Excelente artigo alertando sobre o "scam" da soja.
O texto abaixo contem muitos fatos importantes sobre a verdade atrás do "mito da soja".
Há muitas referências de estudos, pesquisas, livros etc, ilustrando o que o autor cita.
O site original desse texto foi  "tirado do ar" (?), mas está salvo no archive.org que é uma espécie de "arquivo morto" da Internet.
Estranhamente todos os links citados no meio do texto estão "mortos" também...
O texto parcialmente traduzido para português: AQUI
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The text below is a copy from a website that has been taken out of the Internet in 2006.
The original site exists only in the archive.org: HERE.
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This web page presents some of the negative facts about soy products that are not generally heard by vegetarians due to control of the mass media and biased research funded or conducted by industrial concerns and reproduce at health food shops, or in nutritional texts. Also, due to extensive lobbying of regulatory bodies and nutritional authorities by industrial concerns, soy products have been officially accepted as wholesome nutritional products. When official sanction is given to a product, it is not usually long before health magazines funded by industrial advertising money start to promote the goods and then dietary faddists start to promote industrial products as healthy in turn.

You need to be aware that many scientific studies are loaded or are not indepth enough to give useful results. It is therefore easy in some cases to present data to support a variety of cases for soy, based on which research you pick. Even looking at all the evidence and weeding out the flawed research may not tell you the real picture if none of the scientific research was long term enough, or not well controlled. Safety studies involving laboratory animals (an absurd term) are misleading as nutritional indicators to effects on humans. In any case, negative results in animal research are frequently ignored in order to get goods onto the market.

The Billion Dollar Soy Industry Sales of soy foods increased 350 percent over the last decade to an estimated $1.4 billion last year, according to the Soyfoods Association of America. Supermarket News; Vol.46, No.11; March 11, 1996; p.51.

Soy products are at the forefront of a multi billion dollar industrial complex. According to the Wall Street Journal (October 27, 1995) Archer Daniel Midlands, the world's major soy processor, spends very heavily on advertising, especially for news programs on major networks. Apparantly they spend $4.7 million for advertising on "Meet The Press" and $4.3 million on "Face The Nation" during the course of a year. ADM has holdings in major newspapers, and the press present soy in a positive light. ADM lobbies heavily in Washington and supports university research programs.

Many vegetarians believe soy to be a wonder food that is ideal for replacing meat. But VEGAN-STRAIGHT-EDGE asks:

• since we are not carnivores- why do we need a high protein substitute for meat?
• soy is an agricultural product that has a history of only a few thousand years- is it not self evident that we do not need to eat soy?
• legumes, including soy are very poisonous raw- are they really food fit for humans?
• many dietary therapists are aware that some people are allergic to soy- why is no warning put on soy products?
• should we look upon soy goods as industrial chemical products or as true food?
• does soy processing introduce many toxic chemicals?
• where is there good quality scientific evidence that soy foods are so healthy?

Typical criticism of high soy vegetarian diets is based on concerns about anemia that many doctors are aware of. The research that this stems from is not particularly strong, but none the less may be a cause for concern:

Does eating soy cause iron deficiency?

Dietary iron and serum ferritin levels were measured in a group of Chinese vegetarian and nonvegetarian students. A major characteristic of the vegetarian diet was the replacement of meat by soybean products. Dietary iron was similar in both groups of men, but was significantly higher in female vegetarians than in nonvegetarians. However, the median plasma ferritin concentration was about 50% lower in the vegetarians of both sexes than in the nonvegetarians. Although the men did not show evidence of iron depletion, the prevalence of anemia and iron deficiency were 30% and 50%, respectively, in the female vegetarians. These values were more than twice as high as those for nonvegetarian women.

Shaw N-S, et al. A vegetarian diet rich in soybean products compromises iron status in young students. J Nutr 1995;125:212-219.

Commenting on this research in Townsend Letters To Doctors LITERATURE REVIEW & COMMENTARY, Alan R. Gaby, M.D., says that "a vegetarian diet that is rich in soybean products may promote iron deficiency, particularly in women" and that soy products are "known to inhibit the absorption of nonheme iron to a significant extent". Although soy products can meet the RDA amount of iron, the amount that is absorbed may be insufficient. Additional vitamin C may improve uptake of iron. Dr Gaby concludes "This study suggests that vegetarians who frequently consume soy products should be screened for iron deficiency and given iron supplements or dietary recommendations when necessary." Dr Gaby also suggests the reintroduction of some meat to improve mineral availability, why not simply remove soy products and replace them with vegetables rich in iron? This study is often used to slam vegetarian diets but does not tell us why 70% of the vegetarian women did not get anemia and 50% did not show "iron deficiency" which seems in any case to be based on an arbitrary level.

