Dr. Mercola’s Top Nutrition Myths

Top 10 Destructive Nutrition Lies Ever Told

By Dr. Joseph Mercola

Guest Writer for Wake Up World

There is no shortage of health advice out there, and no shortage of bad advice to go along with it. Some misguided notions are harmless—but others are outright dangerous and can lead you down the road to chronic health problems and may even trim years off your life.

It is critically important to decipher fact from fiction. Many nutrition myths get repeated over and over until they are mistaken for truth, especially when perpetually spread by public health authorities.

But the good news is that slowly, the real truth finally appears to be reaching mainstream audiences, as evidenced by the eagerness of satirists to take a jab at the food industry, as in the clever Coca-Cola parody featured below.

In an article addressing destructive nutrition lies, Kris Gunnars of Authority Nutrition[1] is among those admirably trying to bust the dangerous dietary myths that continue being spread by so many nutritionists.

I agree with the majority of his points, but have added a few others that I believe to be important. Read on for my own top 10 list, which builds upon his.

Lie #1: Breakfast Is the Healthiest Meal of the Day, and You Should Eat Many Small Meals a Day

There is now a good deal of research supporting the health benefits of intermittent fasting—which is what you are really doing whenever you zip out of the house in the morning without breakfast.

Recent studies suggest that intermittent fasting can provide the same health benefits as constant calorie restriction which many studies have shown to dramatically increase life span in animals. It may also be helpful for those who cannot successfully reduce their everyday calorie intake.

Besides turning you into an efficient fat burner, intermittent fasting can also boost your level of human growth hormone production (aka the “fitness hormone”) by as much as 1,200 percent for women and 2,000 percent for men.

Intermittent fasting and continuous calorie restriction have both been shown to produce weight loss and improve metabolic risk markers. However, intermittent fasting tends to be slightly more effective for reducing insulin resistance.

Other benefits include reducing inflammation, improving blood pressure, and increased lean body mass. Intermittent fasting can also improve your brain function by increasing levels of BDNF, a protein that protects your brain cells from the changes associated with Alzheimer’s and Parkinson’s disease.

There are several types of intermittent fasting to choose from, so I recommend experimenting to see what style works best for you. One of the easiest, however, is to simply skip breakfast, and limit your eating to a narrow window of time each day—say between 11am and 7pm, to start. You can review my more comprehensive article on intermittent fasting for more details.

The advice to “eat six small meals per day” comes from seemingly logical principles (portion control, keeping your energy up, stabilizing blood sugar, etc.), but in reality, eating this way has not been shown to provide these benefits. We seem to need periods of fasting for optimal metabolic function.

And if you think about it, our ancient ancestors never had access to a grocery store 24/7 and they went through regular periods of feast and famine. The problem is that most of us are in 24/7 feast mode. Implementing intermittent fasting is the quickest way I know of to jump start your body into burning fat as its primary fuel again.

Lie #2: Saturated Fat Causes Heart Disease

The dangerous recommendation to avoid saturated fat, which arose from anunproven hypothesis from the mid-1950s, has been harming people’s health for about 40 years now. As recently as 2002, the “expert” Food & Nutrition Board issued the following misguided statement, which epitomizes this myth:

“Saturated fats and dietary cholesterol have no known beneficial role in preventing chronic disease and are not required at any level in the diet.”

Similarly, the National Academies’ Institute of Medicine recommends that adults get 45-65 percent of their calories from carbohydrates, 20-35 percent from fat, and 10-35 percent from protein. This is the polar opposite of an ideal fat to carb ratio and virtually guarantees you a heightened risk of disease.

Most people benefit from a diet where 50-85 percent of daily calories are derived from healthful fats. However, you need very few, if any, carbohydrates for optimal health. Although that amount of fat may seem like a lot, fat is very calorie-dense, and will therefore still constitute the smallest amount, in terms of volume, on your plate.

