Nutrition–Soy Products

There are still a number of opinions in western thinking about the value of SOY products.  Back in the 1960’s, the “under 30” generation decided to change just about everything:  from clothes, hairstyles, music, “love”, politics and so much more, especially Diet and  Food.   We moved away from Chicken a la King and Meatloaf w/ mashed potatoes, gravy and peas (which, thankfully is coming back!) and started eating more vegetarian and Asian cuisine.  I don’t think I ever heard of SOY until that time and then started eating Tofu, drinking Soy Milk and frying up Tempe to go with my spinach and couscous.

Since that time, Nutritionists  seem to have see-sawed about the nutritional aspect of unfermented soy products–from tofu, soy milk, soy oil, soy burgers and soy proteins — at times it’s ok for us; then it’s not……what to believe?  Well, I am not a nutritionist but here’s the latest info in case you haven’t been keeping up:

  • High levels of phytic acid in soy reduce assimilation of Calcium, Magnesium, Copper, Iron, and Zinc.  ….diets  high in phytate have caused growth problems in children.
  • Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders.
  • Phytoestrogens in soy disrupt endocrine function and may possibly cause infertility in adult women. As well, there is some indication that the antithyroid agents in soy formula for children has been linked to autoimmune thyroid disease
  • The more soy intake, the more we need Vitamin D.

While these are only preliminary findings, it may well be worth one’s while to check with a nutritionist for more detailed information.

To your Health,

Jim