Q+A about Soy with Michael Barbee, author of Politically Incorrect Nutrition: Finding Reality in the Mire of Food Industry Propaganda
Q: We are told that the Japanese diet which includes soy is responsible for their longevity. How much soy do they actually eat?
A: Marketers of soy products would like us to believe that Asians have good health because they eat a “soy-based” diet. This simply is not true. In China the daily consumption of soy is about two teaspoons. In Japan it is about two ounces a day. In China they get most of their protein from pork. For the Japanese, it is from fish. In fact, the Japanese eat more eggs than they do soy. They eat more eggs than anyone in the world, followed closely by the Chinese. It is curious that the egg sellers didn’t capitalize on this. They could have said, “Be healthy, eat like the Japanese, eat more eggs!”
Soy in Japan is used merely as a side dish or condiment, and the form of soy they consume makes a big difference. They mostly consume fermented soy products like tempeh, miso, and natto. The fermentation process alters soy in such a way that the natural toxins, antinutrients, and goitrogens are neutralized, and the isoflavones are made beneficial– or at least, less harmful.
Q: Aren’t many women today purchasing soy products because of the isoflavones, the phytoestrogens which are supposed to ease menopausal symptoms and even protect the heart?
A: Yes, and I cringe when I shop at my local Trader Joes market and see their carts filled with soy milk and soy protein energy bars. A large 2002 study in England (COT) examining the toxicity of soy found no evidence to support claims that these unfermented products improve hormonal balance or prevent heart disease and osteoporosis, or even alleviate menopausal symptoms. Although soy protein got the heart-healthy stamp of approval from the FDA, presumably because it lowers cholesterol, soy protein can also lower the beneficial HDL cholesterol. This is not a good thing. Soy milk has even been shown to raise levels of a substance called Lp(a) which appears to be a definite risk factor for developing heart disease. As far as the isoflavones in soy are concerned, they seem to act as pro-estrogens and are implicated in the development of breast cancer and other hormonal disturbances. Small amounts of fermented soy, however, seem protective.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
While I would not say that soy products should be avoided entirely, Barbee does offer several compelling reasons (which are more thoroughly explored in his book, Politically Incorrect Nutrition) for considering the amount of unfermented soy we consume. I encourage you to do your own research about soy as you consider whether it is appropriate for your diet. Or, come in and see me and we can talk about whether it is right for you.
Christina Rutheiser, CNHP, Holistic Nutrition Consultant for Integrative Health Centers
