The Hidden Dangers of Soy
The Hidden Dangers of Soy Allergens
.The huge rise in allergic reactions to soy is in line with the increasing use of soy products in processed foods during the 1990s, and should be regarded as a major public health concern.
SOY BY ANY OTHER NAME IS STILL A TOXIN
THE RISE IN SOY ALLERGIES
Soy is one of the top allergens—substances that cause allergic reactions. In the
1980s, Stuart Berger, MD, labelled soy one of the seven top allergens—one of the
"sinister seven". At the time, most experts listed soy around tenth or
eleventh—bad enough, but way behind peanuts, tree nuts, milk, eggs, shellfish,
fin fish and wheat. Today, soy is widely accepted as one of the "big eight" that
cause immediate hypersensitivity reactions.1–4 Allergies are abnormal
inflammatory responses of the immune system to dust, pollen, a food or some
other substance. Those that involve an antibody
called immunoglobulin E (IgE) occur immediately or within an hour. Reactions may
include coughing, sneezing, runny nose, hives, diarrhoea, facial swelling,
shortness of breath, a swollen tongue, difficulty swallowing, lowered blood
pressure, excessive perspiration, fainting, anaphylactic shock or even death.4–9
Delayed allergic responses to soy are less dramatic, but are even more common.
These are caused by antibodies known as
immunoglobulins A, G or M (IgA, IgG or IgM) and occur anywhere from two hours to
days after the food is eaten. These have been linked to sleep disturbances,
bedwetting, sinus and ear infections, crankiness, joint pain, chronic fatigue,
gastrointestinal woes and other mysterious symptoms.4–9 Food
"intolerances", "sensitivities" and "idiosyncrasies" to soy are commonly called
"food allergies", but differ from true allergies in that they are not caused by
immune system reactions but by little-understood or unknown metabolic
mechanisms.7–9 Strictly speaking, gas and bloating[U1]—common
reactions to soy and other beans—are not true allergic responses. However, they
may serve as warnings of the possibility of a larger clinical picture involving
allergen-related gastrointestinal damage.
PROFIT
vs RISK
The soybean industry knows that some people experience severe allergic reactions
to its products. In a recent petition to the US Food and Drug Administration
(FDA), Protein Technologies International (PTI)
identified "allergenicity" as one of the "most likely potential adverse effects
associated with ingestion of large amounts of soy products". Yet PTI
somehow concluded that "the data do not support that they would pose a
substantial threat to the health of the US population".10 This statement is
hardly reassuring to the many children and adults who suffer allergies to soy
products. And it ignores a substantial body of evidence published during the
1990s showing that some of these people learn for the first time about their soy
allergies after experiencing an unexpectedly severe or even life-threatening
reaction.
Severe reactions to soy are rare compared to reactions to peanuts, tree nuts,
fish and shellfish, but Swedish researchers
recently concluded that "Soy has been underestimated as a cause of food
anaphylaxis" (Foucard T., Malmheden Yman, I., Allergy 1999,
53(3):261-265).11
A BAD
HAMBURGER
The Swedes began looking into a possible soybean connection after a young
girl suffered an asthma attack and died after eating a hamburger that contained
only 2.2 per cent soy protein. A team of researchers collected data on all
fatal and life-threatening reactions caused by food between 1993 and 1996 in
Sweden, and found that
the soy-in-the-hamburger case was not a fluke and that soy was indeed the
culprit. They evaluated 61 cases of
severe reactions to food, of which five were fatal, and found that
peanut, soy and tree nuts caused 45 of the 61 reactions.
Of the five deaths, four were attributed to soy.
The four children who died from soy had known allergies to peanuts but not to
soy. The amount of soy eaten ranged from one gram to 10 grams—typical of the
low levels found when soy protein is used as a meat-extending additive in
ready-made foods such as hamburgers, meatballs, spaghetti sauces, kebabs and
sausages or as an extender in breads and pastries. When soy is "hidden" in
hamburgers and other "regular" foods, people often miss the soy connection. And
allergic reactions to soy do not always occur immediately, making cause and
effect even harder to establish. As reported in
the Swedish study, no symptoms—or very mild symptoms—occurred for 30 to 90
minutes after the consumption of the food containing soy; then the children
suffered fatal asthma attacks. All had been able to eat soy
without any adverse reactions right up until the dinner that caused their deaths.
The Swedish study was not the first to report "fatal events" after eating soy.
Food anaphylaxis is most often associated with reactions to peanuts, tree nuts,
shellfish and occasionally fish or milk, but soy has its own rap sheet.
