Royal Purple

Issue date: 4/23/08 Section: Lifestyle

In 1974, the FDA approved soy protein for use as a binder in cardboard boxes, saying that the migration of carcinogens from the soy protein into the food contents would be too small to constitute a cancer risk. To this day, the FDA codifies soy protein as Generally Recognized As Safe only for this limited industrial use as a cardboard box binder, according to nexusmagazine.com.

The soy bean industry has spent millions on keeping these negative side effects hidden from the public. All soy bean producers pay a mandatory tax on their profit, which comes to a total of about $80 million annually.

Soy, like so many other food products in the United States is shrouded in layers of biased science and corporate propaganda.

Additional money donated to the USB program by private donors goes towards "research," or more accurately to stifle unbiased research and hire scientists to produce slanted results that make soy more marketable.

Soy contains high levels of phytic acid, which prevents the body from absorbing calcium, magnesium, and copper. Diets high in phytic acid have been shown to stunt growth in children.

The tryposin inhibitors in soy interfere with protein digestion and also may hinder growth.

Soy also contains a group of chemicals called phytoestrogens. These chemicals mimic the estrogen hormone, which is responsible for giving female characteristics. These greatly disrupt the endocrine system, which is chemically speaking, the most sensitive and important system in the human body. This disruption has been shown to cause increased risk of breast cancer in women, impotence in men, delay of puberty in teen males, premature puberty in females, and many other adverse side effects.

Soy use increases the body is requirement of vitamin D. And the type of B12 in soy is not transmutable by the human body.

Consuming large amounts of soy has also been shown to affect the nervous system. According to an article on about.com, "study shows a significant relationship between two or more servings of tofu a week and 'accelerated brain aging' and even an association with Alzheimer's disease," says Dr. Lon White.

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