The truth is, saturated fats from animal and vegetable sources provide the building blocks for your cell membranes and a variety of hormones and hormone-like substances, without which your body cannot function optimally.

Fats also serve as carriers for the fat-soluble vitamins A, D, E, and K and are required for converting carotene into vitamin A, absorbing minerals, and a host of other important biological processes. Saturated fat is also the preferred fuel for your heart! Good sources of healthy fats to add to your diet include:

Avocados Butter made from raw grass-fed organic milk Raw dairy Organic pastured egg yolks
Coconuts and coconut oil Unheated organic nut oils Raw nuts, especially macadamia, and raw seeds Grass-fed and finished meats

Lie #3: High Omega-6 Seed and Vegetable Oils Are Good for You

Of all the health-destroying foods on the market, those made with highly processed vegetable and seed oils are some of the worst. When consumed in large amounts, as they are by most Americans, they seriously distort your important omega-3 to omega-6 ratio. In a perfect world, this ratio is 1:1—but the average American is getting 20 to 50 times more omega-6 fats than omega-3 fats. Excessive omega-6 fats from processed foods significantly increase your risk for heart disease, cancer, Alzheimer’s, diabetes, rheumatoid arthritis, and many other illnesses.

The cholesterol found in arterial plaque is oxidized, damaged cholesterol, which your immune system identifies as bacteria. In response, your immune system sends out macrophages to attack it, which creates inflammation inside your artery walls. A major factor driving heart disease is this oxidized cholesterol, which you introduce into your body every time you consume vegetable oils, or foods cooked in them.

Many vegetable and seed oils are also genetically engineered, which only compounds their health risk. More than 90 percent of US canola oil is GE. So what’s the best oil to cook with? Of all the available oils, coconut oil is the one of choice for cooking because it’s close to a completely saturated fat—meaning, much less susceptible to heat damage. And coconut oil is one of the most nutritionally beneficial fats. For more information about coconut oil, please see our special report. Olive oil, while certainly a healthful oil, is easily damaged by heat and is best reserved for drizzling cold over salad.

Lie #4: Artificial Sweeteners Are Safe Sugar Replacements for Diabetics, and Help Promote Weight Loss

Most people use artificial sweeteners to lose weight and/or because they are diabetic and need to avoid sugar. The irony is that nearly all of the studies to date show that artificial sweeteners cause even MORE weight gainthan caloric sweeteners. Studies also show that artificial sweeteners can be worse than sugar for diabetics.

In 2005, data gathered from the 25-year long San Antonio Heart Study showed that drinking dietsoft drinks increased the likelihood of serious weight gain much more so than regular soda.[2] On average, each diet soda the participants consumed per day increased their risk of becoming overweight by 65 percent within the next seven to eight years and made them 41 percent more likely to become obese. There are several possible reasons for this, such as:

  • Sweet taste alone appears to increase hunger, regardless of caloric content
  • Artificial sweeteners appear to perpetuate a craving for sweets, and overall sugar consumption is therefore not reduced, leading to further problems with weight control[3]
  • Artificial sweeteners may disrupt your body’s natural ability to “count calories,” as evidenced by multiple studies. For example, a Purdue University study found that rats fed artificially sweetened liquids ate more high-calorie food than rats fed high-caloric sweetened liquids.[4]

The list of health risks associated with artificial sweeteners, particularly aspartame, continues to expand. I maintain an ongoing list of studies related to the detrimental effects of aspartame, which I recommend you review for yourself if you are still on the fence. I invite you to watch my aspartame video, as well.

Lie #5: Soy Is a Health Food

The meteoric rise of soy as a “health food” is a perfect example of how a brilliant marketing strategy can fool millions. But make no mistake—unfermented soy products are NOT healthful additions to your diet, regardless of your age or gender. I am not opposed to all soy—properly fermented and preferably organic soy, such as tempeh, miso, and natto, offer great health benefits, courtesy of the beneficial bacteria (probiotics) the fermentation process produces.

