The Milk You Should Never Ever Drink. (Causes Thyroid Cancer, B12 and Vitamin D Deficiency

0
49

Soy milk was once touted as healthy, but more and more evidence suggest the opposite. Yet nutritional guidelines remain behind the times as they continue to advise Americans to consume soy and soy milk.

Here are ten reasons why soy milk is dangerous:

First, the contents:

Natural Flavor, Soymilk (Filtered Water, Whole Soybeans), Calcium Carbonate, Vitamin A Palmitate, Vitamin B12, Vitamin D2, Cane Sugar, Sea Salt, Carrageenan, Riboflavin (B2).

Now the top 10 reasons you should not consume this:

-Soybeans include haemagglutinin. This causes clots, leading to the clumping of red blood cells.

-Soy also contains plant estrogens, known as phytoestrogens. These can impede endocrine function. They may actually cause breast cancer and infertility in women.

-Soy foods are rich in toxic aluminum. This has a bad effect on kidneys. The nervous system is also affected. It has also been related to the incidence of Alzheimers.

-Soybeans include antinutrients which are natural toxins. 2 glasses of soy milk a day may actually change the menstrual cycle in women.

-Soy proteins are exposed to high temps during production for producing textured vegetable proteins and soy protein isolate.

-Vitamin D and vitamin B12 are needed more when soy is taken.

-Toxic is isoflavones are also in soy, and some, such as daidzein and genistein may trigger existent breast cancer growth.

-99% of soy is actually GMO! It is one of the mostly pesticide- contaminated foods out there.

-It has a vitamin B12 similarity, which the body cant process leading to B12 deficiency.

-High levels of phytic acid. This prevents the assimilation of copper, iron, zinc, calcium and magnesium.

Food-grade carrageenan can lead to lesions, ulcerations, gastrointestinal inflammation, and colon cancer in laboratory animals, according to peer-reviewed scientific studies.

Recent research was funded by the American Diabetes Association and they found a relation between the use of food-grade carrageenan and glucose intolerance, as well as an insulin resistance in mice.

Read more:

LEAVE A REPLY

Please enter your comment!
Please enter your name here