Should we eat soy products or drink soy milk? The advertisers want us to, and the big agricultural-industrial firms make a lot of money from the increased sale of soybeans. But why was unfermented soy never part of the human diet in any country until the U.S. agribusiness created soy products in the early eighties?
In China, soy was used in crop rotation for thousands of years, but not eaten by the farmers. Why would hungry farmers forgo eating beans they were raising and feeding to oxen? Was it because they saw that their neighbors who did eat soy, died young? Or had many serious health problems? Why did they discover it was safe to eat fermented soy as tofu or miso, but still did not eat untreated soy?
The following information is excerpted from the article Tragedy and Hype, available online at http://www.nexusmagazine.com/soydangers.html.
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.13
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 "antinutrients". First among them are potent enzyme inhibitors
that block the action of trypsin and other enzymes needed for protein digestion.
These inhibitors are large, tightly folded proteins that are not completely
deactivated during ordinary cooking. They 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.14
Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
Soy also contains goitrogens - substances that depress thyroid function.
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.19 Zinc deficiency can cause a "spacey" feeling that some vegetarians may mistake for the "high" of spiritual enlightenment.
Milk drinking is given as the reason why second-generation Japanese
in America grow taller than their native ancestors. Some investigators
postulate that the reduced phytate content of the American diet - whatever
may be its other deficiencies - is the true explanation, pointing out that
both Asian and Western 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.20
|Copyright by The Voice of Reason, 2003|