Soja

Contrary to popular belief that soy is a health food, evidence reveals that soy consumption has been linked to numerous disorders, including infertility, increased cancer and infantile leukemia, Type1 diabetes, and precocious puberty in children have been fed soy formula. (early maturation, such as breast development and menstruation as early as 6 years of age). Scientists have known for years that the isoflavones in soy products can depress thyroid function and cause goiters in otherwise healthy children and adults. A combined research team of Cornell University Medical College and Long Island Community Hospital medical experts have found that children who develop Type1 diabetes are twice as likely to have been fed soy formulas as those fed all other foods This confirms concerns based on animal studies raised in the 1980 s and 1990s by Health Canada researcher Dr Fraser Scott and led to the American Academy of Pediatrics issuing their warning to pediatricians against any use of soy based formulas.
Researchers at Cornell University Medical College said that children who got soy formula were more likely to develop thyroid disease and that twice as many diabetic children had received soy formula in infancy as compared to non-diabetic children. In fact, in other countries such as Switzerland, England, Australia and New Zealand, public health officials recommend highly restricted medically monitored use of soy for babies and for pregnant women. Soy formula is a lifesaver for the 3 to 4 percent of babies allergic to cows milk, but it is so widely advertised that it is sold to 25% of the entire formula market.
Soybeans in fact contain a large number of dangerous substances.

One among them is phytic acid, also called phytates. This organic acid is present in the bran or hulls of all seeds and legumes, but none have the high level of phytates that soybeans do. These acids block the body s uptake of essential minerals like calcium, magnesium, iron and especially zinc. Adding to the high-phytate problem, soybeans are very resistant to phytate reducing techniques, such as long, slow cooking.
Soybeans also contain potent enzyme inhibitors. These inhibitors block uptake of trypsin and other enzymes that the body needs for protein digestion. Normal cooking does not deactivate these harmful "antinutrients," that can cause serious gastric distress, reduced protein digestion and can lead to chronic deficiencies in amino acid uptake.
Beyond these, soybeans also contain hemagglutinin, a clot promoting substance that causes red blood cells to clump together. These clustered blood cells are unable to properly absorb oxygen for distribution to the body s tissues, and cannot help in maintaining good cardiac health. Hemagglutinin and trypsin inhibitors are both "growth depressant" substances. Although the act of fermenting soybeans does deactivate both trypsin inhibitors and hemagglutinin, precipitation and cooking do not. Even though these enzyme inhibitors are reduced in levels within precipitated soy products like tofu, they are not altogether eliminated. Only after a long period of fermentation (as in the creation of miso or tempeh) are the phytate and "antinutrient" levels of soybeans reduced, making their nourishment available to the human digestive system. The high levels of harmful substances remaining in precipitated soy products leave their nutritional value questionable at best, and in the least, potentially harmful