Safe Soy: The Truth About The Dangers of Soyby Dr. Janet Starr Hull

Safe Soy
Another Food On The Endangered Species List

Confused about the dangers of soy these days? Many health professionals are even confused, and are hastily joining a “soy bashing fad.” But is this “latest” information on soy really accurate? I believe we are scrutinizing a distorted view of soy due to a gross lack of education and misunderstanding of cultural history. Soy, like tuna, salmon, and dairy, is now on an endangered species list. So, let’s set the record straight by examining the core of this problem – the genuine dangers of adulterated soy - a “modified” form of safe soy.

Let’s compare apples to apples – or should I say “soy to soy.” Soy itself isn’t the bad guy here; it’s modern humans’ adulteration and misuse of the soybean we need to focus on as an issue of concern.

The core of soy safety rests with the chemical makeup of adulterated soy: the manufacturing of soy converts the presence of natural phytoestrogens (in the soybean plant) to toxic chemicals called xenoestrogens (a manmade influence). Xenoestrogens mimic the female hormone estrogen, while its health effects can be lethal to the body’s hormonal system. Some studies in animals show that xenoestrogens can alter sexual development. But, research doesn’t show the same results concerning phytoestrogens in soy that has been properly fermented. In fact, the results show the opposite! The Japanese have historically consumed thirty times as much soy as North Americans, and have a lower incidence of cancers of the breast, uterus and prostate. The Western diet is typically deficient in phytoestrogens that by natural competition, block the more toxic and potent effects of xenoestrogens.

Modern-day concerns about soy safety impose the damage modern man has done to soy, but the health effects of original soy are historically beneficial. As with most adulterated foods, modern humans have created another “monster” from something that should be naturally benign when produced correctly. Now we are blaming the food source itself, not man’s intervention, for our concerns about soy. Just as humans have destroyed the purity of foods such as tuna and salmon due to pollution, mass production, and genetically modified practices, soy (one of the finest protein sources in the world) has been adulterated to the point of becoming toxic to the body.

American soy has been GMO-d, contaminated, sprayed with pesticides, fertilized with toxic chemicals, and harvested and sent to market before being properly fermented. This is one reason many European countries such as France and Denmark, and Eastern European countries such as China, Taiwan, and Singapore have turned away ships exporting American soy to their countries.

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