Soy

Soy is a huge part of people’s diets, especially for dairy alternatives, vegan and vegetarians.  Soy milk was pushed for a long time as an alternative, as is tofu for a great protein alternative.  But perhaps after reading more into the process of soy people might think twice.  There has been a huge amount of soy allergy’s that have developed in the last 10 years, and no wonder between the GMO influence and Monsanto’s role in the process, it all leaves me with the question of where does it end, and how are our food sources being protected?  Then again who doesn’t love a veggie tofu scramble cooked so that you can’t even tell that its not eggs, or downing a bowl of steamed edamame with butter and a sprinkle of sea salt.

Facts

  • Is called soya outside of the US
  • Over 60% of processed foods have soy in them
  • Many people allergic to soy are also allergic to other legumes such as peas, peanuts, lentils, green beans, carob and garbanzo beans
  • Soy allergy’s are much more prevalent in Eastern countries
  • There are 15 different proteins in Soy that people are allergic to
  • The single protein P34 is responsible for 75% of soy allergy’s
  • Farmers in more than 30 U.S. states grow soybeans, making soybeans the country’s second-largest crop in cash sales and the number one value crop export.
  • Soy ink is used to print textbooks and newspapers.
  • The soybean is the highest natural source of dietary fiber.
  • The livestock industry is the largest consumer of soy meal.
  • In 2008, soybeans represented 56 percent of world oilseed production, and 33 percent of those soybeans were produced by the American farmer.
  • The U.S. exported 1.16 billion bushels (31.6 million metric tons) of soybeans in 2008, which accounted for 40 percent of the world’s soybean trade.
  • A 60-pound bushel of soybeans yields about 48 pounds of protein-rich meal and 11 pounds of oil.
  • One and a half gallons of biodiesel and 48 pounds of soybean meal can be produced from one bushel of soybeans.

Further Reading on GMO/Monsanto’s Role in Soy:

Ecosalon

Soy Info

Forbes

Bloomberg

Symptoms

  • Acne and other skin conditions, like eczema
  • Swelling
  • Nasal congestion
  • Anaphylaxis
  • Asthma
  • Canker sores or fever blisters
  • Colitis and other gastrointestinal problems, including diarrhea
  • Conjunctivitis, or pink eye
  • Shortness of breath
  • Fever, fatigue, weakness, and nausea
  • Low blood pressure
  • Itching
  • Hay fever
  • Hives


Hidden Ingredients

  • Edamame
  • miso
  • natto
  • shoyu sauce
  • soy(soy albumin, soy fiber, soy flour, soy grits, soy milk, soy nuts, soy sprouts, soy grits)
  • soya
  • soybean (curd, granules)
  • soybean butter
  • soy protein (concentrate, isolate)
  • soy sauce, tamari
  • tempeh
  • textured vegetable protein (TVP)
  • tofu
  • soy lechtin

Additives that may contain soy protein:

  • hydrolyzed vegetable protein (HVP)
  • flavoring (including natural and artificial)
  • canned chicken broth
  • vegetable broth, gum, and starch
  • bouillon cubes (beef, chicken, vegetable, etc.)
  • Vitamins
  • Chocolate
  • Flavorings (artificial and natural)
  • Caramel color
  • Methylcellulose
  • Mono and di glycerides
  • Hamburger buns
  • Multi grain buns
  • Doughnuts
  • Pancake mix
  • Meat
  • Ice cream
  • Cheese
  • French frys
  • Peanut butter
  • chips





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