Did you know that up until recently, the soybean was not even considered fit to eat? Although it has been around for centuries—since the Chou Dynasty (1134-246 BC)—all indications show the plant was not originally eaten, but used in crop rotation for regulating nitrogen levels in the soil.
It wasn’t until later in the dynasty when fermentation techniques were discovered that soy was used as a food in the form of natto, miso, tempeh and soy sauce (all fermented versions of soy.)
Further into the 2nd century BC, Chinese scientists happened upon tofu, which was made using a purée of cooked soybeans infused with calcium sulfate or magnesium sulfate—essentially “plaster of Paris” or “Epsom salts—which gave it that smooth, pale curd look.
While fermented foods and tofu began to spread across Asia, the Chinese never ate unfermented tofu. They knew the soybean was full of “antinutrients” (natural toxins), including potent enzyme inhibitors that actually block your ability to digest protein.
And this is only a portion of what unfermented soy can do to your body. There are over 170 studies that specifically confirm the dangers of eating soy.
Despite this, soy manufacturers have jumped on the anti-dairy bandwagon, pushing their soy-based products at every lactose intolerant individual looking for an alternative to dairy.
They have even gone after America’s weight loss industry, suggesting soy is low in calories and can even help lower cholesterol.
In short, they have turned soy into the miracle alternative that will keep you healthy, strong and thin. But nothing is further from the truth!
First, let’s have a look at what is actually in your soy milk:
- Soymilk (Filtered Water
- Whole Soybeans)
- Cane Sugar
- Sea Salt
- Natural Flavor
- Calcium Carbonate
- Vitamin A Palmitate
- Vitamin D2
- Riboflavin (B2)
- Vitamin B12.
All of these sounds innocent enough. There are even some vitamins, and who doesn’t need vitamins?
But what about “carrageenan”? Do you know what that is? Carrageenan is actually made from red algae or seaweed and has been produced since the 1930s.
In short, it is manufactured by adding an alkaline product (such as borax) that then produces a “natural” food ingredient.
What is interesting, however, is that if this same seaweed is manufactured using a slightly more acidic solution, the result is called “degraded carrageenan” or poligeenan, a substance widely known for its inflammatory properties.
In fact, “degraded carrageenan” is typically used in drug trials to basically induce inflammation and other diseases in lab animals.
The only difference between this disease-producing carrageenan and the “natural food” carrageenan, is a few PH points!
There are many studies that have been done on carrageenan alone, and from these, the following list of possible side effects has been determined:
- Large bowel ulceration
- Ulcerative colitis
- Fetal toxicity
- Birth defects
- Colorectal cancer
- Glucose intolerance and insulin resistance
- Liver cancer
- Immune suppression
- Promoting the growth of abnormal colon glands, which are precursors to polyps
These aside, soy milk in general also comes with its own list of dangers, some that may be shocking considering you have been told for years by manufactures that soy milk is one of the healthiest alternatives to dairy you can drink. Not so… and here are 10 reasons why!