Why Soy is Not a Real Food.

May 12, 2012   Melissa   2 Comments

Lately I have had a few requests to share more information on why exactly soy is not a real food.

It’s so confusing, isn’t it? I mean we hear from the FDA and food marketing that soy is good for us – it is even touted as being “Heart Healthy”.  And don’t those in Asian cultures eat it regularly? Have they, for centuries, been eating a food that isn’t really food?

The things I’ve learned about soy in the last couple of years have caused me to remove it from my family’s diet (at least when I have a say in what they are eating at our home).

First of all, let me say that FERMENTED soy products such as tempeh, miso and natto are okay to eat. The other soy products (tofu and edamame included) can wreck havoc in our bodies.

One myth is that Asians eat a LOT of soy products. Actually the soy consumption per DAY on average in China is only about 2 teaspoons and in Japan about 1-2 tablespoons. It is eaten as a condiment, not a main food ingredient – and the soy products they usually consume are the fermented type (tempeh, miso and natto).

I have a couple concerns that have caused me to avoid soy:

1) Most soy is genetically modified (or GMO). If you don’t know what that means, hop on over to this site to learn more. GMO food is actually being found to be quite toxic to humans. Also, GMO crops allow farmers to use huge amounts of pesticides and herbicides when growing them. 2 strikes against soy right there.

2) Soy is actually an anti-nutrient. It prevents the absorption of minerals and nutrients, mostly because of it’s high phytic acid content.

3) Soy contains isoflavones. Isoflavones are phytoestrogens - basically a plant hormone that that is comparable to human estrogen. No thank you.

I find that the Weston A. Price Foundation website is a GREAT source of information on a lot of food and health-related topics. Seriously, you should check them out. Just go to their main site and click on Health Topics and knock yourself out!

Here’s a bit of info from their brochure called “Soy Alert” (you can view that and the rest of the Weston A Price research/info on soy here):

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.

Yikes, huh? I know. I was disappointed and shocked when I first read info on this topic. The really unfortunate thing is that it is VERY hard to avoid soy products unless you are making everything from scratch. If you choose to avoid soy, Dr. Mercola has a good article called “Soy Can Damage Your Health” which says you will need to avoid:

Tofu

TVP (texturized vegetable protein) or soy protein isolate, which contains a large amount of msg, which you should definitely not consume

The best way to eliminate non-fermented soy from your diet is to avoid all processed foods and instead purchase whole foods that you prepare yourself.

If you do buy packaged foods, you can check the label to see if it contains soy. The Food Allergen Labeling and Consumer Protection Act, which took effect in January 2006, requires that food manufacturers list soy on the label, because it’s one of the top eight food allergens.

So, even if soy is hidden in colors, flavors, or spice blends added to foods, it must be clearly stated on the label.

One other common source of soy is lecithin which is used as a emulsifier in many foods and supplements. Most lecithin in the US is derived from soy but there are some newer products that extract it from organic sunflower.

Personally, all of that info was enough to turn me off from non-fermented soy products completely. While I have not had the chance to read this book yet, I am told it is a GREAT resource if need further information from a Doctor on why soy is not good for you:

 

Have you read this book? Does your family avoid soy? Hopefully this info was helpful and eye-opening for you, as it was for me!

*Looking for a great source for Real Food? Visit my post about the Green PolkaDot Box! This company has the option to set “filters” as you shop so you can choose “soy-free” and it will only show those items that are soy-free!

 

Disclaimer: As always, remember that info on my blog should not replace advice and guidance from a qualified healthcare practitioner! 

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Spring! (Plus pictures of my finished sauerkraut!)

April 22, 2012   Melissa   1 Comment

Spring is nature’s way

of saying “Let’s Party”!

-Robin Williams

I love springtime. The apple trees are blooming, the tulips, daffodils and crocuses are colorful and vibrant. AND, it means it’s time to start thinking about gardens, outdoor stuff, and vegetables!

Today we stopped over to visit our friends, The Bostwick’s, who are the farmers at Earthkeeper Farm in Kent City. Andrew took us on a little “tour” of their organic farm. Even though we’ve been there numerous times, it was exciting to see their potatoes, carrots and beets are planted. Even though there is still a chill in the air, spring has sprung. These tiny seeds whose shoots we cannot see yet will soon turn into seedlings. And then plants. And then vegetables. And then lunch or dinner! I cannot wait!

Along these lines, I am reading a wonderful book right now called “Animal, Vegetable, Miracle”. Have you read this? If not, you should!

