Confused about soy?
A number of you have asked about soy products, and how they affect thyroid issues, especially in the wake of the whole Bonsoy debacle. And especially because everyone seems to have an opinion on it these days.
Naturopath Angela Hywood from Tonic (you can read her first contribution here) posted the below as a comment, but I thought I’d drag it out for everyone to read.
PS. These are her thoughts. Me, I’m still working through what my body feels about it. I love soy chai. It warms cockles.
Angela says:
I’m not anti-soy for most people. However, I do suggest soy be eaten in moderation in a wholefood diet and in traditionally fermented forms (which include miso, tempah, soy sauce and tofu).
However here are a few issues about soy from a reliable, credible whole foods research associated in USA, The Weston A Price Foundation.
•High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
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