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Why We Do Not Recommend Soy

               Why We Do Not Recommend Soy

 

The works of Gregor Mendel are silent, and for a reason. Between 1856 & 1863 Mendel studied pea plants and made two discoveries he called The Law of Segregation and The Law of Independent Assortment.  This is the basis of genetic manipulation and bioengineering of all living things, including plant life.

 Here’s a list of the rough percentage of genetically modified foods today:

 —60-70% of processed foods in the U.S. grocery stores contain oils or ingredients derived from biotech corn and soybeans (GMO)

—45% of all corn grown in the U.S. is genetically engineered

—85% of soybeans in the U.S. are genetically altered

 

Genetically modified soybeans containing resistance to herbicides like Roundup were first planted in the U.S. in 1996, and by 2006 genetically modified soybean plantings extended to 9 countries. In countries like Argentina almost 100% of soybean crops are genetically modified.  Today over half of the worldwide soybean production comes from genetically modified crops.

 

Monsanto developed Roundup-Ready soybeans, and in some areas where these are grown nearby plants have begun to exhibit glyphosate resistance. With this comes the need for new herbicide treatment plans that will potentially introduce more herbicide residue into the larger environment.

 Soybeans have been altered, modified and added to many “vegetarian” and “vegan” meat and snack alternatives.  With its many names it’s no wonder we cannot detect what it has been added to.  Below is a list of alternative names it has been given, which makes one begin to wonder why it’s name is used so differently (yes there’s a “science” behind the why): 

 

 

Enzyme Inhibition and Malabsorption

 Impure and highly processed forms of soy are detrimental to our cellular health.  The late Dr. Sebi was quoted saying , "If nature didn't make it don't take it.". Soybeans are a man made food with more cons than pros. Soybeans alone are high in phosphorus, contain many anti nutrient properties such as phytic acid which steals minerals such as calcium, zinc, copper, iron and magnesium. Phytic acid also affects enzymes such as amylase, pepsin, and trypsin, resulting in indigestion and low absorption. Amylase is responsible for beginning digestion in the mouth by breaking down starch when you chew your food, converting it into maltose which is a smaller carbohydrate.  Pepsin is one of the main digestive enzymes which is produced in the stomach and is responsible for breaking down proteins into smaller peptides (a protease).  In the stomach, pepsinogen is released and mixed with hydrochloric acid and rapidly converted to the active enzyme pepsin.  In the stomach pepsin is most powerful, once it hits the intestine it is neutralized by the pH and becomes ineffective. Trypsin is the next digestive enzyme which breaks down protein, doing so in the small intestine.  It is also referred to as a proteolytic enzyme.  Trypsin is produced by the pancreas in its inactive form called trypsinogen, then entering the small intestine through the common bile duct where it is converted to active trypsin.  It begins to break down larger proteins into peptides and amino acids, used for muscle growth and hormone production. 

Inhibiting any of these enzymes results in repercussion. Hormonal imbalance, weakness of the intestinal wall leading to malabsorption, anemia, pancreatitis and possibly leaky gut. We at Back to Eden believe in optimal health and do not recommend soybean consumption for many reasons, but the simplest explanation is this:  it is not natural, it is contrary to intuitive eating, and it has many properties that do not outweigh the supposed benefits.  There are many other plants with much more to offer and zero negative effects.  Plants are life, but just as many other man made foodstuffs, soybean is not recommended for sustaining health.  Garbanzo beans are much more versatile, natural, non hybridized, and nutrient dense legumes.  If you choose not to eliminate soy products from your lifestyle we recommend minimizing your consumption as much as possible if one truly desires to maximize their health.  As we transition from a highly processed Standard American diet we must not find complacency in the norm of any trend or culture fad.  Not only do the implications of hormone imbalance cause gradual glandular issues but the inhibition of enzymes such as trypsin are indicative to tumor susceptibility as trypsin is a tumor suppressive enzyme.  Our bodies are created to exist in homeostatic union with the foods we consume, yet we are slowly losing the natural instinct and intuition to thrive off of the plant life we consume.  Never let quick benefits outweigh longevity and vitality.