Did you know that up until recently, the soybean was not even considered fit to eat? Although it has been around for centuries—since the Chou Dynasty (1134-246 BC)—all indications show the plant was not originally eaten, but used in crop rotation for regulating nitrogen levels in the soil.
It wasn’t until later in the dynasty when fermentation techniques were discovered that soy was used as a food in the form of natto, miso, tempeh and soy sauce (all fermented versions of soy.)
Further into the 2nd century BC, Chinese scientists happened upon tofu, which was made using a purée of cooked soybeans infused with calcium sulfate or magnesium sulfate—essentially “plaster of Paris” or “Epsom salts—which gave it that smooth, pale curd look.
While fermented foods and tofu began to spread across Asia, the Chinese never ate unfermented tofu. They knew the soybean was full of “antinutrients” (natural toxins), including potent enzyme inhibitors that actually block your ability to digest protein.
And this is only a portion of what unfermented soy can do to your body. There are over 170 studies that specifically confirm the dangers of eating soy.
Despite this, soy manufacturers have jumped on the anti-dairy bandwagon, pushing their soy-based products at every lactose intolerant individual looking for an alternative to dairy.
They have even gone after America’s weight loss industry, suggesting soy is low in calories and can even help lower cholesterol.
In short, they have turned soy into the miracle alternative that will keep you healthy, strong and thin. But nothing is further from the truth!
First, let’s have a look at what is actually in your soy milk:
- Soymilk (Filtered Water
- Whole Soybeans)
- Cane Sugar
- Sea Salt
- Natural Flavor
- Calcium Carbonate
- Vitamin A Palmitate
- Vitamin D2
- Riboflavin (B2)
- Vitamin B12.
All of these sounds innocent enough. There are even some vitamins, and who doesn’t need vitamins?
But what about “carrageenan”? Do you know what that is? Carrageenan is actually made from red algae or seaweed and has been produced since the 1930s.
In short, it is manufactured by adding an alkaline product (such as borax) that then produces a “natural” food ingredient.
What is interesting, however, is that if this same seaweed is manufactured using a slightly more acidic solution, the result is called “degraded carrageenan” or poligeenan, a substance widely known for its inflammatory properties.
In fact, “degraded carrageenan” is typically used in drug trials to basically induce inflammation and other diseases in lab animals.
The only difference between this disease-producing carrageenan and the “natural food” carrageenan, is a few PH points!
There are many studies that have been done on carrageenan alone, and from these, the following list of possible side effects has been determined:
- Large bowel ulceration
- Ulcerative colitis
- Fetal toxicity
- Birth defects
- Colorectal cancer
- Glucose intolerance and insulin resistance
- Liver cancer
- Immune suppression
- Promoting the growth of abnormal colon glands, which are precursors to polyps
These aside, soy milk in general also comes with its own list of dangers, some that may be shocking considering you have been told for years by manufactures that soy milk is one of the healthiest alternatives to dairy you can drink. Not so… and here are 10 reasons why!
TOP 10 REASONS TO JUST SAY NO TO SOY MILK
We have already determined that soybeans contain these natural toxins, however, did you know that drinking only 2 glasses of soymilk a day, can significantly disrupt a woman’s menstrual cycle?
A 1994 study published in The American Journal of Clinical Nutrition showed that in 6 premenopausal women with normal menstrual cycles, after taking 45 mg of soy isoflavones a day—1-2 cups of soy milk or 1/2 cup of soy flour, in just 1 month, every single one of these women experienced delayed menstruation—the same effects as if they were taking tamoxifen, the anti-estrogen drug given to women with breast cancer.
2. Genetically Modified Organisms (GMOs)
A whopping 99% of soy is genetically modified! It is also one of the most highly pesticide contaminated foods on the planet. No further explanation is needed.
3. Soy is full of phytoestrogens
This is probably one of the most dangerous issues surrounding soy.