Thousands of studies have linked unfermented soy to a number of health problems, however. More than 90 percent of American soy crops are also genetically engineered, which only compounds its health risks.[5] If you find this information startling, then I would encourage you to review some of the articles on my Soy Page. The following table lists a number of the damaging health effects science has linked to unfermented soy:

Breast cancer Brain damage and cognitive impairment Heart disease
Thyroid disorders Kidney stones Immune dysfunction
Severe, potentially fatal food allergies Malnutrition Digestive problems
Problems with pregnancy and breastfeeding Reproductive disorders and impaired fertility Developmental abnormalities in infants

Lie #6: Whole Grains Are Good for Everyone

The use of whole grains is an easy subject to get confused about, especially for those with a passion for health annutrition. For the longest time, we’ve been told that whole grains are highly beneficial. Unfortunately, ALL grains can elevate your insulin and leptin levels, even whole grains and organic varieties—and elevated insulin/leptin increases your risk of chronic disease. This is especially true if you already struggle with insulin/leptin resistance, which would manifest as high blood pressure, distorted cholesterol ratios, being overweight, or diabetes).

It has been my experience that more than 85 percent of Americans have trouble controlling their insulin and leptin levels and have one or more of the symptoms listed above. You may be one of those if you struggle to maintain an ideal body weight and body composition, tend to accumulate fat around you belly, or have a suboptimal lipid profile. In fact, insulin/leptin dysregulation is a common indicator for many of the diseases so prevalent today, such as diabetes, heart disease, dementia, and cancer.

Many whole grains also contain gluten, which is a common trigger for allergies and sensitivities. Subclinical gluten intolerance is far more common than you might think, with symptoms that are not always obvious. I strongly recommend eliminating or at least restricting grains from your diet, as well as sugars/fructose, especially if you have any of the conditions listed above. As a general rule, the higher your insulin levels are, the greater your grain restriction should be.

#7: Genetically Engineered Foods Are Safe and Comparable to Conventional Foods

Genetic engineering (GE) of our food may be the most dangerous aspect of our food supply today. I strongly recommend that you avoid ALL GE foods. Since more than 90 percent of the corn and 95 percent of the soy grown in the US are GE, then you can count on virtually every processed food having at least one GE component if it doesn’t bear the “USDA 100% Organic” or non-GMO label.  Perhaps the most dangerous aspect of them is that the crops are saturated with one of the most dangerous herbicides on the market, glyphosate, to the tune of nearly a billion pounds per year. This toxic chemical can’t be washed off as it becomes integrated into nearly every cell of the plant, and then gets transferred into your body.

No one knows exactly what will be the ultimate impact of these foods on your health, particularly over the long term. Animal studies have pointed to increased disease, infertility, and birth defects as the top contenders. The first-ever lifetime feeding study showed a dramatic increase in organ damage, cancer, and reduced lifespan. It’s important to realize that, unless you’re buying all organic food or growing your own, you’re probably consuming GE foods on a daily basis. In order to avoid as many GE foods as possible, be aware that the following common crops are likely to be GE unless otherwise labeled:

Corn Canola Alfalfa
Soy Cottonseed Sugar from sugar beets
Zucchini Crookneck squash Hawaiian papaya

Lie #8: Eggs Are Bad for Your Heart

Eggs are one of the most demonized foods in the US… thanks to the cholesterol myth. The misguided belief that cholesterol, such as in egg yolks, will give you heart disease is simply untrue (see Lie #1). Studies have shown that eggs do NOT have a detrimental impact on cholesterol levels and are actually one of the most healthful foods you can eat. In one Yale study,[6] participants were asked to consume two eggs daily for six weeks. Researchers found that this egg consumption did not spike cholesterol levels and did not have a negative effect on endothelial function, a measure of cardiac risk.

