Soy Danger #1 – Belly Fat

Soy Danger #1:
Hidden Toxins That Make You Store MORE Belly Fat

With more people thinking about dietary protein sources and women considering hormones and health I thought I could answer some questions you may gave about soy and why I do NOT think it’s a healthy option!


EVERY living organism in nature has some sort of defense mechanism.

While animals use obvious weapons like claws and teeth to survive, certain plants like soy use special toxins that are linked to several health problems, which can potentially screw up your hormones.


Here are 6 examples…

Natural toxins: Impair your digestive system.

Phytates: Prevent you from absorbing certain minerals.

Enzyme inhibitors: Hinder protein digestion.

Goitrogens: Interfere with your thyroid function and metabolism.

Phytoestrogens (Isoflavones): Genistein and daidzein, which mimic the fat storing hormone estrogen. They’re also shown to increase your risks of hypothyroidism by 3 fold. (1)

Haemaggluttin: Causes red blood cells to clump together and inhibits oxygen uptake and growth.

Now you can probably see why Asians have been using a process called “fermentation” for years now. It gets rid of most of the anti-nutrients, allergens and hormone-disrupting compounds found in raw soy beans.


[Question: What about fermented and unfermented soy?

Answer: Foods made with fermented soy are thought to be healthier than those made with unfermented soy. Examples of foods made with fermented soy are miso, tempeh, and naturally brewed soy sauce.

Tofu and soy milk are examples of foods made with unfermented soy, although sometimes, tofu, once it’s made, is fermented to produce fermented tofu dishes in East Asian cooking – mostly Chinese.]


Go to the Alpro web site and they proudly describe their process for soy milk – simply grinding beans and adding water. NO fermentation there!

But everywhere, no one seems to care! And companies carelessly put hormone-disrupting raw soy in soymilk, soybean oil, soy patties and tofu – which increases fat storage, drains your energy, and HARMS your body.


Think about it……

Eat Clean. Stay Active. Feel Great


AddFat to Lose Fat! WHAT?

My Nutrition mentor came across some VERY interesting studies recently on the relationship between coconut oil (or any type of coconut fat, including coconut milk and cream) and how it can affect your body fat…
For some of you this is another #toldyoyso moment…. For others it might help you improve your diet….

The findings may surprise you!

A 2009 study published in the Journal Lipids consisted of testing the effects of either 2 tablespoons of coconut oil or 2 tablespoons of soybean on a group of 40 women over the span of 28 days.

Results showed that the group that ate the coconut oil had a decrease in abdominal fat, while the soybean oil group actually showed a slight increase in belly fat. Additionally, the group that ate the coconut oil showed increased HDL ‘good’ cholesterol levels, while the soybean oil group had decreased HDL cholesterol and increased LDL ‘ bad’ cholesterol.

The Journal of Nutrition published a study where researchers investigated all studies relative to medium chain fatty acids (MCFAs) that are abundant in coconut fat and weight management. The studies showed that diets rich in fats such as those found in coconut oil prompted a boost in metabolism, increase in energy, decrease in food consumption, reduced body weight and lower body fat mass. The study authors highly recommend using oils that contain MCFAs, such as coconut oil, as a tool to drop extra abdominal fat, manage a healthy weight, and even as a way to treat obesity.

Yet another study that assessed body weight and fat storage relative to three different types of diets including a low-fat diet, high-fat diet with long chain fatty acids (LCFAs) and a high fat diet with MCFAs. In order to bring about weight gain, caloric intakes were adjusted for the diets. At the end of the research period (which lasted 44 days), the low-fat diet group stored an average of 0.47 grams of fat per day, the LCFA group stored 0.48 grams of fat per day, and the MCFA group only stored a mere 0.19 grams per day (despite purposely increasing calories). Those in the MCFA group (coconut fat) had a 60 percent reduction in body fat stored compared to the other diets.

Another added bonus of consuming organic coconut oil (and coconut cream or milk) is that it tends to make us feel fuller for longer. Studies indicate that MCFAs help increase feelings of fullness and lead to a reduction in calorie intake when compared to the same amount of calories from other fats. When MCFAs are metabolized, ketone bodies are created in the liver – these have been shown to have a strong appetite reducing effect helping you to lose fat faster.

Eat Clean, Train Hard, Feel Great!!

Dangerous Doctored Foods To Avoid !

