SOY IT ISN'T SO!
Anita Sands Hernandez from Astrology @ earthlink.net
In the early 1960's, medical researchers discovered that a diet high in animal flesh and saturated fats was what had been eaten by people with a spectrum of disease from kidney damage, cancer, atherosclerosis, strokes to osteoporosis.
Meat was high in a substance called uric acids which stressed the kidneys so that edema, gout, arthritis conditions started in middle age. Vegetarian proteins would sail through human kidneys with ease while meat protein did not. Animal flesh puts uric acid 'puff' on our faces over the years as a kind of edema built up. The proof is that elderly meat-eaters all look alike, having faces like round meat pies at age 60. You can see no resemblance to the person they were at 20, whereas vegetarians keep the facial contours of a 20 year old until they are 90. Think of actors Cloris Leachman and Dennis Weaver or that relative youngster, Lindsay Wagner all of whom have no facial change. Add Alicia Silverstone to the list. She even quit MILK. Darryl Hannah, another total vegan. All the smart movie stars who do not want to age, are vegans today.
Animal flesh is high in saturated fats, cholesterol, hence it created heart disease and strokes, the #2 and #3 killers in the USA.
What is less known to conventional science is that the human body tends to view animal protein as a 'foreign protein invader,' hence the meateater's immune system is always deployed, on a state of Red Alert by all the burger coursing through the veins. Meat eaters never have really good immune systems and are vulnerable to viral and bacterial attack.
The kidneys try to compensate for all the nitrogen in meat and rob the bones of calcium to do it.
Even conventional doctors tell us that meat is an 'acid' reaction food and all that stomach acid and rotting meat running through our GI tract causes our bodies to turn acidic. The body wants to return to an alkaline state and compensates the only way it knows. It withdraws alkaline calcium from the bones.
Excretion of minerals (prime among these calcium,) causes arthritis, gout, bone degeneration and osteoporosis making our skeletons shrink, porous and brittle and as the bone calcium moves around, settling inside the spine, compressing spinal nerves with resulting neuropathy.
For the record, there are other foods that turn bones to powder: acidic 'pop' sodas, pastuerized citrus and tomato products, coffee and TEA---the diuretics beverages Americans most often choose to drink, all of which wash away minerals wholesale.
NO DOCTOR would give diuretics to a patient without arranging for mineral replacement therapy yet we gulp acidic drinks as a skeleton-destroying way of life. Horrifyingly, the bones of tea/coffee/pop drinkers are going through their bladders, down the pipes and into the deep blue sea. No wonder ocean water is such a fountain of minerals! A million years of our ancestors bones are probably floating around in it.
Besides mineral-excreting, there is one more problem with meat-eating. In the sixties, a legion of Tibetan and Hindu Yogi mystical gurus arrived in the U.S., telling us of the sensitivity and intelligence of all cows but most evident to farmers who raised these animals from childhood, saying that every animal in the barnyard was a conscious, friendly, loving creature. . They told us to imagine the fear and panic of a friendly, trusting being confined near a slaughter house, smelling their friends' blood for days, then finally dragged to a bloody spot and butchered, some as babies, painfully separated from their mothers for the last week of their life. They asked us to imagine eating that flesh so full of fear and pain hormones and the karma of eating this kindly creature, thusly participating in his murder and its grief.
That thought works for me. I have become unable to look at meat in the butcher's case. If these thoughts don't stop you from eating animals, think of your karma and the lack of ethics at eating sentient beings. If that doesn't work, there's one more thing. The flesh eater inhales a large dose of the exact mood hormones that are in that terrfied animal contributing to our own panic and anxiety. Meat gives depression.
Hearing all this was too much for tender hearted young Americans of the sixties. En masse, a generation decided to embrace the soybean and sin no more.
Going vegie seemed a viable alternative. Americans looked around and found that Soy, at first glance, was the king of vegetable proteins. On a lab analysis read-out, the bean looked damn good. Large percentage of protein, huge amounts of B complex, full of plant estrogens that keep youth hormones in our bodies and unsaturated, omega 3 fatty acids that keep veins clean and aid in weight loss. Soy seemed to be a fountain of youth.
News about soy got out and many Americans abandoned meat wholesale and switched to soy products. I remember feeding my children soy grits. THEY HATED THEM. Maybe rightfully so.
Everyone thought that the soybean was a well-tested food with a good reputation. Soy had kept China going through 5,000 years of famines. The Chinese felt the soy bean was a fountain of Vitamins which prevented the hair from going white, but of course, orientals did not use the overbred, hybridized oil-giving bean we farm today, nor did they use the large variety of soy isolate products that Americans created. They used miso, tempeh and tofu exclusively. All Fermented forms! Tofu less than the others, but the soaking the bean goes through, the pouring off of the brew it yielded, high in phytase, enabled the Chinese to eat it.
The Chinese had tested the bean on its enormous population over the centuries and found that while pigs thrived on soy mash, the straight 'bean' could create health havoc in humans. There was something in it that prevented assimilation of minerals, which could only be deactivated by fermenting. Oriental soy foods were then uniformly fermented as miso, soy or tempeh so the bean's full nutritional bounty could be utilized.
In a recent article titled, "Soy foods may not be all they're cracked up to be." Joseph G. Hattersley writes that Soy contains "potent enzyme inhibitors, which block trypsin needed for protein digestion causing enlargement of the pancreas and even cancer." Health Freedom News by Nat Health Fed. 818 357-2181. Sept 95 issue.
Another anti-soy piece recommends only fermented soy products. http://www.alternet.org/healthwellness/56087/
More dangerous than pancreatic enlargement in adults is the use of SOY MILK for babies. Soy formulas cause excretion of zinc. Phytic acid in unfermented soy blocks mineral absorption and in fact, has been implicated in crib death. Soy milk is not a good source of calcium.
In addition, the huge amount of Aluminum found in soy milk is hundreds of times that in mother's milk.
True, mother's milk has cholesterol but it also has magical enzymes that banish the cholesterol's negative effects. Mother's milk is essential for the development of brain and nervous system which requires cholesterol. Soy is not part of GOd's plan for the BABY!
The last reason not to use soy milk is the famous PLASTIC effect. There are elements in soy beans which are used in making plastics. Unfermented soy beans, soy milk especially, will line the digestive track like a plastic film, impeding vitamin absorption, so soy milk as a steady diet is not a good idea.
If we can't use soy milk and if a mother is getting allergic reactions in her child to breast milk, does that mean she should take her baby back to a plain super market cow's milk? No. First, she should quit all cow's milk products herself and continue to try to breast feed. Her consuming a large amount of bean and pulse foods and oats will give her ample milk and quitting cow products will make her baby's allergies go away. The mother does NOT need any cow products if her baby is allergic to traces of it in her milk. And another good idea would be to try goat's milk for formula as it has smaller fat globules and generally is well tolerated by babies. The healthfood store has raw certified goat's milk which is good.
The negative of all pasteurized milks, (either goat or cow, either canned or fresh from the super market) is that heating any milk in a pasteurization process results in the fat turning into TRANSFATTY ACIDS which cause the damage ascribed to cholesterol. It lies on your aorta like pipe sludge!
Transfatty acids are saturated. They are formed when any kind of fat is heated. It's what is negative in fried foods, shortening, margarine and most expeller produced vegetable oil. The heating is what hurts us ---not raw, natural, animal fats as found in raw cow, goat or mother's milk.
Always make the effort to find raw milk from organic cows or goats, either at a nearby farm or at the healthfood store. I raised three of my four children in San Miguel de Allende, Guanajuato, Mexico, where raw goat and cow was delivered daily by a wonderful 90-year old Indian woman who climbed the mountain daily with two big rumbottles, one with cow, the other goat.. What a delight. I recall those days fondly. My Spaniard husband was in horror of this, saying that a dangerous bacteria, brucillosis, could be in that milk, (undulant fever). Well, my kids never undulated and to this day, they have never needed to see a doctor.
Raw milk, raw butter, raw cheese and meats and eggs cooked at low temperature in below-the-boil water can not harm us. It's high temperatures that turn the food into an aberration.
I have seen gorgeous, big, powerful, disease-immune children born, where the parents ate only seeds and nuts, avocados, never touched animal milk or meat nor gave it to the infant or toddler. My niece Marley (born in a teepee, father-delivered by the way, was raised on nuts, breast milk, avocados, and fruits in large quantity, given in mono meals, not combined with vegies.) She is an example of fruit and nut parents and she has legs like a chorus girl. Never had a cold in her life So, I've seen that it is possible.
If you go on this Hollywood Movie Star diet, you will lose body fat, stop aging and you will avoid disease. If you want to be much healthier, the idea is not to eliminate meat, but to try eating LESS meat. To lose that super toxic, acidic effect, digest the meat to perfection by not eating meat with starches or sugars or juices. USE A SALAD with it. Greens are an alkalai 'buffer' and bitter ones aid in digestion, perfect to accompany every meat meal.
Balance acid-reaction meat with a large salad and green vegetables. Meat and stomach acids will go through us faster and rot less and hurt us much less when balanced with alkaline greens. If we eat meat with starches, (a poor digestive combination as starches require an alkaline digestion,, meat requires acid) we get imperfectly digested flesh and a destructive fermenting in the G.I. tract. This in turn insults the kidneys, produces edema. Starches are also fiber-free and slow down the passage of meat, delaying it by hours, so that the meat has time to rot to a dangerous degree. This pollutes the colon, where most final, vitamin absorption is taking place. Slow moving wastes are toxic to the body. Re-absorption of rot is much more harmful than the small amount of cholesterol in lean animal products.
There was a study made once, the Framingham study, which studied meat-eaters for over 40 yrs. In l972, the researchers published its discoveries. They found people with "most cholesterol in their diet, weighed the least, had least serum cholesterol and the most energy." Probably because so many vegetarians of that day that used beans (l00% starch, became total high-insulin Gordos.) Science still touts that study when it says maybe vegetarians can let a little animal protein into their lives. Milk (but unpasteurized is best) is a treat occasionally. Butter is given generously by the cow and causes no suffering. Slathering vegetables with butter makes their minerals more assimilable to humans and more filling. The Krishnas say "Milk is l00 times more nutritious and hunger staving than vegetables, meat l00 times more hunger staving and filling than milk, but ghee is l00 times more hunger staving and filling than meat." Ghee is a better form of butter as it has been clarified and de-dairyfied. Skim your butter over the fire, put the white foam into cookie recipes and give them away. Keep the clarified, yellow oil in fridge for yourself!
RAW egg yolks from free-roaming chickens (happy) fed flax seed meal are clean. Eggs have lecithin and minerals, are wonderful brain food for all of us but if the chicken is stacked in wire cages in factories bigger than football fields, it's suicide food. In this era of mechanized agribusiness, we might wonder if chickens have been fed that lethal soylent green killer-feed made of dead, cut up sheep, which created the 'Mad Cow' debacle. There is a famed New Jersey cluster of MAD COW deaths in NEW YORK, covered recently in the New York Times. One might be wise to shy away from chicken, lamb, pig and beef foods that could have been fed sheep carcasses made into animal feed. Two years ago that was made illegal but this is a genetic disease so sick breeding stocks continue to give us madcow disease which we think is Alzheimers. (Read other articles on this site on madcow! ANd Google search on madcow + cluster + New Jersey.)
In the last analysis, it might be safer to supplement a vegetable, salad, grain, nut, pulse and fruit diet with fermented soy products as they are fountains of youthening hormones and vitamins, avoid all animal products as well as soy milk.
Besides lacking cholesterol which babies require, soy milk is cystine and methione deficient. The body cannot synthecize these two amino acids. They must be in the diet, that day. Adults can mix soy products with grains rich in cystine and methione, But in a mono diet, such as babies are on, Soy cannot replace animal or human milk. And the hormones in the soy could really affect them in strange ways. Health Freedom News, Pasadena CA. March 91, Jay F Scheer, Pg 7
Last of all, be aware of PHYTIC ACID, a dangerous acid in the entire vegetable kingdom. As the soy bean in its natural form was loaded with phytic acid, an acid designed by plants to have such a serious downside, so as to keep any beasts from ever nibbling at them! PHYTASE is the Catch 22 of all vegetarians as grass, leaves, beans, seeds, grains, tahini, nuts and whole grain breads all have this acid, which inhibits assimilation of minerals. Plants designed themselves to be inedible to animals. It was their way of surviving.
HEALTHFOODERS who are using plant source proteins to take the place of animal proteins need a special technology to keep phytic acid from harming them. It's not difficult. One must sprout all seeds, grains, pulse like lentils or beans a minimum of two hours or overnight before cooking them. Then, discard the water and cook over low heat or in the case of soy, use only fermented soy products and last, we should all take mineral supplements. To prevent all those seeds, grains, vegetables and plant products from giving a new vegetarian an overdose of phytic acid, remember: supplement minerals by simply adding sea weed to your diet, to soups and rice rolls, or dandelion, alfalfa tablets.
When you make bread, after you add liquid to the dough, let your flour rest for two hours at l00 degrees. If you buy bread, buy only sprouted grain breads. Your healthfood store will definitely have one or two brands.
You can't be careless with Phytase. It causes minerals to be excreted, strips the bones, and prevents assimilation of the minerals offered in the food itself. Those plants were damn cagy when they designed themselves. They were planning NOT to be edible to humans!
Use soy, vegetables, supplements, proper food combining and use proper cooking techniques to get around the phytase problem and you'll be fine. The bounty of vitamins and subtle, solar energies that you find in plants, seeds, sprouts, vegetables far outweighs these tiny drawbacks which can be worked out.
There is another problem associated with most of the soy products in the marketplace and that is its bulk. A healthfood researcher of my acquaintance once asked a public coroner if he saw a difference in the bodies of vegetarians versus meat eaters. The coroner responded that yes. Vegetarians who ate soy beans had a prolapsed colon from all the soy cellulose. There's a way to work around that. To avoid the prolapse effect, use miso, tempeh and tofu (not soy concentrate or soy isolate).
The last problem associated with soybean use is that regular use of soy products with their wonderful, huge Vitamin B spectrum creates an increased need for the one B vitamin that soy does not have: Vitamin B-12. Keep a bottle of sub-lingual B-12 in the house at all times. Some sources feel that most B-12 is useless, that only genuine methyl-cobalamin works. That information is in the article here on this site called algae.
There are plenty of other vegetarian proteins: nuts, avocados, sprouts, humus, beans, pulse, dal, but a delicious part of your protein arsenal is tofu made into vege-burgers.
If you can't find tofu in your area, make your own. Avoid those vegie burgers that are showing up in supermarkets lately because they are made of soy isolates and soy concentrates which are produced by industry as a waste product of plastic manufacture or soy oil manufacture and they have that cellulose effect.
It was just plain greed by the manufacturers that let them override the research. Seems there's so much of this fluffy pith left that it just made good business sense to find a use for it. So they dumped it on us. This fluffy sawdust has its phytic acid 100% intact hence to it it would be detrimental to your health. It not only swells up the colon, prolapsing it, but it causes the pancreas to become swollen and ill. John ROBBINS attacks the matter head on. As he owns BASKIN ROBBINS, see what he says about cream and sugar while you're at his site.
All those soy isolate and soy concentrate products should be used to stuff sofas or given to cows who are ruminants and can chew their cud and break down the bean pith.
Another soy product to avoid is soy oil. Soy oil is so filled with the lethal petroleum chemicals used to strip the soy bean of its oil, that it is virtually a toxic waste. When buying cooking oils, stick with sesame and olive, which have no pesticide residues at all.
In the last analysis, even with its phytic acid intact, soy beans have no saturated fat so they lower the cancer statistic. They do not acidify the body or rot in the colon the way meat and eggs do but they have a downside. They are loaded with phytic acid which excretes minerals. They are loaded with that plastic factor that lines the gut and impedes assimilation. But once fermented into tofu, all the problems disappear, and SOY is your best friend.
RECIPE FOR TOFU: Soak beans 36 to 48 hours changing water every 12 hours. Rinse, blend in a food processor or blender with a little purified water, until pureed. Strain once through fine mesh strainer, then drop the lump into a pot of boiling purified water and boil for a few minutes. Cool. Add a little lemon juice to clot it, then lift out the curd, set in cheese cloth to drain, discard whey. Place in 1 lb size molds to cake up. Store in fridge bathed in purified water. Change water daily.
NOTE: The whey of the soy is high mineral and useful for soups, petfood, pig slop and probably to bathe in and pour on plants in the garden. Experiment and let us know of other uses you find. To set hair? Starch clothing? Get inventive!
Soy Bean Chemistry and Technology Volume I, 1972.NOTES:"Nourishing Traditions" a pro-meat cookbook by Sally Fallon, a soy researcher who said that all the literature she has read warns of the dangers of Phytic acid except one article written by a man named Messina, a spokesperson for soy industry. He excused phytic acid. Rice protein has phytic acid.
The body stores vitamins A, D and Vit B 12 for years. A robust person can go years without animal products, but growing children need dairy fats and codliver oil, full of DHA, long chain fatty acids, needed for the brain.
To maintain strong bones and still eat vegetables and get their incredible vitamin bounty, don't just soak. SUPPLEMENT: As today, all commercial farm soils are mineral-depleted, it is important to supplement minerals.
There are many ways to go: 'sea minerals', 'alfalfa tablets' are mineral rich. So is kelp or dulse or the many kinds of seaweeds oriental stores sell for wrapping rice. Dandelions are found dried in tablets. Or, have huge dark green salads with a dressing made of good oil, to aid in those minerals being absorbed.
Always take extra calcium. There are many forms of calcium. Holistic healers feel that bone meal or Calcium citrate forms are the most assimilable. Make certain the formula also contains Vitamin D, boron, magnesium, selenium as this aids in assimilation of calcium. There are many other trace minerals, boron, magnesium, copper (*LIST). Supplement them. These will fully restore the minerals excreted by the body when phytic acid containing foods are eaten. Remember to take a Cod Liver Oil capsule when you do your mineral formulas as the Vitamin D helps minerals be fully absorbed.
HANDLING GRAINS: Always soak and pre-sprout grains before cooking them. Two hours in water is enough time for them to spring into life. Discard the water with phytic acid in it. During World War II, when England turned to unmilled, whole grain products, English children began getting rickets, giving healthfood a bad name over there. The milling process involved with their former diet of white bread had removed the phytic acid, so they did get their minerals but the whole grain proved tricky to thus unfamiliar with the acids in them.
True, with the unmilled bread, heart disease disappeared in Britain, their nerves were strong due to all the B-Vitamins in the whole grain, but mineral loss produced rickets.
Whole wheat products have so much phytase that they literally can cause severe mineral depletion. But this problem disappears entirely if the grain is sprouted first. Today, healthfood stores offers sprouted grain bread. Frequently it's called flour-less bread or Bible bread, Or Ezekiel 4:9 after the bible passage that goes "take unto thee wheat, barley, beans, lentils and millet and spelt, put them in one vessel, soak it before you make bread of it."
In home bread making, let the yeasted dough rise for two hours at l00 degrees to deactivate phytic acid.
Soaked grains (rice, pulse, barley) will help you say goodbye to the danger of osteoporosis. Think it out, pre-soak, throw water away, cook at low heat, supplement your diet with calcium plus absorption factors like D, magnesium, boron, and use soy products as often as you can, instead of the flesh of living creatures.
OTHER EXPERTS COME OUT AGAINST SOY:
*Joseph Hattersley, "Cot Death" SID syndrome. (360) 491-1164 is telephone. Address: 7031 Glen Terra Court SO EAST, Olympia WA 98503-7119 and go to http://www.mercola.com to read about soy problems.
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