For more information: http://bit.ly/h01eTs. Toxic Chemicals & Infertility: Studies show exposure by pregnant women to chemicals in household products may adversely affect fertility and fetal development, demonstrated in this important family health feature story.
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Mildred Lynn (McDonald)
Soybeans, like many legumes, were originally farmed to fix nitrogen in the soil, in preparation for sowing other crops. It was a minor crop listed in the 1913 US Department of Agriculture (USDA) handbook, as an industrial product, not a food. It was grown to produce soy oil which is often simply described as vegetable oil in many food products. The resultant soy protein isolates of the soy oil industry (which involves heat, blasting and bleaching processes) are then conveniently ‘dumped' as fillers into commercial food products such as cakes, bread, confectionary, baby formula and baby food, milk and meat substitutes, breakfast cereals, body-building protein formulas, frozen TV dinners, snack foods, cooking sprays, ice-cream, pet foods and much more. Soy products can be found in over 70% of foods found in the supermarket. Soy products contain -
Phytoestrogens or isoflavones- called genistein and daidzein and are known to mimic and block the hormone estrogen. In a nutshell, feeding an infant soy formula is the equivalent of giving it 5 birth control pills a day. Similarly drinking 2 glasses of soy milk daily for one month has enough chemical to alter a woman's menstrual cycle. The FDA actually regulates estrogen- containing products, however no warnings exist on soy.
Phytates- these are naturally occurring enzymes inhibiting properties which prevent the legume from sprouting outside of ideal growing conditions. Great for the legume, but they can wreak havoc on our digestion, commonly causing wind, bloating and abdominal pain. No amount of soaking or cooking and eliminate the phytates in soybeans. They block the body's uptake of minerals and leach calcium from the bones.
Aluminium- soy contains high levels of aluminium absorbed from the soil in which it is grown. In 1997 the American Academy of Pediatrics' Committee on Nutrition reported that breast milk contains 4 to 65ng/ml., whereas soy-based baby formulas contain 600 to 1300ng/ml. Soy products are linked with brain damage in embryos and infants. Aluminium is toxic to the nervous system and the kidneys.
Haemaglutin- causes red blood cells to clump together and inhibits oxygen uptake and growth in the body.
GMO Ingredients- Most of the planets soy crops are grown using Genetically Modified seeds (see related section on the damage to traditional communities through GMO farming) and large volumes of toxic pesticides, herbicides and chemicals. The long term effects of GMO crops are unknown and the chemicals used are carried through our food chain, the environment and into our bodies.
Health effects of consuming soy products
Developmental changes in children
Feeding babies and children soy based formulas and foods can lead to developmental changes such as accelerated sexual development in girls and breast formation and underdeveloped genitals in boys. Soy creates hormonal imbalances due to the excess of the female hormone estrogen in both sexes.
Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. Soy formula for infants has been linked to autoimmune thyroid disease. Around 60% of foods consumed by Americans contain soy derivatives and approximately 13 million Americans suffer from thyroid problems.
A study of hundreds of middle aged Japanese men have shown that regular consumption of tofu and soymilk have lead to brain shrinkage and abnormalities in children.
Two senior US government scientists have revealed that chemicals in soy increase the risk of breast cancer. It is not recommended for pregnant women to consume soy products as they are linked to the formation of breast tumours.
Being the botanical cousin of peanuts, soy is possibly responsible for the many cases of severe food allergies, particularly in children with asthma.
More reasons not to consume soy
•Soy increases the body's requirement for Vitamin D
•The high levels of phytic acid in soy inhibit the absorption of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neuralised by soaking, sprouting or long, slow cooking.
•Soy contains trypsin inhibitors which interfere with protein digestion and may contribute to pancreatic disorders. Soy containing trypsin inhibitors caused stunted growth in test animals
•Soy phytoestrogens disrupt hormonal function and are linked with the formation of breast cancer and infertility.
•Vitamin B12 in soy is not absorbed and increases the body's need for B12
•Soy proteins are damaged and denatured during the high temperature processing used to make soy protein isolate and textured vegetable protein.
•MSG, a potent neurotoxin if formed during soy food processing.
Soy products used in our food are just that- products that have been derived and extracted through modern food refining techniques using heat, pressure and chemicals. They are devoid of their original nutrients and pull minerals from our bodies, and wreak havoc with our hormonal system. This, coupled with the huge market hype about the wonders of soy, has seen soy products insidiously planted throughout the supermarket aisles and people unwittingly consuming large quantities of a derivative of a food that was never really intended for human consumption in the first place. There is little long term understanding of the health ramifications of soy and much needs to be understood by the trusting public (that's You), before changes can be made.