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Food Factoid: 
Over 60% of processed foods contain soy or soy derivatives. 
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People frequently ask me what I think about soy expecting that 
I will respond with a simple "it's good" or "it's bad" for you. 
Instead, I frequently reply with a sigh and then say "soy - oh, 
boy!" - because the answer is a little more complicated than 
that. Following are some... 

THINGS TO CONSIDER ABOUT SOY 

~ 1 ~ Soy is one of the most common food allergens. It contains 
a protein enzyme inhibitor that prevents it from being properly 
digested. Symptoms range from digestive disturbances such as gas 
and bloating to severe depression and anxiety. To compound the 
problem, 60% or more of America's soybean crop is genetically 
engineered (GE) which increases its potential for allergic 
reactions and digestive disturbances. Regardless of the health 
benefits you may have heard associated with soy, if you can't 
digest it properly it won't do you any good and may in fact, be 
causing you harm. 

~ 2 ~ Asian women have very low rates of menopausal complaints, 
heart disease, breast cancer and osteoporosis. The soy industry, 
with little evidence to support their claims, attributes this to 
soy foods being a regular part of the Asian diet. These popular 
claims disregard extensive research that shows otherwise, and 
also disregard other dietary and lifestyle factors at play in 
Asian cultures. For example, the traditional Asian diet contains 
primarily whole, natural foods and little to no processed foods, 
while the American diet is made up of primarily processed foods. 

~ 3 ~ Soy is best consumed in a fermented form such as miso, 
tempeh, natto and soy or tamari sauce. These are the forms of soy 
most prevalent in Asian cuisine. Fermentation makes it easier to 
digest and less likely to cause problems. Fermented soy protein 
powders are now available. Tofu is best eaten warm with a little 
fish or other animal protein to increase digestability. 

~ 4 ~ The most allergenic and difficult to digest forms of soy 
include: soy flour, non-fermented soy powders, soy grits, soy 
flakes, soy nuts, and soy nut butter. Super-refined soy products, 
such as soy isolates, soy protein, soybean oil, textured soy 
protein (TSP), and textured vegetable protein (TVP) are also not 
recommended as the soy is subjected to high pressure, high 
temperatures and caustic chemicals as part of the processing. 
Soy cheeses and soy milks are often highly refined as well. 

~ 5 ~ Soy reduces thyroid hormone and slows your metabolism. 
Consequently, it is not appropriate for those who are hypothyroid 
or trying to lose weight. Sea vegetables on the other hand 
stimulate the thyroid and are frequently combined with soy in 
Asian cuisine such as miso soup, which results in the two 
counterbalancing one another. 

Before you decide to incorporate large amounts of soy in your 
diet, keep these considerations in mind. Be sure it is an 
appropriate food for your body, consumed in its most bioavailable 
forms and organic (non-GMO) whenever possible. 

And, as with any of the most common food allergens (wheat, dairy, 
soy, corn, sugar) if you do include soy in your diet, do so on a 
rotational basis consuming it no more than once every 4-5 days 
(never daily!) in the user-friendly forms described above. This 
will allow the body adequate processing time and reduce the 
likelihood of developing or exacerbating sensitivities and other 
problems. 

Kelly Hayford, C.N.C., is the award-winning author of 
"If It's Not Food, Don't Eat It!" As a former junk food 
junkie turned nutrition and health coach she has helped 
thousands reverse dis-ease, and restore their health, 
energy and natural weight. For tips, talks and teleclasses 
on healthy eating and holistic self-care, visit: 
http://www.FoodFitnessByPhone.com or call 303.746.8970