Choose pasture-raised organic eggs, and avoid “omega-3 eggs” as this is not the proper way to optimize your omega-3 levels. To produce these omega-3 eggs, the hens are usually fed poor-quality sources of omega-3 fats that are already oxidized. Omega-3 eggs are also more perishable than non-omega-3 eggs. Some of the many nutritional benefits of eggs are summarized for you in the table below.

One egg contains six grams of high quality protein and all nine essential amino acids Beneficial for eye health due to lutein and zeaxanthin, antioxidants in your lens and retina that help prevent eye diseases such as macular degeneration and cataracts Good source of choline, a member of the vitamin B family (essential for nervous system, cardiovascular system, and prenatal brain development)
Vitamin D: eggs are one of the few foods that contains naturally occurring vitamin D (24.5 grams) Sulfur (essential component of glutathione, also promotes healthy hair and nails) Many other vitamins and minerals (B vitamins, vitamins A and E, calcium, copper, iodine, iron, magnesium, potassium, selenium, and zinc)

Lie #9: Low-Fat Foods Prevent Obesity and Heart Disease

Conventional recommendations over th

e past 40 years or more have called for drastically decreasing the overall fat in your diet, but this fat aversion is a driving force behind today’s metabolic dysfunction, obesity, and ill health. As discussed earlier, most people need between 50 and 85 percent of their calories from fats—a far cry form the less than 10 percent from saturated fat recommended by the USDA!7 Kris Gunnars stated it quite nicely:8

“The first dietary guidelines for Americans were published in the year 1977, almost at the exact same time the obesity epidemic started. Of course, this doesn’t prove anything (correlation does not equal causation), but it makes sense that this could be more than just a mere coincidence.

The anti-fat message essentially put the blame on saturated fat and cholesterol (harmless), while giving sugar and refined carbs (very unhealthy) a free pass. Since the guidelines were published, many massive studies have been conducted on the low-fat diet. It is no better at preventing heart disease, obesity or cancer than the standard Western diet, which is as unhealthy as a diet can get.”

Let’s face it, if low-fat diets worked, the United States would be the healthiest nation on the planet—folks have been following them since the late 1970s! But if you look at the following graph, you can see that America’s waistline has done nothing but expand since then. There’s no telling how many people have been prematurely killed by following these flawed guidelines. Yet, despite mounting research to the contrary, low-fat diets are stillbeing pushed as “heart healthy” by the majority of nutritionists, cardiologists, and the like.

Lie #10: Carbs Should Be Your Biggest Source of Calories

I have already covered how insulin resistance is a key factor in disease (see Lie #4). A diet high in non-fiber carbohydrates—particularly processed grains and sugar—leads directly to insulin and leptin resistance. When your highest percentage of calories comes from healthful fats, these problems just don’t exist. Most high-carb diets are high in sugar and starch, not vegetables. When the low-fat mantra swept over the country, the high-carb craze soon followed. When fat was removed from foods, something had to be added back in to make foods more palatable—and that something was sugar. Particularly, highly concentrated forms of fructose, such as high fructose corn syrup, which spell metabolic disaster for your body.

With fat being the identified villain (albeit falsely accused), sugar was completely ignored—even though sugar was the real culprit behind inflammation, metabolic dysfunction, diabetes, and heart disease. America’s love of sugar was a boon to the processed food industry—which added fructose to practically everything from soup to nuts… literally. If you want to see what effects this had on the country’s health and belt size, just turn on your national news.

A high-carb diet disrupts your insulin and leptin signaling, and over time may very well result in type 2 diabetes. By contrast, a diet higher in beneficial fats corrects these metabolic issues. Recent research has demonstrated that the ketogenic diet—one marked by carbohydrate restriction and substantial healthful fats—extended the lifespan of mice by 20 percent, because it optimized their insulin sensitivity and other metabolic processes. There is evidence that low carbohydrate diets, combined with appropriate amounts of protein, can even slow down Alzheimer’s disease and cancer.