Dangerously Doctored Foods You MUST Avoid to Stay Healthy and Lean

While it seems we don’t hear a lot about them, genetically modified foods have quietly making their way into our food supply in a big way.

So far, there have been no official scientific studies done on GMO’s and humans, but some reports about negative effects these foods have had on animals is downright scary.

One type of genetically modified corn brought onto the market in the late 1990’s has had a gene inserted into it, which produces a toxin called Bt toxin. This toxin actually causes the stomachs of certain insects to break open when it is ingested, and the insect then dies.

The biotech firm that produces this genetically modified product insists that Bt toxin does not harm the digestive system in mammals. However, according to Dr. Joseph Mercola, there are peer-reviewed studies showing that Bt-toxin does bind with mouse small intestines and with intestinal tissue from rhesus monkeys. What about humans? Nobody knows.

Hmm, maybe you should think twice about that next drink sweetened with corn syrup, or that next basket of tortilla chips made with corn.

According to Dr. Mercola, it was reported that doctors in a hospital in Quebec (Canada) actually found Bt toxin in the blood of 93% of pregnant women tested, 80% of their babies, and almost 70% of non-pregnant women.

If this toxin can cause the stomachs of insects to rupture, what does it do to humans? At the very least, it seems it could cause more digestive problems, allergies, autoimmune reactions, and other health issues.

And the American Academy of Environmental Medicine states that several animal studies showed serious health risks from eating genetically modified foods including:

“…Infertility, immune dysfunction, accelerated aging, irregular DNA, insulin instability, and changes in liver, kidney, spleen and the gastrointestinal system.”

And the AAEM also goes on to state that there is a definite association between genetically modified foods and disease confirmed by several animal studies.

The recommendation of the AAEM is that physicians advise patients to avoid all GM foods, and to consider that GM foods could potentially be connected to certain health issues in patients and that GM foods need further testing to be considered safe for human consumption.

Genetically modified foods now contain new and unknown toxic substances that have NEVER been present in nature before.

We have no way of knowing what kinds of long term effects they will produce in humans, but they certainly seem to have negative effects on animals based on some studies.

And because genetically modified foods contain some scientifically modified proteins, they tend to cause more allergies in people. When GM soy was introduced in the UK, allergic reactions to soy reportedly increased 50% or more. And food allergies seem to be increasing in the US as well. Could this be from GM foods?

Do you want to eat dangerously doctored food? I sure don’t! There is no way of knowing for sure what kinds of health issues genetically modified foods can produce because no long-term studies have ever been done.

This means we need to protect our own health and avoid becoming a biological experiment ourselves.

The most common genetically modified foods are:

  • Soy
  • Corn
  • Cottonseed Oil
  • Canola Oil

According to Natural News, 90 percent of all canola, 88 percent of all corn, 90 percent of all cotton, and 94 percent of all soy grown in the U.S. today are of genetically modified origin.

Just keep in mind that you very well might be eating GM foods the next time you’re chowing down some corn chips, corn flakes or other corn cereals, soy milk or any soy products like tofu, soy protein, anything sweetened with high fructose corn syrup (which is almost ALL processed foods) or any foods fried in soybean oil, corn oil, cottonseed oil, or canola oil, which is virtually anything that’s fried at a typical restaurant.

Nutritionally, there’s no valid reason to eat these foods anyway, as they offer nothing nutritionally, while only causing health problems.

The list of genetically modified foods can also include:

Sugar from sugar beets, Hawaiian papaya, some types of zucchini, and crookneck squash… but these are very minimal compared to the massive amounts of soy, corn, cottonseed or canola that are in our food supply.

Conventionally raised meat, dairy products, farmed fish and commercial eggs are also fed with GM feed frequently, mostly from corn and soy. Scientists are still uncertain whether eating animals that fed on GM crops can have health consequences for humans. I’d rather not be part of the experiment.

Always buy organic meats, wild caught fish, or 100% grass-fed meat (and grass-finished) to avoid this.

Aspartame, or NutraSweet have also been created with GMO’s. Artificial sweeteners are extremely unhealthy anyway, but here is just one more reason to avoid them!

Besides the health issues that have surfaced so far, genetically modified foods are a big unknown. These new forms of food could potentially lead to serious health issues, cancer or even some new diseases that modern medicine has never seen before.

As one biotech scientist in an article published in the International Journal of Biological Science said, “For the first time in the world, we’ve proven that GMO’s are neither sufficiently healthy nor proper to be commercialised.”

