thank you again for great advice!!! and thank you for explaining the benefits of the excalibur dehydrator!!!!!!! as well as the yummy smoothie recipe!!! Many people mention that author, so i will definitely look into her!!!

i was wondering though, organic juices are not considered raw if they have been flash pasturized, right?!?!?

i've been eating/drinking green smoothies for 4 days now for morning breakfast at first and now morning breakfast and lunch. so i guess i'd say i'm at about 45% raw right now. i'm eating salad and some cooked vegys, meat or tofu, and rice for dinner. i much prefer my veggies raw and if i cook them i prefer to steam them.

i absolutely love the taste of the green smoothies, love, love, love!! i love salads too!! for some strange reason i'm not a huge fruit lover but mix fruit into the green smoothies. i prefer dried fruit (especially in the winter) and my fav fruits are summer fruits. i know i need to find a balance....

the first 2 days i has a lot of some stomach detoxing but yesterday hardly any.

i've never been a junk food eater and always thought i was a "healthy" eater but after reading all the facts regarding cooking foods i realize i'm not.... the biggest challenge for me will be the time since i don't have tons of it.... however, like you said, i need to plan ahead and get into the groove and i'm sure soon enough it will be second nature.

re: meat products.... a good friend of mine is on a raw meat and dairy diet and he says he loves it and feels great - BUT - he has not lost any weight and at first he got very very sick (flu, colds, bronchitus). he gave me the book he follows (i posted it in another post here) and i read it and found it fascinating but personally i am not interested in eating raw chicken, etc. he buys all organic and buys daily and it's super expensive, doesn't taste very good and takes up way too much time. i like the idea of raw butter and love goats milk - but again these things are very very pricey! in restaurants i love steak tartar, carpaccio and sushi - but again, too expensive. i used to love and tried again awhile ago - raw eggs - but found my stomach did not feel the same way, especially when followed by wheatgrass juice, hahaha!!!

i was a vegan a long time ago but did it all wrong and got very sick. I am blood type O and my friend who subscribes to that theory says i need meat. i don't think i can live w/out raw fish (or don't want to yet) so i'm hoping that might be a good substitute for now....

i want to at least try to be raw for some amount of time and see if my body responds better.... i currently sleep too much and am exhausted all day long and i know my body is telling me to change something!! also, my memory is horrible and i am in school full time and have a lot to learn and process.

my body and mind have responded so well to the green smoothies i'm thinking/hoping that raw is the answer....

thank you again!!! your advice is very much appreciated!!!!! :)

This is a very good post with lots of good info. Being newish to "raw" or rather trying to transition again after many years, I am looking for resources and recipies to help smooth the integration.
I am also new to this tribe so perhaps there is also a tribe that is better suited to share raw recipes.

Thank you for sharing

Light and Love

i love everyone's advice and information!!! thank you all so much!!!

re: the green smoothies... i add seaweed to 'em, but the other day i added a bit too much :)

re: tofu - i have recently read some disturbing information regarding soy and will post it here and in a new topic as well in case people miss it here --

Introduction: Confused About Soy?

High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
Soy foods increase the body's requirement for vitamin D.
Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

Commercial milk products have been linked to a number of disease conditions including allergies, asthma, arthritis, diabetes, auto immune diseases, childhood anemia, heart disease and cancer. Many have turned to soy products as substitutes for dairy products. A popular booklet describes soy foods as " . . . uniformly high in protein but low in calories, carbohydrates and fats, entirely devoid of cholesterol, high in vitamins, easy to digest, tasty and wonderfully versatile in the kitchen, [which] positions them as irresistible new food staples for the evolving American diet. 1. . . with each mouth watering soy food dish," says the author, "comes a balanced, adequate and sustainable nutritional package." 2

Leaving aside the question of whether products like tofu and soy milk are really "mouthwatering" and "irresistible," those charged with providing nutritious meals for their families should carefully examine claims that newly introduced soybean products provide an easily digested and complete nutritional package, one that adequately replaces dairy products like milk, butter and cheese, which have, after all, provided nourishment for generations of Americans.

History of the Bean

Soybeans come to us from the Orient. During the Chou Dynasty (1134 - 246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen.3 soybean did not serve as a food until the discovery of fermentation techniques, sometime during the Chou Dynasty. Thus the first soy foods were fermented products like tempeh, natto, miso and shoyu (soy or tamari sauce). At a later date, possibly in the 2nd century B.C., Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia. Although the highly flavored fermented products have elicited greater interest among scientists and epicures, it is the bland precipitated products that are most frequently used, accounting for approximately 90% of the processed soybeans consumed in Asia today.4 The increased reliance on bean curd as a source of protein, which occurred between 700 A.D. and the present time, has not necessarily been a beneficial change for the populations of the Orient and Southeast Asia.