Paradoxically some authors present the iron binding nature of phytates as beneficial in preventing oxidation of iron, thus protecting DNA from free radicals. A sure method of gaining protection from such dangers is to ingest vitamin C, E and the mineral selenium. A diet rich in vitamin C and E obviates the need for the alleged benefits of phytates without the demonstrated risks of mineral deficiency.

Soy has many potential antinutrient effects:
"Implications of antinutritional components in soybean foods", Liener IE, Crit Rev Food Sci Nutr, 34: 1, 1994, 31-67

Abstract

There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are the protease inhibitors and lectins. Protease inhibitors exert their antinutritional effect by causing pancreatic hypertrophy/hyperplasia, which ultimately results in an inhibition of growth. The lectin, by virtue of its ability to bind to glycoprotein receptors on the epithelial cells lining the intestinal mucosa, inhibits growth by interfering with the absorption of nutrients. Of lesser significance are the antinutritional effects produced by relatively heat stable factors, such as goitrogens, tannins, phytoestrogens, flatus-producing oligosaccharides, phytate, and saponins. Other diverse but ill-defined factors appear to increase the requirements for vitamins A, B12, D, and E. The processing of soybeans under severe alkaline conditions leads to the formation of lysinoalanine, which has been shown to damage the kidneys of rats. This is not generally true, however, for edible soy protein that has been produced under milder alkaline conditions. Also meriting consideration is the allergenic response that may sometimes occur in humans, as well as calves and piglets, on dietary exposure to soybeans.

Soy FAQ

• are soy products a good source of minerals?

  Scientists are in general agreement(?) that grain and legume diets high in phytates contribute to widespread mineral deficiencies in third world countries. The soy bean contains more phytate than any other grain or legume studied. In the west, phytate content is not thought to be such a problem because of our inclusion of mineral rich meat and our habit of overeating.
  Van-Rensburg et. al., "Nutritional status of African populations predisposed to esophageal cancer", Nutr-Cancer, V.4, 1983, pp. 206-216
  Moser, P.B. et. al., "Copper, iron, zinc and selenium dietary intake and status of Nepalese lactating women and their breast-fed infants" Am-J-Clin-Nutr, v.47, Apr 1988, pp. 729-734
  Harland, B.F. et. al., "Nutrtional status and phytate: zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovo-vegetarian Trappist monks: 10 years later" J-Am-Diet-Assoc., v. 88, Dec 1988, pp. 1562-1566
  El Tiney, A.H., "Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan", Journal of Food Composition and Analysis, v. 2, 1989, pp. 67-78.
  Phytate reduction of zinc absorption has been demonstrated in many studies that are sumarised in Leviton, Richard, "Tofu, Tempeh, Miso and Other Soyfoods: The Food of the Future -- How to Enjoy Its Spectacular Health Benefits", Keats Publishing, Inc., New Canaan, CT, 1982, p.12.

• doesn't long slow cooking reduce phytate content?

  Cooking does reduce phytate contents however, soy seems highly resistant to these cooking techniques. Fermentation to produce products like tempeh and miso does reduce phytate contents significantly. Tofu and bean curd remain high in phytate as do TVP products.
  Ologhobo, A.D., et. al., " Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing", J-Food-Sci, v. 49(1), Jan/Feb 1984, pp. 199-210

  In Thorsons Complete Guide To Vitamins & Minerals by Leonard Mervyn, BSc PhD CChem FRSC, Thorsons 1989, the contents of phytate in popular meat substitutes are given. Leonard Mervyn advises us that when molar rations of phytic acid to zinc are greater than 15, a decrease in zinc bioavailability occurs. The molar ratios are as follows: meat extender 37, mince additive 39, TVP beef 31, TVP pork 43, TVP mince 36 and TVP plain 43. For comparison: wholemeal flour 35, white flour 13, wholemeal bread 33, bran based cereals 60 and cornflakes 21.

  The limiting effect of phytates is not a concern in most western diets since 75% of the zinc is provided by animal products.

• are soy products a good source of protein?

  Human protein requirements are grossly over estimated by nutritional authorities. Traditional fermented soy products are sources of fairly raw proteins, however modern processed soy products like TVP are subjected to many processes that may damage the protein contents, such as; heating, high pressures and high temperatures, extrusion, acid and alkaline solutions and other chemical processes. In addition soy products may contain trypsin inhibitors that prevent our digestive enzymes from breaking down the protein properly. The same processing that breaks down the trypsin inhibitors also damages the structure of the proteins in the soy.

  "Soybeans contain indigestible carbohydrates and inhibitors of digestive enzymes (soybean trypsin inhibitor). Both problems contribute to difficulty digesting beans, excessive gas, and, occasionally, abdominal pain and diarrhea."
  Stephen J. Gislason MD, Environmed Research Inc.

