The Dirt on Soy

Soy is on our non-primal list  for the basic reason that it is a legume. It is a member of the pea family (Fabaceae) and is native to Asia. Soybeans are grown and harvested (so they obviously were not around for Paleo folks) and they cannot be eaten raw.

Some say that soy was first mentioned as a food around 300 B.C. and has been a staple in Asian diets from around the 7^th century. Soy did not move into Europe and the United States until the 1700-1800s. Now it is a major crop and also gets major attention as being a “healthy food.”

If we set aside the fact that soy is a legume and therefore not primal, the question still remains for many people focused on diet and exercise: is soy really healthy?

Here are a few points that various soy proponents point out:

• Soy, in 25g of protein dosages per day in addition to a diet low in saturated fat and cholesterol, may reduce the risk for coronary heart disease.
• Soy can help in fighting childhood obesity, as it contains fewer calories and fat: “Many kid-friendly soyfoods are available today including chocolate soymilk, frozen pizza, taco-style meat and chicken-style nuggets.”
• Soy foods are high in fiber, which can help with satiety and eating less at meals.
• Soy, like salmon and tuna, contains healthy omega-3 fatty acids.
• Soy contains the phytochemical isoflavones, which have been attributed to reducing the risk of cancer (breast, colon, and prostate).
• Soy has a lower glycemic index that can make managing diabetes easier.

Here are some of the negatives:

• Soy contains high levels of phytic acid that can cause growth issues with children.
• Soy has trypsin inhibitors that interfere with protein digestion. This can cause pancreatic problems and growth issues in children.
• It cannot be proven that the isoflavones in soy have a safe history because the soy of today is much different from the soy of hundreds of years ago. Studies in animals show that there are ill effects when consuming isoflavones: infertility, thyroid disease, liver disease, and increased risk of breast cancer.
• Soy increases the body’s vitamin D requirements; the vitamin B12 in soy is not absorbed and could increase the body’s need for B12.
• The processing of soy foods can result in aluminum, toxins, and carcinogenic nitrosamines.
• Allergies to soy are one of the top allergies and mostly affect young infants and children. Unfortunately, most cereals and baby food formulas contain soy.

There are numerous studies out there on soy and the “evidence” could probably be swayed to either side when it comes to toxins, protein benefits, etc. However, for the basic reasons listed below, we can easily recommend that folks avoid eating soy and other soy products.

1. Soy is an agricultural crop that was not part of a Paleo tribe’s diet.
2. Soy is a legume.
3. Soy cannot be eaten raw.
4. Soy must be processed to be eaten. This processing can add toxins and other carcinogens.
5. Soy allergy is one of the most common food allergies. Most folks who are allergic to soy are also allergic to other legumes: peas, peanuts, lentils, etc.
6. Instead of feeding our kids processed soy “pizza,” “milk,” or “chicken-style nuggets” here’s a thought – feed them real, natural foods packed with protein. Why use a substitute to get protein? Go to the source!
7. Again, why eat a processed food like tofu for the supposed omega-3 fatty acids, when you can eat a delicious salmon or tuna instead?  

Unfortunately, soy products can be found everywhere. Just look at most foods’ lists of ingredients. Even more reason to stay away from the processed boxes and bags!

Spicy Red Snapper

Here’s a hot little recipe to add some spice to your red snapper.

Be ready for the wonderful aroma as it bakes, too!

• red snapper fillets (about 16 oz total)
• 1/4 c lime juice
• 1 T lemon juice
• 1 t chili powder
• 1 plum tomato (chopped)
• 4 green onions (sliced)
• 1/2 c chopped Anaheim pepper (or other pepper, if too hot for taste)
• 1/2 c chopped red bell pepper
• cilantro (optional, as garnish)

Place red snapper in a shallow baking dish. Combine juices and chili powder in a measuring cup. Pour over snapper. Marinate 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper.

Cover and bake at 350 F for 30 minutes or until fish flakes in center. Let stand, covered, 4 minutes before serving. Garnish with cilantro.

Looking for other great recipes? Check out our Live Primal Fuels and Recipe Book!