Anaphylactic reactions to bread, pizzas or
sausage extended with soy protein date back at least to 1961.
Subsequent studies have confirmed that the risk may be rare but is very
real.12–20 The increasing amount of "hidden" soy in the food supply is
undoubtedly responsible for triggering many allergic reactions not attributed to
soy. French researchers who studied the frequency of anaphylactic shocks
caused by foods reported that the food allergen remained unknown in 25 per
cent of cases. They noted the prevalence of
"hidden" and "masked" food allergens and stated that they saw "a strikingly
increased prevalence of food-induced anaphylactic shock in 1995 compared to a
previous study from 1982".21 This period coincided with a huge
increase in the amount of soy protein added to processed foods. (In fact, the
amount has continued to rise. Per capita consumption of soy protein increased
from 0.78 g/day in 1998 to 2.23 g/day in 2002, according to industry estimates
obtained by the Solae Company which, in March 2004, filed a petition seeking FDA
approval of a health claim for soy protein and cancer reduction.21a) ---None
of these studies has attracted much media attention.
Nor have health agencies issued alerts.
For example, Ingrid Malmheden Yman, PhD, of the Sweden National Food
Administration and co-author of the study, wrote to the Ministry of Health in
New Zealand at the request of an allergy sufferer. Two years before the article
(first published in Swedish) came out in English,
she informed the agency that children with severe
allergy to peanut should avoid intake of soy protein. To be on the
safe side, she further advised parents to make an effort
to "avoid sensitisation" by limiting consumption of
both peanuts and soybeans during the third trimester of pregnancy and during
breastfeeding, and by avoiding the use of soy formula.22 Controversy
has raged since the 1920s as to whether or not babies could be sensitised to
allergens while still in utero. In 1976, researchers learned that the foetus is
capable of producing IgE antibodies against soy protein during early gestation,
and newborns can be so sensitised through the breastmilk of the mother that they
later react to foods they've "never eaten".23, 24 Families who need to take
these precautions seriously include those with known peanut and/or soy
allergies, vegetarians who would otherwise eat a lot of soy foods during
pregnancy or breastfeeding, and parents
considering the use of soy infant formula. Because the numbers of
children with allergies to peanuts are increasing, we can expect to see
greater numbers of children and adults reacting severely to soy.
Peanuts and soybeans are members of the same
botanical family, the grain–legume type, and scientists have known
for years that people allergic to one are often allergic to the other. --Other
children at risk for an undetected but potentially life-threatening soy allergy
include those with allergies to peas, lima beans or other beans, a diagnosis of
asthma, rhinitis, eczema or dermatitis, or family members with a history of any
of those diseases. Reactions to foods in the same botanical family
can be cumulative, resulting in symptoms far more severe than either
alone.25–32
SOY'S
ALLERGENIC PROTEINS
Scientists are not completely certain which components of soy cause allergic
reactions. They have found at least 16 allergenic
proteins, and some researchers pinpoint as many as 25 to 30.
Laboratories report immune system responses to multiple fractions of the soy
protein, with no particular fraction being the most consistently antigenic,
i.e., capable of causing the production of an antibody.33–36 Some of the
most allergenic fractions appear to be the Kunitz and Bowman–Birk
trypsin inhibitors.
Food processors have tried in vain to deactivate these troublesome proteins
completely without irreparably damaging the remainder of the soy protein (see
chapter 12). Having failed to accomplish this, the soy industry has decided to
promote these "antinutrients" as cancer preventers. To date, its
proof remains slim, although cancer statistics might improve if enough people
died from anaphylactic shock first. Although extremely rare, death from allergic
reaction to trypsin inhibitor has been a matter of public record since the New
England Journal of Medicine carried a report in 1980.37, 38
The Kunitz trypsin inhibitor has been identified as
one of three allergic components in soy lecithin—a soy product
often considered hypoallergenic (i.e., it has
diminished potential for causing an allergic reaction) because it
is not supposed to include any soy protein, but invariably contains trace
amounts.39 Soybean lectin—another antinutrient now promoted as a disease
preventer—has also been identified as an allergen.40 Whenever there is a
damaged intestinal lining or "leaky gut", soy
lectins can easily pass into the bloodstream, triggering allergic reactions
(see chapter 14). Indeed, this is very likely because both soy allergens and
saponins (an antinutrient discussed in chapter 15)
can damage the intestines.