  Vegetarians seem to have the meat eaters thirst for protein as well. Actual protein losses in a healthy body are as low as 2 grams per day, and losses of essential amino acids vary from between about 2 grams at the most for Lysine to 0.25 grams for Tryptophan daily(1). This amount can be easily supplied by a diet of fruits only! Diets including concentrated proteins such as meat, fish, dairy, eggs, beans and nuts exceed requirements. There is no need to eat soy protein, it simply overloads the body with amino acids that have to be oxidised.

  "Food supplies the building materials to permit continuous cellular renewal and growth. Protein forms a major part of our structure. Most of our body protein is recycled and we do well by ingesting very little protein. About 3% of the total body protein is recycled every day (approximately 200 grams). In a healthy adult, net protein loss in a day may be as low as 2 grams. Dietary requirements for protein increase with activity, growth, and protein losses, especially following injury or during illness. The average American diet supplies 11-14% of total calories as protein, or 25-100 gms/day. Protein digestion and absorption are generally efficient."
  Stephen J. Gislason MD, Environmed Research Inc.

  The only likely causes of protein deficiency are starvation, or ingestion of proteins that are very poorly digested. Protein in excess of the daily requirement will be used as metabolic fuel by oxidation, in which case waste products will be produced, unlike getting food energy from carbohydrates which are totally consumed, producing only water. Carbohydrates also spare non essential amino acid requirements.

  Longer nitrogen balance studies have found reduced nitrogen losses (a rough method for establishing protein losses) of about 2 to 3 grams per day, which equates to about 16 grams of protein. Forget the RDA figures, they are far too high and too rigid.

  Eating excess protein is a bad idea, not only does undigested protein serve as soil for putrificative bacteria in the bowels, but use of amino acids for generating energy actually poisons the body:

  "When amino acids are "burned" as a fuel, ammonia (NH3) is the waste product. Ammonia must be carried to the liver, converted to urea and excreted by the kidneys. One of the penalties of amino acid excess is ammonia excess, a potential cause of body malfunction following a high protein meal.
  Stephen J. Gislason MD, Environmed Research Inc.

  New, more accurate means of measuring amino acid utilisation are being used to suggest that original nitrogen balance estimates for amino acid requirements were too low(1). The researchers concluded:

  "It is concluded that the nitrogen balance-based estimates of amino acid requirement are too low."

  However, this research measured amino acid oxidation, which has been found to vary dependant on dietary protein intake, and another study(2) has for the first time found that:

  "Similarly, rates of whole body protein synthesis, degradation, and leucine oxidation after long-term therapy with the VLPD regimen did not differ from baseline values, and neutral BN was maintained by a marked suppression of amino acid oxidation and postprandial inhibition of protein degradation. This is the first evidence that the compensatory changes in whole body protein turnover activated in response to dietary protein restriction are sustained during long-term therapy."

  (1)"Recent advances in methods of assessing dietary amino acid requirements for adult humans.",
  Zello GA; Wykes LJ; Ball RO; Pencharz PB, J Nutr, 125: 12, 1995 Dec, 2907-15

  (2)"Long-term adaptive responses to dietary protein restriction in chronic renal failure.",
  Tom K; Young VR; Chapman T; Masud T; Akpele L; Maroni BJ, Am J Physiol, 268: 4 Pt 1, 1995 Apr, E668-77

• how is soy milk produced?

  In order to remove as much of the trypsin inhibitor content as possible, the beans are first soaked in an alkaline solution. The pureed solution is then heated to 115 degrees C in a pressure cooker. This method destroys most, but not all of the anti-nutrients, but has the effect of denaturing the proteins making them difficult to digest and assimilate.
  Wallace, G.M., "Studies on the Processing and Properties of Soymilk", J-Sci-Fd-Agric, v. 22, Oct 1971, pp. 526-535

  The phytate content remains in soy milk to block the uptake of essential minerals. The alkaline solution that is used to soak the solution produces a carcinogen, lysinealine, and reduces the cystein content.
  Berk, Zeki, "Technology of production of edible flours and protein products from soybeans", FAO Agricultural Services Bulletin 97, Food Agriculture Organization of the United Nations 1992, p. 85.

  "Soybean milk, which naturally contains a high content of glutamate, frequently has glutamate added in the form of hydrolyzed vegetable protein."
  Excitotoxins: the taste that kills by Russell Blaylock M.D., Health Press 1995, pp. 220

• what is Tofu?

  Tofu is a mixture of soy bean curd and plaster of paris. It has a high phytate content and may contain traces of other toxins used in its manufacture. Tofu does contain the highest quantity of isoflavones and phytoestrogens that are said to inhibit tumor formation and prevent hormone-related diseases in women. The research that makes health claims for soy products needs to tell us by what mechanisms it modifies our biochemistry so that we can try to understand what harmful effects may occur. Without long term well controlled studies of soy diets, the claim that they are disease preventative overall is not demonstrated.

