What is Soy?  Soy comes from the soybean that is now used in the United States in so many forms and derivatives that the list would be …more here

How Common is a Soy Intolerance?  Soy is a common food allergen, and there is a correlation of those who are intolerant to a food item as to those who are allergic to it. According to Eliot Herman, Ph.D., a researcher with …more here

How Common is a Soy Allergy?  Soy allergy is so common that it is in the Top 8 list of foods that provoke an allergic reaction. According to Eliot Herman, Ph.D., a researcher with the U.S. Department of Agriculture approximately 5 to 8 …more here

What are Common Soy Ingredients?  Not only is soy in a vast amount of processed foods it is also used as a primary protein replacement in vegetarian products. In vegetarian products it is commonly known as Textured Vegetable Protein (TVP) …more here

What Does GMO Mean?  GMO stands for Genetically Modified Organism. It is when science alters an organism, such as a plant, on a genetic level at the DNA structure itself for purposes of eliciting a desired trait. In altering the DNA it is not possible …more here

How Can I Tell if my Food is GMO?  It cannot be positively known without genetic testing whether something is GMO or non-GMO and sadly, most of the foods we eat may contain ingredients derived from genetically modified organisms.  In Europe… more here

Is There Non-GMO Soy Available?  It is unlikely at this point to have available in any mass produced product soy that is exclusively non-GMO. Without genetic testing of the source of the raw materials it simply cannot be known, and with over 90% of the soy grown in the United States being GMO soy, the likelihood of the GMO soy being in most products is a given. Plus due to the pollen of GMO soy being impossible to confine inside the fences of the farms it is grown on, it won’t be long until all soy is GMO unless it would be grown under strictly controlled conditions within a closed environment thus making it cost prohibitive for consumer use.

What Are Some of the Health Dangers of Eating Soy Even if I am Not Soy Intolerant?

There is a common mindset of associating soy with Asian diets and then associating Asian diets with being the epitome of health. Unfortunately that mindset is in error. Soy is being promoted in the United States as an alternative to other proteins and fats thus causing overindulgence of a food item that may otherwise be innocuous when consumed at lower levels. Now that we have tofu, veggie burgers, soy milk, soy nut snacks and soy everything, it is raising the likelihood of physiological issues arising from soy consumption. Soy acts in the human body much like the hormone estrogen. This can cause problems with hypothyroidism, may be contributing to some breast cancers, may cause immune system compromise, and many of the issues are more common in women (maybe because soy is considered by many women to be a health or diet food).

What is a Milk Soy Protein Intolerance (MSPI)?

The exact mechanism of every food intolerance is not known. Milk Soy Protein Intolerance (MSPI) is an intolerance in that it does not provoke an immune response, but there is not much known about it. MSPI can cause eosinophilic inflammation of the intestines in which large numbers of white blood cells congregate at an intestinal area producing swelling and irritation. Symptoms can run the gamut of mild gastric upset to severe as in bloody diarrhea.

What is a Soy Protein Intolerance?

With soy protein intolerance there is a reaction occurring in the gut due to exposure by eating foods that have soy proteins. The exact mechanism of every food intolerance is not known. For allergies it is usually the proteins that trigger a reaction. For intolerance it can be any part of the offending food that triggers a reaction. For lactose intolerance the mechanism is known in that the body does not produce enough of the enzyme lactase to metabolize the milk sugar lactose. Simple supplementation for those with lactose intolerance of the enzyme lactase may be sufficient to resolve symptoms. There is no real treatment for other food intolerance issues other than eliminating the offending foods from the diet entirely. Some experiment to discover the threshold of consumption at which symptoms appear, but for optimal heath elimination is the goal.

What Should I Avoid on a Soy-Free Diet?

Anything on the label with the word soy in it needs to be completely abstained from, but there are other label ingredients to avoid that do not contain the word soy such as shoyo sauce, Textured Vegetable Protein (TVP), tofu, tempeh, miso, yuba, miso, tamari, edamame, and teriyaki. Be aware of the ingredients of all Asian foods since soy is a very common ingredient. Also consider sources of vegetable ingredients that can have soy as a raw ingredient such as vegetable gum, hydrolyzed plant protein, vegetable broth, isolated vegetable protein, isolates, hydrolyzed vegetable protein, methylcellulose, vegetable starch or fat and vegetable protein.

What are some Other Terms Used for Soy That I Should Look Out For?

Be on the lookout for shoyo sauce, Textured Vegetable Protein (TVP), tofu, tempeh, miso, yuba, miso, tamari, edamame, teriyaki, meat alternatives, Natto, lecithin and Okara. Consider as well that many vegetable matter ingredients can be derived from soy such as vegetable gum, hydrolyzed plant protein, vegetable broth, isolated vegetable protein, isolates, hydrolyzed vegetable protein, methylcellulose, vegetable starch or fat, and vegetable protein. The Food Allergen Labeling and Consumer Protection Act requires that soy be listed on labels as soy or soya, or that it be listed at the end of the ingredients with the declaration that the product contains soy.

What is Tofu?

Tofu is made from soy curd and has the texture and consistency similar to that of a soft cheese. It is often used in recipes as a meat substitute and is also used in pasta and other recipes to replace higher fat ingredients. It is a commercially available food product that comes in three basic consistencies of firm, soft and silken.

What is Soy Sauce?

Soy sauce is the fermented juice of soybeans that is dark and very salty. It is a common flavoring used in Asian recipes. It has a very rich and distinct flavor. Soy sauce is a common condiment used in many households. Soy sauce may already be used as an ingredient in processed food products or it may be added to homemade recipes. It is made by fermentation of soy, certain roasted grains such as barley, rice or wheat and yeast.

What is Miso?

Miso is a seasoning paste made in similar manner as soy sauce in that soy, grains and yeast are fermented in a process to create the paste. Like soy sauce, miso has a distinctive flavor. The color and flavor ranges from dark to white based on the soy and grains used to make it. Miso may already be in the recipe of a processed food product or can be purchased to use at home as a seasoning for homemade recipes.

What is Soy Lecithin?

Soy lecithin is made from the oil of soybeans by both mechanical and chemical processing. Soy is a cheap crop used to produce an emulsifier that is used in many processed foods. Since it is made from the oil of soybeans it is considered not to produce an allergic response due to not containing soy proteins. However, those who suffer food intolerance may still manifest symptoms since it may be more than the proteins of an offending food that may be causing the problem.

What are some Common Foods Containing Soy That I Should be Aware of?

Vegetarian products such as veggie burgers, tofu burgers, vegetarian chili, vegetarian hot dogs, vegetarian sausage, many Asian food recipes, soy milk, soy flour, soy yogurt, salad dressings, Natto, almost all vegetarian meat alternative products, soy chips and extended products that contain meat and soy that is mixed to “extend” the finished product.

Add question link – to articles.