Histamine toxicity can also resemble allergic reactions. In allergic persons,
mast cells release histamine, causing a response that strongly resembles an
allergic reaction to food. In cases of histamine toxicity, the histamine comes
ready-made in the food. This is most often associated with reactions to cheese
and fish, but soy sauce also contains high levels of histamine.
Researchers who have calculated the histamine content of foods consumed at a
typical oriental meal report that histamine intake
may easily approach toxic levels.41
PROCESSING MATTERS
The way that the soybean is grown, harvested, processed, stored and prepared in
the kitchen can affect its allergenicity. Raw soybeans are the most
allergenic, while old-fashioned fermented products (miso, tempeh, natto,
shoyu and tamari) are the least[U2].
Modern soy protein products processed by heat, pressure and chemical solvents
lose some of their allergenicity, but not all. Partially hydrolysed proteins and
soy sprouts, which are quickly or minimally processed, remain highly allergenic.42,
43 The industry newsletter, The Soy Connection,
states that highly refined oils and lecithin "are safe for the soy-allergic
consumer".44 Unfortunately, many allergic persons who have trusted
such reassurances have ended up in the hospital.
Highly susceptible people cannot use either safely.
Adverse reactions to soy oils—taken either by mouth as food or via tube-feeding—range
from the nuisance of sneezing to the life-threatening danger of anaphylactic
shock.45–51 If soy oil and lecithin were 100
per cent free of soy protein, they would not provoke allergic symptoms.
Variable conditions and the quality control and processing methods used when the
vegetable oil industry separates soybean protein from the oil make the
presence of at least trace amounts of soy protein possible, even likely.
Though healthier in many respects, the cold-pressed soy oils sold in health food
stores can be deadly for the allergic consumer.
They may contain as much as 100 times the amount of trace protein found in the
highly refined soy oils sold in supermarkets.52, 53 Soy protein is
likely to appear in margarine. Above and beyond any stray protein that
remains after the processing of the soy oil, soy protein isolates or
concentrates are commonly used by food manufacturers to improve the texture or
spreadability of these products. This occurs most often in low-fat or "low
trans" products (see chapter 6).
PARENT WARNING! HIDDEN SOY – HIDDEN SOY ALLERGIES If your child is allergic to peanuts, you must eliminate all soy as well as all peanuts from your child's diet. Your child's life may depend upon it. Take care, even if your child has never reacted poorly to soy in the past. Some sensitive children have "hidden" soy allergies that manifest for the first time with a severe—even fatal—reaction to even the low levels of "hidden" soy commonly found in processed food products. Those at the highest risk suffer from asthma as well as peanut allergy. Other risk factors are other food allergies, a family history of peanut or soy allergies, a diagnosis of asthma, rhinitis or eczema, or a family history of these diseases. (Source: Letter from Ingrid Malmheden Yman, PhD, Senior Chemist, Sweden National Food Administration, to the New Zealand Ministry of Health, 30 May 1997) |
HIDDEN DANGER
People allergic to soy protein face constant danger. Hidden soy exists in
thousands of everyday foods, cosmetics and industrial products such as inks,
cardboards, paints, cars and mattresses. The four Swedish fatalities are
only the best known of thousands of reported cases of people who experienced
severe allergic reactions to soy after inadvertently
eating foods that contained soybean proteins.54–56 --Of 659 food
products recalled by the FDA in 1999, 236 (36 per cent) were taken off the
market because of undeclared allergens. The three factors responsible for
the undeclared allergens were: omissions and errors
on labels (51 per cent), cross
contamination of manufacturing equipment (40 per cent), and errors
made by suppliers of ingredients (five per cent). It
wasn't inspectors, however, but ticked-off US consumers who fingered 56 per cent
of the undeclared allergens.57 During 2002, the Canadian Food
Inspection Agency (CFIA), which takes soy allergies seriously, recalled bagels,
doughnuts, rolls, pizza and other items containing undeclared soy protein.58
Although agencies in many countries claim to be stepping up efforts to enforce
labelling laws, enforcement is difficult even when officials make it a priority.
The chief problem is that few methods reliably detect and quantify minute
amounts of allergens in foods[U3].59
Even when soy-containing ingredients are accurately listed on food labels,
consumers may easily miss the soy connection. A 2002 study of 91 parents of
children allergic to peanuts, milk, egg, soy, and/or wheat revealed that most
parents failed to identify allergenic food ingredients correctly, and that
milk and soy presented the most problems.
