Q. What is soy?
A. Soy is a legume that is grown and highly chemically processed, even the “organic” versions. Virtually all soybeans grown today are genetically modified. Many countries outside the US won’t accept US-grown soy because of carcinogenic chemicals used as herbicides and their genetically modified status. Research has shown that the phytoestrogens in soy may play a role in breast cancer, so it should be avoided by females. Raw soy flour is also known to cause pancreatic cancer in rats. Soy is called soya outside the US.
Q. Why shouldn’t ASD children have soy?
A. Research shows that people with ASD have an abnormal immune response to the protein in soy (as well as the proteins in gluten and casein.) Whether or not your child tests positive on IgE or IgG tests to soy, it must be removed to be on the GFCFSF diet.
Diet research on GFCF alone showed 65% of ASD children improved, but research on GFCFSF (including soy) showed 91% improved.
There is also new research showing a link between seizures and soy, described in a Psychology Today article:
Excess soy consumption has long been associated with ADD/ADHD, depression, anxiety, dementia and other mental health issues. Now it appears it can aggravate seizures as well. Cara J. Westmark, PhD, and her team at the Waisman Center for Developmental Disabilities at the University of Wisconsin, Madison, pull no punches when they title an article in the Journal of Alzheimer’s Disease, “Soy Exacerbates Seizures in Mouse Models of Neurological Disease” and warn, “These results have important implications for individuals on soy-based diets.”
Infants on soy formula—currently about 25 percent of bottled fed babies according to the American Academy of Pediatrics—are on soy-based diets because they rarely receive anything else to eat, a fact that has led the Israeli Health Ministry, French Food Agency, German Institute of Risk Assessment and British Dietetic Association to warn parents and pediatricians that soy formula could jeopardize brain and body development and should be used only as a last resort.
Q. What are the most common foods that contain soy?
A. The common foods are: soy sauce, edamame, soy oil, veggie burgers (like Gardenburger, Boca Burger), miso, and tofu.
Q. What is soy lecithin?
A. Soy lecithin is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in foods. In theory, lecithin manufacture eliminates all soy proteins, making it hypoallergenic. In reality, minute amounts of soy protein always remain in lecithin as well as in soy oil. Three components of soy protein have been identified in soy lecithin, including the Kunitz trypsin inhibitor, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies. Research showing lecithin causing soy allergic reactions.
Ingredients that contain soy:
- Gum arabic
- Bulking agent
- Guar gum
- Hydrolyzed vegetable protein (HVP)
- MSG (monosodium glutamate)
- Protein extender
- Soy flour
- Soy nuts
- Soy panthenol
- Soy protein
- Soy protein isolate or concentrate
- Soy sauce
- Soybean oil
- Textured vegetable protein (TVP)
- Vegetable broth
- Vegetable gum
- Vegetable starch
Moroz LA, Yang WH. Kunitz Soybean Trypsin-Inhibitor: A Specific Allergen In Food Anaphylaxis N Engl J Med, 1980, 302, 1126-1128.
Gu X, Beardslee T et al. Identification of IgE-binding proteins in soy lecithin. Int Arch Allergy Immunol, 2001, 126, 3, 218-225.
Mortimer EZ. Anaphylaxis following ingestion of soybean. Pediatr, 1961, 58, 90-92.
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