So, is soy good for you? Soy has become very popular and has been pushed as a health food. We are lead to believe that it is a major component of the Asian diet, but this is not true. In Asian countries, soy is used more as a condiment and only in quantity after fermentation which reduces the danger. Soy was initially grown as a nitrogen fixer in crop rotation and not used as a food.

In 1913, soy was listed in the US Department of Agriculture (USDA) handbook as an industrial product – not as a food.

Let’s look at some of the reasons why soy is bad for your health.

Phytic acid in soy

Soy contains high levels of phytic acid, which is not neutralized by the usual preparation methods. High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Vegetarians who consume soy as a major source of protein risk serious mineral deficiencies.

Haemagglutinin

The haemagglutinin in soy is a clot-promoting substance that causes red blood cells to clump together.

Vitamin D

Soy foods increase the body’s need for vitamin D. This is serious given that many people are already vitamin D deficient. Vitamin D is need by the body to fight cancer.

Vitamin B12

Soy contains vitamin B12 analogs. These are not absorbed and can actually increase the body’s need for vitamin B12. This is especially a problem for vegetarians who need to be more diligent in obtaining vitamin B12.

Trypsin inhibitors in soy

The trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. Animal based tests with soy containing trypsin inhibitors showed stunted growth.

Aluminium

Soy foods may contain high levels of aluminium which is toxic to both the nervous system and kidneys.

Accelerated brain aging

A study by Dr White of Japanese Americans living in Hawaii, showed a significant statistical relationship between two or more servings of tofu a 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 disease and dementia.

Phytoestrogens

The phytoestrogens in soy can disrupt endocrine function and have the potential to cause infertility and breast cancer in women.

Infants fed exclusively soy-based formula have up to 22,000 times more estrogen compounds in their blood than babies fed milk-based formula. This is the equivalent of at least five birth control pills per day. Premature development of girls has been linked to the use of soy formula, as has the under development of males.

Soy and cancer

The soy industry pushes soy as a cancer preventing food. On the contrary, soy contains toxins such as lysinoalanine and nitrosamines. Nitrosamines are highly carcinogenic. Laboratory rats fed soy develop thyroid cancer, pancreatic cancer and digestive cancers. Note that cancer preventing compounds are found only in fermented soy not in tofu, soy milk and other soy products.

References:

Alarcon P. et. al. Clinical trial of home available, mixed diets versus a lactose-free soy-protein formula for the dietary management of acute childhood diarrhea. Journal of Pediatric and Gastroenterol Nutrition. v.12 (2), Feb 1991.

Berk Z. Technology of production of edible flours and protein products from soybeans. FAO Agricultural Services Bulletin 97, Food and Agriculture Organization of the United Nations 1992.

Chandra R K. Five-year follow-up of high risk infants with family history of allergy who were extensively breast-fed or fed partial whey hydrolase, soy and conventional cow’s milk formulas. Journal of Pediatric and Gastroenterol Nutrition. 1997.

Jensen K. Chemical substances harmful for the endocrine system. Report to the European Parliament, July 23, 1998.

Katz S H. Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems. Nutritional Anthropology, Alan R. Liss Inc., 1987.

Lonnerdal B. et. al. The effect of individual components of soy formula and cows’ milk formula on zinc bioavailability American Journal of Clinical Nutrition. Nov 1984.

Palmer G. The Politics of Breastfeeding. Pandora Press, London, 1993.

Setchell K D R. Simmer-Nechemias L, Cai J, Helibi J E. Exposure of infants to phyto-oestrogens from soy-based infant formula. Lancet 1997.

White, L. Association of High Midlife Tofu Consumption with Accelerated Brain Aging. Plenary Session #8: Cognitive Function, The Third International Soy Symposium, November 1999.

Agronomists place this ancient cereal grass as being cultivated as early as 7000 BC and was been eaten by Roman gladiators for strength and stamina.

Barley grass contains many of the vitamins, minerals and proteins necessary for the human diet. It contains 18 amino acids, beta-carotene, folic acid, vitamins E, B1, B2, B3 and B6, and B12. There are useful quantities of minerals including potassium, calcium, magnesium, iron, copper, phosphorus, manganese and zinc. Best of all, this goodness is easily absorbed since barley grass is a plant not a chemically derived supplement.

There are no known side effects attributed to barley grass; actually the side effects of barley grass are fantastic.