Now for the #1 Truth…

The more you can eat like your ancestors, the better—fresh whole foods, locally and sustainably raised, and foods that are minimally processed or not processed at all. These are the types of foods that your genes and biochemistry are adapted to and will provide you with the ability to reverse and prevent most diseases. You will find these at your local farmer’s market, food co-op, or in your own backyard garden. And you will be amazed at the positive changes you’ll see in your health when you “clean up” your diet!  Be wary of nutritional advice from mainstream “experts” as it may not be based on science—or based on bad information that is several decades outdated. Truthful, accurate information is your number one weapon in taking control of your health.

 

from:    http://articles.mercola.com/sites/articles/archive/2014/07/16/top10-nutritional-myths.aspx

More on the Risks of Soy, Especially for Babies

The Potential Effects of Soy, and How it Might Decimate the Health of Your Unborn Baby and the Fertility of Future Generations

July 29 2012

By Dr. Mercola

Story at-a-glance

  • Plant estrogens, such as that found in soy, can have profound detrimental effects on a developing fetus. Exposure to estrogenic chemicals in the womb or during childhood has the potential to negatively affect a woman’s fertility as an adult, and has previously been linked to an increased chance of breast cancer.
  • Earlier research has found that the soy compound genistein impairs sperm motility. Even tiny doses of the compound in the female tract could destroy sperm and impair your ability to conceive
  • Avoid feeding your baby soy infant formula as it can equate to giving her an estimated four to five birth control pills’ worth of estrogen every day
  • Soy infant formula can contain potentially dangerous levels of aluminum and manganese—both of which are linked to reduced IQ

 

If you’re pregnant or thinking of having a baby, you might want to take a look at some new research on the effects of plant estrogens, such as that found in soy, on a developing fetus.

According to Medical News Today1, a paper published in Biology of Reproduction2 suggests that exposure to estrogenic chemicals in the womb or during childhood has the potential to negatively affect a woman’s fertility as an adult.

This coincides with earlier research on neonatal effects of exposure to plant or environmental estrogens.  In studies with mice, researchers found that causes of infertility included:

  • Failure to ovulate
  • Reduced ability of the oviduct to support embryo development before ovulation, and
  • Failure of the uterus to support effective implantation of blastocyst-stage embryos

According to Medical News Today:

“The team now reports that neonatal exposure to genistein changes the level of immune response in the mouse oviduct, known as mucosal immune response. Some of the immune response genes were altered beginning from the time of genistein treatment, while others were altered much later, when the mouse was in early pregnancy.

Together, those changes led to harmfully altered immune responses and to compromised oviduct support for preimplantation embryo development, both of which would likely contribute to infertility.”

Since human development of the reproductive tract continues through puberty, researchers believe that estrogenic chemical exposure to human females as a fetus, infant, child, and adolescent could have impacts on fertility. The authors suggested that minimizing the use of soy-based baby formula would be a step toward maintaining female reproductive health.

Earlier research has also found that the compound genistein impairs sperm as they swim toward the egg. Even tiny doses of the compound in the female tract could destroy sperm, which would impair your ability to conceive in the first place.

Do You Still Believe Soy is a Health Food?

Soybeans contain compounds called phytoestrogens or isoflavones, which have been found to produce a variety of mild hormonal actions within the human body by mimicking the sex hormone estrogen. An increased risk of breast cancer is another potential hazard, especially if you’re exposed to high amounts of estrogen-mimicking compounds from birth.

Making matters worse, unless you’re buying USDA 100% Organic soy products, chances are you’re consuming genetically engineered (GE) soy, or feeding it to your baby, and GE crops—soy in particular—has also been linked to serious fertility problems. Glyphosate, the active ingredient in Roundup, has similarly been implicated in causing miscarriages, and both conventional- and genetically engineered soy is typically treated with heavy doses of this herbicide.

All in all, the health hazards of unfermented soy products—particularly genetically engineered varieties—are so serious and numerous, I strongly suggest avoiding them altogether, whether you’re planning a pregnancy or not. But clearly, it’s of particular concern for pregnant women.

