Doctors are confused by it; many health practitioners’ views differ on it, and you’ll find articles that sing its praises and those that slander it. So, let’s look at some of the facts about soya.

Soya is now in the top ten of allergenic foods, mainly because big food manufacturers are using it to bulk out their processed foods. Soya derived ingredients can be found in all manner of foods such as bread, breakfast cereals, sauces and many more.

Generally, people in the west over-consume soya due to using it as a replacement for cow’s milk, as well as their growing reliance on processed foods. 

In Eastern cultures soya foods are traditionally eaten in their fermented forms, such as miso, tempeh and natto, making them easy to digest. 

Until the discovery of fermentation techniques, the soya bean was not used as a food. In fact, its early use was for its root structure to enable effective crop rotation and its ability to fix nitrogen in the soil.

Soya in and of itself is not good or bad. There are however many considerations regarding its use, and more so regarding its source.

The Good

• Isoflavones and cancer prevention. Two substances genistin and diadzin are isoflavones present in soya beans. However, they are inactive and unusable unless fermentation has occurred, after which they turn into their active forms genistein and diadzein, shown to have cancer-protecting properties.

• Isoflavones can effectively help to balance oestrogen, without negative side-effects.

• Fermentation of these isoflavones can occur in the human digestive tract via the action of friendly bacteria. A healthy gut flora is needed for healthy hormone metabolism and is crucial if using soya therapeutically for hormonal balancing.

• Soya aids bone health and may reduce osteoporosis risk in menopausal women.

• The gentle oestrogen-like effect helps control menopausal symptoms such as hot flushes.

• Phytosterols in soya lower cholesterol and help prevent cardiovascular disease.

• Soya is a complete protein, containing all 8 essential amino acids and is a good source of vitamins and minerals.

The Bad

• Soya contains potent enzyme inhibitors that block the action of trypsin in the body, needed for protein digestion. It also contains phytic acid, a substance that blocks the uptake of calcium, magnesium, iron, zinc and copper in the digestive tract. The only way to effectively neutralise these substances is through fermentation.

• Too much soya acts as a goitrogen, meaning it can slow down thyroid function. Many soya products are genetically modified and contaminated with pesticides with soya being one of the most highly sprayed crops on the planet.

The Ugly

• Soya milk and soy protein isolate are made in large aluminium vats and “washed” with acid, resulting in the finished product being contaminated with this unhealthy metal, which has been linked to various diseases such as Alzheimer’s. 

• It is then flushed with an alkalising solution to neutralize it again. The high temperature of the processing denatures the other proteins in the soya. 

• Nitrates – known carcinogens – are formed during the spray-drying of the protein powder, which is used in many processed foods, including baby formulas.

• Acres of rainforest have been destroyed for the growing of soy on a mass scale for use in processed foods manufactured by the food giants.

How To Eat Soya in a Healthy Way

1. Only eat organic soya products, and where possible fermented versions of this food.

2. Increase your intake of other fermented foods such as kefir, sauerkraut and live, organic yogurt to supply your body with the beneficial bacteria needed for the active isoflavone conversion, or supplement regularly with a good probiotic.

3. Soya milk is best avoided or taken in small doses and certainly not daily. It shouldn’t be given to young children on a regular basis as it may interfere with their natural hormonal development.

4. Always choose organic soya milk if consumed.

5. Consume other “milks” such as oat and almond or make your own nut and seed milks if you’re avoiding dairy.

6. Avoid processed foods to minimise your intake of highly processed soy.

7. Minimise your intake of fake soya meats.

8. Enjoy miso, natto, tempeh and naturally fermented soy sauce.

9. Eat seaweed alongside soy products as it aids healthy thyroid function.

Provenance Matters

In my Nutritional Therapy practice I encourage my clients to take into consideration many factors relating to their food – where it was grown, whether it was sprayed, the company that grew it or produced it, how the animal was raised and treated in meat products, how to use certain foods – like soya – therapeutically, and how to avoid the “ugly” side of certain foods. 

Like soya, there are many foods that can be equally good, bad or ugly depending on how they are grown and processed. Fat is good example of this. Refined vegetable oils like mass-produced sunflower oil come under the “ugly” category, whereas grass fed butter and extra virgin olive oil are good for us. 

We’re living in a world where people think that being vegan is better for the planet, yet it’s much more complicated than that. Taking soya as an example, when it is over-farmed and highly sprayed and used in all manner of fake foods, it is certainly NOT good for the planet, or our health, not to mention the destruction of acres of rainforest for its use in mass production by the food giants! Like choosing grass fed organic meats, wild fish and healthy fats, it’s equally important to consider the provenance of your soya, grains and cereal foods too.

Jo Rowkins, Nutritional Therapist & Lifestyle Coach at Awakening Health.

www.awakeninghealth.co.uk