Once upon a time, No. Wait. This is a more serious article about the dangers of Soy Lecithin and unfermented soy that the FDA claims to be a health food. Which as Americans we trust, that this substance, that appears on every label of almost every processed food we like to consume, should be more alarming. Soy Lecithin is an emulsifier that is used in products to keep fat and water from separating in food products and even in cosmetics. Its known that Lecithin also softens skin and makes it easier for other ingredients to penetrate the skin barrier for absorption, mainly creams and cosmetics. It also plays a role in extending the shelf life of a given product. Soy Lecithin is produced from the sludge left from the “degumming” process Crude Soy Oil goes through during production. In essence, a waste bi product that has Carcinogens, solvents and pesticides ranging from a gummy fluid to a plastic solid.
Before bleached, soy lecithin is a dirty tan color and that could vary to a reddish brown. Bleaching makes it a more pleasurable light yellow color. If you choose to eat soy, you should stick to fermented soy, examples are miso, tempeh, natto, or a naturally fermented soy sauce (tamari). Braggs Amino Acid’s soy substitute is a great alternative and tastes like soy.
The real issue is in 2001 the FDA had more than condoned a more widely spread use of unfermented soy in virtually everything we had grown to love to consume. Does the FDA have our best interests in mind? At this point from articles I have read, I would say “No”. They are funded by some rather unique avenues and of my friends and colleagues that read health articles avidly, most say they are owned by outside investors and corporate conglomerates.
Jacqueline Howard, CNN writes in an article published Thursday, March 29, 2018. She writes Dr. Fang Fang Zhang states Soy may not pose a risk for women with breast cancer after all, according to a study published in the journal Cancer on Monday.
“On the contrary, it actually might be associated with a reduced risk of death over a nine-year period in some women, said Dr. Fang Fang Zhang, a cancer epidemiologist and assistant professor at Tufts University’s Friedman School of Nutrition Science and Policy. “
“Results from our study and those from others are consistent that soy food consumption in women with breast cancer does not have a detrimental effect, prognosis or survival,” said Zhang, lead author of the new study.”
The article goes on to state more about how they had put health concerns about breast cancer thyroid disorders and stunted growth in children to bed. Also, be warned that infertility and high levels of aluminum content, which is toxic to your nervous system and kidneys are also documented as a hazard in unfermented soy. I choose to do my own research and homework, and the CNN article is one of the articles that had been produced by a non soy conglomerate. Or not? You decide.
I surely know at this point in our society its tough to take the word as certainty that this sludge substance is OK for human consumption in mass quantities as we all like to eat sugar and sometimes after an extra fun night out with friends, fatty greasy food in the afternoon serves as a feel good meal to soak up the remains of last nights indulgence. I will leave you with the title, Should you be Concerned? I am. We all should be.