December 24, 1999

The Washington Times

3600 New York Avenue, NE

Washington, DC 20002

Dear Sirs:

Everyone should oppose the move to put more soy in school lunches-not just meat producers. ("More soy. Less fat sought in school meals" 12/24/99) Soy not only lacks complete protein, zinc and iron, it contains compounds that block the absorption of protein, zinc and iron from other sources. Soy foods increase the body's requirements for vitamin D and B12-both essential for normal growth and development. Antithyroid substances found plentifully in soy foods inhibit thyroid function, leading to fatigue and mental problems. Phytoestrogens in soy can inhibit normal development and can cause reproductive and fertility problems later in life. Recent research implicates these phytoestrogens in the development of Alzheimers' and dementia-they are "brain aging" substances. Modern soy products contain carcinogens and toxins formed during processing and all modern soy foods contain MSG, which causes neurological problems, including violent behavior.

For more information, concerned educators should visit www.soyonlineservice.com The justification for more soy is based on the spurious notion that we should reduce the amount of fat in children's diets. Fats contain many nutrients that are vital for normal growth and development, and that contribute to the proper function of the brain and nervous system. Growing children need more fat in their diet, not less. To deprive children of the fats they need is tantamount to genocide. More soy in school lunches will mean more absenteeism, more injuries, more learning problems, more attention deficit disorder and more violence. It will exacerbate nutritional deficiencies and contribute to increased disease. USDA proposals mean increased profit for the powerful soy industry at the expense of our growing children.

Sally Fallon,

President, Price Pottinger Foundation

(202) 333-4801

COMMENT: Sally is a great lady and has done a valuable service with Price Pottinger. She has also co-authored with Dr. Mary Enig one of the first warnings on the dangers of soy. You can find her article on my web site under the articles page The Dangers of Soy.

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.westonaprice.org/soy_alert.htm

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