How do we avoid the potential negative health issues from GM foods?

It’s very easy if you eat a natural, healthy diet of real, whole, organic foods.

Avoid eating packaged, processed foods, especially those containing soy, corn, and vegetable oils or corn syrup sweeteners. The chances that you are eating genetically modified foods are very high if it contains any of these foods as ingredients. And remember that canola oil is likely to be genetically modified too, and despite heavy marketing claiming that canola oil is healthy, there is nothing even remotely healthy about canola oil as that article shows.

It’s estimated that there are approximately 30,000 products on grocery store shelves that may be genetically modified.

Remember these three things to avoid eating GM foods:

1. Eat organic–any food labelled “Organic” or “Certified Organic” cannot be genetically modified in any way.

2. Look for “Non-GMO” on the label, or “Made without genetically modified ingredients.” Although it is not required yet by law in the US, many companies voluntarily label their foods as non-GMO. We need to fight to force the government to mandate labelling of GM foods!

3. Especially avoid any food or food additives that contain: soy, corn, cottonseed oil, or canola oil… even if these ingredients are organic, there’s really nothing healthy about eating these foods anyway. Corn, soy, cottonseed, and canola were never a big part of the ancestral human diet. Also beware of commercially raised meat, fish, eggs or dairy that have been fed these GM foods as long term health effects to humans are not yet known.

Genetically modified foods look exactly like any other foods, so you cannot tell by just by looking at them.

Please note: Many people have confused this topic, but new types of produce such as tangelos, seedless watermelons, seedless cucumbers and other new varieties of fruit and vegetables are created by natural breeding, not genetic modification, so these foods are fine to eat.

The bottom line is that genetically modified foods have not been tested enough in humans and scientists don’t really know whether these foods are safe or not.

Avoiding unnatural genetically modified foods is just one more reason why paying close attention to the foods you eat, and eating a diet of real, whole, organic foods is so extremely important. Don’t be like so many people out there that just mindlessly eat foods without thinking about what they are putting in their body. Obviously, we are at an important time in history where diabetes, cancer, heart disease and obesity are at all time highs (to the point of a crisis), so it is time that people take responsibility for their health.

Don’t let yourself be a guinea pig as part of a giant uncontrolled experiment on GM “frankenfoods”… only you can control what you choose to eat and to avoid GM foods fully. Please share this article with all of your friends and family to protect their health.


Get into the habit of reading the ingredient labels before you buy anything and definitely before you eat it!



Jax Allen  Train Hard  Eat Clean  Stay Healthy

Soy Friend Or Foe? Shocking Facts….

Are Soy Milk, Soy Protein, Tofu, and other Soybean-Based Foods Good For You? Or are They Just Making You Fat and Un-healthy?

A look into some of the possible dangers and negative effects on your health of eating too much soy — Can soy even increase belly fat? I wanted to include this article because every day I see so many people that don’t realize that soy is NOT A HEALTH FOOD! Most people have been deceived and mislead by billions of dollars of advertising that soy protein, soy milk, soybean oil, and processed soy foods are “healthy”… when the truth is that soy has many anti-nutrients and negative factors on the body that we should be concerned about. In fact, there is evidence that soy foods could possibly even INCREASE YOUR STOMACH FAT if you eat too much soy or too often. The Dark Side of Soy READ THIS IS MIGHT MAKE YOU CHANGE YOUR VIEW OF SOY PRODUCTS….

Only a few decades ago, unfermented soybean foods were considered unfit to eat – even in Asia. These days, people all over the world have been fooled into thinking that unfermented soy foods like soymilk and soy protein are somehow “health foods”. If they only knew the real truth! The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd – tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

The Chinese NEVER ate large amounts of unfermented soy foods or soymilk

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or “antinutrients”.

First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes vital for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaned rats fed soy containing these antinutrients fail to grow normally.

Soy also contains goitrogens – substances that depress thyroid function. Although soy has been known to suppress thyroid function for over 60 years, and although scientists have identified the goitrogenic component of soy as the so-called “beneficial isoflavones”, the industry insists that soy depresses thyroid function only in the absence of iodine. The University of Alabama at Birmingham reports a case in which consumption of a soy protein dietary supplement decreased the absorption of thyroxine. The patient had undergone thyroid surgery and needed to take thyroid hormone. Higher oral doses of thyroid hormone were needed when she consumed soy — she presumably used iodized salt so iodine intake did not prevent the goitrogenic effects of soy. A very large percentage of soy is genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. Phytic acid is a substance that can block the uptake of essential minerals – calcium, magnesium, copper, iron and especially zinc – in the intestinal tract. The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans. When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.