  Soy has powerful drug like properties, however the dosage is not regulated, and indeed, we do not know the effects of different doses on different people. The ingestion of strong drug like chemicals in foods like soy is therefore a game of biochemical Russian Roulette. The far eastern populations that include Tofu in their diets usually eat it in a fish broth. How can we extrapolate from these diets to western vegetarian diets?

• how is soy protein isolate made?

  This is the fraction left from soy after the carbohydrate and fatty acid components are removed from the soy bean. First they are ground and subjected to high-temperature and solvent extraction processes to remove the oils. The resulting defatted meal is then mixed with an alkaline solution and sugars to seperate the fibres. It is then preciptated and seperated using an acid wash. The resulting curds are neutralized in an alkaline solution and spray dried at high temperatures to produce a high protein powder. Some trypsin inhibitor will still remain after this process. The now damaged fats will be used in margarine production. Soy isolate is a waste product of the margarine industry. The contents of trypsin inhibitor in soy isolates can vary as much as 5 fold.
  Rackis, J.J. et. al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qual-Plant-Foods-Hum-Nutr, v. 35 1985, p. 232

• what about soy baby milk formulas?

  Cow milk baby formulas have been linked to colic and causing insulin dependant diabetes mielitis. However soy is not without its own problems.
  soy formulas can cause zinc deficiency in infants: Lonnerdal, B. et. al., " The effect of individual components of soy formula and cows' milk formula on zinc bioavailability", Am-Jour-Clin-Nutr, v. 40 Nov 1984, pp. 1064-1070.
  Perhaps the zinc deficiency problem has been addressed since this report, however the aluminium content of soy formulas is 10 times higher than milk formulas 100 times higher than unprocessed milk.
  Palmer, Gabrielle, The Politics of Breastfeeding, Pandora Press, London, 1993, p. 310.
  soy allergies are almost as common as milk allergies: Ganse, R. "Doctors still sleuthing cause of food allergies", Sch-Foodserv-J, v. 40(4), May 1986, pp. 38-39
  Soy formulas lack cholesterol, lactose and galactose which are important nutrients for a growing humans developing nervous system.
  Soy formulas may contain many artificial ingredients such as carrageenan (an excitotoxin), guar gum, sodium hydroxide (caustic soda), potassium citrate monohydrate, tricalcium phosphate, dibasic magnesium phosphate trihydrate, BHA and BHT.
  nitrosamines, which are potent carcinogens, are increased during the high temperature drying process of soy proteins: Rackis, J.J. et. al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qual-Plant-Foods-Hum-Nutr, v. 35 1985, p. 225

  Nitrosamines are one of the groups of chemicals in tobacco smoke that are carcinogenic! A 2 year search of MEDLINE produced 141 references to nitrosamines usually indicating cancer causation in lab animals.

  BHA has been found to be toxic and produce oxidative damage to DNA: "Induction of oxidative DNA damages and enhancement of cell proliferation in human lymphocytes in vitro by butylated hydroxyanisole." Schilderman PA; Rhijnsburger E; Zwingmann I; Kleinjans JC Carcinogenesis, 16: 3, 1995 Mar, 507-12

  An article published in the New Zealand Medical Journal (May 24, 1995) warns that the estrogen like compounds in soy formulas may adversly effect hormonal development of infants.

• what is textured vegetable protein (TVP)?

  TVP is the result of taking soy protein isolate and applying a high-temperature and high pressure extrusion process. Usually artificial flavours such as MSG are added to mask the beany flavour of TVP. By the time TVP products are cooked they have usually reached their third or forth heating. The soy products used in the far east tend to be traditional such as tempeh, meso and other fermented goods, not the highly processed and refined industrial products popular in the west.

• do soy products help to prevent cancer?

  Isoflavone aglycones are anticarcinogenic substances found in traditionally fermented soy products. In modern non fermented soy products such as tofu and soy milk these substances are present as beta-glycoside conjugates that do not have anti-carcinogenic effects.
  Coward, L., et al., "Genistein, daidzein and their beta-glycoside conjugates: Antitumor isoflavones in soybean food from American and Asian diets", J-Agric-Food-Chem, v. 41(11), Nov 1993, pp. 1961-1967. Industrial soy products contain raised levels of nitrosamines, which are carcinogenic!

