I started adding soy protein drinks and soy protein bars as a snack when I read ads that said “Soy Serves Up Healthy Benefits.”

For eight years I complained to doctors that I was always nauseous, bloated and having unusual weight gain.

One night I ate a soy veggie burger and in the morning I was rushed to the emergency room because I thought I was having a heart attack! I went into anaphylactic shock.

Read more…

By Josh Vogt, eHow Contributing Writer

1. Soy sprouts are often added to salads and sandwiches, blended into smoothies, baked into bread, or turned into soy flour and milk. They are valued for high protein content and contributions to heart health. However, despite the benefits, soy sprouts can also be the source of food allergies and weakened immune systems, especially among women. Discover the dangers soy sprouts pose and decide if consumption is worth the risk.

Allergies

2. Soy sprouts are extremely reactive to the immune system, according to
Dr. Stuart Berger. Consumption of soy sprouts can trigger allergic symptoms, such as heightened adrenaline, itching in the throat, hives, and digestive discomfort. Most allergic reactions are mild, but can worsen with repeated exposure. At the highest risk are those people who already exhibit allergic reactions to milk and dairy. Children who are exposed to soy sprouts and other soy products at an early age can also develop allergies, and as such, infant exposure to soy should be avoided entirely, according to Dr. Joseph Mercola.

Women’s Health

3. Women are a high-risk demographic when it comes to soy sprouts, partly
because of soy’s high estrogen content, which, according to Mercola, can alter a woman’s chemical balance in negative ways. Soy sprouts also contain enzymes that block proper digestion, inhibit oxygen transference in the blood stream, and contribute to thyroid dysfunction, breast cancer, and cause kidney stones in women. The main way to avoid these unhealthy effects of soy sprouts is to make sure that soy intake is in a fermented form, such as miso. Proper cooking of soy sprouts before consumption can also downplay the unhealthy symptoms while heightening benefits like nutrient absorption and cancer prevention.

Illness

4. In 1999, the U.S. Food and Drug Administration (FDA) listed uncooked soy sprouts as a serious source of illnesses, especially among the elderly and children, or anyone with a weakened immune system. Soy sprouts can be exposed to high levels of bacteria during growth, and have been identified as containing E. Coli and Salmonella viruses. If not properly washed and prepared, this bacteria can be transferred to the human host. Contaminated sprouts can cause food poisoning, with symptoms of fever, stomach cramps, and diarrhea, sometimes severe enough to require hospitalization. Advisories are still in effect concerning proper
care and consumption of soy sprouts, and the FDA has stepped up its monitoring of sprout facilities to ensure sanitary development and harvesting is enforced.

We have all been conned into believing that soy is healthy!
The fact of the matter is, soy products are creating more health problems, not preventing them, including obesity.

After developing a severe soy allergy and nearly dying, I learned how bad soy is at any age. Over 60% of products on the shelves that you eat contain soy. When I eliminated soy from my diet, I lost 32 pounds – weight the doctors told me was tied to menopause. For eight years I complained to doctors about my nausea, bloating and unusual weight gain.

This can be a challenge because soy is in so many products where we would not expect it. It’s in canned tuna, canned soups, chocolate, pizza, frozen dinners, most bread, muffins, donuts, cake mixes, hot chocolate, some baby foods, and tens of thousands of other popular products.

Soy has many aliases so beware…

Food processors don’t always list “soy” instead to name a few, you see labels with “textured vegetable protein” (TVP), “textured plant protein”, “hydrolyzed vegetable protein” (HVP), “vegetable oil” or “MSG” (monosodium glutamate). Other ingredients to watch out for are “lecithin”, “vegetable broth”, “bouillon”, “and natural flavorings” (unless flavors are listed). In the beginning, this was the most frustrating for me because soy is “hidden” – you have to know what to look for.

Beware that food labels and ingredient lists change so always read them…

Manufacturers can switch the ingredients used in food products without warning. Allergic consumers like myself, need to check the labels every time I make a purchase. When I go to restaurants (which is very rare) I carry a card with ingredients listed that I cannot have. If you buy packaged deli items make sure you read the labels. If you buy from deli counters where they slice it for you, if you are allergic like me, you need to make sure there is no cross contamination from other meats using the same slicer for everything. I can buy Boars Head, but only if the supermarket carries that brand only. Otherwise, I can’t buy it at all.

Believe it or not…

Vitamins, over-the-counter drugs and prescriptions may contain an unwanted dose of soy. Beware of pills with soy oil bases; Vitamin E derived from soy oil, and soy components such as isoflavones. The inhaler Atrovent is one Rx products that contain soy. Instead of spending thousands of dollars on supplements, eating the right foods will supply you with the nutrition you need.

I was surprised to learn that soy is also found…

Soy inks, paints, plastics, carpets, mattresses, cars, etc. are just a few of the industrial products that may be green for the environment but deadly for highly allergic persons. So far, I have been lucky and have not had any reactions.

To learn more and live healthier – I’m living proof! And I lost 32 pounds within eight months and never gained it back – just by removing one ingredient – soy!