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If we analyze the food guide and government advice on nutrition over a decade ago and compare those advisements to what is recommended today, there is one big difference - one specific food crept up onto the radar of public health officials as if it had some kind of miraculous nutritional benefit for the public.
The problem is, 80 percent of this food is genetically modified, contains toxic phytochemicals and is linked to,
Yet, governments seem to think that's
not a problem...
You've probably already figured out that
the food is soy.
So if we plug in both the
USDA and
Health Canada websites in the year 2000 at about the same
period, we can see exactly how each publicly funded message
translated to each respective food guide or pyramid.
Under milk products, the main message was to choose lower-fat milk products more often. Most people had no idea back then how toxic pasteurized milk was, so it was heavily consumed, much more than it is today.
There are currently huge debates
throughout the internet as to
why humans are drinking milk at all.
We go from the recommendation of a dead liquid, namely pasteurized milk to a beverage that may be even more harmful to public health.
The USDA's Center for Nutrition Policy and Promotion (CNPP), kicked their message into high gear in 2002 when they started heavily promoting soy across the United States.
Their key message is still to switch to fat-free or low-fat milk, however consume calcium-fortified soy milk is a main heading.
Under Tips For Vegetarians:
The site is littered with soy
recommendations not only for vegetarians, but also in the promotion
of
protein foods.
If you care to investigate further, you'll also notice how three of the most toxic genetically modified oils in the world,
...are heavily promoted today on both
the
Health Canada website and the
CNPP website (on behalf of the USDA), and neither agency had
those recommendations in 2000.
How Deadly is Soy
It is
high in allergens (some 28 different proteins present in soy
have been found to bind to IgE antibodies). It's also worth noting
that the more soy protein you eat, the more likely you are to
develop allergies to it - and the more severe those allergies are
likely to become.
Even so, the public's perception of soy as health food got a boost from the FDA with a rule that permits,
...to be fortified with vitamin D.
The three major anti-nutrients are, These anti-nutrients are the way nature protects the soybean plant so that it can live long enough to effectively reproduce.
They function as the immune system of the plant, offering protection from the radiation of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean plant unappetizing to foraging animals.
All plants have some anti-nutrient properties, but the soybean plant is especially rich in these chemicals.
If they are not removed by extensive preparation such as fermentation or soaking, soybeans are one of the worst foods a person can eat. The most common soy (99%) sold at major grocery retailers in soy milks and processed foods is unfermented soy. It is deadly.
Unfermented soy has been linked to,
The dangers of soy for men are a result of the high levels of the female hormone estrogen that soy and soy-based products contain.
Primarily, soy affects the quality and concentration of a male’s sperm, especially if taken in large quantities or if the subject was exposed to high levels in the womb.
A study at Harvard University showed
that there was a definite correlation between men with low sperm
counts and a high intake of soy foods. The study revealed that the
average sperm concentration of 80 to 120 million per millimeter of
an adult male was more than halved when soy formed part of the diet.
The case is more compelling in the study of obese males whose sperm
levels are even lower owing to the estrogen making properties of fat
tissue.
The high content of enzyme inhibitors in unfermented soybeans interferes with this process and makes carbohydrates and proteins from soybeans impossible to completely digest.
When foods are not completely digested because of enzyme inhibitors, bacteria in the large intestine try to do the job, and this can cause discomfort, bloating, and embarrassment.
Anyone with naturally low levels of
digestive enzymes such as elderly people would suffer the most from
the enzyme inhibiting action of soy.
Low thyroid activity plagues women in America, particularly middle-aged women. Thyroid hormone stokes the cellular furnaces, known as mitochondria. When thyroid production is low, energy levels as well as body heat are also low.
Low thyroid
level is what makes old people move so slowly and seem like every
action is a huge chore. Low thyroid means the action of the heart is
reduced, resulting in lack of oxygen to the cells, a prime condition
for cancer.
Most of the isoflavones in soy products
are bound to carbohydrate molecules called glucosides. In this form
genistein is actually called genistin. It is fermentation that
transforms genistin into genistein. Many products in the U.S. do not
distinguish between genistin and genistein on their labels.
The nutrients found in miso, tempeh, and
natto can be beneficial in the moderate amounts found in the typical
Asian diet, but have the potential to do harm in higher amounts. In
China and Japan, about an ounce of fermented soy food is eaten on a
daily basis.
However, most people don't realize what
soy lecithin actually is, and why the dangers of ingesting this
additive far exceed its benefits.
The hexane extraction process commonly
used in soybean oil manufacture today yields less lecithin than the
older ethanol-benzol process, but produces a more marketable
lecithin with better color, reduced odor and less bitter flavor.
The presence
of lecithin in so many food and cosmetic products poses a special
danger for people with soy allergies.
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