Is soy a wonder-food?

The Chinese call it tau-tau, meaning „the best seed”, and rightly so. They eat it in large amounts and have been growing it at scale in the last 4,000 years. Many of us, however, choose to keep it at a distance.

Soy is top of the class in legumes, next to beans, lentils, lupin, cowpeas, grass peas, our regular every-day peas and chickpeas. By “top of the class”, I mean a food that is derived from a class, has all the properties of the class, but also stands out through one or more special qualities. Some other top of their class foods: nuts have the largest concentrations of zinc, copper and manganese in their class, cabbage, grapefruit, garlic, rye, spirulina and so on.

Did you know that meat products are actually improved with soy? Besides cutting production costs, soy is used to reduce deposits of fat substance and cholesterol from the walls of blood vessels, which leads in products richer in carbs, proteins, minerals and vitamins. This also makes food easier to digest.

Soy protein is a full protein: it has all amino acids in optimal proportion for absorption.

It’s very digestible, with no diuretic effect – unlike animal protein, which leads to losses of Ca, Cu, Zn, Mn, Mg, soy protein actually favours absorption. It doesn’t overload kidneys (important for diabetics) and is anti‑allergenic, which is why it’s used in milk for toddlers. It, also, reduces the quantity of bile acids and fights gallstones.

The illustration is a comparison of soy with turkey meat, which is the meat richest in protein.

Protein in soy determines a cut in blood cholesterol and in LDL-C (the main responsible for atherosclerosis), while the protein in diary (casein) amplifies both.

100 grams of soy tofu contains 747 mg of tryptophan (spirulina contains 1300 mg / 100 g), an amino acid that is a precursor to the “pleasure molecule” serotonin, turning it into a wonder-food that treats depression, like linseed oil, integral cereal and nuts. Another serotonin-inducing food is the banana, but movement is the most important factor triggering pleasure molecules in our brain!

Soy contains Phyto-estrogen hormone – not regular estrogen. I’ve written about an important distinction between estrogen and Phyto-estrogen, but the gist of it is: Phyto-estrogen is not similar in structure to the regular hormone and does not cause the same type of side-effects.

Avoid genetically-modified soy!

Soy that is NOT genetically modified has Phyto-estrogens which are useful to the body, while genetically modified soy has the regular estrogen, which is a growth factor and potential source of cancer when in excess.

Phyto-estrogen from non-modified soy PROTECTS us from cancers, by barring estrogen receptors without stimulating them. That’s why made people with experience in natural treatments of cancer include in non-modified soy as one of the mandatory elements in their diet, as it’s extremely effective.

At the other end of the scale, genetically-modified soy has estrogen hormone, which stimulates receptors in the breast, ovaries, uterus and prostate, being a major factor of risk for cancer. We can add to that the effects of the “tracer” virus which genetically modified it and that can just as easily be attached to normal cells in our bodies, turning them into cancer.

Giuseppe Nacci – 1,000 Plants in Cancer Treatments

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