SOY: The Wolf in Sheep's Clothing?
by Dr. Hulda Clark
When the soybean was originally introduced into the United States around 1900, it was used in the manufacture of industrial products such as oil, plastic, and ink, but it was not considered fit for consumption. Today, soy-based food products like hot dogs, sausage, bacon, milk, cheese and frozen desserts abound in mainstream supermarkets and even in natural food stores. This soy invasion has been accompanied by a tremendous amount of soy-industry carnival ballyhoo regarding soy’s alleged health benefits.
The soy industry’s agenda
The soy industry has shown remarkable ingenuity in overcoming consumer resistance to soy products, which were formerly perceived as tasteless poverty foods. It’s agenda has been to demonize whole foods such as butter, whole milk, meat, cream, cheese and eggs, and offer supposedly “high protein, low fat, no cholesterol” soy substitutes to the upscale consumer increasingly concerned about health. We are talking of course about such now-familiar substitutes as soy milk for cow’s milk, soy baby formula, soy yogurt, soy ice cream, soy cheese, soy flour for baking and textured soy protein meat substitutes.
Specific health claims
As we noted, an extraordinary amount of hype and hoopla has accompanied the meteoric rise of soy as a desirable food. A popular booklet sold in many health food stores, for example, describes soy foods as “uniformly high in protein, but low in calories, carbohydrates and fats, entirely devoid of cholesterol, high in vitamins, easy to digest, tasty and wonderfully versatile in the kitchen.”
Does this sound too good to be true? Yes? Well, that’s because it is.
Soy must be fermented.
As we know, the soybean originated in ancient China. But it is important to note that the ancient Chinese did not eat unfermented soybean products. They recognized that soybeans were toxic, unlike the other legumes such as lentils, because the soybean contains large quantities of a number of harmful substances.
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