soybeans. While these beans may be cooked, heated or even pasteurized, that is not the same as fermenting. Fermentation involves a long process in which the carbohydrates and proteins are broken down by microorganisms such as bacteria, yeasts and mold. Eating fermented foods is known to not only promote the growth of friendly intestinal bacteria that aid in digestion, but also to boost immune function, which ultimately helps the body to fight off harmful bacteria and disease. Fermenting soybeans also reduces the number and potency of dangerous phytoestrogens naturally found in this legume that are now linked to breast cancer, premature development in young girls and as well, delayed or lack of sexual development in boys.

A major problem with non-fermented soy products on the other hand is that they contain phytic acid, a chemical that essentially binds with specific nutrients, such as iron, vitamin B12 and calcium, inhibiting their absorption. What this means is that your body is not able to absorb these vital nutrients and over long periods, such as with infants who are fed soy formulas or with vegetarians who eat a lot of soy, you become malnourished. In fact, several class action lawsuits have revolved around this very issue. In August 2004, one German company agreed to pay a hundred million dollars to the parents of 17 children who died or suffered health problems resulting from drinking a soy-based baby formula deficient in vitamins.

As I mentioned in my previous article, The Not Soy Nice Truth About Nature's Billion Dollar Bean, unfermented soy also contains an array of natural and potent toxins as well as plant estrogens that wreak havoc on your hormonal system and can damage your thyroid. These effects can be devastating, especially to young children whose tiny bodies are still developing. Currently, in New Zealand and Australia numerous families have also filed a class-action suit against soy manufacturers, claiming reproductive system and thyroid gland suppression resulting from consuming soy-based products. Similar suits are expected in the US.

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Apart from the inherent nutritional deficiencies and toxicity associated with unfermented soy, most processed, non-fermented soy products further contain added flavorings and preservatives, such as MSG (which is another story in itself), emulsifiers, sweeteners and synthetic nutrients. In order to make commercial soy products, the beans must first be mixed with an alkaline solution to remove the fiber. They are then separated using an acid wash and again neutralized in an alkaline bath. Most acid washing however, occurs in aluminum tanks, which have been found in studies to leach into the soybeans. In fact, Health Canada scientists reported in a 1987 study published in Food additives and Contaminants that "the aluminum content in soy formula for 1-3 month old infants could result in an intake of 363 micrograms/kg/day (2088 micrograms/day) alone, not including potential contribution from other foods or water." Another study published in 1986 in The Lancet reported, "Compared with carefully collected human breast milk containing 5 to 20 micrograms per liter, aluminum concentrations were 10 to 20 fold greater in most cow's milk-based formulas and 100-fold greater in soy-based formulas". In addition, Health Canada scientists reported in a further study published in the Journal - Association of Official Analytical Chemists, "soy-based or milk-free formulas contained about 8-15 times more cadmium than milk-based formulas."

In the case of TVP, the soybean curds are then put through a final process in which they are spray-dried at high temperatures to produce a high-protein powder. In a report entitled Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients, which was prepared for the FDA by the Federation of American Societies for Experimental Biology, it was shown this spray-drying process creates nitrites, chemicals shown in countless studies to be highly potent carcinogens.

What this all boils down to for soy lovers is that if you do eat soy, you need to make sure you eat only fermented products.

Types of Fermented Soy

Natto: Typically natto has a sticky texture and strong, cheese-like flavor. It is high in vitamin K2 and as well, nattokinase, a powerful blood thinner linked to soy's heart health claims.

Miso: Fermented soybean paste. Usually quite salty with a creamy texture. Often used as a base for many Asian soups.

Tempeh: A soybean cake that has a firm texture and nutty, almost mushroom-like flavor.

Soy sauce: Safe soy sauce is made by fermenting soybeans, salt and enzymes. Today however, many commercial varieties use an artificial chemical process, which is not the same as natural fermentation.

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you have to eat eight cups of beans and peas a day to get enough protein to live. Nuts are not produced on this planet in high enough yields for everyone to live on them.

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The way every product but the ones the author is trying to sell is disqualified as a healthy food by mentioning one chemical drawback without going into any detail that might let the reader know how much of a drawback that might be makes the entire article seem like an infomercial for fermented soy products. Many of these harmful chemicals are not very harmful, not harmful compared to alternatives like grilled beef and pork, only harmful to a small subset of the population, or not demonstrated to exist in any significant or noteworthy amounts in the foods in question. Yet, the way they are systematically applied to each mention of a non-fermented soy product seems obviously intended to disqualify all such products as unfit for human consumption. Perhaps a vegetarian woman of childbearing age who eats nothing but Morningstar Farms should be concerned, but this article is just fearmongering for the rest of us.