Fit for Human Consumption?

The Chinese did not eat the soybean as they did other pulses (legumes) such as the lentil because the soybean contains large quantities of a number of harmful substances. First among them are potent enzyme inhibitors which block the action of trypsin and other enzymes needed for protein digestion. These "antinutrients" are not completely deactivated during ordinary cooking and can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. The soybean also contains hemaglutinin, a clot promoting substance that causes red blood cells to clump together. Trypsin inhibitors and hemaglutinin have been rightly labeled "growth depressant substances." They are deactivated during the process of fermentation. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus in tofu and bean curd, these enzyme inhibitors are reduced in quantity, but not completely eliminated.

Soybeans are also high in phytic acid or phytates. This is an organic acid, present in the bran or hulls of all seeds, which blocks the uptake of essential minerals-calcium, magnesium, iron and especially zinc-in the intestinal tract. Although not a household word, phytates have been extensively studied. Scientists are in general agreement that grain and legume based diets high in phytates contribute to widespread mineral deficiencies in third world countries.5 Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy and rice based diets prevents their absorption. The soybean has a higher phytate content than any other grain or legume that has been studied.6 Furthermore, it seems to be highly resistant to many phytate reducing techniques such as long, slow cooking.7 Only a long period of fermentation will significantly reduce the phytate content of soybeans. Thus fermented products such as tempeh and miso provide nourishment that is easily assimilated, but the nutritional value of tofu and bean curd, both high in phytates, is questionable.

When precipitated soy products are consumed with meat, the mineral blocking effects of the phytates are reduced.8 The Japanese traditionally eat tofu as part of a mineral-rich fish broth. Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known, those of zinc are less so. Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.9 Literature extolling soy products tends to minimize the role of zinc in human physiology, and to gloss over the deleterious effect of diets high in phytic acid.

Milk drinking is given as the reason second generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet—whatever may be its other deficiencies-is the true explanation, pointing out that Asian and Oriental children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.10 The current climate of medical opinion in America has cast a cloud of disapproval on tallness. Parents would do well to ask their six-year-old boys whether they would prefer to be six-foot-one or five-foot-seven when they grow up, before substituting tofu for eggs, meat and dairy products.

Marketing the Soybean

The truth is, however, that most Americans are unlikely to adopt traditional soy products as their principal food. Tofu, bean curd and tempeh have a disagreeable texture and are too bland for the Western palate; pungent and musty miso and natto lose out in taste tests; only soy sauce enjoys widespread popularity as a condiment. The soy industry has therefore looked for other ways to market the superabundance of soybeans now grown in the United States.

Large scale cultivation of the soybean in the United States began only after the Second World War, and quickly rose to 140 billion pounds per year. Most of the crop is made into animal feed and soy oil for hydrogenated fats- margarine and shortening. During the past 20 years, the industry has concentrated on finding markets for the byproducts of soy oil manufacture, including soy "lecithin", made from the oil sludge, and soy protein products, made from defatted soy flakes, a challenge that has involved overcoming consumer resistance to soy products, generally considered tasteless "poverty foods". "The quickest way to gain product acceptability in the less affluent society," said a soy industry spokesman, " ... is to have the product consumed on its own merit in a more affluent society."11 Hence the proliferation of soy products resembling traditional American foods-soy milk for cows milk, soy baby formula, soy yogurt, soy ice cream, soy cheese, soy flour for baking and textured soy protein as meat substitutes, usually promoted as high protein, low-fat, no cholesterol "healthfoods" to the upscale consumer increasingly concerned about his health. The growth of vegetarianism among the more affluent classes has greatly accelerated the acceptability and use of these ersatz products. Unfortunately they pose numerous dangers.

Processing Denatures and Dangers Remain

he production of soy milk is relatively simple. In order to remove as much of the trypsin inhibitor content as possible, the beans are first soaked in an alkaline solution. The pureed solution is then heated to about 115 degrees C in a pressure cooker. This method destroys most (but not all) of the anti-nutrients but has the unhappy side effect of so denaturing the proteins that they become very difficult to digest and much reduced in effectiveness.12 The phytate content remains in soy milk to block the uptake of essential minerals. In addition, the alkaline soaking solution produces a carcinogen, lysinealine, and reduces the cystine content, which is already low in the soybean.13 Lacking cystine, the entire protein complex of the soybean becomes useless unless the diet is fortified with cystine-rich meat, eggs, or dairy products, an unlikely occurrence as the typical soy milk consumer drinks the awful stuff because he wants to avoid meat, eggs and dairy products.

