http://www.thefoodcoach.com.au/articles ... cleID=1032
The red highlight is mine....Soy is one of the cheapest ingredients to manufacture and provides a number of food useable products. It is also one of the highest genetically modified foods available and has crops throughout the world. It is a staple food in most Asian countries but we need to acknowledge how these individuals traditionally consume it vs. how the rest of the world has manipulated its usage. When you're in Japan and they serve you freshly made tofu with a sprinkling of green tea and salt powder, it is completely different to what you would buy in Australian supermarkets. The quality of the product, the texture and the taste all influence the quantity of what you consume. We all know that soy products are a great source of phytoestrogens (plant compounds with weak oestrogenic activity) but we have to consider that if we are changing soy from a wholefood into a manipulated food substance, we will only truly know the impact in a number of years. As always, focus your diet on wholefoods to ensure that you consume foods as nature intended.
The pros
Moderate intake of soy products have been shown to produce positive effects on the following health conditions:
•Cholesterol lowering effects
•Osteoporosis prevention and treatment
•Lowered risk of cardiovascular disease
•Reduced incidence of prostate and breast cancer (controversial)
•Menopausal symptoms
The cons
Moderate intake of soy products has been shown to produce negative effects on the following health conditions. [Please note that the aggravation from soy products is more strongly linked to consuming unfermented soy products]:
•Thyroid conditions - especially underactive thyroid or Hashimoto's disease. Soybeans contain a plant compound called goitrogens, which have been shown to block the body's utilisation of iodine. As such, people with underactive or unstable thyroid conditions should avoid soy products. Individuals with overactive thyroid conditions such as Grave's disease should see a qualified health professional to assess the applicability of its inclusion in the diet.
•Oestrogen dominant female reproductive conditions such as fibroids, endometriosis, heavy menstrual periods, early puberty and infertility.
•Testosterone sensitive male reproductive conditions such as infertility and sperm irregularities, prostate problems
•Weight gain - when weight is contributed to sluggish metabolism, soy consumption can interfere with thyroid function so can contribute to fluid retention and weight increases.
•Nutritional deficiencies - As soy is a legume, it contains phytic acid which reduces the absorption of nutrients such as calcium, magnesium, iron and zinc.
