Re: CONCERNS REGARDING SOYBEANS

Where does most of the Soya beans come from today? America? Genetically
modified? So is it the same bean?

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"dddd" <dd@xxxxx> wrote in message news:...

"ff" <s@xxxx> wrote in message news:...
http://www.rheumatic.org/soy.htm
CONCERNS REGARDING SOYBEANS
History of Soybeans
Soybeans come to us from the Orient. During the Chou Dynasty (1134-246
BC)
the soybean was designated one of the five sacred grains, along with
barley,
wheat, millet and rice. However, the pictograph for the soybean, which
dates
from earlier times, indicates that it was not first used as a food; for
whereas the pictographs for the other four grains show the seed and stem
structure of the plant, the pictograph for the soybean emphasizes the
root
structure. Agricultural literature of the period speaks frequently of
the
soybean and its use in crop rotation. Apparently the soy plant was
initially
used as a method of fixing nitrogen. The soybean did not serve as a food
until the discovery of fermentation techniques, sometime during the Chou
Dynasty. Thus the first soy foods were fermented products like tempeh,
natto, miso and shogu (soy or tamari sauce).

At a later date, possibly in the 2nd century B.C., Chinese scientists
discovered that a puree of cooked soybeans could be precipitated with
calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts)
to
make a smooth pale curd -tofu or bean curd. The use of fermented and
precipitated soy products soon spread to other parts of the Orient,
notably
Japan and Indonesia. Although the highly flavored fermented products
have
elicited greater interest among scientists and epicures, it is the bland
precipitated products that are most frequently used, accounting for
approximately 90% of the processed soybeans consumed in Asia today. The
increased reliance on bean curd as a source of protein, which occurred
between 700 A. D. and the present time, has not necessarily been a
beneficial change for the populations of the Orient and Southeast Asia.

Fit for Human Consumption?
The Chinese, did not eat the soybean as they did other pulses (legumes)
such
as the lentil, because the soybean contains large quantities of a number
of
harmful a substances. First among them are potent enzyme inhibitors
which
block the action of trypsin and other enzymes needed for protein
digestion.

These"antinutrients" are not completely deactivated during ordinary
cooking
and can produce serious gastric distress, reduced protein digestion and
chronic deficiencies in amino acid uptake. In test animals, diets high
in
trypsin inhibitors cause enlargement and pathological conditions of the
pancreas, including cancer. The soybean also contains hemagglutinin, a
clot
promoting substance that causes red blood cells to clump together.
Trypsin
inhibitors and hemagglutinin have been rightly labeled growth depressant
substances. Fortunately they are deactivated during the process of
fermentation. However, in precipitated products, enzyme inhibitors
concentrate in the soaking liquid rather than in the curd. Thus in tofu
and
bean curd, these enzyme inhibitors are reduced in quantity, but not
completely eliminated.

Soybeans are also high in phytic acid or phytates. This is an organic
acid,
present in the bran or hulls of all seeds, which blocks the uptake of
essential minerals-calcium, magnesium, iron and especially zinc-in the
intestinal tract. Although not a household word, phytates have been
extensively studied. Scientists are in general agreement that grain and
legume based diets high in phytates contribute to widespread mineral
deficiencies in third world countries.

Analysis shows that calcium, magnesium, iron and zinc are present in the
plant foods eaten in these areas, but the high phytate content of soy
and
rice based diets prevents their absorption. The soybean has a higher
phytate
content than any other grain or legume that has been studied.
Furthermore,
it seems to be highly resistant to many phytate reducing techniques such
as
long, slow cooking. Only a long period of fermentation will
significantly
reduce the phytate content of soybeans. Thus fermented products such as
tempeh and miso provide nourishment that is easily assimilated, but the
nutritional value of tofu and bean curd, both high in phytates, is
questionable.

