A health alert to correct some false information on a food that could be damaging your health.

• Infertility
• Kidney stones
• Cancer
• Vomiting
• Diarrhea
• Sexual dysfunction
• Growth-retardation
• Mineral deficiencies
• Infant brain damage
• Food allergies
• Brain atrophy*
• Increased risk of Alzheimer’s
• Early puberty in girls
• Retardation of physical maturity in boys
• Altered menstrual patterns
• Hormonal imbalances

Sound like a toxin? While it pretty much is, especially in an unrefined form. Soy has even been labeled as an "anti-nutrient". While millions is poured into marketing soy beans as a health food, it could be causing you serious health issues. Although there are some benefits to soy, the risks involved greatly overshadow these. In addition, soy beans are highly genetically modified.

why would soy cause so much damage?

My research into soy beans show that soy products are powerful inhibitors of mineral absorption in humans. What this translates to is: the minerals you take and those you get from the food you eat are blocked by soy!

If you do use soy products such as tofu, miso, soy sauce, soy milk and other foods, body products and meal replacements, schedule an appointment for nutritional testing and find out if soy does have a negative effect on your body.

I have included an excerpt to an article on the subject of soy beans and there is a link to the full article.

newest research on why you should avoid soy

by Sally Fallon & Mary G. Enig, Ph.D.

Cinderella’s Dark Side

The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat – even in Asia. 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, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.

At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée 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.

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or ‘anti-nutrients’.

The full article on the problems of soy.