[U4]Only 22 per cent of
the parents with soy allergies correctly identified soy protein in seven
products. The researchers concluded, "These results strongly support the need
for improved labelling with plain-English terminology and allergen warnings as
well as the need for diligent education of patients reading labels".60
THE MARGARINE CONNECTION Allergies to pollen dust, dander and foods are on the increase wherever margarine replaces butter. That's the conclusion of Finnish researchers who found that children who developed allergies ate less butter and more margarine compared with children who did not develop allergies. Nearly all commercially marketed margarines are made with soy oil. The study showed that children with eczema, dermatitis and other itchy skin conditions consumed an average of 8 grams of margarine for every 1,000 calories compared to 6 grams among children without allergies, and 9 grams of butter compared to 11 grams of butter or more among the children without the allergies. ---Laboratory testing revealed that the allergic children had a higher ratio of polyunsaturated to saturated fat and a lower percentage of myristic acid (an indicator of saturated fat intake) than children without allergies. They also showed lower levels of the EPA/DHA polyunsaturated oils found in fish. The inescapable conclusion: butter is better. (Source: Dunder, T., Kuikka L. et al., "Diet, serum fatty acids and atopic diseases in childhood", Allerg 2001, 56(5):425-428) |
CLEARING THE AIR
Allergic reactions occur not only when soy is eaten but when soybean flour or
dust is inhaled. Among epidemiologists,
soybean dust is known as an "epidemic asthma agent". From 1981 to 1987, soy dust
from grain silo unloading in the
harbour of Barcelona, Spain,
caused 26 epidemics of asthma, seriously jeopardising the health of 687 people
and leading to 1,155 hospitalisations.
No further epidemics occurred after filters were installed, but a minor
outbreak in 1994 established the need for diligent monitoring of preventive
measures.61, 62 Reports of the epidemic in Barcelona led epidemiologists in
New Orleans to investigate cases of epidemic asthma that occurred from 1957 to
1968 when more than 200 people sought treatment at Charity
Hospital. Investigations of weather
patterns and cargo data from the New Orleans harbour
identified soy dust from ships carrying soybeans as
the probable cause. No association was found between asthma
epidemic days and the presence of wheat or corn on ships in the harbour.[U5]
The researchers concluded, "The results of this analysis provide further
evidence that ambient soy dust is very asthmogenic and that asthma morbidity in
a community can be influenced by exposures in the ambient atmosphere".63
The first report of "occupational asthma" appeared in the Journal of Allergy in
1934. W. W. Duke described six persons whose asthma was triggered by dust from a
nearby soybean mill and predicted that soy could
become a major cause of allergy in the future.64 Today it is well
established that soybean dust is an occupational hazard of working in bakeries,
animal feed factories, food processing plants, and health food stores and co-ops
with bulk bins. Dust explosions are a safety
hazard at soybean processing plants.64–68 --Most victims develop
their "occupational asthma" over a period of time. In one well-documented case,
a 43-year-old woman spent six years working at a food processing plant, in
which soybean flour was used as a meat extender[U6],
before she developed asthma. Symptoms of
sneezing, coughing and wheezing would begin within minutes of exposure to soy
flour and resolve two hours after the exposure ceased.69Rare
reactions to soy have also occurred in asthmatic patients using inhalers with
bronchodilators containing soy-derived excipients. Bronchospasms with
laryngospasms and cutaneous rash have occurred even in patients who were
otherwise not affected by soy allergy.70
FORMULA FOR DISASTER: Allergic reactions occur
to soy formula in children all over the world, particularly those affected
by other allergies: (Source: Literature review on Dr Matthias Besler's website, http://www.food-allergens.de.contents-2000.html; for full citations, see endnotes 110–121) |
FUDGING
STATISTICS ON SOY INFANT FORMULA
For years, the soy industry billed soy formula as "hypoallergenic". Herman
Frederic Meyer, MD, of the Department of Pediatrics, Northwestern University
Medical School, Chicago, categorised soy formulas as "hypoallergic preparations"
in his 1961 textbook, Infant Foods and Feeding Practice, and named Mull Soy,
Sobee, Soyalac and Soyola products as good examples.71 Over the years, the soy
industry has promoted this and similar misinformation in advertising, labels and
educational literature by ignoring relevant studies in favour of largely
irrelevant studies based on guinea pigs.72, 73 As late as 1989, John Erdman,
PhD, a researcher honoured in 2001 by the soy industry for his "outstanding
contributions to increasing understanding and awareness of the health benefits