Most soy products that imitate traditional American food items, including baby formulas and some brands of soy milk, are made with soy protein isolate, that is the soy protein isolated from the carbohydrate and fatty acid components that naturally occur in the bean. Soy beans are first ground and subjected to high-temperature and solvent extraction processes to remove the oils. The resultant defatted meal is then mixed with an alkaline solution and sugars in a separation process to remove fiber. Then it is precipitated and separated using an acid wash. Finally the resultant curds are neutralized in an alkaline solution and spray dried at high temperatures to produce high protein powder. This is a highly refined product in which both vitamin and protein quality are compromised-but some trypsin inhibitors remain, even after such extreme refining! Trypsin inhibitor content of soy protein isolate can vary as much as 5-fold.l4 In rats, even low level trypsin inhibitor soy protein isolate feeding results in reduced weight gain compared to controls.15 Soy product producers are not required to state trypsin inhibitor content on labels, nor even to meet minimum standards, and the public, trained to avoid dietary cholesterol, a substance vital for normal growth and metabolism, has never heard of the potent anti-nutrients found in cholesterol-free soy products.

Soy Formula Is Not the Answer

Soy protein isolate is the main ingredient of soy-based infant formulas. Along with trypsin inhibitors, these formulas have a high phytate content. Use of soy formula has caused zinc deficiency in infants.16 Aluminum content of soy formula is 10 times greater than milk based formula, and 100 times greater than unprocessed milk.17 Aluminum has a toxic effect on the kidneys of infants, and has been implicated as causing Alzheimer's in adults. Soy milk formulas are often given to babies with milk allergy; but allergies to soy are almost as common as those to milk.18 Use of soy formula to treat infant diarrhea has had mixed results, some studies showing improvement with soy formula while others show none at all.19 Soy formulas lack cholesterol which is absolutely essential for the development of the brain and nervous system; they also lack lactose and galactose, which play an equally important role in the development of the nervous system. A number of other substances, which are unnecessary and of questionable safety, are added to soy formulas including carrageenan, guar gum, sodium hydroxide (caustic soda), potassium citrate monohydrate, tricalcium phosphate, dibasic magnesium phosphate trihydrate, BHA and BHT. Nitrosamines, which are potent carcinogens, are often found in soy protein foods, and are greatly increased during the high temperature drying process.20 Not surprisingly, animal feeding studies show a lower weight gain for rats on soy formula than those on whole milk, high-lactose formula.21 Similar results have been observed in children on macrobiotic diets which include the use of soy milk and large amounts of whole grains. Children brought up on high-phytate diets tend to be thin and scrawny.22

Fabricated Soy Foods

A final indignity to the original soy bean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein. Numerous artificial flavorings, particularly MSG, are added to TVP products to mask their strong "beany" taste, and impart the flavor of meat. Soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food give-away programs. These soy products greatly inhibit zinc and iron absorption; in test animals they cause enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.23 Human feeding tests to determine the cholesterol lowering properties of soy protein isolate have not shown them to be effective.24 Nevertheless, they are often promoted as having beneficial effects on cholesterol levels.

Cancer Preventing or Cancer Causing?

The food industry also touts soy products for their cancer preventing properties. Isoflavone aglycones are anticarcinogenic substances found in traditionally fermented soybean products. However, in non-fermented soy products such as tofu and soy milk, these isoflavones are present in an altered form, as beta-glycoside conjugates, which have no anti-carcinogenic effect.25 Some researchers believe the rapid increase in liver and pancreatic cancer in Africa is due to the introduction of soy products there.26

The fatty acid profile of the soybean includes large amounts of beneficial omega-3 fatty acids compared to other pulses (legumes); but these omega-3 fatty acids are particularly susceptible to rancidity when subjected to high pressures and temperatures. This is exactly what is required to remove oil from the bean, as soybean oil is particularly difficult to extract. Hexane or other solvents are always used to extract oil from soybeans, and traces remain in the commercial product.

