12/31/2010 06:25 PM
Soy Intolerance

Many people have food allergies and soy is one of them.  Soy is in the top 10 most common food allergens, according to the Asthma and Allergy Foundation of America.  Soy protein is used in most processed foods including bread, ice cream and meat and in the majority of foods in restaurant chains and fast food chains in the US.  The most extreme reaction people experience is anaphylactic shock which requires immediate medical attention.

There is much debate about whether or not soy is beneficial to people.  Some of the issues relate to whether or not it affects thyroid function.   There's also the issue that over 90% of soy in the US is now genetically modified and we don't yet know if that is a danger to us or not.

Here's an article by expert author Mary Shomon who has written extensively on the thyroid and also looks at the pros and cons of soy in this article:


In addition to the thyroid issues, many experts believe that soy is not safe to eat because it contains estrogen like compounds called isoflavones. Although these isoflavones are weak estrogens, people who eat a lot of soy can have their blood level of isoflavones as much as 10,000 times higher than those who do not consume it. Over time, high concentrations of isoflavones in the body can have a significant cumulative estrogenic and toxic effect, especially when they are exposed to organs that have sensitive estrogen receptors sites such as the breast, uterus, and thyroid which could lead to cancer in those for whom oestrogen is a dominant hormone.  

Here's an article which explains Soy and Estrogen Dominance by Dr Michael Lam:




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