The Specific Carbohydrate Diet
Frequently Asked Questions
Soy and soy products
This applies to all soya products including, Miso, Natto, Shoyu, Soy Cheese, Soy milk, , Soy Sauce, Tamari, Tempeh, Tofu, Texturized Soy Protein, Soy Protein Concentrate, Hydrolyzed Soy Protein, Soy Protein Isolate.
Soya beans contain many substances which are harmful to our health. Previously some fermented soya products were allowed with provisos such as “may be tried after 3 months symptom free” However this was often interpreted as them being legal and were being consumed in quantities far more than desirable. Soya beans start off with many undesirable substances and to separate and produce other products a large amount of chemical processing is required. Even after fermentation its doubtful that all of these substances will be removed entirely, also as in any manufacturing process we are reliant on what the manufacturer tells us. There is increasing evidence of the detrimental effects of Soy therefore Elaine has decided that all Soya products fermented or not are illegal.
The undesirable side of Soy :-
Soybeans contain large quantities of natural toxins including enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake.
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors.
In precipitated products like tofu, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
Soy contains goitrogens - substances that depress thyroid function.
Soy also has one of the highest percentages of contamination by pesticides of any foods. Soybeans are high in phytic acid that blocks the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals. Zinc deficiency can cause a "spacey" feeling.
Dr. Haas said "no soy." I have read extensively about estrogenic compounds in soy causing serious illnesses. There are many lawsuits against soy manufacturers because of various substances in soy that appear to be harmful. Your analogy about barley and whiskey does not seem applicable because whiskey is a distillate which "floats" off and leaves every other molecule of anything in barley back in the vats. When fermenting soy, this is not the case. I do not have the analysis of every molecule left in the fermented soy product and it is very, very different than the vapor that comes off from distillation of whiskey. I would like people to enjoy SCD™but I cannot risk a product unless I know more about it.
Soy contains oligosaccharides. An oligosaccharide is a saccharide polymer containing a small number (typically three to ten) of component sugars. It is therefore illegal.
View scientific article with this quote
"Raffinose oligosaccharides (ROs) make up a substantial part (40%) of the soluble sugars found in soybean seeds and are responsible for flatulence after the ingestion of soybean and other legumes."
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