Soy Protein Is Not Complete

While fermented soy products contain protein, vitamins, anti-carcinogenic substances and important fatty acids, they can under no circumstances be called nutritionally complete. Like all pulses, the soybean lacks vital sulfur-containing amino acids cystine and methionine. These are usually supplied by rice and other grains in areas where the soybean is traditionally consumed. Soy should never be considered as a substitute for animal products like meat or milk. Claims that fermented soy products like tempeh can be relied on as a source of vitamin B12, necessary for healthy blood and nervous system, have not been supported by scientific research.27 Finally, soybeans do not supply all-important fat soluble vitamins D and preformed A (retinol) which act as catalysts for the proper absorption and utilization of all minerals and water soluble vitamins in the diet. These "fat soluble activators" are found only in certain animal foods such as organ meats, butter, eggs, fish and shellfish. Carotenes from plant foods and exposure to sunlight are not sufficient to supply the body's requirements for vitamins A and D.28 Soy products often replace animal products in third world countries where intake of B12and fat soluble A and D are already low. Soy products actually increase requirements for vitamins B12 and D.29

Are soy products easy to digest, as claimed? Fermented soy products probably are; but unfermented products with their cargo of phytates, enzyme inhibitors, rancid fatty acids and altered proteins most certainly are not. Pet food manufacturers promote soy free dog and cat food as "highly digestible".

Only Fermented Soy Products Are Safe

To summarize, traditional fermented soy products such as miso, natto and tempeh-which are usually made with organically grown soybeans-have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea foods, fish broth, organ meats and fermented vegetables. The value of precipitated soybean products is problematical, especially when they form the major source of protein in the diet. Modern soy products including soy milks and ersatz meat and dairy products made from soy protein isolate and textured vegetable protein are new to the diet and pose a number of serious problems.

Studies Showing Adverse Effects of Dietary Soy, 1971-2003

1971
Wallace, GM. Studies on the Processing and Properties of Soymilk. J Sci Food Agri 1971 Oct;22:526-535. In order to neutralize the protease inhibitors (enzymes that inhibit the digestion of protein) in soy, it must be heated to very high temperatures under pressure and for considerable time. This process unfortunately denatures the overall protein content of soy, rendering it largely ineffective.

1974
Joseph, JR. Biological and physiological Factors in Soybeans. JOACS, 1974 Jan;51:161A-170A. In feeding experiments, use of soy protein isolate (SPI) increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.

1975
Nutrition during Pregnancy and Lactation. California Department of Health, 1975. Soy is listed as a minor source of protein in Japanese and Chinese diets. Major sources of protein listed were meat including organ meats, poultry, fish and eggs.

1976
Searle CE, ed, Chemical Carcinogens, ACS Monograph 173, American Chemical Society, Washington, DC, 1976. Asians throughout the world have high rates of thyroid cancer.

1977
Chang KC, ed, Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, 1977. This survey found that soy foods accounted for only 1.5 percent of calories in the Chinese diet, compared with 65 percent of calories from pork.

1978
FDA ref 72/104, Report FDABF GRAS - 258. In 1972, the Nixon administration directed a reexamination of substances believed to be GRAS in the light of any scientific information then available. This reexamination included casein protein which became codified as GRAS in 1978. In 1974, the FDA obtained a literature review of soy protein because, as soy protein had not been used in food until 1959 and was not even in common use in the early 1970s, it was not eligible to have its GRAS status grandfathered under the provisions of the Food, Drug and Cosmetic Act.

1979
Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients. Prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology, 9650 Rockville Pike, Bethesda, MD 20014, Contract No, FDA 223-75-2004, 1979. In this document, the FDA expresses concern about nitrites and lysinoalanine in processed soy. Even at low levels of consumption—averaging one-third of a gram per day at the time—the presence of these carcinogens was considered too great a threat to public health to allow GRAS status. Soy protein did have approval for use as a binder in cardboard boxes and this approval was allowed to continue because researchers considered that migration of nitrites from the box into the food contents would be too small to constitute a cancer risk. FDA officials called for safety specifications and monitoring procedures before granting of GRAS status for food. These were never performed. To this day, use of soy protein is codified as GRAS only for limited industrial use as a cardboard binder.

1979
Torum, B. Nutritional Quality of Soybean Protein Isolates: Studies in Children of Preschool Age. Soy Protein and Human Nutrition, Harold L Wilcke and others, eds, Academic Press, New York, 1979. A group of Central American children suffering from malnutrition was first stabilized and brought into better health by feeding them native foods, including meat and dairy products. Then for a two-week period these traditional foods were replaced by a drink made of soy protein isolate and sugar. All nitrogen taken in and all nitrogen excreted were measured. The researchers found that the children retained nitrogen and that their growth was "adequate," so the experiment was declared a success. However, the researchers noted that the children vomited "occasionally," usually after finishing a meal; over half suffered from periods of moderate diarrhea; some had upper respiratory infections; and others suffered from rash and fever. It should be noted that the researchers did not dare to use soy products to help children recover from malnutrition, and were obliged to supplement the soy?sugar mixture with nutrients largely absent in soy products, notably vitamins A, D, B12, iron, iodine and zinc.