These plant-based estrogens mimic natural estrogen in your body causing such things as breast cancer, endometriosis, uterine fibroids, infertility, and low libido.
Many infant formulas are also soy-based so the babies who are fed these formulas are essentially consuming a hormone load equivalent to 4 birth control pills a day!
The effects are astounding—girls as young as 6 and 7 are getting their periods, young boys are developing breasts. The Weston A. Price Foundation lists 174 studies verifying the negative effects of phytoestrogens.
4. Soy is a Goitrogenic—it suppresses your thyroid
These substances prevent your thyroid from obtaining the essential iodine it requires to function.
Since your thyroid is considered a master gland that controls your endocrine system, when it is compromised, you can end up with some serious and even life-threatening complications.
One 1991 study showed that eating only 2 tablespoons a day of soybeans for 3 months caused thyroid suppression with symptoms of malaise (fatigue and simply feeling ‘blah’), constipation, sleepiness, and even goiters.
5. Breast Cancer
Soy contains the toxic isoflavones genistein and daidzein, which, according to a 2001 study published in the Annals of Pharmacotherapy, stimulate existing breast cancer cell growth.
This obviously makes eating soy extremely dangerous for women with existing breast cancer.
According to another 1997 study published in Environmental Health Perspectives, estrogens consumed in your diet (even at low concentrations) can also stimulate breast cells to increase enzymatic activity in people without cancer, which can then lead to breast cancer.
6. Blood Clots
Soybeans also contain hemaglutinin, a clot-promoting substance that essentially causes your red blood cells to clump together.
Where the soy industry promotes soy as an effective means for lowering cholesterol levels, a new study published in Maturitas, suggests that this supposed benefit may simply be a result of blood clotting.
7. Mineral Deficiencies
Soybeans and other soy products such as soymilk all contain significant levels of phytic acid, which is shown in studies to inhibit the body’s ability to naturally assimilate minerals like calcium, magnesium, copper, iron, and especially zinc.
One of the major issues with zinc deficiency is that zinc is actually needed for optimal development and functioning of the brain and nervous system.
It further plays a significant role in protein synthesis and collagen formation. And because it is involved in the blood-sugar control mechanism, zinc deficiency can also lead to diabetes.
Zinc is further essential for a healthy immune system so any deficiency in this mineral can cause a host of health issues.
8. Alzheimer’s Disease
Soy contains high levels of toxic aluminum, which not only affects the nervous system and kidneys, but has also been linked in countless studies to the onset of Alzheimer’s disease.
9. B12 deficiency
Because soy contains a compound similar to vitamin B12, your body is tricked into believing it has sufficient amounts of this essential energy-boosting vitamin, when in reality, the B12-like compound in soy is not bioavailable, meaning your body cannot process it, ultimately leading to a B12 deficiency.
10. Digestive Issues
And the final reason you should always say ‘no’ to soy is that it is full of trypsin inhibitors. Trypsin is a necessary digestive enzyme for proper digestion of protein. Without it, you can experience numerous digestive issues including stomach cramps, diarrhea, and bleeding as your body tries to digest the protein in your food. If left unchecked, this issue could further lead to pancreatic issues.
For people who cannot or choose not to consume dairy, there are far better alternatives to soy, such as almond, hemp, cashew, rice and even coconut milk. Try any one of these and stay as far away from soy as possible!
 Katz, Solomon H., “Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems”, Nutritional Anthropology, Alan R. Liss Inc., 1987, p. 50.http://www.ncbi.nlm.nih.gov/pubmed/?term=American+Journal+of+Clinical+Nutrition+1994+Sep%3B60(3)%3A333-340)
 Annals of Pharmacotherapy 2001 Sep; 35(9):118-21)
 Studies Showing the Toxicity of Soy in the US Food & Drug Administration’s Poisonous Plant Database
 Studies Showing Adverse Effects of Dietary Soy, 1939-2008