When precipitated soy products are consumed with meat, the mineral
blocking
effects of the phytates are reduced. The Japanese traditionally eat tofu
as
part of a mineral-rich fish broth. Vegetarians who consume tofu and bean
curd as a substitute for meat and dairy products risk severe mineral
deficiencies. The results of calcium, magnesium and iron deficiency are
well
known, those of zinc are less so. Zinc is called the intelligence
mineral
because it is needed for optimal development and functioning of the
brain
and nervous system. It plays a role in protein synthesis and collagen
formation, it Is involved in the blood sugar control mechanism and thus
protects against diabetes; it is needed for a healthy reproductive
system.

Zinc is a key component in numerous vital enzymes and plays a role in
the
immune system. Phytates found in soy products interfere with zinc
absorption
more completely than with other minerals. Literature extolling soy
products
tends to minimize the role of zinc in human physiology, and to gloss
over
the deleterious effect of diets high in phytic acid.

Milk drinking is given as the reason second generation Japanese in
America
grow taller than their native ancestors. Some investigators postulate
that
the reduced phytate content of the American diet-whatever maybe its
other
deficiencies-is the true explanation, pointing out that Asian and
Oriental
children who do not get enough meat and fish products to counteract the
effects of a high phytate diet, frequently suffer rickets, stunting and
other growth problems.

Marketing the Soybean
The truth is, however, that most Americans are unlikely to adopt
traditional
soy products as their principle food. Tofu, bean curd and tempeh have
disagreeable texture and are too bland for the Western palate; pungent
and
tasty miso and natto lose out in taste; only soy sauce enjoys widespread
popularity as a condiment. The soy industry has therefore looked for
other
ways to market the superabundance of soybeans now grown in the United
States.

Large scale cultivation of the soybean in the United States began only
after
the Second World War, and quickly rose to 140 billion pounds per year.
Most
of the crop is made into animal feed, soy oil for hydrogenated fats
margarine and shortening. During the past 20 years, the industry has
concentrated on finding markets for the byproducts of soy oil
manufacture,
including soy "lecithin", made from the oil sludge, and soy protein
products, made from defatted soy flakes, a challenge that has involved
overcoming consumer resistance to soy products, generally considered
tasteless "poverty" foods.

The quickest way to gain product acceptability in the less affluent
society," said a soy industry spokesman, " ... is to have the product
consumed on its own merit in a more affluent society."" Hence the
proliferation of soy products resembling traditional American foods-soy
milk
for cows milk, soy baby formula, soy yogurt, soy ice cream, soy cheese,
soy
flour for baking and textured soy protein as meat substitutes, usually
promoted as high protein, low-fat, no cholesterol "health foods" to the
upscale consumer increasingly concerned about his health. The growth of
vegetarianism among the more affluent classes has greatly accelerated
the
acceptability and use of these artificial products. Unfortunately they
pose
numerous dangers.

Processing Denatures and Dangers Remain
The production of soy milk is relatively simple. In order to remove as
much
of the trypsin inhibitor content as possible, the beans are first soaked
in
an alkaline solution. The pureed solution is then heated to about 115
degrees Centigrade in a pressure cooker. This method destroys most (but
not
all) of the anti-nutrients but has the unhappy side effect of so
denaturing
the proteins that they become very difficult to digest and much reduced
in
effectiveness. The phytate content remains in soy milk to block the
uptake
of essential minerals. In addition, the alkaline soaking solution
produces
a
carcinogen, lysinealine, and reduces the cystine content, which is
already
low in the soybean. Lacking cystine, the entire protein complex of the
soybean becomes useless unless the diet is fortified with cystine-rich
meat,
eggs, or dairy products.

Most soy products that imitate traditional American food items,
including
baby formulas and some brands of soy milk, are made with soy protein
isolate, that is the soy protein isolated from the carbohydrate and
fatty
acid components that naturally occur in the bean. Soy beans are first
ground
and subjected to high-temperature and solvent extraction processes to
remove
the oils. The resultant defatted meal is then mixed with an alkaline
solution and sugars in a separation process to remove fiber. Then it is
precipitated and separated using an acid wash. Finally the resultant
curds
are neutralized in an alkaline solution and spray dried at high
temperatures
to produce high protein powder.

