Soy: The Dark Side of America's
by Sally Fallon and Mary G. Enig, PhD
Jenny Smith, a secretary and receptionist, could not explain what was happening to her. She began to make mistakes in her work and suffer from memory lapses. She would type a word backwards without even realizing it and proofread right over her mistakes. Her speech was slurring and when she answered the phone. . . she didn't know what to say. One day she found herself walking across a busy intersection against the lights and didn't know how she got there.
Leslie Blumenberg went to pick up her mother at
the airport and got lost coming home. Although she had lived in the area for
years, she became completely disoriented. It took her two hours to find her way
back to her house. She was also suffering from cognitive problems, her words
would jumble when she tried to speak coherent sentences, and she forgot how to
spell.
Leslie had been eating soy foods, lots of them, for three years. When
she went off soy, her problems cleared up, her mind returned to normal. But
Jenny Smith did not eat soy. Her problems cleared up only when she went on a
diet and stopped eating bread. She discovered that she could eat homemade bread
without any problem. But supermarket bread gave her brain fog.
Jenny had a thyroid problem and had been taking thyroxine for years. When her office connected with the internet, she went online to a thyroid site. There she learned that soy was a potent thyroid depressant and should not be consumed by anyone with thyroid troubles. Next trip to the grocery store, she began to read labels and discovered that every loaf of bread in the supermarket contained soy flour.
"Thyroid enlargement in rats and humans, especially children and women, fed with soyabeans has been known for half a century," according to Theodore Kay at Kyoto University in Japan. His 1988 study attempted to determine the amount of iodine required to prevent goitre in populations consuming soy foods. He found that small amounts of iodine could indeed prevent noticeable thyroid enlargement, but even large amounts did not prevent pathological changes to the thyroid gland. He also determined that the most potent goitrogens in soy cannot be removed by cooking.
Although scientists have known for many years that soy is goitrogenic, it was only recently that they were able to pinpoint the actual thyroid-depressing compounds. Researchers at the US Toxicological Laboratory in Arkansas found that the thyroid-depressing substances are isoflavones, the estrogen-like compounds found plentifully in the soybean.
This discovery came as a shock to the soy industry, which has heavily promoted these phytoestrogens as beneficial. It is the phytoestrogens or isoflavones in soy that are supposed to protect us from heart disease, cancer, osteoporosis and the discomforts of menopause. Yet in normal women consuming sufficient iodine, just 30g of roasted soybeans daily, containing about 38mg isoflavones, were found to depress thyroid function--less than the amount in two glasses of soy milk, two servings of tofu, or a handful of roasted soy nuts. In sensitive individuals, such as Jenny Smith, even small amounts of soy were able to provoke the mental confusion indicative of disrupted thyroid function.
ISOFLAVONES IN OUR FOODBread with added soy
flour, 2 slices 4 mg
Meatless chicken nuggets, 1/2 cup 15
mg
Soy hot dog 15 mg
Soymilk, 8-ounce glass 20 mg
Green
soybeans, raw, 1/2 cup 20 mg
Miso, 1/4 cup 21 mg
Tofu, 1/2 cup
28 mg
Soy cheese, 1/2 cup 31 mg
Soymilk skin or film , cooked,
1/2 cup 51 mg
Tempeh, cooked, 1/2 cup 53 mg
Soybean chips ,
1/2 cup 54 mg
Mature soybeans, cooked, 1/2 cup 55 mg
Dry roasted soybeans , 1/2 cup 128 mg
Revival soy-based meal replacement, 1
serving 160 mg
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