Google “soy health” and you will get over 14 million entries. The opposite, “soy danger”, returns close to 2 million links. Some of these sources (on either side of the issue) are observably unreliable, but many others seem legitimate. Who can you believe?
I delved into this topic after a conversation with my daughter as to the efficacy of substituting soy milk for whole milk into my granddaughter’s diet. I met with immediate refutation of the entire American soy market and was quickly educated with the results of her passionate research (ah… the age of the Internet!). Having raised a child with an extreme milk allergy, relying on Edensoy products and other Eden foods, my knowledge and experience with soy was challenged. I agreed to enter into the debate.
To start, there are patterns in this debate. Most of the arguments about soy food, both pro and con, are generated by groups that are driven by ideology, profit, or both.
The most vocal proponents of soy, for example the United Soybean Board, tend to be funded by major producers of chemically processed soybean products and by pharmaceutical companies who hold the patents for genetically engineered (GEO) soybeans. They hype the benefits of all soy whether it is a good food or a toxic junk food. Other soy defenders also have an agenda, though one that is arguably more positive and ecological/health oriented: promoting a vegetarian or vegan lifestyle.
The anti soy side appears to be largely motivated by an anti-vegetarian, pro meat and dairy credo. Its followers have gained a strong presence on the internet where anti soy articles have been repeatedly recycled. Some soy detractors give approval to traditionally fermented soy foods such as miso or shoyu soy sauce, but still inaccurately and simplistically declare that all unfermented soy is unhealthy. The common cries are of the conviction that unfermented soy products are both developmentally and hormonally harmful to children and contraindicated in an adult diet (due to allergens specific to soy and also prenatal concerns)… my daughter’s argument.
When one gets to the center of the soy debate, a truth becomes evident: Whether a particular soy food is good for you or bad for you depends upon how it is made (quality is everything).
Soy is one of nature’s most bio-chemically complex plant foods. Like other beans, as well as grains, soybeans contain many anti-nutrients in its dry, raw form. These natural toxins are part of the plant’s personal defense system, and also lie at the heart of many anti soy arguments. Yet when unlocked correctly through fermentation or proper, thorough cooking, soy’s undesirable properties are negated and its protein, antioxidants, and overall nutritional profile are exceptionally nourishing.
The problem with most modern soy food is that the traditional, thoughtful methods of preparation are abandoned in favor of more economical shortcuts. For decades the trend in food processing has been to exploit soy as a cheap protein source, and in recent years as a health food. This is incongruous, because the cheap and easy methods not only employ toxic chemicals, GEOs (genetically engineered organisms), etc. but also fail to destroy soy’s natural toxicity because they use dry processing or improper cooking rather than fermentation or thorough cooking.
The majority of claims that all soy is unhealthy appear to be backed up by conjecture and flawed studies. In many of the studies that are repeatedly cited by soy critics, lab rats had been fed very high levels of genetically engineered and chemically derived soy protein isolates, concentrates, extracted isoflavones, and raw or roasted soy meal that were dry heated and defatted using hexane gas. Genetically engineered (GEO) soybeans, in at least one study, have been found to be lethal to the offspring of lab rats, and have also been found to be 29 percent lower in choline, which is needed for brain function; 27 percent higher in protease inhibitors; and contain almost double the lectin, soy’s suspected allergen culprit, compared with non-GEO soybeans. And at this point, my research came back to exactly where I started.
Looking at the evidence, none of the anti soy arguments can be applied in any way to Edensoy or any Eden Foods traditional soy foods (Black Soybeans, Miso, Shoyu, Tamari, Dried Tofu, Organic Soybean Oil, or Tekka). In answer to those who claim that all unfermented soy foods are harmful, Eden can claim a profound difference between its soymilk and others on the market.
Though the making of soymilk was an ancient craft in China, the rest of the world experimented for over 200 years with different ways to make this beverage. It took a collaboration of food scientists at Cornell University and in Japan, a country that perfected ancient methods of soy fermentation, to fully unlock the soybean’s potential in the form of soymilk that is properly nourishing and easy to digest. The result, “Edensoy” was introduced to the North American market in July, 1983 (thank you, my lactose-challenged son was born in 1987). This soymilk is correctly and thoroughly cooked using inventive yet natural methods, with no toxic chemicals. It is made from multi-tested, GEO free, USA family farm organically grown soybeans, with no refined sugars and no synthetic processing aids. Neither to they do add isoflavone supplements or soy protein isolate. The nourishment and antioxidants in Edensoy come from whole beans and grain. Point for me? I am sure there is more to explore.