Remove These Dangerous Foods
By Cheryl L. Jones
Dangerous Foods:
The Dangers of Soy Summarized
Phytic acid high levels in soy reduce acalcium, magnesium, copper, iron and zinc assimilation. Ordinary preparation methods such as soaking, sprouting and long, slow cooking are not used with phytic acid in soy, so it is not neutralized. Studies show that phytate diets that are higher cause growth problems in children.
In test animals soy containing trypsin inhibitors caused stunted growth. Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders.
Soy has been shown to have the potential to cause infertility and to promote breast cancer in adult women. Soy phytoestrogens disrupt endocrine function as well.
In infants, consumption of soy formula has been linked to autoimmune thyroid disease. Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer.
The body’s requirement for B12 is increased because Vitamin B12 analogs in soy are not absorbed.
Soy foods are known to 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.
The way soy protein is processed it results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Free glutamic acid or MSG is formed during soy food processing and additional amounts are added to many soy foods, this is a potent neurotoxin.
Soy foods have been found to contain high levels of aluminum which is toxic to the nervous system and the kidneys.
Also remove:
Refined sugar, sugary juices and drinks
Foods lacking nutrition
Eliminate meat from your diet
Eliminate dairy milk sources
Chemical names in your ingredients list
Source:
Amchova P, Kotolova H, Ruda-Kucerova J. Health safety issues of synthetic food colorants. Regul Toxicol Pharmacol. 2015 Dec;73(3):914-22. doi: 10.1016/j.yrtph.2015.09.026. Epub 2015 Sep 25. PMID: 26404013.
Weston A Price. Studies Showing Adverse Effects of Dietary Soy, 1939-2014.
Tomas-Barberán F, Osorio C. Advances in Health-Promoting Food Ingredients. J Agric Food Chem. 2019 Aug 21;67(33):9121-9123. doi: 10.1021/acs.jafc.9b04279. PMID: 31339705.