of soy foods and soybean constituents", claimed "hypoallergenicity" for soy in
the American Journal of Clinical Nutrition. A subsequent
Letter to the Editor corrected his misinformation.74,75
The soy industry today has shifted from claiming hypoallergenicity for soy
to minimising its extent. That has been fairly easy, for no one seems to
know quite how many sufferers there are. Estimates are rough at best because
diagnoses of allergy include anything from parental complaints of spitting,
fussiness, colic and vomiting to laboratory provings using RAST and ELISA tests,
to clinical challenges and elimination diets. Because the tests are not
completely reliable and anecdotal evidence tends to be taken lightly, many cases
are not counted. The figures cited most often delineate 0.3 to 7.5 per cent of
the population as allergic to cow's milk and 0.5 to 1.1 per cent as allergic to
soy. However, evidence suggests that soy protein is at least as antigenic as
milk protein, especially when gastrointestinal complaints and delayed
hypersensitivity (non-IgE) reactions are taken into account.76–81 On the soy
industry website "Soy and Human Health", Clare Hasler, PhD, of the University of
Illinois Urbana, Champaign, picks the low 0.5 per cent figure and claims that
soy protein is rated 11th among foods in terms of allergenicity.82 This may have
been true in the 1970s (her source is dated 1979),
but soy is widely acknowledged as one of the "big
eight" today. Indeed, one prominent researcher
puts soy in the "top six" and another in the "top
four" foods causing hypersensitivity reactions in children.83, 84 Soy
formula is a far from optimal solution for bottle-fed infants who are allergic
to dairy formulas. The plant oestrogens in soy
can interfere with proper development of the infant's thyroid, brain and
reproductive systems.[U7]
Soy formula also falls short as a solution to cow's milk allergy (see chapter 22
and elsewhere in this article). Symptoms such as diarrhoea, bloating, vomiting
and skin rashes sometimes go away when infants are switched from dairy formula
to soy, but the relief is usually only temporary. In many infants, the
symptoms return with a vengeance within a week or two. As Dr Stefano
Guandalini, of the Department of Pediatrics, University of Chicago, writes, "A
significant number of children with cow's milk protein intolerance
develop soy protein intolerance when soy milk is used
in dietary management".85 Interestingly enough, researchers recently
detected and identified a soy protein component that cross-reacts with caseins
from cow's milk.86 Cross reactions occur when foods are chemically related to
each other. Adverse reactions caused by soybean formulas occur in at least 14 to
35 per cent of infants allergic to cow's milk, according to Dr Matthias Besler
of Hamburg, Germany, and the international team of allergy specialists who help
him with the informative website, http://www.food-allergens.de/contents-2000.html.87
Dr Guandalini's helpful website, http://www.emedicine.com/ped/ topic2128.htm,
reports the results of an unpublished study of
2,108 infants and toddlers in Italy, of which 53 per cent of the babies under
three months old who had reacted poorly to dairy formula also reacted to soy
formula. Although experts generally attribute this high level of
reactivity to the immature—hence vulnerable—digestive tract of infants, this
study showed that 35 per cent of the children over one year old who were
allergic to cow's milk protein also developed an allergy to soy protein.
In all, 47 per cent had to discontinue the soy
formula.88 Infants who are allergic to dairy formulas are allergic
to soy formulas so often that researchers have begun advising
paediatricians to stop recommending soy and start
prescribing hypoallergenic hydrolysed casein or whey formulas. A
study of 216 infants at high risk for developing allergies revealed comparable
levels of eczema and asthma whether they were drinking cow's milk formula or the
more "hypoallergenic" soy formula. Upon conclusion of the study, the message was
clear: only "exclusive breastfeeding or feeding
with a partial whey hydrolysate formula is associated with the lower incidence
of atopic disease and food allergy. This is a cost-effective approach to the
prevention of allergic disease in children".89 No one can make a good
argument that soy formula is hypoallergenic, but many still say that its soy
proteins may be less sensitising than cow's milk proteins. When babies develop
soy intolerance, the blame tends to go to earlier damage done to the intestines
by cow's milk protein.90 -This has led some physicians to recommend starting
infants off from birth on soy formula. This does not stop a tendency to develop
food allergies. As C. D. May, of the Department of Pediatrics, National Jewish
Hospital and Research Center, Denver, put it, "Feeding a soy product from birth
for 112 days did not prevent a brisk antibody response to cow milk introduced
subsequently, comparable to or greater than the antibody response seen when cow