The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish. People who substitute tofu or bean curd for meat can get severe mineral deficiencies Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less well known, but equally as bad.

Far far more healthy is to eat pure grass fed meats, cheese, and butter all high in nutrients and protein rich. Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Grass fed beef is very high in this necessary nutrient, in contrast to soy.

Soy processors have worked hard to get these anti-nutrients out of the finished soy product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk. Soy Protein Isolate is an Industrially Produced Food — Far from Natural or Healthy! SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fibre, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution. Acid washing in aluminium tanks leaches high levels of aluminium into the final product. The resultant curds are spray – dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).

Nitrites, which are potent carcinogens, are formed during spray drying, and a toxin called lysinoalanine is formed during alkaline processing. In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc. Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver. Yet soy protein isolate and textured vegetable protein (TVP) are used extensively in ready meals, convenience foods, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food give-away programs.

Soy Protein Isolate was once considered a waste product (before they discovered they could make money promoting it as health food!) Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product – the defatted, high-protein soy chips – and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavourings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors’ ugly duckling, into a new age swan. “The quickest way to gain product acceptability in the less affluent society,” said an industry spokesman, “is to have the product consumed on its own merit in a more affluent society.”

So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young. Or so they want you to believe! The appropriate government bodies have duly demonised the competition -meat, milk, cheese, butter and eggs -. Soy serves as meat and milk for a new generation of virtuous vegetarians.  In the USA the soy industry hired Norman Robert Associates, a public relations firm, to get more soy products onto school menus. The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches. The ‘NuMenu’ program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagne, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat, so says the soy industry. We now know this to be a negative, rather than positive addition to their food supply.

You’ve been deceived into thinking Soy Milk is healthy Soymilk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year. Recent advances in processing have transformed the grey, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept – one that tastes like a milkshake, but without the “guilt”… they claim. The long and demanding road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering. In 1998, the FDA made the unprecedented move of rewriting PTI’s petition, removing any reference to the phytoestrogens and substituting a claim for soy protein – a move that was in direct contradiction to the agency’s regulations. The FDA is authorized to make rulings only on substances presented by petition.

Are soy isoflavones actually toxic? The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic. The FDA had also received, early in 1998, the final British Government report on phyto-estrogens, which failed to find much evidence of benefit and warned against potential adverse effects. Even with the change to soy protein isolate, FDA bureaucrats engaged in the rigorous approval process were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products. One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Centre for Toxicological Research. Their pleas for warning labels were dismissed as unwarranted.

Research that ties soy to positive effects on cholesterol levels is incredibly immature, said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory. He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls – deaths from stroke, cancer, intestinal disorders, accident and suicide. Cholesterol-lowering measures in the US have fuelled a $60 billion per year cholesterol-lowering industry but have not saved us from the ravages of heart disease. The health risks of soy are finally becoming known in the media The media have not only questioned the health benefits of soy but begun reporting on the risks. In July, the Israeli Health Ministry warned that babies should not receive soy formula, that children should eat soy no more than once per day to a maximum of three times per week and that adults should exercise caution because of increased risk of breast cancer and adverse effects on fertility. The Ministry based its advice upon the conclusions reached by a 13-member committee of nutritionists, oncologists, paediatricians and other specialists who spent more than year examining the evidence. They concluded that the estrogen-like plant hormones in soy can cause adverse effects on the human body and strongly urged consumers to minimize their consumption of soy foods until absolute safety has been proven. Soy has the potential to disrupt the digestive, immune and neuroendocrine systems of the human body and its role in rising rates of infertility, hypothyroidism and some types of cancer including thyroid and pancreatic cancers.

Soy is also highly allergenic.

Most experts now place soy protein among the top eight allergens of all foods, and some rate it in the top six or even top four. Allergic reactions to soy are increasingly common, ranging from mild to life threatening, and some fatalities have been reported.

People are finally starting to learn that soy is NOT a miracle health food, and more and more expert scientists are issuing warnings about soy. I hope this article has convinced you to consider reducing or eliminating your consumption of soy foods, soymilk, or soy protein.

Fermented soy such as tempeh, natto, and miso are ok on occasion and in moderation.

Interesting stuff – Eh?….