  Furthermore the fatty acids that are alleged to be beneficial in soy products, the essential omega-3 fatty acids are particularly subject to rancidity during high temperature and pressure processing. The fats then become trans-fats and form carcinogenic compounds. Trans fats, also found in vegetable margarines, are very unhealthy.
  trans fatty acids in margarines: a study in Wales showed a strong association between TFA content in body fat and death from cardiovascular disease, Br J Preven Soc Med, 1975; 29: 82-90
  blood cholesterol quickly increased in people fed TFAs: J Lipid Res, 1992; 33: 399-410
  Since 1971, 20 studies have have been published indicating a link between polyunsaturated fats in margarine and cooking oils, and cancer. The first appeared in The Lancet, 1971; I: 464

  Hexane or other solvents are used to extract oil from soybeans. Traces of this remain in commercial soy products. It is suspected that this group of chemicals may be linked to parkinsonism:
  "n-Hexane-induced parkinsonism: pathogenetic hypotheses" Pezzoli G; Antonini A; Barbieri S; Canesi M; Perbellini L; Zecchinelli A; Mariani CB; Bonetti A; Leenders KL Mov Disord, 10: 3, 1995 May, 279-82

  Abstract

  n-Hexane, similar hydrocarbons, and derivatives are common environmental pollutants and by-products of lipid peroxidation, and they may have a nigrotoxic effect like that of 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine. This report describes our second case of parkinsonism in a subject exposed to n-hexane. Positron emission tomography studies demonstrated regional striatal abnormalities of the nigrostriatal dopaminergic system and of glucose metabolism that were different from those found in idiopathic Parkinson's disease.

  Workers exposed to hexane may develop polyneuropathy: "Peripheral and central conduction in n-hexane polyneuropathy", Oge AM; Yazici J; Boyaciyan A; Eryildiz D; Ornek I; Konyalioglu R; Cengiz S; Oksak OZ; Asar S; Baslo A , Muscle Nerve, 17: 12, 1994 Dec, 1416-30

  Abstract

  Electrophysiological findings of 27 males with industrial n-hexane polyneuropathy (HPNP) are presented. The results of needle electromyography and nerve conduction studies were compatible with primarily axonal polyneuropathy with secondary segmental demyelination. Motor conduction velocities were the slowest in distal regions of the nerves. In the proximal nerve segments, which were partly tested by magnetic stimulation of the nerve roots, this slowing was much less pronounced. The reduction in mean motor conduction velocities in the forearm segments of ulnar nerves was more than 30% in comparison to the control group means. This reduction was only 10% in the neck-axilla segments. We think that this finding is a reflection of the distal axonopathy process. Central motor conduction times calculated by transcranial magnetic stimulation and spinal nerve root stimulation were found to be prolonged in HPNP patients, indicating that descending motor pathways are affected in human HPNP.

  By buying modern soy products, you are encouraging the exposure of industrial workers to a crippling solvent. The epidemiological research on populations that use soy products is not consistant since results produce confirmation of cancer protection, no effects upon it, or indeed a reverse relationship (ie cancer risk). Research done by the National Cancer Institute in China, reported soy foods as cancer preventative, but the protocol used has been criticised for being manipulated to show positive results. But this same research is used to present soy foods in a favorable light anyway.

  Extrapolating from laboratory experiments with antitumoral soy extracts to suggest that eating whole soy foods is also antitumoral needs more scientific backing. One could find antitumoral phytochemicals in tobacco leaves, this does not make smoking a cancer reducing factor.

  The dust from soy processing plants also triggers asthma attacks. This is due to the allergenic sterol components, like stigmasterol found in legumes. Stigmasterol is also extracted from soy beans and used as a pharmacological source for a drug which is metabolised in the human body into progesterone. Eating powerful chemicals like this in uncontrolled doses will yield unpredictable results. Are we supposed to believe that the human body benefits from the anticarcinogenic compounds in soy, but does not suffer from these asthmatic irritants:

  "Identification of soybean dust as an epidemic asthma agent in urban areas by molecular marker and RAST analysis of aerosols", Aceves M; Grimalt JO; Sunyer J; Anto JM; Reed CE J Allergy Clin Immunol, 88:1, 1991 Jul, 124-34

  Abstract

  From 1981 to 1987, 26 outbreaks of asthma have occurred in the city of Barcelona, Spain, affecting a total of 687 subjects and causing 1155 emergency room admissions. Assays of urban aerosols collected with high-volume samplers between October 1986 and May 1989 have indicated that soybean dust originating from harbor activities (and not traffic or industrial pollution) is the causal agent for these epidemics. Soybean particulates in the filters have been characterized from the composition of the alcohol fraction, namely, campesterol, stigmasterol, beta-sitosterol, n-triacontan-1-ol, and n-dotriacontan-1-ol, constituting a series of aerosol components correlated with the epidemiologic data. This result has also been confirmed by immunochemical assay of specific soybean allergens. The concentration of these sterols in the air corresponds to a 24-hour average level of soybean dust in the order of 25 micrograms/m3 on epidemic days. These results suggest the advisability of monitoring soybean dust in air particulates of populated areas surrounding soybean storage or processing plants. The techniques presented here afford a simple way for the recognition of soybean dust in aerosols containing high concentrations of organic pollutants of traffic or industrial origin.

