This was our Facebook post that created quite a buzz. And we understand why! When I run a food sensitivity test for a client, it almost always comes back with a sensitivity to soy.
And my client is usually shocked.
“But I don’t eat soy,” she’ll say.
And my response is, “Yes you do. You just don’t know it.”
That’s because soybeans are the second largest crop grown here in the US. Soy is government subsidized and almost always genetically modified, and it’s literally in everything.
That’s why avoiding processed, packaged foods is so important.
But soy is not all bad. It’s a whole real food, and as long as its organic, fermented and non-genetically modified it can be a part of a healthy diet. In fact, the Okinawans are the world’s longest-lived people probably partly because of their diet. And they eat soy on a regular basis. Just stick to the ones listed below, and in moderation.
When soy is fermented, it naturally contains less phytates. Phytates tend to bind to minerals in your body and contain some potentially harmful compounds. Fermented soy are foods like
- Tamari (a fermented, gluten-free soy sauce)
Eating one to 2 servings several times a week is fine as long as it is organic, non-GMO.
Avoid these 5 soy products whenever possible:
- Soy Oil
- Soy Milk
- Soy protein isolate/textured vegetable protein
Soy can affect hormone levels, thyroid function, breast health, mineral balance and many other processes if you don’t follow the rules above. It can slow metabolism, be loaded with aluminum – a toxin, and contains a trypsin inhibitor, an enzyme in our bodies that helps us to break down protein. Not good! And infants fed soy formula have 20,000 times the normal levels of estrogen.