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I eat not only to survive but also to enjoy the food ingested. Soy stinks. Taste and consistency is putrid. I know, you add whatever flavor you want to soy. Easier to just eat healthy food that tastes good. All in moderation of course, including a little fish and meat.

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Please note that Sarah Irani, the author of this article has absolutely no scientific credentials; no medical degree, no bio-chem; no botany ... nothing. The blog she edits, EcoSalon, is a fashion gig. She and her staff concern themselves with going "green" by way of mass opinion, while remaining fashionable. In the end, she is nothing but a fashion editor. Take every word she says with the same grain of salt you would offer when a valley girl talks about quantum physics.

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Start reading the labels of the mainstream pre-made/packaged food and you'll see more soy ingredient usage than many people who eat a whole food diet and supplement tofu or tempeh in their diets as a meat alternative.

Good ol' fashioned glob of mayo? Soybean oil.
Crackers & chips? Soybean oil.
Desserts, candies, breads, cakes, etc? Soy lecithin.

Just start grabbing random jars, cans, boxes, etc of the shelves the next time you go grocery shopping and read the ingredients.

So rather than making this a soy is or is not evil, get to the point that over-consumption, over-saturation of the food chain with any one or two food items (corn, soy, wheat, dairy, and so-on) is going to have negative effects.

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at least if you have been reading alternet for the past 2 weeks, and as I have pointed out in another post, beans are estrogenic too!

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...vegan, and environmentalist, I am neither "pro-" nor "anti-soy", but I am pro-science. This article contains more substantive errors than accurate statements, and reveals a lack of knowledge and understanding. Alternet would do its readers a big service by publishing accurate, factual pieces written by people qualified to write them---not junk like this.

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The author makes a critical charge -- that soy can grow a magnificent pair of bouncy jigglies each the size of a two pound sweetbread loaf on a guy's chest. Then the author makes no further comment on the charge. Wha?

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After reading "The Whole Soy Story" by Kaayla F. Daniel, Ph.D. I can't look at a soy product without gagging. (I used to love tofu.) I was a bottle fed baby (DOB 1937) when soy milk was first introduced here. The physical aftereffects upon on the male body attributed to soy baby formula were exactly what I experienced growing up. Reading her description was really creepy for me. Read her book any you'll never feel the same about soy products. If you're young mother of a boy it's urgent that you read her book. In the mean time keep the baby on breast milk, your own or a wet nurse. I wish my mother could have afforded one.
Now when I want a milk substitute drink I use hemp milk.

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1. There is a syndrome in calves fed primarily raw soy called polioencephalomalacia, a degradation of the myelin sheath around the cerebral nerves. It is caused by a lack of thiamine caused by an enzyme, thiaminase, found in raw soy which degrades thiamine in the calves' stomachs. This is a problem in calves which haven't yet developed a functional rumen and thus are still simple stomached animals like you.

2. Some commenters have questioned the importance of phytoestrogens in soy. One of the "health" benefits touted for soy is that it acts as a replacement for the estrogens that postmenopausal women are no longer producing and thus relieves hot flashes. If there is enough phytoestrogen to do that, then there is enough in soy milk to have effects on babies drinking soy milk.

3. There is a condition of pigs fed high levels of soy as the primary source of protein where the phytoestrogens and isoflavones cause anemia.

What this means is that unfermented soy is not good for you. Cooking does degrade some of the toxic substances, but not nearly all of them. Fermentation does a lot more degradation than just high temperatures.

Another take home message is that it is not a good idea to depend on any one item as the food source. You need a variety to prevent insufficiencies and toxic excesses, sort of like a well-balanced stocks and bonds portfolio.

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Why hasn't anyone in the "soy know" mentioned edamame beans? They are the one non-fermented (and unprocessed) soy bean specifically to be eaten right out of the pod, after steaming. They are quite healthy for humans, and do not possess any of the harmful properties as other non-fermented (and hihgly processed) soy products do.

Edamame beans are enjoyed throughout Japan as a handy snack to accomodate one's beer and saki drinking...much like roasted peanuts in Amerikan bars.

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Why hasn't anyone in the "soy know" mentioned edamame beans? They are the one non-fermented (and unprocessed) soy bean specifically to be eaten right out of the pod, after steaming. They are quite healthy for humans, and do not possess any of the harmful properties as other non-fermented (and hihgly processed) soy products do.

Edamame beans are enjoyed throughout Japan as a handy snack to accomodate one's beer and saki drinking...much like roasted peanuts in Amerikan bars.