For an excellent summary of the many dangers of consuming unfermented soy, please see this previous article by The Weston A. Price Foundation.

Unfortunately, many Americans who are committed to healthy lifestyles have been hoodwinked and manipulated into believing that unfermented and processed soy products like soy milk, soy cheese, soy burgers and soy ice cream are good for them. This is a tragic case of shrewd marketing and outright lies, with the end result of producing large profits for the soy industry and impaired health for most who have been deceived into using unfermented soy long-term.

Why You Should Avoid Feeding Your Baby Soy Infant Formula

to read more, go to:    http://articles.mercola.com/sites/articles/archive/2012/07/29/soy-effects-on-women.aspx?e_cid=20120729_SNL_Art_1

(Note:    I sometimes feel that Dr. Mercola can be a bit of an alarmist.  I have read much about potential dangers linked to unfermented soy consumption.  DO your homework.)

On the Dangers of Soy

The Dangers of Soy Are Real–and Much Worse Than You Might Think

21st May 2012

By naturalhealthstrategies.com

Promoting soy foods as health foods while ignoring the dangers of soy and soy derivatives should be considered a crime against humanity. If you think this statement is too extreme, read this article to the end, and then see what you think!

The dangers of soy are thoroughly documented in the scientific literature, which makes it hard to believe that many health and fitness communities and counselors, and most health food stores, still promote soy products as ultra-healthy foods.

Hopefully this harmful misrepresentation of soy foods will begin to change as the dangers of soy become better known.

A Summary of the Dangers of Soy

 

 

– Soybeans and soy products contain high levels of phytic acid, which inhibits assimilation of calcium, magnesium, copper, iron, and zinc.

– Soaking, sprouting, and long, slow cooking do not neutralize phytic acid.

– Diets high in phytic acid have been shown to cause growth problems in children.

– Trypsin inhibitors in soy interfere with protein digestion and may causepancreatic disorders.

– Test animals showed stunted growth when fed trypsin inhibitors from soy.

– The plant estrogens found in soy, called phytoestrogens, disrupt endocrine function, that is, the proper functioning of the glands that produce hormones, and have the potential to cause infertility as well as to promote breast cancer in adult women.

– Hypothyroidism and thyroid cancer may be caused by soy phytoestrogens.

– Infant soy formula has been linked to autoimmune thyroid disease.

– Soy has been found to increase the body’s need for vitamin B12 and vitamin D.

– Fragile soy proteins are exposed to high temperatures during processing in order to make soy protein isolate and textured vegetable protein, making them unsuitable for human digestion.

– This same process results in the formation of toxic lysinoalanine andhighly carcinogenic nitrosamines. (Doesn’t sound like anything anyone would want to eat, does it?)

– MSG, (also called free glutamic acid), a potent neurotoxin, is formed during soy food processing. Many soy products have extra MSG added as well. (See video on the dangers of Aspartame, MSG’s chemical first cousin.)

– Soy foods contain elevated levels of toxic aluminum, which negatively effects the nervous system the kidneys and has been implicated in the onset of Alzheimer’s.

If this list of the dangers of soy isn’t enough to make you run out the door of your local health food store, keep reading. It gets worse.

Feeding Babies Infant Soy Formula Is Like Giving Them Birth Control Pills

– It’s been found that babies given infant soy formulas have 13,000 to 22,000 times more estrogen than babies fed milk-based formulas.

– Babies fed exclusively on infant soy formula are receiving the estrogenic equivalent (based on body weight) of at least four or five birth control pills per day! You read that right. Four or five birth control pills per day! Here’s the reference so you can check this out for yourself. [Irvine, C. et al., “The Potential Adverse Effects of Soybean Phytoestrogens in Infant Feeding”, New Zealand Medical Journal May 24, 1995, p. 318.] By contrast, dairy-based infant formula contains almost no phytoestrogens, nor does human milk, even when the mother eats soy products. (Sally Fallon & Mary G. Enig, Ph.D.)

