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Healthy, Tasty SOUPS


David_LivinginTalisay

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David_LivinginTalisay

As some might know (if they read my Message Posts), I managed to lose 20Kg+ since my heart attack in May 2008.

 

Eat Vegetables, Fruit and Fish and avoid the BAD Foods/FATS etc and do more EXERCISE is the answer.

 

I also liked having healthy Nutritious SOUPs

 

So I would like to SHARE one such HEALTHY, TASTY, VEGATBLE SOUP recipe, from my subscribing to The Diet Solution Plan:-

I don't know about you, but I love soup, especially when the temperature drops during the winter months. Homemade soup is not only one of the most comforting foods, but it can be delicious and fantastic for your health. Plus, soup can be very easy to make! Of course, having the same soup every night might get a little boring. So….I thought it would be great to create an entire book filled with delicious, healthy and simple soup recipes.

 

Before I share some of my very own favorite soup recipes, I want to know what is your favorite soup recipe?

 

Here's what I mean.

 

Send us your favorite Diet Solution approved soup recipes (and that means all the ingredients are Diet Solution friendly), we are going to take all the recipes and put them together in a book. We are going to add the book to one of our packages, but we will send you our new soup recipe book completely free! That's right. It will be yours at no cost at all and you will even see your name under your own recipe!

 

You may or may not remember, but we did a "Salad Book" several months back that was entirely created by Diet Solution members just like yourself. Well, the compliments are still pouring in from that book and everyone absolutely loved getting a free book filled with creative and delicious DSP salad recipes.

 

So let's do it again with soup, shall we?

 

Here's what I need you to do:

 

1. Make sure your recipe includes only Diet Solution friendly ingredients. You may want to look through your manual again for a quick reference to be sure (but don't worry if you are not sure, I'll check each recipe to make sure it's DSP friendly).

2. Make your delicious soup and take a picture of yourself with it (if you don't want to be in the picture, you can just send a picture of the soup itself). Your recipe must come along with a picture!

3. Email your picture and your recipe to [email protected].

4. Let us know your name and where you are from (city, state/province, country). You can also let us know if you would like to include only your first name.

 

I am so excited to read and try all of your recipes!

 

Here is one of my own favorites…

 

Incredible Vegetable Soup

Courtesy of Better Recipes [betterrecipes.com]

 

Ingredients

* 1 yellow zucchini, chopped

* 3-4 large carrots, chopped

* 1 cup uncooked brown rice

* 1 15 ounce can diced tomatoes (undrained)

* 1/2 small cauliflower, chopped

* 1/2 cup diced onions

* 1-2 tbsp olive oil

* 1 tsp minced garlic

* 1 49 1/2 ounce can chicken broth

* 1-2 tsp oregano

* 1-2 tsp Italian seasoning

 

Directions

Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini, and cauliflower. Add broth, rice, and tomatoes and bring to a boil. Simmer 35 minutes or until rice is soft. Add seasoning. Serve along with your favorite chicken, beef or fish recipe.

 

I can't wait to read and try your favorite soup recipe. Send it to [email protected] and you'll be receiving a free copy of our new soup book with your recipe right in it!

 

In health and happiness,

 

<img alt="">

 

Isabel De Los Rios

Certified Nutritionist

Certified Exercise Specialist

Author of www.TheDietSolutionProgram.com

 

Please post your comments and check out my previous newsletters at my blog here: Isabel's Blog

Edited by David_LivinginTalisay
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  • 2 weeks later...
David_LivinginTalisay

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I want to thank you all so much for thewonderful submissions for soup recipes we have received! I
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Sounds great David

 

I'm heading to the market now to get the ingredents!

 

ps...how about a potato soup?

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  • 4 weeks later...
David_LivinginTalisay

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Lentil Rice Soup

 

http://www.thedietso...entil-Rice-Soup

 

 

lentil-soup1.jpg

 

Prep Time: 20 Minutes

Cook Time: 7 Hours

Ready In: 7 Hours 20 Minutes

Servings: 11

 

Ingredients:

2 cups dry lentils

2 cups uncooked long grain brown rice

1 cup chopped carrots

1/2 cup chopped celery

1/2 onion, chopped

1 cup vegetable broth

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

1 tablespoon Celtic Sea Salt

1 cup sliced fresh mushrooms

8 cups water

 

 

Directions:

 

1. Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.

