subject: What Are the Facts About Soy [print this page] The soybean was originally used in Asia for crop rotation. Then once fermentation techniques were developed it was used to produce soy sauce, miso, tempeh then eventually tofu, also known as bean curd. Essentially, it was the fermentation technique that gave the soy bean life and gave birth to its image as the perfect food product that it has today.
Today soy is known to be a rich source of calcium, iron, zinc, fiber and omega 3 fatty acids. It has also been said to promote healthy hearts and bones as well as prevent cancer and relieve menopausal symptoms. It's said to be good for weight reduction, management of hypertension, diabetes, as well as breast, prostate and colon cancers. It's even been marketed toward expectant mothers to reduce daughters risk of breast cancer. This is no doubt a persuasive sell. Nonetheless, we must not let ourselves be fooled by such cunning marketing tactics.
Behind this image of flawlessness lie several hidden truths. The soy bean has a high phytate content. Phytate is an acid which inhibits the absorption of important nutrients such as zinc, iron, calcium and magnesium. So though soy may be a rich source of several minerals the other half of the story is that the high phytate content results in mineral blocking effects.
In addition to the effects of soy on health, it also has an associated socioeconomic and environmental impact. In 2000 to 2005 soybean farming was responsible for the loss of 50,000 square miles of Brazilian rainforest. Soybean farming is also responsible for wildlife habitat destruction, a significant increase in greenhouse gases, as well as disruption of indigenous tribal life by way of forest and water contamination.
Underneath the silver lining soy is just not all that it's cracked up to be. For this reason, as consumers, we owe it to ourselves to heavily scrutinize it. Why? Well like the old saying goes, "if it sounds too good to be true than it probably isn't true." Soy sounds good, but is it really? After all, it can't really be avoided without going through great lengths to do so because it is in everything from breakfast cereals and margarine to baked goods, snack foods, livestock feed, baby formulas and vegetarian meat and milk substitutes. In fact, soy is an ingredient in over 40,000 food products, which makes it near impossible to avoid. The way I see it this miracle food just looks too suspect. That said, take note of what's not being said like how the soybean industry is a multi-billion dollar-a-year business because it is inexpensive to produce, which yields large profits. Look at whose benefiting from us not knowing the truth about this food?
