You might think this post doesn’t apply to you if you don’t buy soya milk or eat tofu, but with 60% of food on supermarket shelves in the US (and probably similar here) containing soya you could be consuming more than you think. Ever wondered what that ‘lecithin’ stuff is on the ingredients label of your chocolate bar or other packaged food? Read on to find out.
This is an extract from an article in the guardian:
Is soya bad for you?
“It contains high quantities of various toxic chemicals, which cannot be fully destroyed even by the long cooking process. These are: phytates, which block the body’s uptake of minerals; enzyme inhibitors, which hinder protein digestion; and haemaggluttin, which causes red blood cells to clump together and inhibits oxygen take-up and growth. Most controversially of all, soya contains high levels of the phytoestrogens (also known as isoflavones) genistein and daidzein, which mimic and sometimes block the hormone oestrogen.”
Not very appetising. Rather than regurgitate what others have written, here are some of the many sites and articles available online that have persuaded me to drop it like a bad habit.
This webpage gives an overview of Soy’s traditional usage and amounts consumed:
This article answers some of the common questions on soy:
Another one from the Guardian, more about the Soy industry: