*The Mercola Rebuttal*

Think Soy
is Healthy? Here’s Why it’s Not as Good as You Think


 


By
Dr. Joseph Mercola

Soy has gained the reputation as a health food, in large part,
because of the numerous health claims surrounding its products.
Interestingly, a friend of mine forwarded a pro-soy article to me
to refute and I was surprised to find my name mentioned in it as
"an ardent advocate of eating beef, chicken, turkey, ostrich,
and other meats."

The article is What
About Soy? by John Robbins, who I believe is one of the most
avid soy supporters out there. He brings up dozens of points, and
even mentions me in the article, so I thought refuting his article
would be a good way to answer the other critics out there as well.

Lowering Cholesterol

Robbins ascribes soy’s potential to lower cholesterol as beneficial.
However, while this may be helpful in some, it can be certainly
cause disease in others. Low cholesterol does not necessarily imply
good health. Please review some of the well-documented
dangers of low cholesterol if you are not familiar with them

This is because we all need cholesterol and levels below optimal
can cause serious problems. Much of the hype about cholesterol has
been generated by self-serving research used to support the massive
profit structure of pharmaceutical companies supplying drug-based
"solutions."

For example, I happen to have a genetically low cholesterol and
it has been as low as 75 at times. This is very dangerous and it
took me many years to understand how to normalize it and now my
cholesterol is about 100 points higher and a far healthier 175.

Robbins also says, "Soy beverages are cholesterol-free, while
cow's milk contains 34 mg of cholesterol per cup, which again means
that cow's milk is far worse for your heart and cardiovascular system."
This is not a strong argument for soy, as, again, we all need cholesterol--without
it we suffer major health problems. It is also important to realize
that I do not advocate drinking commercial milk, only non-pasteurized
raw milk if one is able to tolerate it.

Animal Study Circular Arguments

Robbins cites a number of studies to support the concept that different
animal species respond uniquely to soy or other variables. No argument
here.

But, Robbins uses a circular argument that doesn’t hold water
by giving examples of drugs that were safe in animals but dangerous
in humans. For instance:

"When the arthritis drug Opren was tested on monkeys, no
problems were found, but it killed 61 people before it was withdrawn.
Cylert was fine for animals, but when it was given to hyperactive
children it caused liver failure."

This doesn’t prove the converse that soy that is safe in animals
is safe in humans.

Phytic Acid

According to Mary Enig and Sally Fallon, soybeans
are high in phytic acid, which, in large amounts, can block
the uptake of essential minerals like calcium, magnesium, copper,
iron and especially zinc in the intestinal tract. This is one area
where I disagree with Enig and Fallon partially in that the phytic
acid in soy (and other plant products like beans, nuts and seeds)
may be beneficial or detrimental, it just depends.

For men phytic acid is probably very helpful as nearly all adult
males have excess iron
as we never had menstrual periods. I personally take a phytic acid
supplement to lower my iron levels. However, in menstruating women
and children the phytic acid in soy can be a serious negative.

In his arguments Robbins correctly points out that fermented soy
products have lower phytic acid than commercial soy products. However,
he does so as to contradict Fallon and Enig, but this is exactly
what they also state. They have no problems with fermented soy products
and encourage their consumption.

Osteoporosis

Robbins’ comments that people consuming soyfoods have reduced
rates of osteoporosis are a red herring as there are many factors
other than soy consumption that are far more powerful influences
on optimal bone density. I actually have a book in progress in this
area.

For instance, vitamin K is one of the most important nutritional
interventions for improving bone density and vitamin K2, which is
made in your body and also produced by fermented
foods, is a superior form. Fermented soy products may indeed
be beneficial, but the typical store-bought soy, like soy meat substitutes,
soy milk, soy ice cream and so on, will not produce this effect.
You can also get this beneficial form of vitamin K by making your
own fermented foods.

Cancer

I would never recommend or encourage non-fermented soy for cancer
prevention. However, you can certainly include fermented soy as
part of a healthy diet that contributes to cancer prevention.

The exception here is if you already have cancer. In this case,
certain constituents from soy can certainly be used therapeutically
to help treat the cancer, but that is a completely different application
than consuming commercial soy products.