It’s the story of one family’s journey to get back to their roots and live off of food that they either raise themselves or can find locally. I’m about 1/3 of the way through it and the current season in the book is springtime. They’ve started planting some of their garden, but there is a yearning for things of summer – things they can’t have quite yet.

That’s how I feel right now, here in Michigan, on April 21st. I want tomatoes, sugar snap peas – even a little lettuce would suffice. But, I can’t have those yet (at least not from anywhere around here!).

So instead, a little garden planning will have to do. Today, we went to a great barn sale and we found a cool, old, white window with panes to make this great “hot box” project. (Yes, I found it on Pinterest and yes, I am addicted). I figure it will be perfect to protect the more fragile seedlings before planting them in the garden….AND maybe a place to start 2nd plantings of some veggies or even extend the lettuce-growing season later this summer!

THIS also made me think of spring!!! If you remember, I recently posted a great recipe for Homemade Sauerkraut. Well, I was finally brave enough to open it up and check on it. It’s BEAUTIFUL and it tastes soooooo yummy and crunchy! It’s been fermenting for about 5 weeks and until now I didn’t dare look at it for fear that I might have ruined it somehow. Not to worry. It was so simple and easy – once you make it and know the brine is covering it fully, you basically just leave it there for as long as you want it to ferment (And yes, the garbage bag idea worked!!! If you don’t know what I’m talking about, go back and read my initial post with the recipe). I have been enjoying the sweet, tangy crunchiness of the sauerkraut with my lunches and dinners lately. Yum!

So, while you wait with me for summer time to come and all the veggies it will bring, share with me your favorite “gardening planning” resources!

Do you have a favorite site for planning out where to put each veggie in your garden? A favorite idea site?

I’d love to hear from you!

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A Great New Online, Organic and GMO-free Shopping Option!

April 07, 2012   Melissa   1 Comment

========================================================

Don’t Forget to enter the drawing for a FREE GALLON of

Tropical Tradition’s Organic  

Gold Label Coconut Oil –  CLICK HERE to visit that post!

=========================================================

I love pointing others

towards sources

of real food.

While I believe that eating locally-grown food is usually the best, I do realize that some people don’t have that option AND that some things you just can’t find locally (do YOU know any local nut growers, grain producers, etc?)

That’s why I’d like to introduce you to a company that is impressing the socks off of me right now! Maybe you’ve heard of them, but I’m guessing most of you have not. It’s called the Green PolkaDot Box (and yes, they ship their products to their customers in green polka dot boxes!).  I’ve been shopping with them for several months now, and I have been highly impressed. Keep reading to learn more about what I am liking about them so far…..

  • They are strictly an online store and shopping with them is EASY.  You simply set up your own personal account and shop whenever you’d like! They have 2 different “membership levels” to choose from based on your needs and even offer a FREE 30-day TRIAL to see if you like them, without committing to the basic $50 yearly membership (think of it as being an online Costco, just with smaller quantities!).
  • They are committed to ensuring that all of their products are GMO-free. They even FIRED a few brands who upon careful inspection did not meet their strict GMO-free rules. HURRAY! If you need more info on why GMO’s are bad news, read more at The Institute for Responsible Technology.
  • You earn rewards points for shopping with them. Much like Amazon rewards, you earn points for shopping with them (and referring others, if you choose) which you can then use towards free groceries! They ARE NOT a multi-level marketing company or anything of that sort.
  • You can shop by Brand, by Dietary Need or Category. You can set “filters” to shop nut-free, dairy-free, soy-free, etc. You can also learn more about the brands they offer as each brand has their own “page”. Their shopping is set up by category so you can shop quickly and efficiently.
  • Shipping is a flat $9.95, BUT shipping on any orders of $99 or more is FREE (under 63lbs). This is a great thing! Most of us spend at least that at the grocery store even once or twice a month. Imagine being able to “shop” from the comfort of your own home (couch) and have it arrive at your door several days later – no hauling the kids through the store, waiting in line, impulse-buying, etc.
  • They offer a great variety and are adding new products every day.  They have over 150 well-know brands that offer over 1,500 products in the categories of food, personal care products, household items like paper and cleaning products, baby food/bath items, supplements, natural remedies, garden items (compost/seeds), and are adding media and preparedness products in the near future. A huge variety and one-stop shopping!
  •  • They JUST started offering organic, regional produce.  They are committed to organic and non-GMO produce and sourcing that from farms local to your region. This is going to be a process and most recently started with customers on the west coast and will slowly move east. A wide range of perishable groceries will be available in the months to come as well!