• is there anything that may inhibit the uptake of isoflavones?

  It seems that including wheat in your diet may inhibit the alleged benefits of soybean isoflavones: "A diet high in wheat fiber decreases the bioavailability of soybean isoflavones in a single meal fed to women": Tew BY; Xu X; Wang HJ; Murphy PA; Hendrich S J Nutr, 126: 4, 1996 Apr, 871-7

  So a typical veggy burger is going to present problems, since the isoflavones are damaged and in any case the bread will reduce isoflavone uptake. Also the western practice of including bread with meals limits isoflavones. Bread is a grain and so also contains mineral blocking phytates.

• is there a problem with the traditional fermented products?

  Fermentation means breakdown by bacteria. Do you relish the idea of ingesting millions of dead bacteria and their metabolic waste products? The bacteria present in these "foods" might also present a challenge to our immune systems. Traditional does not equal beneficial or necessary! The beneficial effects of soy are all claimed for traditional products, not the modern ones.

  Kombu, miso and soy sauce all contain MSG. (see below)

• what about all the great books about soy?

  Books like Soy Protein and Human Nutrition are funded by soy interests. Ralston Purina a major manufacturer of soy protein isolate funded Soy Protein and Human Nutrition and you will find that they produce very questionable scientific research to back the claims about soy protein being good quality protein. Always try to find out who is financing any book or scientific research, or what interests a particular nutritionist has. What constitues true Human Nutrition has been established by millions of years of natural evolution, and cannot be found in laboratories or books by nutritionists.

MSG FAQ

Russell L. Blaylock, is a member of the Congress of Neurological Surgeons, the American Association of Neurological Surgeons, Southern Neurosurgical Society, The American Nutritionist Association, the American Society for Parenteral and Enteral Nutrition, and the Society of Neurosurgical Anesthesia and Critical Care. He is the clinical assistant professor at the University of Mississippi Medical Center. He is a well published and highly experienced in his field.

Follow the embedded links below for more detailed explanations of the issues. This FAQ is designed to give you a brief introduction to the health issues and the (un)scientific smokescreen that is used to protect MSG manufacturers.

• what is an excitotoxin?

  a substance added to foods and beverages that literally stimulates neurons to death, causing brain damage of varying degrees. Can be found in such ingredients as MSG, aspartame (NutraSweet®), cysteine, hydrolyzed protein, and aspartic acid.

• what is the official view on MSG?

  The FDA says that MSG is GRAS (Generally Recognised As Safe). But common table salt is GRAS even though it is a causitive factor in many western illnesses. So Generally Recognised As Safe does not mean safe!

  Good science does not mean having the most people supporting the idea, or the most studies supporting the idea, it is dependant both on the quality of research and the quality (ie. experience) of the alleged "experts". Bear in mind that "experts" are not independantly selected, and that all the experts, for and against, should be brought together to discuss their views and differences in opinion. In science, differences in findings and interpretation need carefull analysis to uncover errors in research or logic.

  The FDA and similar bodies are corrupt and represent the interests of the food and drugs industry. They are not independant. If you want independant opinion, look elsewhere! I suggest you start with Adrienne Samuels MSG web page.

  Adrienne Samuels exposes the fallacious nature of scientific research done to demonstrate the safety of MSG. Fixes include using known excitotoxins as the placebo, using doses large enough to enduce vomitting, and simple omission or invention of data. The books Betrayers of the Truth: Fraud and Deceit in the Halls of Science, Broad, W., Wade, N., New York:Touchstone Books, 1982 and Trashing The Planet, Ray, D.L. and Guzzio, L., Wash., DC:Regnery Gateway, 1990, will explain exactly how scientific research is rigged to deceive the public.

  It is naive to believe authorites, especially the "scientific" ones responsible for public safety. These regulatory bodies use public money to comfort the public with false propaganda and an endless stream of positive scientisms. Authority is smart enough not to undermine itself!

  While MSG, and excitotoxins in general, may not produce visible symtoms of toxicity in many people on a daily basis, the concerns are mainly about chronic toxicity.

• what is MSG?

  monosodium glutamate- The active ingredient is the glutamate and it gives dull foods that savory "zing" that makes you want to eat more. It is a habituating food additive that has a stimulant effect. Amphetamines are an example of an excitotoxin class of drugs.

  Additives that always include MSG are: MSG, Hydrolyzed Vegetable Protein (HVP), Hydrolyzed Protein, Hydrolyzed Plant Protein, Plant Protein Extract, Sodium Caseinate, Calcium Caseinate, Yeast Extract, Textured Protein, Autolyzed Yeast and Hydrolyzed Oat Flour.

