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Know Your Soy ! Derivatives Lecithin, TVP, Soya Provide Protein but also Hormonal Effects Estrogen

Updated on November 11, 2012

Soy Is Widely Used But Is It Healthy ? Benefits Are There But So Are The Risks

Soy and its derivatives lecithin, soy monoglycerides, textured vegetable protein and others, are found in over 60% of all processed foods. Soy derived ingredients are useful in food preparation - In chocolates it separates cocoa from other ingredients and improves food texture. In frozen pizza crust it protects yeast against freezer damage while in breads and sauces it acts as a volumizer.

Benefits: Soy is high in protein making its use as a supplement popular among bodybuilders. It's also rich in vitamin K which aids in bone and tissue development, and isoflavones which have been shown to reduce cholesteral levels and cardiovascular disease.

Risks: Soy protein isoflavones also contain phyto-estrogens. Phytogestrogens can produce biological effects on the female reproductive system, directly by activating estrogen receptors and indirectly by effecting the availability of natural estrogen. For children fed soy milk it can be "like taking five or six birth control pills a day". The binding configuration of most estrogen receptors is not as specific as it is for other hormone receptors, making it easier for plant estrogens to mimic the human hormone. As well, soy protein isolate and soy lecithin are made using hexane, a neurotoxic by-product of crude oil.

more... In the United States 85% of the soybean crop is genetically modified compared to 59% globally. Surprisingly, there were no GM soybean plants until first introduced by Monsanto in 1996. To improve crop size, soybean plants were bioengineered using the herbicide glyphosate. No difference in foods labeled organic - Since organic sources of soy lecithin aren't available, the organic standards issued by the USDA permit the use of genetically modified soy lecithin in organic foods.

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    • grocerynews profile imageAUTHOR

      grocerynews 

      5 years ago from Canada

      it may have something to do with helping the texture of the crackers, making them less crumbly (or simply to make the flour less sticky during production). could also be to add volume to the cracker.

    • 4FoodSafety profile image

      Kelly Kline Burnett 

      5 years ago from Fontana, WI

      Grocery News - I was reading the ingredient on my saltines - why would saltines have soy? What does a real saltine taste like - one without soy? Or is it even possible? I wonder if there is a market for basic products that simply contain basic ingredients? Our family still owns farm land and that remains an important part of our income, yet I believe there is a deep desire for basic foods - foods with nominal ingredients.

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