 

2. Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.

Edited by David_LivinginTalisay
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RogerBilliton

Looks lovely but do you have anything that has less than 7 hours cooking time?

Edited by RogerBilliton
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David_LivinginTalisay

Looks lovely but do you have anything that has less than 7 hours cooking time?

 

 

 

Roger Bilten,

 

First off I have removed my Quote, since I already posted the 4th Recipe to this Healthy, Tasty SOUPS Thread

 

You did not, remove the Recipe Quote, meaning that Recipe for Lentil Rice Soup appeared for a 2nd Time, then a 3rd time as you REPEATED this REPLY, so certainly did not need to see it a 4th time in my reply to you!

Please Edit your Post(s), if still time, and remove the Lentil Rice Soup Recipe from both your replies!

NB: Please use [Add Reply] button at op or bottom, rather then hit [Reply] in my Message Post which does a 'Quote' of my Message with the Recipe in ita totality, all over again!

AVOID repeating the Recipe or I will STOP showing the Recipe and merely Quote the URL for you to look it up.

Now to answer your Question "Do you have anything that has less than 7 hours cooking time?"

They are not MY RECIPES - they are contibutions from Readers/Subscribers of The Diet solution Plan, that Isabel De Los Rios, Certified Exercise Specialist, and Author of www.TheDietSolutionProgram.com has adapted, to ensure it follows the DSP program for Healthy eating to help you lose weight and stay in shape

Did you take a look at the other 3 Recipes in this same THREAD, as 2 of them were less than 1 hour?

  1. Incredible Vegetable Soup Simmer 35 minutes or until rice is soft.
  2. Mexican Soup Recipe with Ground Turkey and Green Chiles This uses a 'Slow Cooker', to give tasty tender Turkey, so read your Crock Pot instruction for how long that takes, then add 20-30 min?
  3. Italian Chicken Soup 5 + 20 +10 +10 + 5 = 50 minutes
  4. Lentil Rice Soup cook on low setting for 7 to 8 hours

The best things come to those who wait - this applies to Broth type Soups

Dont check out this Recipe for Slow Cooked Healthy Beef Bone Broth

It calls to Boil the broth for between 12 and 72 hours!

Or this one for Traditional French onion soup the slow-cooker way

  • Put the lid on the slow cooker and set it to "high"; cook for 3-4 hours.
  • Add water to within 1 inch of top of crock (adding water that's already hot will speed cooking time);
    cook another 4-8 hours (the longer it cooks, the tastier the broth will be).

Edited by David_LivinginTalisay
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  • 5 weeks later...
David_LivinginTalisay

dspnewsletterbanner.jpg

 

IsabelScript.jpg

 

Isabel De Los Rios

Certified Nutritionist

Certified Exercise Specialist

Author of www.TheDietSolutionProgram.com

 

I signed up to the DSP (Diet Solution Program) as Isabel De Los Rios gives sound nutritious advice, that helps you eat the right foods and avoid the bad ones, so you can actually enjoy food while loosing weight.

I posted in this Thread some Tasty Soups, that help with ones Diet at the same time.

Well Isobel has now completed her Book "Super Soups with Isabel " and being a 'customer', I got to Download my FREE copy.

 

 

I do not think I would be allowed to 'share' that Book with you.

 

 

However for those that are interested she has also created a Hard Copy version, that you can buy at a reasonable price of $19.95

 

 

Please read my 'Disclaimer' as I am NOT 'selling' anything here, just sharing new of her Book "Super Soups with Isabel" as some posted they would like to read more Tasty yet Healthy SOUP Recipes.

soupssmall.png

Best-selling author Isabel De Los Rios has just released Super Soups With Isabel, abrand-new collection of 101 delicious recipes for soups... many of them contributed by Isabel's students from all over the world!

Inside this excellent new book you'll find:

  • Easy-to-prepare soups that make weight loss fun, fast and easier.