  Other additives that frequently contain MSG are: Malt extract, Malt Flavoring, Bouillon, Broth, Stock, Flavoring, Natural Flavoring, Natural Beef or Chicken Flavoring, Seasoning and Spices. Additives that may contain MSG or excitotoxins are: Carrageenan, Enzymes, Soy Protein Concentrate, Soy Protein Isolate, and Whey Protein Concentrate.

  The above partial list was compiled by Jack and Adrienne Samuels from their extensive research into the field of excitotoxin food additives. Other sources are In Bad Taste: The MSG Syndrome by George R. Scwartz, M.D., Health Press 1988, and the NOMSG Consumer Group, PO Box 367, Santa Fe, NM, 87504.

  L-cysteine is an excitotoxin, like MSG, that is added to processed foods frequently, but requires no labeling according to the FDA rules. Cysteine can be found in hydrolysed vegetable protein and some bread doughs.

  Glutamate is an excitory amino acid used by the brain as a neurotransmitter. When it is allowed to accumulate in concentrations higher than needed for this purpose it can become a powerful poison to special neurons in the nervous system. At these concentrations it is considered an excitotoxin.

  Glutamine is the form found in foods and is converted by the glia cells of the brain into glutamate. When glutamate levels get too high for the brains safety, some glutamate is converted to glutamine and stored in the glia cells.

• how do I know if I am eating habit forming foods?

  Most of the habit forming foods are well known as are their drug constituents. As peoples tolerances vary, it is best to test how addictive a food is by going cold turkey for a couple of weeks. But you have to cold turkey a class of foods, not just individual foods. There is no point in quitting one food containing MSG when you are still eating another with MSG (or other excitotoxins) in it. If you can freely quit a food for a couple of weeks without feeling cravings during the cold turkey, then you are in control of your feeding habit and not the chemicals in the food. This is basically an elimination diet. Try one food class at a time, eliminate any foods that generate cravings if you want the health benefits.

  It is usually food derivatives (processed foods) that are habit forming, not primary (unprocessed) foods.

• who is at risk from MSG ingestion?

  This is hard to say, anybody can be at potential risk, but if you suffer from various neurological illnesses you are likely to be at increased risk to acute toxicity. Even if you are not at risk of acute toxicity, there is a risk of chronic toxicity. Chronic toxicity may occur when MSG, or other excitotoxins are ingested on a regular basis. Tolerance to excitotoxins may vary considerably from person to person, and in one person from minute to minute. Hypoglycemia in the brain is a major cause for concern since the brain requires lots of energy to use its protective mechanisms. Various parts of the brain, including some very important regions, are not protected by the blood brain barrier, so may be at risk all the time in everybody. Vigorous exercise in the untrained, mineral deficiencies and growing brains are all increased risk factors for excitotoxin danger.

  Children often become hypoglycemic during illness, because they stop eating and adults who go on low calorie diets may also be at risk. Old people are more at risk due to weaker blood brain barriers.

  Chronic toxicity means poisoning over a long time (maybe decades) and so is impossible to test realistically in a laboratory, or even in epidemiology. When the risk of serious danger from a food additive is raised by experts in the field, the onus should be on the manufacturer to demonstrate that the product is safe.

  Vegetarians are particularly at risk due to the huge range of health foods(?) that contain MSG, even though it is not indicated on the goods. The most popular goods, such as soy products, yeast products, and meat free alternatives will often contain hidden MSG. In fact you will be hard pressed to find many products in health food shops, or indeed many prepared foods, that do not contain hidden MSG.

• what happens when neurons are exposed to excitotoxins?

  Usually the brain will attempt to regulate the level of excitotoxins to a safe level, however, under certain conditions this may not happen.

  "When a neuron is exposed to a massive dose of MSG, the cell immediately begins to swell and dies within one hour. At two hours the macrophages begin to clear the remains of the dead neuron away. When a lower dose of MSG is used, nothing appears to happen immediately. But after the second hour the neuron suddenly undergoes rapid death. This delayed death of neurons is characteristic of MSG, aspartame and other excitotoxins. There is some evidence that subtoxic doses of excitotoxins can alter the cells physiology."
  Excitotoxins: the taste that kills by Russell Blaylock M.D. pp.41

• do the studies on laboratory animals extrapolate to humans?

  No. However Russell Blaylock says:

  "It is also important to remember that following MSG ingestion, humans concentrate glutamate twenty times higher in their blood than do monkeys and five times higher than mice. Humans may be five times more vulnerable to MSG toxicity than mice, the most sensitive animal known to this type of brain injury. Not only do humans concentrate glutamate to a much greater degree, but it remains at an elevated level in the blood for much longer periods of time, exposing the unprotected portions of the brain to very toxic levels."
  Excitotoxins: the taste that kills by Russell Blaylock M.D. pp.216

• what about double blind placebo controlled studies?

