If soy was just a waste crop, they would plant something else. There is a huge market for soy and it is very high in protien. That's why it is planted.
Soy is a good green manure. It is NOT a good food crop as it is currently used in the US because of the health problems caused by improper preparation and overuse in the food supply.
As for the protein content...
"Soya contains protease inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These produce serious gastric distress and reduce protein digestion to cause chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer."
http://www.second-opinions.co.uk/no-joy.html
"Confused About Soy?--Soy Dangers Summarized
* High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
* Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
* Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
* Soy foods increase the body's requirement for vitamin D.
* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
* Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys."
http://www.trit.us/soy/index.html
Soy is a good green manure. It is NOT a good food crop as it is currently used in the US because of the health problems caused by improper preparation and overuse in the food supply.
As for the protein content...
"Soya contains protease inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These produce serious gastric distress and reduce protein digestion to cause chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer."
http://www.second-opinions.co.uk/no-joy.html
"Confused About Soy?--Soy Dangers Summarized
* High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
* Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
* Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
* Soy foods increase the body's requirement for vitamin D.
* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
* Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys."
http://www.trit.us/soy/index.html
the financial benefits of soy are a byproduct of it's agricultural use. it was orginally planted on corn farms simply as a way to fix nitrogen. then Big Ag realized they could market it as fillers and additives as they had corn so it became a major cash crop. this has actually done more to HARM farmers than to help them as it devalues other crops and forces them to plant more and more each year. as the market is flooded with so much cheap corn and soy, farmers can't make a profit unless they plant so much that they get lots of subsidies. and it gets worse each year that more corn and soy are planted.
Exactly. You also have one company controlling 90% of the seed market on soy and corn. The diversity of crops is shrinking all the time.
Exactly. You also have one company controlling 90% of the seed market on soy and corn. The diversity of crops is shrinking all the time.
That's a ridiculous assumption. Soybeans have been domesticated and raised for food for thousands of years. While not generally cared for as table food in the early U.S., it was planted in the mid-19th century as livestock fodder.
Soybeans have been used for thousands of years, but not in the way they are used now. The Chinese learned to ferment the soy which neutralizes the natural toxins in the soy beans. Used as a fermented product and in TRADITIONAL AMOUNTS (about 2 tsp/day as a condiment...NOT as a replacement for animal protein) soy can be just fine. Soy used in the US is NOT fermented, it is toxic, and it is added to EVERYTHING!
As for livestock, the long term damage of soy doesn't show up in animals that are raised to market weight and sold. If you have breeders, or keep your animals long term, that is when the soy issues becomes a problem. Because of this, the average person should worry about soy in their pet food even if they are not concerned about the soy in their livestock's feed.
Soybeans have been used for thousands of years, but not in the way they are used now. The Chinese learned to ferment the soy which neutralizes the natural toxins in the soy beans. Used as a fermented product and in TRADITIONAL AMOUNTS (about 2 tsp/day as a condiment...NOT as a replacement for animal protein) soy can be just fine. Soy used in the US is NOT fermented, it is toxic, and it is added to EVERYTHING!
As for livestock, the long term damage of soy doesn't show up in animals that are raised to market weight and sold. If you have breeders, or keep your animals long term, that is when the soy issues becomes a problem. Because of this, the average person should worry about soy in their pet food even if they are not concerned about the soy in their livestock's feed.