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fermented soya ,no more then 2 ounces a day can be eaten instead of meat.

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...then, this is all the more reason to eat lots and LOTS of it!

Zero Population Growth, anybody???

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Those who ate tofu at least twice a week were more likely to have impaired mental ability, atrophy of the brain and changes in the brain's size and weight at death, the study showed. They also tested as though they were four or five years older. Findings were similar among 500 wives.


Read the study here:

http://archives.starbulletin.com/2000/04/03/news/story1.html

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The water used to process the tofu in that region had a very high aluminum content, which is why there was an impact.

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We are witnessing the meat/dairy industry's last stand. This pathetic soy-bashing phase is their last attempt at scaring people away from choosing vegetarian. Soy products are the perfect stepping-stone away from animal consumption, and they know this. Thankfully people are seeing through this biased misinformation and are moving in the plant-based foods direction by the millions, as it is tremendously more beneficial for ourselves, our planet, and all the species we share it with, especially in comparison to consuming meat/dairy. 90% of all soy grown goes directly toward the feeding and fattening of animals who will be killed for meat & dairy production, this includes all rainforest destruction, which is for animal feeding and animal grazing. If one is really truly concerned about any negative impact of soy, then choosing vegetarian/vegan will have the greatest positive impact.

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I have know that Soy is not good for the Human Body. I have done my best to stay away from eating it for 35+ years.
My late dog,George, had been eating Soy in his food for years, until my Vet told me how bad Soy was. I am sure that caused his heart trouble and death.
Keep as much Soy out of your diet as possible.

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It is well established, although not well publicized, that unfermented soy
inhibits absorption of proteins and other nutrients, as well as being an
endocrine disrupter. For those not familiar with them, an authoritative
source on the subject is The Weston A. Price Foundation . Also, when examining soy & its effects, soy and GMO soy are like apples and oranges. They may look the same but the are substantially genetically different and must be treated as such. If anyone out there refutes the authors assertions as well as those of WAPF based on industry claims (Monsanto, Syngenta & the like), then I would suggest you use a more credible source for your
information (like a first grader from your local elementary school) because it is abundantly clear that you cannot trust those at the "life sciences" corporations. Google

"The World according to Monsanto" Given that 90% of the soy out there is GMO, I say to all of you soy believers "eat up"! Make Monsanto rich and yourself sick.

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Soy in the form of tofu is a usable food product. Much like other things we consume, chips, popcorn, cookies, etc., we don't make these a part of our every day diet. I'm vegetarian and I might have tofu once a month or less often. Seen from that perspective, a little soy in the diet is not such a big deal.

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http://www.foodrevolution.org/mothering.htm
This was written by John Robbins; very informative and clearly accurate!
p.s. if you're concerned about the rainforest, you should see how much the meat industry is destroying that!

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http://www.foodrevolution.org/what_about_soy.htm

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Soy can also have a detrimental effect on thyroid health. Read: Soy and the Thyroid:
The Controversy Over Soy and Thyroid Health. I've also assembled more than 100 personal soy stories from thyroid patients who found that soy either was a trigger, or aggravated their thyroid conditions -- and in some cases, elimination of soy improved symptoms or resolved thyroid conditions.

Soy, in its fermented form, in moderation, is one thing. But overconsumption of processed, unfermented soy turns a food into a drug.

Mary Shomon
Thyroid Patient Advocate, Author

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All we see here is the typical biased
anti-soy propaganda that is constantly promoted by the various pro-meat/dairy groups, where are all the countless positive benefits/facts that have been absolutely proven over and over ?? Sarah, you should really expand your "fact" sources to include all sides of the story, as the positives of consuming soyfoods most certainly outweigh any possible negatives, especially when they replace animal products, as has been shown in the countless unbiased/legitimate cases of research.

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There is a condition of pigs fed high levels of soy as the primary source of protein where the phytoestrogens and isoflavones cause anemia.

What this means is that unfermented soy is not good for you. Cooking does degrade some of the toxic substances, but not nearly all of them. Fermentation does a lot more degradation than just high temperatures.

Another take home message is that it is not a good idea to depend on any one item as the food source. You need a variety movie posters the vampire diaries posters the vampire diaries tv show posters мир авиации seropol5 to prevent insufficiencies and toxic excesses, sort of like a well-balanced stocks and bonds portfolio.

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I have just read this story and I recently stayed at a Blackpool hotel the Norbreck Castle Hotel and enjoyed my hotel stay in Blackpool. Norbreck Castle is part of Britannia Hotels which has many popular hotel accommodation such as the Britannia Hotel Manchester.

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