This is a highly refined product in which both vitamin and protein
quality
are compromised-but some trypsin inhibitors remain, even after such
extreme
refining. Trypsin inhibitor content of soy protein isolate can vary as
much
as 5-fold. In rats, even low level trypsin inhibitor soy protein isolate
feeding results in reduced weight gain compared to controls. Soy product
producers are not required to state trypsin inhibitor content on labels,
nor
even to meet minimum standards, and the public, trained to avoid dietary
cholesterol, a substance vital for normal growth and metabolism, has
never
heard of the potent anti-nutrients found in cholesterol-free soy
products.

Soy Formula Is Not the Answer
Soy protein isolate is the main ingredient of soy-based infant formulas.
Along with trypsin inhibitors, these formulas have a high phytate
content.
Use of soy formula has caused zinc deficiency in infants. Aluminum
content
of soy formula is 10 times greater than milk based formula, and 100
times
greater than unprocessed milk. Aluminum has a toxic effect on the
kidneys
of
infants, and has been implicated as cause in Alzheimer's in adults.

Soy milk formulas are often given to babies with milk allergy; but
allergies
to soy are almost as common as those to milk. Soy formulas lack
cholesterol
which is absolutely essential for the development of the brain and
nervous
system; they also lack lactose and galactose, which play an equally
important role in the development of the nervous system. I would
strongly
discourage the use of soy formulas.

Nitrosamines, which are potent carcinogens, are often found in soy
protein
foods, and are greatly increased during the high temperature drying
process.
Not surprisingly, animal feeding studies show a lower weight gain for
rats
on soy formula than those on whole milk, high-lactose formula; similar
results have been observed in children on macrobiotic diets which
include
the use of soy milk and large amounts of whole grains. Children brought
up
on high-phytate diets tend to be thin and scrawny.

Fabricated Soy Foods
A final indignity to the original soy bean is high-temperature,
high-pressure extrusion processing of soy protein isolate to product
textured vegetable protein (TVP). Numerous artificial flavorings,
particularly MSG, are added to TVP products to mask their strong "beany"
taste, and impart the flavor of meat. Soy protein isolate and textured
vegetable protein are used extensively in school lunch programs,
commercial
baked goods, diet beverages and fast food products. They are heavily
promoted in third world countries and form the basis of many food
give-away
programs. These soy products greatly inhibit zinc and iron absorption;
in
test animals they cause enlarged organs, particularly the pancreas and
thyroid gland, and increased deposition of fatty acids in the liver.

Human feeding tests to determine the cholesterol lowering properties of
soy
protein isolate have not shown them to be effective. Nevertheless, they
are
often promoted as having beneficial effects on cholesterol levels.

Cancer Preventing or Cancer Causing?
The food industry also touts soy products for their cancer preventing
properties. Isoflavone aglycones are anticarcinogenic substances found
in
traditionally fermented soybean products. However, in non-fermented soy
products such as tofu and soy milk, these isoflavones are present in an
altered form as beta-glycoside conjugates, which have no
anti-carcinogenic
effect. Some researchers believe the rapid increase in liver and
pancreatic
cancer in Africa is due to the introduction of soy products there.

The fatty acid profile of the soybean includes large amounts of
beneficial
omega-3 fatty acids compared to other pulses legumes); but these omega-3
fatty acids are particularly susceptible to rancidity when subjected to
high
pressures and temperatures. This is exactly what is required to remove
oil
from the bean, as soybean oil is particularly difficult to extract.
hexane
or other solvents are always used to extract oil from soybeans, and
traces
remain in the commercial product.

