How To Kick Your Thyroid’s Ass: Two Hidden Sources of Soy at Your Breakfast Table
I was so inspired by a live-streaming speech given by Sally Fallon Morrell, the president of the Weston A. Price foundation, this week at the Wise Traditions Conference on how and what to eat (that is, real, whole, traditionally-prepared foods). This woman is truly a food science and food history genius and her lecture really drives home the point: do not trust industrial/processed food to sustain us or nourish us. If anything, trust processed food to send us into a diseased state. This is because we are expecting for-profit companies to sell us high quality and high-nutrition goods. Quite frankly, it ain’t gonna happen. Instead, giant food manufacturers sell chemical concoctions and processing byproduct waste as foods safe to consume. Or, as Sally Fallon brilliantly put it, “The goal is to make fake foods out of the products of commodity agriculture…, The food is highly manipulated, sterile, and artificially constructed — nothing as naturally occurs in nature. Why wouldn’t it be destructive to our bodies?
In an article on the fake foods and chemicals invading our diets, Fallon touches on one of the staples of any typical American breakfast — orange juice. How terrible could that be?, Well, she says, “Have you ever wondered why processed orange juice stays cloudy, why the solids do not settle? This is because soy protein combined with soluble pectin is added, and this keeps the juice permanently cloudy. It might be interesting to know, for those of you who are allergic to soy…
Actually, it “might be interesting to knowÃ¢â‚¬ for those who have thyroid disease!, Did you know you were downing a cup-full of a thyroid-slowing goitrogen every time you got your “daily dose” of vitamin C?
Another staple of any Western breakfast is the grain product — pastries, cereal, bagels — but especially the toast. It is normal in our culture for people to eat bread several times a day — toast for breakfast, sandwich for lunch, garlic bread with dinner. Unfortunately, when this bread being consumed is processed in a plant and not homemade, chances are, we’re consuming soy. It is often used as a dough extender or conditioner. Yes, soy in bread; who knew?, Consider this anecdotal story; one woman’s firsthand experience:
Leslie Blumenberg went to pick up her mother at the airport and got lost coming home. Although she had lived in the area for years, she became completely disoriented. It took her two hours to find her way back to her house. She was also suffering from cognitive problems, her words would jumble when she tried to speak coherent sentences, and she forgot how to spell.
Leslie had been eating soy foods, lots of them, for three years. When she went off soy, her problems cleared up, her mind returned to normal. But Jenny Smith did not eat soy. Her problems cleared up only when she went on a diet and stopped eating bread. She discovered that she could eat homemade bread without any problem. But supermarket bread gave her brain fog.
Jenny had a thyroid problem and had been taking thyroxine for years. When her office connected with the internet, she went online to a thyroid site. There she learned that soy was a potent thyroid depressant and should not be consumed by anyone with thyroid troubles. Next trip to the grocery store, she began to read labels and discovered that every loaf of bread in the supermarket contained soy flour.
The moral of the story here is read food labels — be aware of every ingredient (both listed and not listed, as many times ingredients that are considered to be “industry standards” are not required on the label), whenever possible make the food yourself, and do not rely on a company to give you nourishing/healthy food products. And for more information on soy, check out this easy-to-read fact sheet, the Soy Alert! from the Weston A. Price Foundation.
On a final note, I wrote a few weeks ago about trying to up my raw fermented foods intake. I have to tell you, it’s truly one of the best things I’ve done for my health in a long time. I realized in a still-weakened system like mine, taking a few probiotics a day isn’t enough. My body was craving live beneficial bacteria, and I’ve started eating these raw cultured vegetables at every meal. Yes, every meal. In just a few weeks time, it’s drastically cut down my rate of (candida) infection. I would highly suggest it to anyone dealing with immunity problems and autoimmunity.
Until Next Week,
Send any questions or comments to Liz@DearThyroid.ORG; I’d love to chat.
- The Dark Side of America’s Favorite Health Food
- Is There Soy In Your Bread?
- Food Companies Try, But Can’t Guarantee Safety
Wait! Before you leave, a few weeks ago we had a contest for Shakeology goodies from our dear friend Beth. One of our winners never claimed their prize, and so we’ve chosen a new winner…. Tamara!! Tamara, please email me at Liz@DearThyroid.org with your address and information to claim your prize!
Tags: affects of thyroid disorders, How To Kick Your Thyroid's Ass, Liz Schau thyroid nutrition writer, soy in orange juice soy in bread side effects of eating soy reading food labels soy and thyroid disorders soy brain fog memory issues Soy Alert Weston A Price Foundation raw fermented foods fermented , thyroid nutrition column, thyroid nutrition tips, thyroid nutritional resources