1981
Casey CE and others . Availability of zinc: loading tests with human milk, cow's milk, and infant formulas. Pediatrics 1981;68(3):394-6. Female subjects consumed 25 mg of zinc with milk or formula, the amount of which was calculated to provide 5 gm of protein, after an eight-hour fast. Blood samples were taken prior to (base line) and at 30-minute intervals for three hours after consumption of zinc. The plasma response with human milk was significantly greater than with cow's milk and all the formulas. The response with cow's milk and a cow's milk-based formula was one third that with human milk; responses with a soy-based and two casein hydrolysate-based formulas were even lower.

1981
Lebenthal E and others. The development of pancreatic function in premature infants after milk-based and soy-based formulas. Pediatr Res 1981 Sep;15(9):1240-1244. Soy formula fed to premature babies caused in increase in digestive enzymes compared to milk-fed babies, indicating low digestibility of soy formula.

1982
Murphy PA. Phytoestrogen Content of Processed Soybean Foods. Food Technology. 1982:50-54. One hundred grams of soy protein, the maximum suggested cholesterol-lowering dose in the FDA-sanctioned health claim, can contain almost 600 mg of isoflavones.

1983
Wenk GL and Stemmer KL. Suboptimal dietary zinc intake increases aluminum accumulation into the rat brain. Brain Res 1983;288:393-395. Zinc deficiency will cause more aluminum to be absorbed into the body in general, and into the brain in particular. Aluminum will be absorbed by competing for binding sites on a zinc-containing ligand. Fluoride and phytates in soy formula will induce zinc deficiency.

1983
Poley JR and Klein AW. Scanning electron microscopy of soy protein-induced damage of small bowel mucosa in infants. J Pediatr Gastroenterol Nutr 1983 May;2(2):271-87. Soy feeding caused damage to small bowel mucosa in 2 infants. The damage was similar to that of celiac disease and consistent with a lectin-induced toxicity.

1983
Tait S and others. The availability of minerals in food, with particular reference to iron. Journal of Research in Society and Health, April 1983;103(2):74?77. When precipitated soy products like tofu are consumed with meat, the mineral blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral?rich fish broth, followed by a serving of meat or fish.

1983
Ross RK. Effect of in-utero exposure to diethylstilbesterol on age at onset of puberty and on post-pubertal hormone levels in boys," Canadian Medical Association Journal 1983, May 15;128(10):1197-8. Male children exposed during gestation to diethylstilbesterol (DES), a synthetic estrogen that has effects on animals similar to those of phytoestrogens from soy, had testes smaller than normal on maturation.

1984
Ologhobo AD and others. Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing. Journal of Food Science. January/February 1984;49(1):199-201. The phytic acid in soy is highly resistant to normal phytate-reducing techniques, such as soaking or long, slow cooking.

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.

1985
Rackis JJ and others. The USDA trypsin inhibitor study. I. Background, objectives and procedural details. Qualification of Plant Foods in Human Nutrition, 1985;35. Diets of soy protein isolate high in trypsin inhibitors caused depressed growth and enlargement and pathological conditions of the pancreas, including cancer, and enlarged thryoid glands in rats. Analyses for this study showed that trypsin inhibitor content of soy protein isolate can vary as much as fivefold. Even low-level-trypsin-inhibitor SPI feeding resulted in reduced weight gain compared to controls. Soy protein isolate and textured vegetable protein made from soy protein isolate are used extensively in school lunch programs, imitation foods, commercial baked goods, diet beverages, meal replacements and fast food products. They are heavily promoted in Third World countries and form the basis of many food giveaway programs.

1986
McGraw MD and others. Aluminum content in milk formulae and intravenous fluids used in infants. Lancet I:157 (1986). Carefully collected human breast milk contained 5 to 20 micrograms aluminum per liter; concentrations were 10 to 20 fold greater in most cow's milk-based formulas and 100-fold greater in soy-based formulas.

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.

1986
Freni-Titulaer LW and others. Am J Dis Child 1986 Dec;140(12):1263-1267.Soy infant feeding was associated with higher rates of early development in girls, including breast development and pubic hair before the age of eights, sometimes before the age of three.