– There has been an increase of delayed physical maturation among boys, including lack of development of sexual organs.

– Conversely, many girls today show signs of puberty, such as breast development and pubic hair, before the age of eight, and some even before the age of three.

– Both of these abnormal conditions have been linked to the use of soy formulas as well as to exposure to “environmental estrogens” such as PCBs (polychlorinated biphenyls) and DDE (dichlorodiphenyldichloroethylene)a breakdown product of DDT.

Would you want to knowingly expose your tiny infant to the dangers of soy formula?

But Don’t Oriental Cultures Eat Lots of Soy?

It seems that historically, Oriental cultures consumed mostly traditionally fermented soy products such as miso, tempeh, natto, shoyu and tamari. (Tofu is not fermented, and falls into the dangerous soy foods category.) They consumed these soy foods in small amounts, as a condiment.

– Soy foods account for only 1.5 percent of calories in the Chinese diet, researchers found. (1977 Chang KC)

– The actual soybean consumed today is not the same one used by traditional Oriental cultures.

Problems with Soy Protein Isolate

– Furthermore, modern soy foods are very different from those consumed traditionally in Asia. Most are made with soy protein isolate (SPI), which is a protein-rich powder extracted by an industrial process from the waste product of soy oil manufacturing. It is the industry’s way of making a profit on a waste product. The industry spent over 30 years and billions of dollars developing SPI.

– In feeding studies, SPI caused many deficiencies in rats. That soy causes deficiencies in B12 and zinc is widely recognized, but the range of deficiencies was surprising.

– Although SPI is added to many foods, it was never granted GRAS status, meaning “Generally Recognized as Safe”. The FDA only granted GRAS status to SPI for use as a binder in cardboard boxes. During the processing of soy, many additional toxins are formed, including nitrates (which are carcinogens) and a toxin called lysinoalanine. It was concerns about lysinoalanine in SPI that led the FDA to deny GRAS status for SPI as a food additive.

– In spite of all these dangers of soy protein isolate, SPI is the basic ingredient of soy infant formula. The FDA even allows a health claim for foods containing 6.25 grams SPI per serving.

Scientific Studies Showing Adverse Effects of Dietary Soy

The Weston Price Foundation has a list of studies carried out from 1971 to 2003 showing the adverse effects of dietary soy.

To give you an idea of how condemning these studies are, here are just a few summaries. There are over 50 more!

1986
Fort P and others. Breast feeding and insulin-dependent diabetes mellitus in children. J Am Coll Nutr 1986;5(5):439-441. Twice as many soy-fed children developed diabetes as those in a control group that was breast fed or received milk-based formula. It was based on this study that the American Academy of Pediatrics took a position of opposition to the use of soy infant formula. This objection was later dropped after the AAP received substantial grants from the Infant Formula Council.
1994
Hawkins NM and others. Potential aluminium toxicity in infants fed special infant formula. J Pediatr Gastroenterol Nutr 1994;19(4):377-81 (1994).Researchers found aluminum concentrations of 534 micrograms/L in soy formula, as compared to 9.2 micrograms/L in breast milk. The authors concluded that infants may be at risk from aluminium toxicity when consuming formula containing more than 300 micrograms/L.
1999
Sheehan DM and Doerge DR, Letter to Dockets Management Branch (HFA-305) February 18, 1999. A strong letter of protest from two government researchers at the National Center for Toxicological Research urging that soy protein carry a warning label rather than a health claim.
1999
White L. Association of High Midlife Tofu Consumption with Accelerated Brain Aging. Plenary Session #8: Cognitive Function, The Third International Soy Symposium, Program, November 1999, page 26. An ongoing study of Japanese Americans living in Hawaii found a significant statistical relationship between two or more servings of tofu per week and “accelerated brain aging.” Those participants who consumed tofu in mid life had lower cognitive function in late life and a greater incidence of Alzheimer’s and dementia.
2001
Strom BL and others. Exposure to soy-based formula in infancy and endocrinological and reproductive outcomes in young adulthood. JAMA 2001 Nov 21;286(19):2402-3. Although reported in the media as a vindication of soy infant formula, the study actually found that soy-fed infants had more reproductive problems and more asthma as adults.

