HLife | Healthy Living Redefined

People are always asking questions regarding the health safety and allergens of soy, gluten and dairy. There are lots of information supporting both sides but what we have to pay attention to the details of who said what and why. When it comes to life in general, but specially the foods we choose to put in our bodies, we have to ask ourselves these questions: 1) Do I need this and, if so, for what?  2) Where did it come from and what are its components? 3) What are its benefits (how does it affect me? Will it harm me or benefit me?) And, what happens once its in my body?

Usually, infants that are introduced to products like soy, dairy, and gluten at a young age are the ones that have mayor allergens to these very products later on in life. Let’s explore all three products a bit, in order to make a more conscious decision when it comes to choosing to ingest any one of them – or none at all. Remember: Your health is the result of the choices you make in the lifestyle that you lead daily on all levels – mind, body, and soul.

This will be a three-part series explaining soy, gluten and dairy and the pros and cons of these three potential/sometimes allergens.

Soy

The problem: there are two main problems: 1) Soy beans are the number two GMO (genetically modified organism) crop (corn is number one) and, 2) people are consuming way too much of it. We have to look at labels and concentrate on eating mostly whole foods in large amounts. Soy beans are not bad for you, but genetically engineered soy beans are. One of the reasons for this is that there just isn’t enough experimental data to say that GMO soy beans are safe to consume. In fact, there is some data that says otherwise (as is the case with most if not all GMO foods.) We have to consider the point that soy products’ bad reputation might be coming from stats generated from GMO soy beans and highly processed soy products versus natural (organic) soy.  In that regards, we can say that it is the GMO soy crop that is causing all of these problems. It makes us wonder: When they say that soy significantly inhibits the thyroid gland, which is essential for brain growth, did they test it on GMO soy or organic soy? So, if you consume soy products, you HAVE to buy them certified organic to avoid any potential problems. Also, if you do consume soy products, stick to the simple ones like tofu, tempeh and miso, not the soy hydrolyzed processed products like patties, sausage and soy cheese. Just as is the case with cow’s milk, these processed soy products contain ultra high levels of glutamate. Glutamate is a major neurotransmitter in the hypothalamus that is concerned with more elaborate expressions of emotions, including fear and anger. But, a form of glutamate is also now an industry synthesized component of the dangerously hazardous excitotoxin and neuron killer known as MSG (monosodium glutamate). MSG’s production started by the 1940s in North America from a combo of corn and wheat gluten; the problem is that glutamate can cause early onset puberty and produces free radicals that damage the cells in the body.

Another huge problem with soy is that most vegans and vegetarians rely on it as their main source of protein, and as such, eat too much of it daily and in various forms, especially processed soy products. Since being vegetarian or vegan does not automatically qualify you as healthy, most veggistas (I just invented that word, meaning a vegetarian/vegan that is not fully informed on nutrition, and who is such for trend and not for health) eat mainly processed soy junk, which comes from GMO soy and other harmful ingredients. Word to the wise: If the ingredients you read say “hydro” anything, put it down. Hydrolyzed protein is the worst kind, and it is usually from soy. When soy is hydrolyzed, its glutamate content is freed to do its damage, especially when it comes to soy milk. First of all, who knows how long the soy milk has been in that box you just bought?  (Homemade nut milk is a fantastic alternative. Check the HKitchen reicpe here.) Second, it’s been hydrolyzed, and some have extra hydrolyzed soy added to it, so its glutamate content is not just free to run about and harm you, but is in even higher amounts. And third, almost all soy milks contain an ingredient called “carrageen”. Carrageenan is an inflammatory agent that also increases cell damaging free radicals, and consistent intake of it can cause major long-term damage. Let’s put it this way: When researchers study inflammation, they inject this substance into tissues or directly into poor little lab animals to study the reaction. We’re talking “the” chemical for inflammation – in your food.

Bottom line, when we consume hydrolyzed protein, soy protein extract and isolated proteins, which are added to virtually all processed foods in enormous amounts, our blood vessels are frequently exposed to high levels of free radicals (produced by these soy derivatives) thereby generating disease, deterioration, and chemical imbalances. Again, we must stress, if you’re going to consume soy, be sure it is organic (non-GMO), and it is the less processed stuff: Tofu, tempeh, and miso.

The benefit: Soy contains phytoestrogens that have been shown to reduce bone loss in cases of osteoporosis (phytoestrogens are the reason for the debate of soy influencing hormonal balance in males and females. But the research on positive or negative hormonal effects is conflicting and therefore inconclusive, and I suspect GMO soy will have a different effect than real soy.) It also supplies a high amount of amino acids (especially lysine and methionine) for plant-based foodies, with very little or no saturated fat – but it is not a complete protein (doesn’t have all of the various essential amino acids). Soy also contains natural antioxidants called isoflavones, which reduce the incidence of hot flashes, protect against various cancers (especially breast), heart disease, and osteoporosis.

Soy beans are actually fairly high in calcium, iron, potassium, and phosphorous. Lecithin extracted from organic soy beans is a great form of phosphorous for the brain, which we burn constantly and need to replenish.

As with most things, soy should be eaten in moderate amounts, organic (this is one of those crops with which you cannot compromised on this – too risky to eat it GMO), as least processed as you can.

Next week, we’ll bring you the second in the three-part “free” series: The facts on Gluten-free.