5. Fragile proteins are damaged during the high temperature processing used to make soy protein isolate and textured vegetable protein–often used in packaged foods and even the so-called “healthy” protein bars.
6. Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
7. Free glutamic acid or MSG, a potent neurotoxin, is formed during soy-food processing, and additional amounts are sometimes added to mask soy’s unpleasant taste.
8. High levels of aluminum, toxic to the nervous system and kidneys, have been found in some soy foods.
9. Soy foods such as soy cheese and ice cream, soy milk, and tofu are so processed that few pesticide residues remain; however, several very toxic pesticides are used to grow soybeans, and 90 percent of soybeans grown in the U.S. are GMO (genetically modified). In the only human-feeding study published on genetically modified foods, seven volunteers ate Roundup-ready soybeans. These soybeans have herbicide-resistant genes inserted into them in order to survive being sprayed with otherwise deadly doses of Roundup herbicide. In three of the seven volunteers, the gene inserted into the soy transferred into the DNA of their intestinal bacteria, and continued to function long after they stopped eating the GM soy.
Cherie Calbom, M.S., C.N., is the author of 24 books, including The Juice Lady’s Remedies for Allergies and Asthma, The Juice Lady’s Remedies for Stress and Adrenal Fatigue, The Juice Lady’s Big Book of Juices and Green Smoothies and Juicing, Fasting and Detoxing for Life. She has devoted her life to teaching people how to care for their bodies so they might complete their destiny. For more information, visit her at juiceladycherie.com.
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