milk products were fed from birth".91
BOWELLED OVER
People diagnosed with "allergic colitis" suffer from bloody diarrhoea,
ulcerations and tissue damage, particularly to the sigmoid area of the
descending colon. The leading cause in infants is cow's milk allergy, but 47 to
60 per cent of those infants react the same way to soy formula. Curiously,
inflammatory changes in the mucus lining of the intestines appear even in
infants who seem to be tolerating soy: no diarrhoea, no hives, no blood in the
stool or other obvious allergic signs. One study
showed that clinical reactions occurred in 16 per cent of the children on soy
formula, but that histological and enzymological intestinal damage occurred in
an additional 38 per cent of the children. This second group
showed damage to the intestinal cells and tissues as viewed under a microscope
and through blood tests, indicating increased levels of xylose (an indigestible
sugar used to diagnose "leaky gut" and other intestinal disorders). The
researchers also found depleted levels of sucrase, lactase, maltase and alkaline
phosphatase—evidence that the infants'
digestive capacity was compromised, their stress levels were increased and
immune systems challenged.92 Most gastrointestinal problems connected
to soy formula involve non-IgE delayed immune reactions.93 However, local IgE
reactions may contribute to these problems by triggering the formation of immune
complexes that alter the permeability of the gut mucosa. As C. Carini, the lead
author in an Annals of Allergy study published in 1987, wrote, "The resultant
delayed onset symptoms could be viewed as a form of serum sickness with few or
many target organs affected".94 The baby's small
intestine is at special risk. Scanning electron microscopy and biopsies have
revealed severe damage to the small intestine, including flattening and wasting
away of the projections (known as villi) and cellular overgrowth of the pits
(known as crypts). Allergic reaction may not be the sole cause here,
as the observed destruction dovetails with that caused
by soy antinutrients known as lectins and saponins,
with the lectins possibly doing double duty as allergic proteins (see
chapters 14 and 15). Villi are the projections clustered over the entire mucous
surface of the small intestine where nutrient absorption takes place. Flattening
and atrophy of the villi lead to malnutrition and failure to thrive, with a
clinical picture very similar to that found in children and adults afflicted
with coeliac disease.95–97 Coeliac disease is a
serious malabsorption syndrome most commonly associated with gluten (a protein
fraction found in wheat and some other grains) and dairy intolerance.
Few people know that there is also a connection with soy.
Some adults with coeliac disease experience diarrhoea, headache, nausea and
flatulence even on a gluten-free diet when they eat a tiny amount of soy.
And a study of 98 infants and children with multiple gastrointestinal allergies
revealed that 62 per cent had both soy and milk allergies and 35 per cent
both soy and gluten.98, 99
OUTGROWING SOY ALLERGIES
Allergy specialists say that "most" young children "outgrow" their
sensitivities.100 This makes sense—to a point. If infants develop soy allergies
because of immature digestive tracts and immune systems, the risk of developing
a soy allergy would decrease with age and many children would outgrow their soy
allergies. Yet other studies—even by the same authors—reveal that only a
minority of subjects outgrows them. One study showed that only 26 per cent of
children suffering from soy, egg, milk, wheat and peanut allergies lost their
hypersensitivity after one year. While peanut—soy's even more allergenic
relative—may have skewed those results, another study found that
only two out of eight infants outgrew soy allergies
after 25 months.101–103 And many children who "successfully" outgrow
food allergies develop respiratory allergies. A study of 322 children
showed that only six per cent still experienced food sensitivity after five
years, but 40 per cent of those children "grew into" respiratory allergies.
This was true for milk, egg, chocolate, soy and cereals, in that order.104 Yet
this study is often cited as proof that most children "successfully" outgrow
their allergies. Children are more likely to outgrow allergies to
cow's milk or soy than allergies to peanuts, fish or shrimp,
but will continue to react to them if they eat these
foods often enough. And treatment of these allergies requires total exclusion of
the offending food. Soy-induced enterocolitis, for example, will
resolve after six months to two years of strictly avoiding soy.105 As families
of allergic youngsters know, keeping soy off the dinner table and out of the
meals and snacks provided at daycare centres and schools can be challenging.
Even in non-vegetarian families, soy is ubiquitous in the processed food supply.
As a result, sensitisation to soy has increased, is not necessarily outgrown,
and can either re-emerge or develop later in life.
