The mainstream of nutritional guidelines advises Americans to consume soy and soy milk, even though it has been proven that is bad for the overall health and well-being. Therefore, continue reading and look at the following reasons why you should avoid soy milk.
Here below is the content of soymilk:
- Soymilk (Filtered Water, Whole Soybeans)
- Cane Sugar
- Sea Salt
- Natural Flavor
- Calcium Carbonate
- Vitamin A Palmitate
- Vitamin D2
- Riboflavin (B2)
- Vitamin B12.
REASONS WHY NOT TO CONSUME SOY MILK
- Soybeans have in their content high amounts of natural toxins or “antinutrients”. So, only two glasses of soy milk a day can substantially disrupt woman’s menstrual cycle.
- Soy has the highest contamination by pesticides from all of the foods. Namely, 99% of soy is genetically modified.
- Soy consumption raises body’s need for vitamin B12 and vitamin D.
- Likewise, soybeans contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump.
- Soy foods have in their content high levels of toxic aluminum which affects the nervous system, the kidneys and it can trigger Alzheimer’s.
- Soybeans and soy products have elevated levels of phytic acid, which hinders assimilation of calcium, copper, zinc, iron, and magnesium.
- Soy has in its content a compound very similar to vitamin B12 which is not processed by the body. Hence, soy products attribute to vitamin B12 deficiency.
- Soy contains plant estrogens known as phytoestrogens, which impede the endocrine function thereby leading to infertility and breast cancer in women.
- While processing soy proteins are exposed to high temperatures in order to make soy protein isolate and textured vegetable protein, thus making them harmful for human digestion.
- Furthermore, soy contains toxic isoflavones. The soy isoflavones genistein and daidzein can stimulate existing breast cancer development. So, it is a harmful food for a woman with breast cancer. (Annals of Pharmacotherapy2001 Sep;35(9):118-21).
Food-grade carrageenan in Soy Milk
According to many studies on laboratory animals, food-grade carrageenan can lead to gastrointestinal inflammation, ulcerations, lesions and even colon cancer. In addition to this, recently the American Diabetes Association has conducted more studies on mice where it was discovered that there is a strong link between food-grade carrageenan consumption to insulin resistance and glucose intolerance.
Other sources included: