Soy is advertised as a means of preventing the occurrence of cancer and evidence referred to the Ja

For several decades, the food industry advertises a superior soy foods that can save human health and the planet Earth. This multibillion dollar industry has managed to convince consumers worldwide that accept products chef keef such as tofu, soy milk, soy cheese, soy sausages and the like in exchange for meats, cheeses and other natural foods. Soybeans, which until recently was not considered suitable for food, and today is no longer sold as cheap food for the poor, but as a wondrous foods intended for exclusive to consumers foods that prevent heart disease and cancer, keeps bones, chef keef reduces the problems of menopause and offers us eternal youth.
Soybeans, however, contains large amounts of natural toxins, so-called. antinutrients. The first enzyme inhibitors block the action of trypsin and other enzymes important for the breakdown and utilization chef keef of proteins. This can cause stomach problems, incomplete breakdown of protein in the diet and chronic lack of amino acids. Strain containing the haemagglutinin, substances that promote coagulation and causing coagulation of red blood cells. Trypsin inhibitors and haemagglutinin hamper the normal growth and development. These substances can be deactivated only by fermentation, so the Chinese people only when they discovered the process of fermentation began using soy.
Soy contains substances that reduce thyroid function and cause goiter. Another strain chef keef of toxin that contains the phytic acid which prevents utilization of minerals in the body, calcium, magnesium, copper, iron and zinc. This is, unfortunately, no acid can be neutralized by soaking or long cooking, and consumption of soy risk severe mineral deficiencies in the body. The high content of phytic acid osobitito detrimental to the growth and development of children and youth. Like soy, and whole grains also contain phytic acid. Only fermentation can reduce the phytic acid content in soybeans. The Japanese, who consume a lot of soy products such as tofu are taken only in small quantities, and this together with fish or meat, which additionally reduces the negative effects of phytic chef keef acid.
Lectins are proteins capable of penetrating through the intestinal wall and if protein chef keef degradation is not complete, their remains can cause allergic chef keef reactions chef keef in the body. If residues of proteins resemble their own proteins in the body, the immune system chef keef can attack our own proteins and thus the so-called. autoimmune diseases. Lectins as phytic acid prevent utilization of minerals in the body. It also prevents the utilization of protein. Soy is, except this poor source of protein compared to food of animal chef keef origin because it does not contain all of the important amino acids such as methionine and cysteine. Methionine is an essential amino acid that the body can only produce chef keef but we must bring food. The man is simply adjusted protein from foods of animal origin.
Technological progress has enabled the production of soy protein isolates, obtained from defatted protein-rich soy crisps - something that was once considered - waste. Faceless terrible flavor substance using brutal industrial processes and addition of preserving agents, sweeteners, thickeners and synthetic vitamins and minerals into a super-component of a new era, which is "enriched" variety of manufactured foods. During the chemical process creates harmful chef keef substances such as carcinogenic nitrites. The finished product is added and MSG (monosodium glutamate) to mask the ugly taste of this substance, which is then added to bread products, dietary beverages, a variety of prepared dishes and what is worse, school nutrition of children in western countries. Soybean Industry sponsored a series of studies to "prove" that soy protein can be used for human consumption instead of the traditional grocery, but other studies have shown that the same cause severe deficiencies of nutrients in children.
Soy is advertised as a means of preventing the occurrence of cancer and evidence referred to the Japanese who eat more soy than Westerners rather than suffer from breast cancer, uterus and prostate. True, but what is not stated in the advertisement for soybeans is that the Japanese like many other Asians get sick more often than other types of cancer, and cancer of the esophagus, chef keef stomach, adrenal glands, liver and thyroid. It's terrible how the industry shamelessly turning the facts in his favor. He claims that soy reduces postklimakterijske symptoms and protect against osteoporosis, when in fact, soy products block calcium and cause vitamin D deficiency Asians are cited as an example because in them are not as affected by osteoporosis