Soaking soybeans and then grinding them with water make soymilk. The fluid, which results after straining, is what we call soymilk. Most of the soymilk that is available commercially is flavored and fortified with extra calcium and/or vitamins. For various reasons, soymilk is not recommended to Candida patients.
Soybeans contain a large number of dangerous substances or natural toxins, also called “anti-nutrients”. These include:
· Potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. They are not completely deactivated during ordinary cooking and can produce severe gastric distress, reduce protein digestion and cause chronic deficiencies in amino acid (proteins) uptake.
· Haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Once clumped together the red blood cells cannot absorb oxygen properly. This is not very conducive to cardiac health.
· One of the highest percentages of pesticides in any of our foods.
· High in phytic acid or phytates. They are present in the bran or hull of all seeds and legumes but soybeans have extremely high levels. They block the uptake of essential minerals like magnesium, calcium, iron and especially zinc. Soybeans compound this problem by being highly resistant to phytate-reducing techniques.
· Soy phytoestrogens which disrupt endocrine function and can cause infertility or breast cancer. They are also potent anti-thyroid agents.
· The vitamin B12 analogs in soy cannot be used by the body and they actually increase the body’s requirement for B12.
· Extremely high levels of aluminum, which is toxic to the nervous and renal systems.
· Soybeans are 99% genetically modified.
Soymilk and tofu are not whole foods - they both undergo a refining process. They are “lifeless, over-processed foods made from improperly prepared foods”. They contribute nothing to health in general or an anti-Candida diet in particular. Some researchers also suggest that soymilk contains a chemical similar to the female hormone estrogen. This may cause hormonal imbalances and throw the Candida treatment off gear.
Genetically modified soy should be avoided wherever possible from a health, environmental and ethical point of view. There is also an ingredient which should definitely be avoided at all costs is soy protein isolate - a product that is so highly processed it can barely be termed a food substance.
hemagglutinin and enzyme inhibitors present in soybeans
are both “growth depressors”. Though fermenting
deactivates these substances cooking and precipitation
does not. Hence soymilk is best avoided on any
most beneficial soy products that are available are
fermented products such as miso - which contains
valuable digestive enzymes, tamari and shoyu (types of
soy sauce) and tempeh (a protein rich alternative to
tofu). All traditionally fermented soy products are
easier to digest, as the fermentation process produces
substances that counterbalance all potentially toxic