The Truth About Soy


People of all eating lifestyles debate about the best sources of protein on a regular basis. Since my approach to nutrition is all about balance, I would like to share my thoughts on consuming soy. Don’t worry, I shared my thoughts about meat from the exact same perspective in a blog post entitled The Truth About Meat. Since I don’t get paid to sell soybeans or meat, I’m free to share the truth about both.

So what’s my perspective about soy? It’s simple – Eliminate soy from your eating lifestyle. Let’s talk about the origin of soy. Soy was originally used as fertilizer, not food. Over 2,500 years ago, Asian cultures began using fermented soy as a protein source in their diets. They understood that it was toxic in any other state. Now, most of these cultures use it as a condiment, not a main dish. Tofu was originally used in China over 2,000 years ago in monasteries to lower testosterone levels so that the monks wouldn’t have the desire to get it on. 1,000 years later, we find tofu’s cousin tempeh being used in Indonesia to feed the poor. Unfortunately, eating too much soy can cause your body not to absorb other important nutrients such as B12 and vitamin D. Since it’s a cash crop, it’s on the list of the top genetically modified foods allergens.

Some peri-menopausal and menopausal women have experienced serious thyroid issues when they have increased their soy intake. While it’s promoted as a way to get phytoestrogens, it’s mimicking of the hormone can actually block true production of estrogen and cause disorders in a woman’s reproductive system. Instead try red clover infusions. According to herbalist Susan Weed’s article Healthy Menopause Years The Wise Woman Way, “Red clover (Trifolium pratense) is better in every way than its cousin soy. It contains four phytoestrogens; soy has only one (isoflavone). Red clover infusion has ten times more phytoestrogens than soy “milk,” fewer calories, more calcium, and no added sugars.”

So can you consume soy? Personally, I do not advocate for the consumption of soy. If you do, make it an exception in your eating lifestyle and not the rule. When you do indulge in soy, make sure it’s not genetically modified.

Just like I shared in my article The Truth About Meat, my approach to eating is about balance and free will so I would never tell someone what to eat and what not to eat. I simply present the facts and let each person make their own decision.

Peace and blessings!

Author: Sherrice Sledge-Thomas

Sherrice Sledge-Thomas is the founder and Chief Visionary Officer at Herb Culture University. She's known as the Suburban Herbalista because her place of residence along with her life experiences have shaped her unique brand of herbalism. Sherrice's herbal studies are rooted in experiences with her "rootworking" grandmother and a host of wise women in her community. To compliment her grassroots herbalist education, she earned a Health Coaching certification from the Institute for Integrative Nutrition. She also holds a Bachelor of Arts degree in Liberal Arts with a focus on Women's Studies from The Ohio State University and a Master of Business Administration from Franklin University with a focus on Organizational Leadership and Management. Over the years, she's obtained a variety of certifications in the learning, leadership development, and change management space to compliment her holistic health work. This is the reason many of her certification programs and workshops incorporate elements of strategic planning and execution. Sherrice is the mother of three handsome young men. She enjoys meditation, yoga, and free-spirited dancing.

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