1987
Dabeka RW and McKenzie AD. Lead, cadmium, and fluoride levels in market milk and infant formulas in Canada. J Assoc Off Anal Chem 1987;70(4):754-7 (1987). Soy based or milk-free formulas contained about 8-15 times more cadmium than milk-based formulas as well as high amounts of fluoride.

1987
Katz SH. Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems. Nutritional Anthropology, Alan R. Liss Inc., 1987, p 50. During the Chou Dynasty (1134 - 246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen. The soybean did not serve as a food until the discovery of fermentation techniques, sometime during the Chou Dynasty. Katz speculates that the rise of liver cancer in Africa is caused by the introduction of soy foods into the African diet.

1989
El Tiney A. Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan. Journal of Food Composition and Analysis 1989;2:67-68. Soybeans are listed as having some of the highest levels of phytic acid of all legumes. Phytic acid blocks the absorption of zinc, iron, copper and magnesium.

1989
Sandstrom and others. Effect of protein level and protein source on zinc absorption in humans. J Nutr 1989 Jan;119(1):48?53. When precipitated soy products like tofu are consumed with meat, the mineral blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral?rich fish broth, followed by a serving of meat or fish.

1990
Campbell TC. The Cornell-China-Oxford Project on Nutrition, Health and Environment. 1990; Chen J and others. Diet, Lifestyle and Mortality in China. A study of the characteristics of 65 counties. Monograph, joint publication of Oxford University Press, Cornell University Press, China People's Medical Publishing House. 1990. This exhaustive study of Chinese diets found that legume consumption ranged from 0 to 58 grams per day, with an average of 13 gams. Assuming that two-thirds of this is from soy beans, then consumption averages about 9 grams of soy products per day. Isoflavone content would probably be about 10 mg/day.

1990
Fort P and others. Breast and soy-formula feedings in early infancy and the prevalence of autoimmune thyroid disease in children. J Am Coll Nutr 1990;9:164-167. This study documents the association of soy formula feeding in infancy with autoimmune thryoid problems.

1990
Dabeka RW and McKenzie AD. Aluminium levels in Canadian infant formulate and estimation of aluminium intakes from formulae by infants 0-3 months old. Food Addit Contam 1990;7(2):275-82. Researchers found that aluminum content in soy formula for 1-3 month old infants could result in an intake of 363 micrograms/kg/day (2088 micrograms/day) alone, not including potential contribution from other foods or water.

1991
Hagger C and Bachevalier J. Visual habit formation in 3-month-old monkeys (Macaca mulatta): reversal of sex difference following neonatal manipulations of androgen. Behavior and Brain Research 1991, 45:57-63. Male infants undergo a "testosterone surge" during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, the infant is programed to express male characteristics after puberty, not only in the development of his sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behavior. In monkeys, deficiency of male hormones impairs the development of spatial perception (which, in humans, is normally more acute in men than in women), of learning ability and of visual discrimination tasks (such as would be required for reading.)

1994
Messina MJ and others. Soy Intake and Cancer Risk: A Review of the In Vitro and In Vivo Data," Nutrition and Cancer, 1994, 21:(2):113-131. This study fueled speculation on soy's anticarcinogenic properties. The authors noted that in 26 animal studies, 65 percent reported protective effects from soy. At least one study was left out, in which soy feeding caused pancreatic cancer, the 1985 study by Rackis. In the human studies listed, the results were mixed. A few showed some protective effect but most showed no correlation at all between soy consumption and cancer rates. ". . the data in this review cannot be used as a basis for claiming that soy intake decreases cancer risk." In a subsequent book, The Simple Soybean and Your Health, Messina recommends 1 cup or 230 grams of soy products per day in his "optimal" diet as a way to prevent cancer.

1995
Chorazy PA and others. Persistent hypothyroidism in an infant receiving a soy formula: case report and review of the literature. Pediatrics 1995 Jul;96(1 Pt 1):148-50. the study describes a case of persistent hypothyroidism in an infant who had received soy formula.

1995
Anderson JW and others. Meta-analysis of the Effects of Soy Protein Intake on Serum Lipids. New England Journal of Medicine, 1995 333:(5):276-82. The FDAs allowance of a health claim for soy protein is based largely on this meta-anaylsis, sponsored by Protein Technologies International. However, the study authors discarded eight studies for various reasons, leaving a remainder of 29. The published report suggested that individuals with cholesterol levels over 250 mg/dl would experience a "significant" reduction of 7 to 20 percent in levels of serum cholesterol if they substituted soy protein for animal protein. Cholesterol reduction was insignificant for individuals whose cholesterol was lower than 250 mg/dl. In other words, for most of the population, the substitution of meat with soy will not bring blood cholesterol levels down.