  • Delicious, mouth-watering stews that are cozy and warming "comfort food".

  • Exotic bisques and cold soups inspired by international flavors.

 

This is the definitive collection of 101 mouth-watering, easy to prepare and 100%-Isabel-approved soup recipes. Most recipes include a picture or illustration, as well as listing the contributor. And there are 32 pages in full-color!

Here are just some of the delicious kinds of soups that you'll discover inside:

  • Chicken soups

  • Squash soups

  • Potato soups

  • Lentil soups

  • Spanish soups

  • Bean soups

  • Pea soups

  • Vegetable soups

  • Meat & Vegetable soups

soup2.png

Delicious squash soups.

doup5.png

Succulent chicken soups.

soup3.png

Savory bean soups.

soup1.png

Warming vegetable soups.

"Why You REALLY Need This..."

Here is the TRUTH about healthy eating...

If you want to achieve fast and lasting weight loss, then it is essential that you keep your foods new, fun and interesting. Otherwise, eating the same thing again and again can lead to boredom and abandonment and eventual weight gain.

That's why this recipe book is the perfect complement to your program!

There are 101 recipes, so there's lots of variety and you'll never be bored. The recipes are delicious AND nutritious. They are easy to prepare and you'll save time.

Finally, having a hard copy book is much more enjoyable for most people. You will prefer reading it instead of hunching over a computer screen, and you'll get the convenience and portability to keep it in the kitchen.

 

 

"Take 365 Days To Try It... 100% Risk-Free!" We want you to be absolutely delighted with your purchase of the Super Soups With Isabel hard copy package! So take 365 days from time of purchase to try it for yourself. If you decide for whatever reason that it

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A super healthy soup.

Miso with lotus root,gobo,wakame and a variety of vegetables.

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David_LivinginTalisay

A super healthy soup.

Miso with lotus root,gobo,wakame and a variety of vegetables.

 

Baywak,

 

Miso Soup is 'Good', so long as there is no 'Soy' as sometimes 'Tofu' is added, which comes from 'Soy'.

 

Want to know why it best to stay away from Soy products (except fermented ones like Soy Sauce)

 

- check out websites like http://www.truthaboutabs.com/soy-foods-make-you-fat.html

 

 

Are Soy Milk, Soy Protein, Tofu, and other Soybean-Based Foods Good For You? Or are They Just Making You Fat and Un-healthy?

 

A look into some of the possible dangers and negative effects on your health of eating too much soy -- Soy can even increase belly fat!

 

soyfoods.jpg

I wanted to include this article because every day I see so many people that don't realize that soy is NOT A HEALTH FOOD! Most people have been deceived and mislead by billions of dollars of advertising that soy protein, soy milk, soybean oil, and processed soy foods are "healthy"... when the truth is that soy has many anti-nutrients and negative factors on the body that we should be concerned about.

 

In fact, there is evidence that soy foods could possibly even INCREASE YOUR STOMACH FAT if you eat too much soy or too often.

 

Take a read below, and discover some unsettling facts about soy.

 

 

 

 

The Dark Side of Soy

 

by Catherine Ebeling - RN, BSN

co-author - The Fat Burning Kitchen

 

 

 

 

Only a few decades ago, unfermented soybean foods were considered unfit to eat - even in Asia. These days, people all over the world have been fooled into thinking that unfermented soy foods like soymilk and soy protein are somehow "health foods". If they only knew the real truth!

 

The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.

 

At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.

 

Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

 

The Chinese NEVER ate large amounts of unfermented soy foods or soymilk

 

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes vital for protein digestion.

 

These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

 

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaned rats fed soy containing these antinutrients fail to grow normally.

 

 

 

Soy also contains goitrogens - substances that depress thyroid function.

 

Although soy has been known to suppress thyroid function for over 60 years, and although scientists have identified the goitrogenic component of soy as the so-called "beneficial isoflavones", the industry insists that soy depresses thyroid function only in the absence of iodine.

