Soy + AdvoCare
- Dennis Gerencher
- Feb 28, 2014
- 5 min read
Advocare uses soy protein in many of their products.
What’s wrong with soy?
First off, unless the product is labeled as organic, you can guarantee that the soy being used is “GMO” genetically modified.
The Dark Side of Soy
The vast majority of soy at your local market is not a health food. The exception is fermented soy, which I’ll explain more about later and even worse GMO soy that is contaminated with large pesticide residues as the reason it is GMO is so they can spray the potent toxic herbicide Roundup on them to improve crop production by killing the weeds.
Unlike the Asian culture, where people eat small amounts of whole non-GMO soybean products, western food processors separate the soybean into two golden commodities—protein and oil. And there is nothing natural or safe about these products.
Dr. Kaayla Daniel, author of The Whole Soy Story, points out thousands of studies linking soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease. Here is just a sampling of the health effects that have been linked to soy consumption:
Breast cancer
Brain damage
Infant abnormalities
Thyroid disorders
Kidney stones
Immune system impairment
Severe, potentially fatal food allergies
Impaired fertility
Danger during pregnancy and nursing
Soy proponents will argue that soy-based foods (they lump the fermented ones with the unfermented) will protect you from everything from colon, prostate and breast cancer to strokes, osteoporosis, and asthma. But said enthusiasts never mention the studies that illuminate soy’s downside and all of the dangers posed to your health, which are based on sound research.
Another unfortunate fact is that 80 percent of the world’s soy is used in farm animal feed, which is why soy production is contributing to deforestation. Some soy propagandists have suggested that the solution to this is for all of us to become vegetarians—a reckless recommendation rooted in total ignorance about nutrition—whereas a far better solution is a major overhaul in how farm animals are fed and raised.”
“If you take the time to look into the actual science, then the answer is yes. Thousands of studies link soy to malnutrition, digestive distress, immune system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility — even cancer and heart disease.
Since the introduction of genetically engineered foods in 1996, we’ve had an upsurge in low birth weight babies, infertility, and other problems in the U.S., and animal studies have shown devastating effects from genetically engineered soy including allergies, sterility, birth defects, and offspring death rates up to five times higher than normal.
Soybean crops are also heavily sprayed with chemical herbicides, such glyphosate, which a French team of researchers have found to be carcinogenic.
Soybeans — even organically grown soybeans — naturally contain “antinutrients” such as saponins, soyatoxin, phytates, trypsin inhibitors, goitrogens and phytoestrogens. Traditional fermentation destroys these antinutrients, which allows your body to enjoy soy’s nutritional benefits. However, most Westerners do not consume fermented soy, but rather unfermented soy, mostly in the form of soymilk, tofu, TVP, and soy infant formula.
Unfermented soy has the following 10 adverse affects on your body:
1. High Phytic Acid (Phytates): Reduces assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking, but only with long fermentation. High-phytate diets have caused growth problems in children.
2. Trypsin inhibitors: Interferes with protein digestion and may cause pancreatic disorders. In test animals, trypsin inhibitors in soy caused stunted growth.
3. Goitrogens: Potent agents that block your synthesis of thyroid hormones and can cause hypothyroidism and thyroid cancer. In infants, consumption of soy formula has been linked with autoimmune thyroid disease. Goitrogens interfere with iodine metabolism.
4. Phytoestrogens/Isoflavones: Plant compounds resembling human estrogen can block your normal estrogen and disrupt endocrine function, cause infertility, and increase your risk for breast cancer.
5. Hemagglutinin: A clot-promoting substance that causes your red blood cells to clump, making them unable to properly absorb and distribute oxygen to your tissues.
6. Synthetic Vitamin D: Soy foods increase your body’s vitamin D requirement, which is why companies add synthetic vitamin D2 to soymilk (a toxic form of vitamin D).
7. Vitamin B12: Soy contains a compound resembling vitamin B12 that cannot be used by your body, so soy foods can actually contribute to B12 deficiency, especially among vegans.
8. Protein Denaturing: Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein (TVP). Chemical processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
9. MSG: Free glutamic acid, or MSG, is a potent neurotoxin. MSG is formed during soy food processing, plus additional MSG is often added to mask soy’s unpleasant taste.
10. Aluminum and Manganese: Soy foods contain high levels of aluminum, which is toxic to your nervous system and kidneys, and manganese, which wreaks havoc on your baby’s immature metabolic system.
Soy’s antinutrients are quite potent. Drinking just two glasses of soymilk daily provides enough of these compounds to alter a woman’s menstrual cycle. But if you feed soy to your infant or child, these effects are magnified a thousand-fold. Infants fed soy formula may have up to 20,000 times more estrogen circulating through their bodies as those fed other formulas. You should NEVER feed your infant a soy-based formula!
In fact, infants fed soy formula take in an estimated five birth control pills’ worth of estrogen every day.
“Seeking healthful foods, Americans are eating more soy than ever. But recent research with animals shows that consuming large amounts could have harmful effects on female fertility and reproductive development.”
Soy food and isoflavone intake in relation to semen quality parameters among men from an infertility clinic
BACKGROUND High isoflavone intake has been related to decreased fertility in animal studies, but data in humans are scarce. Thus, we examined the association of soy foods and isoflavones intake with semen quality parameters.
METHODS The intake of 15 soy-based foods in the previous 3 months was assessed for 99 male partners of subfertile couples who presented for semen analyses to the Massachusetts General Hospital Fertility Center. Linear and quantile regression were used to determine the association of soy foods and isoflavones intake with semen quality parameters while adjusting for personal characteristics.
RESULTS There was an inverse association between soy food intake and sperm concentration that remained significant after accounting for age, abstinence time, body mass index, caffeine and alcohol intake and smoking. In the multivariate-adjusted analyses, men in the highest category of soy food intake had 41 million sperm/ml less than men who did not consume soy foods (95% confidence interval = –74, –8; P, trend = 0.02). Results for individual soy isoflavones were similar to the results for soy foods and were strongest for glycitein, but did not reach statistical significance. The inverse relation between soy food intake and sperm concentration was more pronounced in the high end of the distribution (90th and 75th percentile) and among overweight or obese men. Soy food and soy isoflavone intake were unrelated to sperm motility, sperm morphology or ejaculate volume.
CONCLUSIONS These data suggest that higher intake of soy foods and soy isoflavones is associated with lower sperm concentration.”
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