Barley grass benefits

The main appeal of barley grass is as a source of easily assimilated nutrients. Take barley grass 30 mnutes or more before a meal for maximum absorption.

Barley grass is a rich source of chlorophyll and live enzymes including the antioxidant superoxide dismutase (SOD).

A Chinese study showed that barley grass was beneficial in lowering cholesterol levels in patients with type 2 diabetes.

Barley grass contain two kinds of fiber–some that dissolves in water (known as beta-glucan) and some that does not dissolve. Both types of barley fiber may help to lower cholesterol.

Barley grass’ high mineral content helps alkalinize the body and promotes an ideal pH, it contains the buffer minerals sodium, potassium, calcium, and magnesium which help the body manage its pH. Buffer minerals neutralize acidic materials and can help people maintain a healthy balance between acidity and alkalinity. Our cells cannot adequately function if the pH is not in a narrow range. Most processed foods along with red meat, coffee and pretty much everything in the typical American diet acidify the pH of the body. Barley grass can help rectify this situation, but obviously overall diet is very important.

Research has shown that when barley grass juice is added to injured cells, the cells’ DNA repairs itself rapidly. This may contribute to preventing the changes that often lead to cancer and rapid aging.

There are un-substantiated claims that barley grass is effective for the following conditions: skin diseases, hepatitis, asthma, anemia, diabetes, arthritis, obesity and even cancer.

Sources of barley grass

Barley grass can be made fresh, but for most people it is convenient to purchase barley grass powder. No doubt the quality of commercial barley grass will vary. Mr Cabbage Head does not recommend specifc products, but suggests avoiding those products where the grass is simply cut, dried and powered. Those products where the barley grass is juiced, cooled and evaporated in an oxygen free environment would be worth investigation.

References:

Hagiwara Y. Green Barley Essence. Keats Publishing Inc 1985.

Kanauchi O, Iwanaga T, Mitsuyama K. 2001. Germinated barley foodstuff feeding. A novel neutraceutical therapeutic strategy for ulcerative colitis. Digestion. 2001; 63 Suppl 1: 60-7.

Seibold, R. Cereal Grass, Nature’s Greatest Health Gift. New Canaan.Keats Publishing Inc 1991.

YuYM, Chang WC, Chang CT, Hseih CL, Tsai CE. Effects of young barley leaf extract and antioxidative vitamins on LDL oxidation and free radical scavenging activities in type 2 diabetes. Diabetes Metabolism. 2002;28(2):107-114.

Molasses is made from sugar cane. Juice is extracted from crushed sugar cane and boiled. This causes sugar to crystallise so it can be extracted. The left over syrup is molasses, which is high in minerals and vitamins. This process is performed three times; the syrup from the third boiling is called blackstrap molasses. Blackstrap molasses has the lowest sugar content and the highest nutrient content. Sulphur is sometimes added to molasses as a preservative; look for un-sulphured blackstrap molasses.

Blackstrap molasses contains vitamins and minerals

Blackstrap molasses contains large amounts of calcium, copper, iron, magnesium, manganese and potassium. Blackstrap molasses still contains some sugar, but is much healthier than pure sugar. Two teaspoons will give you 10-20 percent of your daily requirement of these minerals as well as 5 percent of your daily vitamin B6 needs.

Using blackstrap molasses

Blackstrap molasses has a sweet, but strong flavour. Some people use blackstrap molasses in place of sugar in tea or other hot beverages. Blackstrap molasses may be used in baking in place of sugar with varying degrees of success. This probably works best in simple baked food such as cookies.

If you want to take blackstrap molasses as a supplement, but don’t like the taste, simply take a teaspoon twice a day and wash it down with water.

Note that molasses is often fed to livestock as a mineral supplement.

Blackstrap molasses cures

Blackstrap molasses has been said to cure or help with many conditions such as constipation, diabetes, amenia, anxiety, acne, fibroid tumours, insomnia, arthritic pain, high blood pressure, heart palpitations and symptoms of menopause. Some people have reported grey hair returning to the original colour.

Some of these folk remedies are unproven, so do your own research and consult your medical practitioner. As a sweetener that is much healthier than sugar, consider adding blackstrap molasses to your diet in moderation.

References:

Scott, C. Crude Black Molasses: a natural “Health -food”. 1948

Wikipedia