  These can be easily rigged with a bad placebo, by careful selection of ideal subjects, by controlling the time or place of the analysis and by selecting populations that are too small. They may also be too short term, as is often the case in metabolic trials.

  Researchers may also withhold information, or choose not to share laboratory samples. Lets forget this "gold standard" nonsense that the drug industry beholden media puts out. Scientific experiments are easy to rig, most kids start learning it right at school.

• what about the IFIC review on MSG?

  

  "Trade associations that represent glutamate industry interests include the International Food Information Council (IFIC) and the International Life Sciences Institute (ILSI). IFIC actively fought the presentation of a "60 Minutes" program on safety/hazards of MSG in 1991, and presently offers packets of materials that pretend to demonstrate that MSG is "safe." The IFIC packet includes a list of speakers who will attest to the safety of MSG. The American Academy of Allergy and Immunology is one of the organizations that has developed materials jointly with IFIC or IFIC's foundation. Their brochure entitled "Understanding Food Allergy" includes such false information as "Whenever MSG is added to food, it is listed on the label as monosodium glutamate." The FDA has also developed a brochure jointly with IFIC.

  In 1994, IFIC commissioned a review of the book Excitotoxins: The Taste that Kills written by Russell L. Blaylock, M.D. Blaylock warned that MSG probably contributes to brain tumor and neurodegenerative disease such as ALS, Alzheimer's disease, and Parkinson's disease. The review was done for IFIC by Jonathan Pincus, M.D., who, it would appear, did not read Blaylock's book. Dr. Pincus' research has, in part, been supported by ILSI. ILSI has also provided grant money to The Food Allergy Network. Dr. Steve Taylor, mentioned earlier as being a paid spokesman for the glutamate industry, is a member of The Food Allergy Network Medical Advisory Board. The Food Allergy Network is a nonprofit organization that claims as members both the FDA and the U.S. Department of Agriculture."
  MONOSODIUM GLUTAMATE (MSG), Adrienne Samuels, Ph.D.,* September, 1995

  The IFIC review "IFIC Review on Monosodium Glutamate: Examining the Myths"(sic!) is available at the Good Health Web site. Read it for a laught. The one table of figures it has does not indicate units. It tries to comfort the reader by using the word safe often, even though safety is impossible to demonstrate and considerable dangers have been identified in animal research. Many of the scientific claims made are based on research that contains obvious flaws (but only if you are aware of scientific protocol or neurochemistry).

  It uses phrases like "The weight of scientific evidence.." and "a majority of scientific challenges" when the weight of evidence has been provided by the glutamate industry itself. And it repeats the lie "double-blind placebo-controlled studies provide dependable findings that are free of bias introduced by either the patient or the researcher." Pure rubbish! Whoever controls the research and records the figures controls the results.

• what diseases do excitotoxins like MSG cause?

  Nobody seems to be claiming that excitotoxins cause any diseases, such research has not been done and would be unethical on humans- however it is still considered ethical to market such goods to people! Russell Blaylock suggest that various neurodegenerative diseases may be promoted or agrovated by excitotoxins such as Alzheimer's disease, Lou Gehrig's disease (ALS), Huntingdon's Chorea. Seizures, headaches, brain injury, stokes, AIDS Dementia and brain tumors may also be problems related to excitotoxins as may autism, attention deficit disorder, dyslexia, violent episodes, schizophrenia and paranoia.

• how do I reduce the risk of excitotoxins?

  The risk of neurological damage can be reduced by including good sources of magnesium in the diet, and rich sources anti oxidants such as vitamin C and E plus selenium and ensuring that blood glucose levels are maintained by sufficient calorific intake especially during exercise. Avoid foods that upset blood sugar levels like stimulant beverages and high sugar foods like candies and ice creams. Ensure high intakes of the B vitamins, but not from yeast products!

  Keep an active mind! The brain is like a muscle, exercise it and it retains its ability.

  Heavy metals like lead, tin, aluminium and mercury interfere with the blood brain barrier. These metals are particularly present in urban air pollution, some foods, amalgam (ie. mercury) fillings and water supplies.

  It makes sense to avoid excitotoxins, this is the only guarantee of safety. Why risk brain damage?

• how do I avoid MSG and other excitotoxins?

  Simply eat fresh fruit and vegetables in preference to manufactured products. This helps to conserve energy and take money out of the industrial chemical cartel as well. The food industry is a prime funder of animal research. Starve the industry and your starve the research. Nobody needs to eat processed foods! Nobody needs to pay to be part of the food industry experiments on the human mind. Do you trust capitalists?

• is somebody trying to make vegetarians unhealthy and stupid?

  Go for a run and try and figure this one out for yourself.

Max Straight-Edge

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