The Truth About Soy
If you are trying to avoid soy, you may be surprised that it is present in about 60% of the food in the supermarket. In order to cut costs food manufacturers add soy as filler into many processed foods and even ground meat. Even most cans of tuna are found to have soy in them. This soy hides under a very unassuming name: (Textured) Vegetable Protein. According to Wikipedia textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. TVP contains little to no nutritional value, but even eating soybeans directly from the plant is not optimal.
As of 2012. 94% of soy grown in America is genetically modified (GMO). In a study by Ohio allergist John Boyles, he finds that soybeans contain DNA from bacteria which produces a protein never found before in the human food supply. These bacteria can live in your gut and reproduce for years even after no longer eating the GM soybeans. Further studying shows that sections of protein produced in GM soy are identical to shrimp and dust mite allergens. This means if you have an allergy to shrimp or dust mites, you can have a similar reaction from consuming GM soy. And if you already have a known soy allergy, levels of one known soy allergen, trypsin inhibitor, are up to seven times higher in cooked GM soy compared to cooked non-GM soy. This is a big deal!
Soy is also known to have some possibly unsafe side effects. According to WebMD, soy can have an effect on the growth of precancerous cells in the breasts, uterus and bladder. It is also known to make the symptoms of hay fever, asthma and kidney stones worse. With everything that soy comes along with it seems a safe bet to avoid it altogether. Reading labels can be daunting but it is an important habit. Soy is listed in many forms on nutrition labels and may be hidden behind these names as well:
Hydrolyzed plant protein
Hydrolyzed vegetable protein (HVP)