Soy is a very unfortunate story. So many of us have trusted that it’s an excellent source of protein and felt good when choosing soy. Not only is unfermented soy not good for us, it does harm!! Soy is everywhere so it pays to check labels and avoid wherever you can. Various previous reports by a variety of scientist and cancer foundations have encouraged consumption of soy to reduce breast cancer. There has been a great deal of research that completely disproves these claims. Memorial Sloan Kettering in New York’s researchers are now warning women that adding soy to your diet will increase the rate of breast cancer cell spreading
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 “anti nutrients”. A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women – less than two teaspoons. Americans are consuming amounts far exceeding this quantity.
First among the anti-nutrients in soy are potent enzyme inhibitors that block the action of trypsin and other enzymes needed 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.
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
8oz can tomato paste
2 cups Vegetable broth
1 (4.5-ounce) can diced green chiles