1996
Harras A, ed. Cancer Rates and Risks, 4th Edition, 1996, National Institutes of Health, National Cancer Institute. This report shows that the Japanese, and Asians in general, have lower rates of breast and prostate cancer but much higher rates of other types of cancer, particularly cancer of the esophagus, stomach, pancreas and liver.

1996
Fukutake M and others. Quantification of genistein and genistin in soybeans and soybean products. Food Chem Toxicol 1996;34:457-461. Average isoflavone consumption in Japan was found to be about 10 mg per day.

1997
IEH assessment on Phytoestrogens in the Human Diet, Final Report to the Ministry of Agriculture, Fisheries and Food, UK, November 1997. This exhaustive report on phytoestrogens, prepared by the British government, failed to find much evidence of benefit and warned against potential adverse effects.

1997
Herman-Giddens ME and others. Secondary Sexual Characteristics and Menses in Young Girls Seen in Office Practice: A Study from the Pediatric Research in Office Settings Network. Pediatrics, 1997 Apr;99:(4):505-512. Investigators found that one percent of all girls now show signs of puberty, such as breast development or pubic hair, before the age of three; by age eight, 14.7 percent of white girls and almost 50 percent of African-American girls had one or both of these characteristics. Our Comment: The widespread use of soy-based formula, beginning in the 1970s, is a likely explanation for the increase in early maturation in girls.

1998
Nagata C and others. Decreased serum total cholesterol concentration is associated with high intake of soy products in Japanese men and women. J Nutr 1998 Feb;128(2):209-13. This study included a survey of soy consumption among Japanese men and women. Consumption of soy products was about 54 grams per day for women and 64 grams per day for men. The total amount of soy protein from these products was 7-8 grams providing about 25 mg isoflavones.

1998
Irvine CH and others. Phytoestrogens in soy-based infant foods: concentrations, daily intake and possible biological effects. Proc Soc Exp Biol Med 1998 Mar;217(3):247-53. Researchers found that soy formulas provide infants with a daily dose rate of 3 mg/kg body weight total isoflavones, "which is maintained at a fairly constant level between 0-4 months of age. . . . This rate of isoflavone intake is much greater than that shown in adult humans to alter reproductive hormones."

1998
Yaffe K and others. Serum estrogen levels, cognitive performance, and risk of cognitive decline in older community women. J Am Geriatr Soc 1998 Jul;46(7):918-20. Women in the higher estrone quartiles had lower performance on two cognitive tests.

1998
Irvine CH and others. Daily intake and urinary excretion of genistein and daidzein by infants fed soy- or dairy-based infant formulas. Am J Clin Nutr 1998 Dec;68(6 Suppl):1462S-1465S. Researchers found that "young infants are able to digest, absorb, and excrete genistein and daidzein from soy-based formulas as efficiently as do adults consuming soy products.

1999
Eklund G and Oskarsson A. Exposure of cadmium from infant formulas and weaning foods. Food Addit Contam 16(12):509-19 (1999). Cadmium was 6 times higher in soy formulas than cow's milk formulas.

1999
Olguin MC and others. Intestinal alterations and reduction of growth in prepuberal rats fed with soybean [Article in Spanish]. Medicina (B Aires) 1999;59:747-752. Rats fed soy-based chow had reduced growth and an increase in gastrointestinal problems compared to controls.

1999
Nilhausen K and Meinertz H. Lipoprotein(a) and dietary proteins: casein lowers lipoprotein(a) concentrations as compared with soy protein. Am J Clin Nutr 1999;69:419-25. Many studies have shown that soy consumption can lower serum cholesterol levels. These studies have led to claims that soy can prevent heart disease. However, the theory that high cholesterol levels cause heart disease is becoming more and more untenable. Cholesterol levels are not a good marker for proneness to heart disease. However Lipoprotein(a) or Lp(a), does serve as a good marker for heart disease. This study indicates that soy raises Lp(a), meaning that it is likely to contribute to heart disease.

1999
Food Labeling: Health Claims: Soy Protein and Coronary Heart Disease, Food and Drug Administration 21 CFR Part 101 (Docket No. 98P-0683). This US government document allows a health claim for foods containing 6.25 grams of soy protein per serving. The original petition, submitted by Protein Technologies International (a division of Dupont), requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that "only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol-lowering." In 1998, the FDA made the unprecedented move of rewriting PTI's petition, removing any reference to the phytoestrogens and substituting a claim for soy protein, a move that was in direct contradiction to the agency's regulations. The FDA is authorized to make rulings only on substances presented by petition. The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US government, submitted documents indicating that isoflavones are toxic. The regulations stipulate that 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Twenty-five grams soy protein can contain from 24-125 mg isoflavones, depending on processing methods. Many letters were written in protest, expressing concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.

