Why is Soy bad for you?
Soya bean has so many positive aspects that the negatives that are present in them will not be experienced. The isoflavones that are present in the soya beans will bring some relief from the menopausal symptoms. They also help in prevention of cancer, reducing osteoporosis and reducing the heart disease risks. Some critics of soya bean say that soya bean can be used after processing it extensively or proper fermentation of the seeds. Soya beans are known to contain high quantities of Phytic acid which is classified as an anti-nutrient. Phytic acid is known to inhibit the absorption of minerals like magnesium, calcium, zinc and iron. Studies have shown that people in third world countries who were eating grains and soya bean were having mineral deficiencies.
Soya bean was studied to have several substances which are harmful. One among them is Phytic acid. Soya beans are also found to have enzyme inhibitors which inhibit the absorption of Trypsin which is essential for the digestion of proteins. It is found that during normal cooking these anti-nutrients in soya beans will not get destroyed. The retained anti-nutrients are known to cause gastric disability, decreased digestion of proteins and inability to take up amino acids.
Another negative aspect of soya beans is that they contain hemagglutinin which is a substance that enhances the formation of blood clots. The blood cells that form the clumps cannot absorb oxygen for passing it to the body tissues. So, blood cells cannot maintain good health of the heart. The growth depression is performed by the Trypsin inhibitors and hemagglutinin. Fermented products of Soy will be devoid of these inhibitors while the cooked seeds do not get rid of them. So, it is always safe to take in fermented products of Soy. Soy consumption also seems to increase the estrogen like substances in the body which causes hormonal imbalances. But, it is proved strongly that Soy has immense cancer preventing characteristics.