FRANKENSOY'S MONSTER
Soy allergies may also be on the rise because of genetically modified (GM)
soybeans. The York Nutritional Laboratories in the
UK, one of Europe's leading laboratories
specialising in food sensitivity, found a 50 per
cent increase in soy allergies in 1998, the very year in which genetically
engineered beans were introduced to the world market. York's
researchers noted that one of the 16 proteins in soybeans most likely to cause
allergic reactions was found in concentrations
higher by 30 per cent or more in Monsanto's GM soybeans. The York
researchers sent their findings to British Health Secretary Frank Dobson, urging
the government to act on the information and impose an instant ban on GM food,
pending further safety tests being conducted. Dr Michael Antonion, a molecular
pathologist at Guy's Hospital in central London, observed: "This is a very
interesting if slightly worrying development. It points to the fact that far
more work is needed to assess their safety. At the moment,
no allergy tests are carried out before GM foods are
marketed and that also needs to be looked at."106, 107 People
allergic to GM soybeans may not even be allergic to soy. The culprit can be
foreign proteins introduced into the soybean. People allergic to Brazil nuts but
not to soy have shown allergies to GM soybeans in which Brazil nut proteins were
inserted to increase the level of methionine and improve the overall amino acid
profile of soy.108 Scientists say that such problems can be prevented by doing
IgE-binding studies, by accounting for physicochemical characteristics of
proteins and referring to known allergen databases. That might have identified
the Brazil nut problem, but there is no way to assess the risk of de novo
sensitisation, which happens when experiments generate new allergens.109
∞
READER'S SURVIVAL GUIDE:
KICKING SOY OUT OF YOUR LIFE
Those who are allergic to soy must exclude all soy from their diets. This
can be a challenge. Soy lurks in nearly everything these days, even in products
where we would not reasonably expect it. In the USA, it's in Bumblebee canned
tuna, Chef Boyardee Ravioli, Hershey's chocolate, many of the Baskin Robbins 31
flavours, McDonalds and other fast-food burgers, some Pizza Hut pizzas, many
luncheon meats, most breads, muffins, doughnuts, lemonade mixes, hot chocolate,
some baby foods, and tens of thousands of other popular products.
If you absolutely must keep soy out of your life or that of your children,
memorise the following:
• Soy goes by many aliases. Food processors are less likely to list the
three-letter word "soy" than a technical term such as "textured vegetable
protein (TVP), "textured plant protein", "hydrolysed vegetable protein (HVP)",
"vegetable protein concentrate", "vegetable oil" or "MSG (monosodium
glutamate)". Ingredient lists also include words such as "lecithin", "vegetable
oil", "vegetable broth", "bouillon", "natural flavour" or "mono-diglyceride
come from soy.
• Food labels and ingredient lists change. Check them every single time.
Manufacturers can switch the ingredients used in food products without warning.
Allergic consumers need to check the labels every time they make a purchase and
ask about ingredients every time they eat at a restaurant or purchase food at a
deli. To make things easier, many allergic people carry cards listing foods on
their "no" lists.
• Products may be mislabelled or contain undeclared soy. The only
solution here is to hope and pray, and make your own food from scratch using
known ingredients.
• Cross-contamination occurs. Improperly cleaned pans, plates, utensils and
cutting boards at restaurant or delis, bins at health food stores or vats at the
factory can contaminate food with traces of soy. All it takes is a bit of old
soy oil or soy protein residue to trigger severe reactions in people who are
highly susceptible.
• Soy may be in the package as well as its contents. Soy protein isolate used
in the manufacture of paperboard boxes can flake off and migrate into food.
In the future, some foods may be shrink-wrapped in an edible soy-based plastic.
•
Soy can be breathed in as well as eaten. Expect soy dust in some bakeries
and shipyards, and in the bulk bin aisle of your health food store.
• Soy may be in your pills. Vitamins,
over-the-counter drugs and prescriptions may contain an unwanted dose of soy.
Beware of pills with soy oil bases, vitamin E derived from soy oil, and soy
components such as isoflavones. The inhaler Atrovent is just one of many
pharmaceutical products containing unexpected soy.
• Soy is the latest thing in just about everything. Soy inks, paints, plastics,
carpets, mattresses, cars, etc. are just a few of the industrial products that
may be green for the environment but deadly for highly allergic persons.
• Kiss with care. Finally, someone who is exquisitely sensitive to soy could
die from contact with the lips of someone who has just eaten soy. Unlikely as
this might seem, it has happened with peanuts, soy's even more allergenic
relative. ∞
About
the Author:
Kaayla T. Daniel, PhD, CCN, is the author
of The Whole Soy Story: The Dark Side of America’s Favorite Health Food (NewTrends
Publishing, 2004). She is a board-certified clinical nutritionist and a health
educator who teaches classes and workshops on disease prevention, optimum health
and maximum longevity. Dr Daniel can be reached through her website,
http://www.wholesoystory.com/.