While fermented soy products contain protein, vitamins,
anti-carcinogenic
substances and important fatty acids, they can under no circumstances be
called nutritionally complete. Like all pulses, the soybean lacks vital
sulfur-containing amino acids cystine and methionine. These are usually
supplied by rice and other grains in areas where the soybean is
traditionally consumed. Soy should never be considered as a substitute
for
animal products like meat or milk. Claims that fermented soy products
like
tempeh can be relied on as a source of vitamin B12, necessary for
healthy
blood and nervous system, have not been supported by scientific
research.,'
Finally, soybeans do not supply all-important fat soluble vitamins D and
preformed A (retinol) which act as catalysts for the proper absorption
and
utilization of all minerals and water soluble vitamins in the diet.

These "fat soluble activators" are found only in certain animal foods
such
as organ meats, butter, eggs, fish and shellfish. Carotenes from plant
foods
and exposure to sunlight are not sufficient to supply the body's
requirements for vitamins A and D. Soy products often replace animal
products in third world countries where intake of B12 and fat soluble A
and
D are already low. Soy products actually increase requirements for
vitamins
B12 and D.

Are soy products easy to digest, as claimed? Fermented soy products
probably
are; but unfermented products with their cargo of phytates, enzyme
inhibitors, rancid fatty acids and altered proteins most certainly are
not.
Pet food manufacturers promote soy free dog and cat food as "highly
digestible"

Only Fermented Soy Products Are Safe
To summarize, traditional fermented soy products such as miso, natto and
tempeh, which are usually made with organically grown soybeans, have a
long
history of use that is generally beneficial when combined with other
elements of the Oriental diet including rice, sea foods, fish broth,
organ
meats and fermented vegetables. The value of precipitated soybean
products
is problematical, especially when they form the major source of protein
in
the diet. Modern soy products including soy milks and artificial meat
and
dairy products made from soy protein isolate and textured vegetable
protein
are new to the diet and pose a number of serious problems.

The above information was abstracted from an article written by Sally
Fallon
and Mary Enig, Ph.D. (an international expert renown in the field of
lipid
chemistry) for Health Freedom News in September of 1995.

Protein Needs for Blood Type A People
Blood type A people should be nearly vegetarians. The above information
should make it clear that you should avoid most soy products unless they
are
fermented (tempeh and miso). You should not have soy protein or tofu. To
obtain optimal protein though you will need to eat about a dozen organic
eggs per week, unless you are allergic to them. Try not to eat them on
consecutive days. You should also soak your seeds and nuts overnight to
deactivate the enzyme inhibitors and phytates. It would be even better
if
you could continue the process until they sprout which is usually from
2-5
days depending on the temperature and the seeds. You will have to rinse
the
seeds every 12 hours and let them drain. This will completely deactivate
the
antinutrients and increase the live enzyme content of the seeds and
nuts.
The nutritional value will probably increase by 2-300%.

Generally you will need 20 to 35 grams of protein at EACH meal. The
following is a list of how many grams of protein there are in one cup
of:

pecans 9.9; walnuts 14.8; cashews 24.1;
almonds 26.4; pistachio 26; sunflower 34.8
peanuts 37.7; pumpkin seeds 40.6;

Spirulina has incredible health benefits and is probably one of the main
reasons why fish are so healthy for you. It is highly likely you can
obtain
even more benefits from the Spirulina with none of the complications of
heavy metal or pesticide contamination present in nearly all fish.
Spirulina
is a type of blue-green algae that is nearly two-thirds protein. It also
has
large amounts of chlorophyll and is very valuable to help detoxify the
body
from heavy metals and radiation. It is also loaded with GLA, which is
the
main essential fatty acid present in evening primrose or borage oil.

Six tablets contain 2 grams of protein, so you will need approximately
50
tablets if you were to use them as a protein supplement for one meal. I
strongly recommend this as a substitute for soy protein. I would try to
have
at least 4-6 servings per week for anyone who is struggling with chronic
illness or looking to optimize their health, especially if they are
blood
type A.




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