 

The University of Alabama at Birmingham reports a case in which consumption of a soy protein dietary supplement decreased the absorption of thyroxine. The patient had undergone thyroid surgery and needed to take thyroid hormone. Higher oral doses of thyroid hormone were needed when she consumed soy -- she presumably used iodized salt so iodine intake did not prevent the goitrogenic effects of soy.

 

A very large percentage of soy is genetically modified and it also has one of the highest percentages ofcontamination by pesticides of any of our foods.

 

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. Phytic acid is a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

 

The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans.

 

When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.

 

People who substitute tofu or bean curd for meat can get severe mineral deficiencies

 

Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less well known, but equally as bad. Far far more healthy is to eat pure grass fed meats, cheese, and butter, all high in nutrients and protein rich.

 

Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Grass fed beef is very high in this necessary nutrient, in contrast to soy.

 

Soy processors have worked hard to get these anti-nutrients out of the finished soy product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.

 

Soy Protein Isolate is an Industrially Produced Food -- Far from Natural or Healthy!

 

SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.

 

Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray - dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).

Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.

 

In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc. Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.

 

Yet soy protein isolate and textured vegetable protein (TVP) are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food give-away programs.

 

Soy Protein Isolate was once considered a waste product (before they discovered they could make money promoting it as health food!)

 

Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product - the defatted, high-protein soy chips - and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors' ugly duckling, into a new age swan.

 

"The quickest way to gain product acceptability in the less affluent society," said an industry spokesman, "is to have the product consumed on its own merit in a more affluent society." So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young. Or so they want you to believe!

 

The competition - meat, milk, cheese, butter and eggs - have been duly demonized by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians.

 

The soy industry hired Norman Robert Associates, a public relations firm, to get more soy products onto school menus. The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches.

 

The 'NuMenu' program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat, so says the soy industry. We now know this to be a negative, rather than positive addition to their food supply.

 

You've been deceived into thinking Soy Milk is healthy

 

Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year. Recent advances in processing have transformed the gray, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept - one that tastes like a milkshake, but without the "guilt"... they claim.

 

The long and demanding road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering.

 

In 1998, the FDA made the unprecedented move of rewriting PTI's petition, removing any reference to the phytoestrogens and substituting a claim for soy protein - a move that was in direct contradiction to the agency's regulations. The FDA is authorized to make rulings only on substances presented by petition.

 

Are soy isoflavones actually toxic?

 

The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic.

 

The FDA had also received, early in 1998, the final British Government report on phyto-estrogens, which failed to find much evidence of benefit and warned against potential adverse effects.

 

Even with the change to soy protein isolate, FDA bureaucrats engaged in the rigorous approval process were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.

 

One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Center for Toxicological Research. Their pleas for warning labels were dismissed as unwarranted.

 

Research that ties soy to positive effects on cholesterol levels is incredibly immature, said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory. He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls - deaths from stroke, cancer, intestinal disorders, accident and suicide.

 

Cholesterol-lowering measures in the US have fueled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.

 

The health risks of soy are finally becoming known in the media

 

The media have not only questioned the health benefits of soy but begun reporting on the risks. In July, the Israeli Health Ministry warned that babies should not receive soy formula, that children should eat soy no more than once per day to a maximum of three times per week and that adults should exercise caution because of increased risk of breast cancer and adverse effects on fertility.

 

The Ministry based its advice upon the conclusions reached by a 13-member committee of nutritionists, oncologists, pediatricians and other specialists who spent more than year examining the evidence. They concluded that the estrogen-like plant hormones in soy can cause adverse effects on the human body and strongly urged consumers to minimize their consumption of soy foods until absolute safety has been proven.

 

Soy has the potential to disrupt the digestive, immune and neuroendocrine systems of the human body and its role inrising rates of infertility, hypothyroidism and some types of cancer including thyroid and pancreatic cancers.

 

Soy is also highly allergenic. Most experts now place soy protein among the top eight allergens of all foods, and some rate it in the top six or even top four. Allergic reactions to soy are increasingly common, ranging from mild to life threatening, and some fatalities have been reported.

 

People are finally starting to learn that soy is NOT a miracle health food, and more and more expert scientists are issuing warnings about soy.

