soy.net

resources and information on soy^{(Copyright 2009 soy.net)}

Soy also contains phytic acid or phytate, an organic acid present in hulls of many raw seeds, nearly every edible bean, pumpkins, wheat, and almonds among other plant foods.  Phytates chelate cation minerals such as calcium, magnesium, iron, and zinc and prevent their absorption, high level consumption of non-fermented soy in populations dependent upon soy as a staple protein source, have resulted in deficiencies such as rickets in African countries (cited from 2 papers from 1972), but moderate use of soy (as well as beans, pumpkins, wheat and almonds) will have no impact of merit on mineral absorption in the mix of a varied diet.  When precipitated soy products are consumed with meat or other proteins, the mineral blocking effects of phytates are particularly reduced.  An equivalent weight in protein from meat or casein equates to higher calcium losses than calcium absorption that is blocked with a processed soy protein.  Overall, excess protein acidifies the blood which depletes calcium over time, plus higher sulfur amino acid content results in greater calcium sulfate excretion.  Excess dietary iron is not healthful because it promotes free radical DNA damage in the colon; phytates are associated with plant fiber which reduces the incidence of colon cancer.  Phytates directly reduce serum cholesterol and triglycerides, and enhance NK (natural killer) cells which directly control many types of cancer cell growth.  Many soy products are supplanted with cation mineral content which will exceed any inhibition of absorption.