What Happened to Soy?
If one looks for non-dairy drinks, meat, cheese or other dairy plant-based alternatives there is an array of products that display the words "no soy". Most coffee houses and restaurants that used to carry soymilk or soy cream have switched to almond, coconut or oat-based drinks. Why is this?
There are four fundamental reasons:
1. In 2005 Kaayla T. Daniel, PhD, CCN published a book titled The Whole Soy Story: the dark side of America's favorite health food.
2. This book has an introduction by Sally Fallon who co-founded the Westin A Price Foundation.
3. Soy became the first major genetically modified legume resistant to Round Up Weed Killer and contributed to the devastation of the rain forests
4. The meat and dairy industry found the means to destroy the health and ecological benefits of soyfoods as the number one plant-based alternative to animal foods.
Kaayla Daniel's book The Whole Soy Story must be understood together with Sally Fallon, the co-founder of the Westin A. Price Foundation. The Mission Statement of the Westin A. Price Foundation is the following:
"The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated non-industrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price’s research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats".
As with many "groundbreaking truths" Kaayla Daniels and Sally Fallon succeed in creating many dangers of soy focused upon the history of soyfoods in the USA. A comprehensive History of Soyfoods by William Shurtleff & Akiko Aoyagi is available free online at - https://uploads.strikinglycdn.com/files/9c222545-3f2d-451f-ba90-3d0518c1de19/History of Soyfoods .pdf?id=208614
Briefly, conventional soybeans were grown in the USA and rotated with corn as an oilseed and animal feed crop. The soybean added nitrogen to the soil while the corn needed nitrogen. The soybean was then crushed using hexane solvent to extract all the oil, then the protein cakes were used as animal feed. This continues to be the primary use of the soybean in the USA today. Eventually, these soybean cakes were further processed yielding isolated soy protein. It is this isolated soy protein that is a highly processed soy protein that was popular in health foods and as a protein for body builders. Most of the research conducted on soyfoods in the USA used this isolated soy protein.
In contrast, ‘traditional soyfoods’ using water extraction of the soy protein for soymilk and tofu, and fermentation for soy yogurt, tempeh, miso, shoyu, natto and other soyfoods ‘do not’ use hexane. The sad story about this attack on soy is that today 94% of soybean acreage is genetically engineered while only a little over 0.3% of soy acreage is dedicated to certified organic soybeans grown for human consumption. Thus, vegans, vegetarians and health food advocates shunning organic soyfoods are contributing to the downfall of the most valuable source of plant-based protein available in the USA. Obviously, in order to guarantee that the soymilk, tofu, soy yogurt, tempeh, miso, shoyu, natto or other soyfoods are not genetically engineered, they must be ‘both’ certified organic and Non-GMO Project verified. Why both? Because the USDA is the organic certifying agency and the USDA has also approved GMO (genetically engineered) soy. Although GMO soybean seeds are not allowed, there is no guarantee that the ingredients are not contaminated by GMOs. There is no rigorous testing of the finished product or the production facility to guarantee that the product is 100% free from GMOs.