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
Ginsburg J and Prelevic GM. Is there a proven place for phytoestrogens in the menopause?" Climacteric, 1999;2:75-78. Quantification of discomfort from hot flashes is extremely subjective and most studies show that control subjects report reduction in discomfort in amounts equal to subjects given soy.

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.

2000
Clarkson TB. Soy phytoestrogens: what will be their role in postmenopausal hormone replacement therapy? Menopause 2000 Mar-Apr;7(2):71-5. Soy did not prevent bone loss when measured at autopsy in female monkeys who had had their reproductive organs removed.

2000
Vincent A and Fitzpatrick LA. Soy isoflavones: are they useful in menopause? Mayo Clin Proc 2000;75:1174-84. "Current data are insufficient to draw definitive conclusions regarding the use of isoflavones as an alternative to estrogen for hormone replacement in postmenopausal women."

2000
North K and Golding J. A maternal vegetarian diet in pregnancy is associated with hypospadias. The ALSPAC Study Team. Avon Longitudinal Study of Pregnancy and Childhood. BJU Int 2000 Jan;85(1):107-113. Vegetarian women are more likely consume more soy than the general population. Incidence of hypospadias was twice as great in vegetarian mothers than in nonvegetarian mothers. Hypospadias is a birth defect due to interrupted development of the penis.

2000
Nakamura Y and others. Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake. J AOAC Int 2000;83:635-650. This survey found that average isoflavone consumption in Japan is about 28 mg per day.

2000
Bee G. Dietary Conjugated Linoleic Acids Alter Adipose Tissue and Milk Lipids of Pregnant and Lactating Sows. J Nutr 2000;130:2292-2298. Dietary mixtures for pigs, which are carefully formulated to promote reproduction and growth, allow approximately 1 percent of the ration as soy in a diet based on grains and supplements. (Pigs have a digestive system similar to humans.) The Central Soya Company, Inc. website gives a range of 2.5 percent to 17.5 percent soy in the diet of pigs, citing a number of anti-nutritional components that "have been documented to cause gastrointestinal disturbance, intestinal damage, increased disease susceptibility and reduced performance in pigs."

2000
Nagata C. Ecological study of the association between soy product intake and mortality from cancer and heart disease in Japan. International Journal of Epidemiology Oct 2000; 29(5):832-6. This study contained the following official conclusion: "The present study provides modest support for the preventive role of soy against stomach cancer and heart disease death." However, only the association with lower heart disease death is correct. What the study actually found was that "Soy protein intake was significantly correlated with stomach cancer mortality rate in men" and "soy product intake estimated as total amount as well as isoflavone and soy protein intake were significantly positively correlated with colorectal cancer mortality rates in both sexes." In other words, men who consumed lots of soy had more stomach cancer and men and women who consumed lots of soy had more colorectal cancer. These results are especially interesting as soy proponents often claim that Asians have lower rates of colorectal cancer because they eat more soy.

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.

2001
Massey LK and others. Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes. J Agric Food Chem 2001 Sep;49(9):4262-6. Soy foods were found to be high in oxalates and likely to contribute to kidney stones.

2002
Khalil DA and others. Soy protein supplementation increases serum insulin-like growth factor-I in young and old men but does not affect markers of bone metabolism. J Nutr 2002 Sep;132(9):2605-8. Men consuming soy protein had higher levels of insulin-like growth factor-I (IGF-I) than those consuming milk protein. According to many other studies (but not stated in the report), high levels of IFG-I are also found in rBGH milk and have been implicated in causing hormonal cancers.

2003
Lack G and others. Factors associates with the development of peanut allergy in childhood. N Engl J Med 2003 Mar 13;348(11):977-85. The number of children with life-threatening peanut allergies has tripled during the last decade. This study suggests a link between consumption of soy-based formula and the development of peanut allergies. Scientists at the University of Bristol monitored 14,000 babies in the southwest of England. Among the 49 children who developed a peanut allergy, almost a quarter had consumed soy milk during their first two years. (Less than 5 percent of babies overall receive soy formula in the UK.) According to lead researcher Gideon Lack, "These results suggest that sensitization to peanut may possibly occur. . . as a result of soya exposure."

From the Dr. Weston Price Organization Website (where there is tons more information!!):
www.westonaprice.org/tour/index.html