The FDA Had the Scientific Information about the Dangers of Soy but Chose to Ignore It

You might think that people probably just didn’t know about the toxic effects of soybeans, that the food industry and the FDA must have just been misinformed about the supposed benefits, and very real dangers, of soy. Unfortunately for the FDA’s credibility, this was not the case.

If you simply do a search on ‘soybean’ at the Poisonous Plant Database of the United States FDA’s Center for Food Safety and Applied Nutrition, you can see this information yourself.

Right there in black and white you’ll find 288 studies on soy, many focused on the toxic properties and effects of soybeans. It’s not very easy to understand or get access to the actual studies, but it is cause for great concern that the FDA had this information and knowingly chose to ignore the dangers, just as it has done with so many other additives and pharmaceuticals.

It’s tragic to think of the human suffering that could have been avoided had the FDA just been more cautious and listened to their scientific advisors.

And it’s mind-boggling to think that the very federal agency whose mandate is, among other things, “to promote and protect the public health, to monitor products for continued safety after they are in use, and to help the public get the accurate, science-based information needed to improve health,” could knowingly do the apparent opposite.

This is one more example that highlights the need to educate yourself by finding good sources of information to base your health and diet decisions on, rather than relying on the FDA’s stamp of approval.

More Confirmation on the Dangers of Soy: Medical Conditions Possibly Attributable to Soy Consumption

  • Asthma
  • Chronic Fatigue
  • Depression
  • Diabetes
  • Heart Arrhythmia
  • Heart or Liver Disease
  • Infertility/Reproductive Problems
  • Irritable Bowel Syndrome
  • Learning Disabilities/ADD/ADHD
  • Pancreatic Disorders
  • Premature or Delayed Puberty
  • Rheumatoid Arthritis
  • Thyroid Conditions:
  • Auto-Immune Thyroid Disorders (Graves’ or Hashimoto’s Disease)
  • Goiter
  • Hypothyroidism
  • Hyperthyroidism
  • Thyroid Nodules
  • Thyroid Cancer
  • Other thyroid disorders
  • Uterine Cancer
  • Weight Gain
  • Weston Price Foundation

Symptoms of Disorders Possibly Attributable to Soy

  • Always feeling cold or warm
  • Anemia
  • Behavioral problems
  • Brittle nails
  • Eczema
  • Hair thinning or loss
  • Hyperactivity
  • Learning deficiencies
  • Lethargy or low blood pressure
  • Sore bones and joints
  • Watery or swelling eyes
  • Weston Price Foundation

Do You Still Think We’re Exaggerating the Dangers of Soy?

When there is a pretty good possibility that something is harmful, as is the case with soy, common sense dictates that it’s better to avoid it!

The corporations who make billions from selling soy would like us to believe that until the dangers of soy are proven beyond a shadow of a doubt, we shouldn’t worry about them. This reminds me of Russian roulette: if a gun had a hundred chambers, and only one was loaded, I wouldn’t risk putting it to my head and pulling the trigger. Would you?

Or, as Roger Eichman, DDS, succinctly summed up the precautionary principle: “The precautionary principle requires action once the possibility of harm exists. It does not require proof beyond a shadow of a doubt.”

There’s more than enough sound scientific evidence to convince me. I used to think soy was a good dietary choice, but not anymore. I quit eating it a long time ago.

For more information about the dangers of soy, go to the Weston Price Foundation.

from:    http://wakeup-world.com/2012/05/21/httpwww-naturalhealthstrategies-comdangers-of-soy-html/