Soy-anara

With all the lovely
fruits and veggies
beginning to arrive in
our local grocers and 
farmer's markets this time
of the year, I was already
inspired to up the ante
on healthy eating.


So when my doctor advised

me to avoid unfermented

soy, unless it was organic

edamame or soy nuts,

I figured, 

I'm up for this....
how hard can it be?  

I rarely eat tofu unless

we are eating out an

 Asian restaurant.

I rarely drink soy milk 

unless I have a Chai Tea 

soy latte at a coffee shop.

I rarely cook with soy

products unless I am trying

a recipe that calls for it.

{And soy sauce and miso

are fermented.}

No big deal, right?

Wrong.

So,

so,

SO

wrong.

My friends, when I began

reading labels for soy, I found 

that it is omnipresent....

It's in most brands of

bread

vegetable oil

mayonaise

frozen waffles
tortillas
salad dressing

breakfast bars

canned soup

cereals

canned tuna

meat balls

sauces

protein bars

chocolate

cookies

crackers

frozen foods

baking mixes

chips

ice cream
ice cream cones 

carmel corn

rice cakes

pudding

pet food

just to name a few.

So what?  you ask.

There are a multitude of reasons

to avoid unfermented soy for better

health.  The top case in my mind

is that 99% of soy is genetically

modified {gmo} to be resistant

to pesticides and herbicides and

is considered to be one of the 

most highly contaminated

food products in the U.S.

Ugh.

In North America, only soy

products labelled organic are

guaranteed not to be genetically

modified and not to be treated

with pesticides and herbicides.

But even organic, unfermented

soy may be bad for our health,

despite the millions of dollars

that big food companies

have poured into advertising

and label claims.

Why?

It contains plant estrogens,

toxins and anti-nutrients,

which cannot be removed

through processing, and
can adversely affect 
our well-being.

The bottom line?  Soy oil, soy

flour and processed soy products 

such as soy lecithin and soy protein

isolate, are cheap.  And inexpensive

ingredients mean more profits for

the companies that manufacture

the foods we eat.


Even those we assume
are nutritious.

When was the last time you

added soy lecithin to your 

home cooking?  

The ideal way to avoid soy

is to stick to unprocessed

foods or to make your own.

But since most of us do not

have or make the time to

bake our own bread or

whip up our own mayo,

ice cream, crackers, etc.,

it is imperative to read

labels and to know what

you are consuming.

Because knowledge is

a powerful tool for creating

and maintaining wellness
for ourselves and for
our families.

So, I say, 

soy-anara! 

gmo

unfermented soy.

How about you?

The first wealth
is health.
~ Ralph Waldo Emerson

xo

Suzanne

PS:

You can learn more about

 the soy controversy 

here, 

here,

and

here.