 

I hope this article has convinced you to consider reducing or eliminating your consumption of soy foods, soy milk, or soy protein. Fermented soy such as tempeh, natto, and miso are ok on occasion and in moderation.

 

-Catherine Ebeling - RN, BSN

co-author - The Fat Burning Kitchen Program

 

 

 

 

 

 

 

 

 

 

Edited by David_LivinginTalisay
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  • 2 weeks later...

Speaking of soup and loosing weight ... I knew a guy that lost a bunch of weight by just eating those dry noodle soups you add boiling water to. One brand is "Cup of Soup". Another Filipino brand is "Lucky Me".

 

He would add some veggies to the soup to make them not so boring, but hey, he lost weight. Can't be many calories in those. The only downside is that they have lots of salt in them, but again ... there great for loosing weight!

 

15005922-nissan-cup-o-noodle-chkn.jpg

 

001-2.jpg

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udonthani

Sinsigang is OK but the best soups in the Philippines are Chinese influenced. I'll walk several blocks of a morning when there's a Filipino Chinese eatery that serves up a decent bird's nest soup and I know a few in Cebu. Good value for money nutrition, too. Big bowl for 40 or 50 pesos is good for 2, with rice on the side that's enough food for 2 for hours. Anybody that dunks bread into Chinese-type soup is just a moron.

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David-tofu,tempeh and natto are all soy and very digestible and very healthy.I have never met anyone who has gained weight from eating tofu.The other souces you mention other then fermented are all closer to being raw soybean which is not very digestible even in soymilk.

 

 

 

.

A super healthy soup.

Miso with lotus root,gobo,wakame and a variety of vegetables.

 

Baywak,

 

Miso Soup is 'Good', so long as there is no 'Soy' as sometimes 'Tofu' is added, which comes from 'Soy'.

 

Want to know why it best to stay away from Soy products (except fermented ones like Soy Sauce)

 

- check out websites like http://www.truthaboutabs.com/soy-foods-make-you-fat.html

 

 

Are Soy Milk, Soy Protein, Tofu, and other Soybean-Based Foods Good For You? Or are They Just Making You Fat and Un-healthy?

 

A look into some of the possible dangers and negative effects on your health of eating too much soy -- Soy can even increase belly fat!

 

soyfoods.jpg

I wanted to include this article because every day I see so many people that don't realize that soy is NOT A HEALTH FOOD! Most people have been deceived and mislead by billions of dollars of advertising that soy protein, soy milk, soybean oil, and processed soy foods are "healthy"... when the truth is that soy has many anti-nutrients and negative factors on the body that we should be concerned about.

 

In fact, there is evidence that soy foods could possibly even INCREASE YOUR STOMACH FAT if you eat too much soy or too often.

 

Take a read below, and discover some unsettling facts about soy.

 

 

 

 

The Dark Side of Soy

 

by Catherine Ebeling - RN, BSN

co-author - The Fat Burning Kitchen

 

 

 

 

Only a few decades ago, unfermented soybean foods were considered unfit to eat - even in Asia. These days, people all over the world have been fooled into thinking that unfermented soy foods like soymilk and soy protein are somehow "health foods". If they only knew the real truth!

 

The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.

 

At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.

 

Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

 

The Chinese NEVER ate large amounts of unfermented soy foods or soymilk

 

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes vital for protein digestion.

 

These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

 

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaned rats fed soy containing these antinutrients fail to grow normally.

 

 

 

Soy also contains goitrogens - substances that depress thyroid function.

 

Although soy has been known to suppress thyroid function for over 60 years, and although scientists have identified the goitrogenic component of soy as the so-called "beneficial isoflavones", the industry insists that soy depresses thyroid function only in the absence of iodine.

 

The University of Alabama at Birmingham reports a case in which consumption of a soy protein dietary supplement decreased the absorption of thyroxine. The patient had undergone thyroid surgery and needed to take thyroid hormone. Higher oral doses of thyroid hormone were needed when she consumed soy -- she presumably used iodized salt so iodine intake did not prevent the goitrogenic effects of soy.

 

A very large percentage of soy is genetically modified and it also has one of the highest percentages ofcontamination by pesticides of any of our foods.

