Soy Products Do Not Make You Healthy
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 (and also many other countries) 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 our generations.
Categories: NUTRITION Tags: allergies, antinutrients, Cancer, Commercial milk products, diabetes, enzyme inhibitors, fermentation, heart disease, hemaglutinin, phytate, soy milk, soy products, soybeans, tofu, zinc
