Soy (glycine soja) & derivative products are commonly found in our food & personal care products. But we should avoid them. Why?
1. Processing and Nutritional Profile. Highly Processed Soy: Most health concerns center on heavily refined products like soy protein isolate found in protein bars and mock meats. These often contain added sugar, sodium, and fillers, lacking the fiber and nutrients of whole soy. GMOs and Pesticides: Approximately 94% of soy grown in the U.S. is genetically modified (GMO). Critics note these crops are often heavily treated with the herbicide glyphosate, which may carry long-term health risks and disrupt gut health.
2. Hormonal Concerns (Phytoestrogens). Estrogen Mimicry: Soy contains isoflavones, which are phytoestrogens that can mimic or block the hormone estrogen. While this may help menopausal symptoms, excessive intake (>100 mg/day) has been linked in some studies to reduced ovarian function and reproductive hormone levels in women.
3. Thyroid Function. Goitrogens: Soy contains goitrogens, which can interfere with iodine absorption. Specific Risks: For those with healthy thyroids and adequate iodine, soy is generally safe. However, it may worsen conditions for those with hypothyroidism or iodine deficiency. Medication Interference: Soy is known to interfere with the absorption of levothyroxine (thyroid medication); patients are advised to wait at least four hours between taking the drug and consuming soy.
4. Digestive Issues and Anti-nutrients. Anti-nutrients: Soy contains compounds like phytic acid and protease inhibitors that can block the absorption of vital minerals such as zinc, iron, and calcium. Digestive Distress: Some individuals experience gas, bloating, or nausea due to these anti-nutrients. Fermenting, sprouting, or cooking soy can significantly reduce these levels and improve digestibility. Because soy is a lectin, the spike protein can cause leaky gut.
5. Allergies and Sensitivities. Common Allergen: Soy is one of the top nine food allergens in the US. Reactions can range from mild itching to life-threatening anaphylaxis. Cross-Reactivity: Some practitioners suggest soy can cross-react with gluten in sensitive individuals, potentially maintaining inflammation even on a gluten-free diet.
6. Related to cancer. Soy has too much linoleic acid.