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SOY BY ANY OTHER NAME IS STILL A TOXIN (Glycine Max-Botanical Name) (Sept.2005)
The FDA lists close to 4,000 food additives. Because soy chemicals can mimic almost any other product or chemical, most of these additives can be derived from soy chemicals. The soy chemicals are hidden by many aliases in food and other products. In addition, most vitamins, supplements, over the counter and prescription drugs are in a soy base as well as being derived from soy chemicals. The FDA lists Soybean as a poisonous plant. There is poison in almost every bite of food in America. This list is only a fraction of the thousands of other names used to disguise soy in our food.
Akara Quaternium - 9 Vegetable starch Alpha Hydroxy Quaternary Ammonium Compounds Vitamin D-3 in milk Anti Caking Agent (in salt) Phenoryethanol (most Toxic Preservative) Vitamin E Tocopheryl Calcium Chloride, Chlorides Vegetarian meat burgers & substitutes Citric Acid Phospholipids Crisco Propylene Glycol (Antifreeze) Worcestershire sauce Daidzeim Rennet (vegetable or microbial in cheese) Yuba Dried Bean Curd Edamame Natto Vegetable glycerin Natural or Artificial Flavoring Vegetable gum
|
Sodium benzoate (in sodas) Emulsifiers & Enzymes Soy cheese Ethylene Glycol (Antifreeze) Soy flour Fat free foods Soy grits, Soybean granules Genistan Soy isolate fiber Gluten free products Soy milk, Soy curd Glycerin Soy protein concentrate Hydrolyzed Collagen Soy trimonium chloride Hydrolyzed Soy Protein Soy ethyl dimonium ethylsulfate Hydrolyzed Vegetable Protein HVP Isopropyl Palmitate Soyatrimethyl Ammonium chloride Vegetable oil Olean Vegetable protein |
Lecithin Lignans Soynut butter Liposomes Shoyu Liquid Protein Tamari Low Carb, Low Fat Tempeh Margerine Teriyaki Meat Analogs Tetrasodium EDTA Methyl Cellulose Tocopherol Acetate Miso TSF Textured soy flour Mono-Diglycerides Vegetable broth MSG Vegetable cellulose Non-Dairy items-whipped toppings, cheese Okara
|
Extracted
from Nexus Magazine,
Volume 11, Number 5 (August-September 2004)
PO Box 30,
Mapleton Qld 4560 Australia.
editor@nexusmagazine.com
From our web page at:
http://www.nexusmagazine.com/
by Kaayla T. Daniel, PhD,
CCN © 2004
From Chapter 23 of her book
The Whole Soy Story: The Dark Side of America's Favorite Health Food
(NewTrends Publishing, 2004) Website:
http://www.wholesoystory.com/
[U1]This will be a direct result of Genetically altering the systemic pathways to digestion when eating Soy even none gmo it will disrupt the genetic code and DNA in our bodies---when we add the mosiac virus and spray round up ( another soy based spray and fertilizer ) we again further and exasperate our immune systems and cause serious break down in our digestive system and intestinal tract not to mention the pancreas being destroyed by the soy where it attacks the pancreas production of trypsin which is required to break down protein. This in effect makes Soy an indigestible protein and cancer causing substance not to be consumed by the human body
[U2]Saying this is the least Does not imply safe or even healthy it is stating they are not as potent---even the dynasty that started this process new it had to be fermented in lime to break down the poisonous nature in Soy but realized nonetheless it was toxic and minimized the poison
[U3]That was when Canada was concerned about people and not profits---remember these days the tune here is jobs---and people will do anything for a job ---even eat poison knowing full ewll the Canadian gov't will alow poison in the food chain
[U4]Not a surprise since they feed the cows Soy and as a result it carrie over to the milk
[U5]Which may or may not be true today since they are spraying Round up as a pesticide and it is a soy based Chemically derivative
[U6]Now is this something to miss here---she got asthma by adding soy to meat!!!!!! to extend the volume of MEAT!!!!! I have seen this in the body building industry as well where they add soy protein with whey---which causes the system not to digest the protein properly as a result of the trypsin inhibiting blocker--cancer causing- and another way to fill a container lessening the actual volume of what you are really paying for
[U7]FOOD of EUGENICS--- anything that will ater DNA and Gentic sequencing in the development of life is nothing more then genetic manipulation ad playing God with the release of foods which the industry is supposed to be ethical about