Even Robbins admits that it is wise to avoid large doses of isoflavones:

"When manufacturers of soy protein isolates and supplements
recommend that people consume 100 grams of soy protein a day (the
equivalent of 7 or 8 soyburgers), they are ignoring the unknown
effects of overdosing on isoflavones. I believe it's probably
safer, until more is learned, to avoid concentrated soy supplements
entirely."

Birth Defects

At least one study has found that soy phytoestrogens
appear to increase the risk of birth defects by as much as 500 percent.
Further, soy formula exposes infants to very
high levels of hormones that can have negative influences on
them as they grow older.

The link between soy and birth defects does need to be studied
further, as this connection may or may not be true. However, the
uncertainty of the association in no way detracts from the other
arguments presented here and in other sources against the use of
non-fermented soy.

Alzheimer’s Disease

One study of close to 4,000 elderly Japanese-American men found
that those who ate the most tofu during midlife had more than double
the risk of later developing Alzheimer's disease.

Similar to the birth defects and soy argument above, soy may or
may not increase the risk of Alzheimer’s, as more studies should
be done to truly prove this association. But whether or not this
is true does not make non-fermented soy any better to consume.

Soy Formula

This is the most critical issue in the entire soy debate, and even
Robbins states that "In my view, there is some basis here for
concern."

However, because of his pro-soy stance he fails to document just
how bad soy formula is for infants. He mentions that "a major
study published in the August, 2001, Journal of the American Medical
Association found that infants fed soy formula grow to be just as
healthy as those raised on cow's milk formulas." Dr. Enig wrote
a rebuttal to this study
that is most helpful.

Aluminum

In his earlier argument on Alzheimer’s Robbins freely admits
the connection of aluminum to Alzheimer’s, yet he fails to
understand that soy has 11 times (1100 percent) more aluminum
than traditional formula.

Does that mean everyone should switch to regular formula? Absolutely
not as that is based on pasteurized dairy and is fraught with
its own complications.
Robbins incorrectly asserts "the anti-soy crusader Sally
Fallon would evidently prefer that an infant be fed a cow's milk
formula rather than breastmilk." Nothing could be further
from the truth. Fallon is a strong proponent of breastfeeding,
and if that is not possible advocates using NON-pasteurized whole
cow or goat milk supplemented according to this homemade
formula recipe.

Manganese

Soy formula is loaded with excessive levels of manganese.

The reason manganese is such a concern is that it can be toxic
in very high levels, even though it is essential for life, as
it helps cells gather energy. For instance, high manganese can
contribute to brain damage like Parkinson’s disease. The
levels of manganese differ considerably in different infant foods:

• Breast milk contains 4 to 6 micrograms per liter (mcg/L)


• Milk-based infant formula contains about 30 to 50 mcg/L


• Some soy formula contain 200 to 300 mcg/L

Not Enough Vitamin A

Robbins in his defense of soy cites an incorrect fact: "Vitamin
A is plentiful in plant-based diets."

Once again, nothing could be further from the truth. There is
no vitamin A in plant-based diets, only beta-carotene precursors.
While beta carotenes are essential for health they are not the
same as vitamin A, as that is only available from animal-based
foods. Vitamin A deficiencies can certainly lead to problems.

The Saturated Fat Myth

Robbins also says that cow's milk provides more than nine times
as much saturated fat as soy beverages, so is far more likely
to contribute to heart disease. This is another myth. Saturated
fat is essential for human health and not the evil that many
portray it to be.

Too Much Omega-6

According to Robbins, "Soy beverages provide more than 10
times as much essential fatty acids as cow's milk, and so provide
a far healthier quality of fat."

This is pure nonsense and demonstrates he has not done his homework
on fatty acid physiology. Yes, soy has essential fats, but they
are the WRONG type. It is loaded with omega-6 and that is the
wrong type for nearly everyone.

Around the year 1900 we consumed less than one pound of vegetable
fat per person per year, but by 2000 that had increased to over
75 pounds of vegetable fat per year. Nearly all vegetable fat
is loaded with omega-6 fats and it’s the ratio of omega-6
to omega-3 fats that determines ideal health. Ideally, our ratio
of omega-6 to omega-3 should be 1:1, but most Americans eat
a dietary ratio that falls between 20:1 and 50:1.

Genetically Modified Soy

Even Robbins capitulates here. How could he do anything but when
over two-thirds of the U.S. soy crop is genetically modified. He
says:

"According to Monsanto's own tests, Roundup Ready soybeans
contain 29 percent less of the brain nutrient choline, and 27
percent more trypsin inhibitor, the potential allergen that interferes
with protein digestion, than normal soybeans. I find it fascinating
that compared to regular soybeans, the genetically engineered
beans have more of the very things that are problematic, and less
of the very things that are beneficial. To my eyes, this is certainly
another reason to eat organic foods whenever possible. The best
way to insure that any soyfoods you eat are not genetically engineered
is if they are organically grown."

His conclusion really tends to support the bulk of my position
on soy:

"The hype has also made us forget something important. We
are eating soy products today at levels never before seen in history.
Advances in food technology have made it possible to isolate soy
proteins, isoflavones, and other substances found in the bean,
and add them to all kinds of foods where they've never been before.
The number of processed and manufactured foods that contain soy
ingredients today is astounding.

It can be hard to find foods that don't contain soy flour, soy
oil, lecithin (extracted from soy oil and used as an emulsifier
in high-fat products), soy protein isolates and concentrates,
textured vegetable protein (TVP), hydrolyzed vegetable protein
(usually made from soy) or unidentified vegetable oils. Most of
what is labeled "vegetable oil" in the U.S. is actually
soy oil, as are most margarines. Soy oil is the most widely used
oil in the U.S., accounting for more than 75 percent of our total
vegetable fats and oils intake. And most of our soy products are
now genetically engineered.

This has never before been done in human history. It is an experiment,
and should be undertaken, if at all, with great humility, watchfulness,
and caution. Instead, under the influence of an almost mystical
belief in soy's virtues, we've tended to fall prey to an illusion
that has haunted American culture in all kinds of ways--the illusion
that if a little is good, then surely more must be better."

Soy and the Asian Diet

Asians tend to live longer than Americans, and they traditionally
eat more soy than Americans. Thus, the link between the two is one
of the most widely circulated reasons why soy must be healthy.

This theory is flawed, first off because soy in the Asian diet
is primarily fermented soy, NOT the highly processed soy protein
isolate, soy isoflavones and so on that make up soy in the American
diet. There is a huge difference in this respect alone.

However, although there are many reasons why Asians typically live
longer than Americans, I believe the primary one has nothing to
do with their soy consumption but rather with the ratio of their
omega-6:omega-3 fat consumption. The Asian ratio is 3:1 while in
the United States, as I mentioned above, the ratio ranges from 20:1
to 50:1. Many Paleolithic
experts believe it should be close to 1:1 for ideal health.

Traditionally, the Japanese have eaten plenty of clean fish, which
is likely what contributed to their healthy fat ratio. But we are
already starting to see the longevity of the Japanese decrease,
and I suspect that it is due to the contamination
of the fish supply with heavy metals like mercury and chemicals
like PCBs.

Soy Industry

One fact that Robbins remains oblivious to is that the edible
oil industry is a multibillion-dollar industry that is in many
ways similar to the pharmaceutical industry. They have funded much
of the research to support a strong soy recommendation so they can
directly benefit from the increased sales of soy in this country.

To Wind Things Up

Clearly many people seem to improve when they start to include
soy in their diet, but I don’t believe this is an argument
for soy. My guess is that this is likely more related to what people
have excluded from their diet to make room for the soy.

I want to reemphasize here that I am in no way opposed to soy consumption,
only improper soy consumption.

I firmly believe that fermented soy, which includes natto, miso,
tempeh and soybean sprouts, is a health food for most and should
be consumed by the masses. However, soy formula is an abomination
that has caused much damage to the children of this country and
should be immediately banned for sale in every country.

For even more information on soy and health, I encourage you to
look through the links below and also to use the search
feature on this site. You will find numerous studies on the
topic that will help you to make an informed decision about soy
for yourself.

---

Related Articles:

Why Soy Can Damage Your Health

How Safe is Soy Infant
Formula?

Caution Urged on Soy Menopause
Remedies

Experts Dispute JAMA Soy
Infant Formula Study

Low Cholesterol and Suicide
Risk

Soy: Too Good to be True


http://www.mercola.com/2004/apr/21/soy_health.htm

 

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