 

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. Phytic acid is a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

 

The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans.

 

When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.

 

People who substitute tofu or bean curd for meat can get severe mineral deficiencies

 

Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less well known, but equally as bad. Far far more healthy is to eat pure grass fed meats, cheese, and butter, all high in nutrients and protein rich.

 

Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Grass fed beef is very high in this necessary nutrient, in contrast to soy.

 

Soy processors have worked hard to get these anti-nutrients out of the finished soy product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.

 

Soy Protein Isolate is an Industrially Produced Food -- Far from Natural or Healthy!

 

SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.

 

Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray - dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).

Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.

 

In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc. Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.

 

Yet soy protein isolate and textured vegetable protein (TVP) are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food give-away programs.

 

Soy Protein Isolate was once considered a waste product (before they discovered they could make money promoting it as health food!)

 

Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product - the defatted, high-protein soy chips - and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors' ugly duckling, into a new age swan.

 

"The quickest way to gain product acceptability in the less affluent society," said an industry spokesman, "is to have the product consumed on its own merit in a more affluent society." So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young. Or so they want you to believe!

 

The competition - meat, milk, cheese, butter and eggs - have been duly demonized by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians.

 

The soy industry hired Norman Robert Associates, a public relations firm, to get more soy products onto school menus. The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches.

 

The 'NuMenu' program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat, so says the soy industry. We now know this to be a negative, rather than positive addition to their food supply.

 

You've been deceived into thinking Soy Milk is healthy

 

Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year. Recent advances in processing have transformed the gray, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept - one that tastes like a milkshake, but without the "guilt"... they claim.

 

The long and demanding road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering.

 

In 1998, the FDA made the unprecedented move of rewriting PTI's petition, removing any reference to the phytoestrogens and substituting a claim for soy protein - a move that was in direct contradiction to the agency's regulations. The FDA is authorized to make rulings only on substances presented by petition.

 

Are soy isoflavones actually toxic?

 

The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic.

 

The FDA had also received, early in 1998, the final British Government report on phyto-estrogens, which failed to find much evidence of benefit and warned against potential adverse effects.

 

Even with the change to soy protein isolate, FDA bureaucrats engaged in the rigorous approval process were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.

 

One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Center for Toxicological Research. Their pleas for warning labels were dismissed as unwarranted.

 

Research that ties soy to positive effects on cholesterol levels is incredibly immature, said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory. He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls - deaths from stroke, cancer, intestinal disorders, accident and suicide.

 

Cholesterol-lowering measures in the US have fueled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.

 

The health risks of soy are finally becoming known in the media

 

The media have not only questioned the health benefits of soy but begun reporting on the risks. In July, the Israeli Health Ministry warned that babies should not receive soy formula, that children should eat soy no more than once per day to a maximum of three times per week and that adults should exercise caution because of increased risk of breast cancer and adverse effects on fertility.

 

The Ministry based its advice upon the conclusions reached by a 13-member committee of nutritionists, oncologists, pediatricians and other specialists who spent more than year examining the evidence. They concluded that the estrogen-like plant hormones in soy can cause adverse effects on the human body and strongly urged consumers to minimize their consumption of soy foods until absolute safety has been proven.

 

Soy has the potential to disrupt the digestive, immune and neuroendocrine systems of the human body and its role inrising rates of infertility, hypothyroidism and some types of cancer including thyroid and pancreatic cancers.

 

Soy is also highly allergenic. Most experts now place soy protein among the top eight allergens of all foods, and some rate it in the top six or even top four. Allergic reactions to soy are increasingly common, ranging from mild to life threatening, and some fatalities have been reported.

 

People are finally starting to learn that soy is NOT a miracle health food, and more and more expert scientists are issuing warnings about soy.

 

I hope this article has convinced you to consider reducing or eliminating your consumption of soy foods, soy milk, or soy protein. Fermented soy such as tempeh, natto, and miso are ok on occasion and in moderation.

 

-Catherine Ebeling - RN, BSN

co-author - The Fat Burning Kitchen Program

 

 

 

 

 

 

 

 

 

 

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