http://www.healingdaily.com/detoxification-diet/soy.htm
I hope not, I love my vanilla soy milk! Please someone tell me it’s not true.
i think it tastes like ass, but i’m not you =)
Think on this quote:
Soy critics point to the fact that soybeans, as provided by nature, are not suitable for human consumption. Only after fermentation for some time, or extensive processing, including chemical extractions and high temperatures, are the beans, or the soy protein isolate, suitable for digestion when eaten.
Now let me think, I eat edamame [steamed or boiled soybeans, you pop them out of the shells like peanuts and snack on them] I have also eaten the raw soy beans without benefit of cooking. I am not yet dead. The best edamame are just barely heated through [it makes them taste sort of sweeter if they are not cooked a lot, more like fresh green peas]
The only processing to make tofu, is
1-grind the dried soy beans and heat in water to extract the proteins and oils
2-take the milk, add a reagent [nigari is calcium chloride, a calcium salt. and to save you hitting up wiki:
As an ingredient, it is listed as a permitted food additive in the European Union for use as a sequestrant and firming agent with the E number E509, and considered as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. (21 CFR § 184.1193) The average intake of calcium chloride as food additives has been estimated to be 160-345 mg/day for individuals.[8] Ingestion of concentrated or pure calcium chloride products may cause gastrointestinal irritation or ulceration.[9] The anhydrous form has been approved by the FDA as a packaging aid to ensure dryness (CPG 7117.02).[10]
Calcium chloride is commonly used as an electrolyte and has an extremely salty taste, as found in sports drinks and other beverages such as Smartwater and Nestle bottled water. It can also be used as a preservative to maintain firmness in canned vegetables or in higher concentrations in pickles to give a salty taste while not increasing the food’s sodium content. It is even found in snack foods, including Cadbury Caramilk chocolate bars (purpose unknown).
It can be used to make a caviar substitute from vegetable or fruit juices[11] or added to processed milk to restore the natural balance between calcium and protein for the purposes of making cheese such as brie and stilton. Calcium chloride’s exothermic properties are exploited in many ‘self heating’ food products where it is activated (mixed) with water to start the heating process, providing a non-explosive, dry fuel that is easily activated.
In brewing beers (esp. ales and bitters), calcium chloride is sometimes used to correct mineral deficiencies in the brewing water (calcium is important for enzyme function during the mash, for kettle protein coagulation (the “hot break”) and yeast metabolism) and adds permanent hardness to the water. The chloride ions enhance flavour and give a perception of sweetness and fuller flavour, whereas the sulfate ions in gypsum, which is also used to add calcium ions to brewing water, tend to impart a drier, crisper flavour with more bitterness.]
3-place the soy milk and coagulant into a tofu press, and gently let theliquid drain out, then weight the lid down to press out more liquid.
4-profit! or eat =)
Since people have been eating soy and soy products for hundreds of years with minimal processing, and adding the coagulant is not changing soy but making it easier to extract and compress the proteins and fats to condense the nutrition, I would say that you can swill all the soy milk you want [and are welcome to my lifetime supply that isnt made into tofu!]
If this was so true, we would have masses of data from countries that eat soy on a daily basis.
Soy is also high in vitamine K, of particular concern to me because I use coumadin and I have to use a higher dose because I eat a lot of houmus, which is soy-based. Coumadin is a vitamin K antagonist and thereby reduces clotting.
What hommous recipe are you using that calls for soy? The only protein-rich plants I put into hommous are sesame seeds (for the tahini) and garbanzo beans. Here is a typical recipe.
Dont know where you get your hummus, but it is traditionally chickpeas, sesame paste, olive oil and garlic, occasionally lemon, paprika or other stuff like mashed artichokes, roasted red pepper or extra garlic tossed in. I have never had it made with soy … though I have made and had an earlier and documented form of goop called white sals that is walnut based.
I wouldn’t take very seriously any article coming from a website promoting detoxification, colon cleansing, and dissolving kidney stones by eating 100 pounds of watermelon and sitting in your water-filled bathtub to pee yourself all day.
Soy contains phytoestrogens, which some believe have estrogenic (“feminizing”) effects–and could cause the same drawbacks as hormone replacement therapies. Vanilla soy milk usually contains added sugar, so you’ve got that ball of wax too.
On the other hand, the alternatives have their cons too. Animal milk (besides being weird) has saturated fat (except skim milk).
Maybe try almond milk. Almonds are good for you!
Yeah but don’t overdo them, that cyanide cold get to you.
aruvqan already said more-or-less what I’d say, except that when I used to make tofu at home, I used magnesium sulfate rather than calcium chloride.
…and, yeah, soybeans are plenty nice when “processed” by roasting them in the oven with some oil and seasoning.
The site linked in the OP is authored is pseudoscientific woo-woo that should be given all the credit you might give to any other ignorant huckster.
“Soy? How can you put that poison in your body? Here, eat this clay and take this salt water up your butt - it’ll fix you right up.”
Dont get nutritional info from sites that promote “detox.” That’s a meaningless generic new age homeopathic word for nonsense. That site is nothing but pseudoscience and anti-GM propaganda.
Actually, soybeans, at least their oil can help with hear disease.
Even the unflavored soy milk usually contains sugar or, more commonly, high fructose corn syrup.
missred
(Type II diabetic who notices these things on labels. 
)
There are various studiesconcerning memory loss in men because of the estrogen like hormone. I believe it’s more of a problem for men, can’t remember.
That’s why I love this one particular variety:
Westsoy Organic Unsweetened Soymilk, available at Safeway, Trader Joe’s, Whole Foods, and most other grocery stores that I’ve been to.
It’s organic, contains very little sugar, is high in fiber and protein. Unfortunately, it isn’t vitamin or calcium fortified and has a bit of fat (though not too much).
I’ll look for this one when I go to the grocery next time.
Thanks!
AFAIK, they don’t make almond milk from bitter almonds, which are the cyanide-containing ones.