 

 

This quote from their site pretty much sums up their mission. Their CEO, Rod Smith, says he considers the company a “buying collective” and here’s his explanation:

When I write about becoming the most influential “buying collective” I’m referring to building massive bargaining power. This is essential because without the purchasing might of millions of like-minded consumers we won’t be able to influence food producers, growers or manufacturers to change how they currently operate.

Until we can unite together in collective bargaining power with one voice to insist that our foods are clean and safe we will be forced to rely on the status quo—the good will of agribusiness, government regulatory agencies, higher education systems, and the medical establishment—to make changes. With this process, things would NEVER change!

I LOVE that they are focusing on the bigger picture of getting the message out to our food industry that not all of us want factory-farmed, fake and processed foods. We want REAL FOOD!!! For me, it is important to support companies like this even if they aren’t local to me. I will continue to shop locally for everything that I can, but for those other items, I choose to support a place like the Green PolkaDot Box who is committed to changing the way our culture sees food!

How about you? Have you shopped with them? Please let me know if you end up doing the 30-day trial and what you think of it. I have communicated numerous times with their customer service department and have been pleasantly surprised with their helpfulness, promptness in responding to my questions/inquiries and the ease of shopping with them.

 

Disclaimer: I do receive “reward points” for anyone I refer to Green PolkaDot Box when they shop for their groceries (and you can, too). Just want to be clear that I do benefit a small amount and say THANKS for anyone who starts shopping with them through my site. If you don’t use one of the links provided in this blog post and instead visit their site on your own, please consider using my referral code (424039) to give me referral credits. Thanks again!

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Win a GALLON of the Tropical Traditions Organic Gold Label Coconut Oil! ($75 value)

March 28, 2012   Melissa   36 Comments

I just LOVE giveaways, don’t you?   If you’ve been reading my blog at all, by now you have probably figured out that I LOVE coconut oil. So guess what I’m giving away!?!? You guessed it – more coconut oil! This time, though, it’s a whole GALLON of the Organic Gold Label Coconut Oil from Tropical Traditions.

The last giveaway went so well that they offered to give away a gallon to one of my lucky readers. (You’ll see the giveaway below).

If you haven’t read through all of my recipe posts (shame on you!), then here are some links to a few of the MANY things I use coconut oil for:

♦ Healthy Homemade Peanut Butter Cups

♦ Homemade “Healthy” Mounds Bars

♦ Homemade Soaked Granola

♦ Yellow Split Pea, Kale & Sausage Soup

 

And, in case you missed in in my other recent Coconut Oil post, here’s a GREAT video that tells the store of how Tropical Traditions Coconut Oil came to be:

 

There are so many wonderful things to learn about coconut oil and how to use it and you can find more info on their main site – here are a few pages that I have found helpful:

What is Virgin Coconut Oil?

Frequently Asked Questions about Coconut Oil

Where can I buy Coconut Oil? (and why buying online is still the best)

PLUS, if you hurry, they are offering a Buy 1, Get 1 sale on their 16oz Gold Label Coconut Oils, too, but only through April 12th!

Special Price! – Virgin Coconut Oil, Gold Label – 2 pints – Buy 1 Get 1 FREE!

 



And if you like sales, you can check out their Weekly Sales Page, too! And if you are running out of ideas on how to use your coconut oil, check out their recipes page for some GREAT ideas. Some of them even have “how-to” videos!






 


 


 


Entering the giveaway is super easy – and if you are a first-time purchaser, you’ll even get this for FREE with your first purchase – their book on Virgin Coconut Oil. You can read it and then WOW your friends with your coconut oil knowledge! 














 


 


 


If you already “do” any of the following (like follow me or them on twitter) simply click that you “did it”. There are 2 MANDATORY entries that you’ll see below – which is to “Like” this blog post as well as visiting their home page. After you do those 2, the rest of the entry possibilities will “open up” for you to do! GOOD LUCK!!!


 


a Rafflecopter giveaway








Disclaimer #1:If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you. (THANKS in advance if you do this!)


Disclaimer #2: Tropical Traditions provided me with a free sample of this product to review and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


 




    
            

            
            

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The BEST Homemade Sauerkraut Recipe!

            
            

    
                March 17, 2012
                 Melissa
    
                       1 Comment 
            

            
                        
            

                


Have you ever wondered  about the lost art of preserving produce? Long before refrigerators, people knew how to preserve produce to eat throughout the winter. Nowadays, this topic is hardly talked about – and most of us don’t really eat these wonderfully nutrient-rich foods. Lacto-fermented foods have that name because the starches and sugars in the produce naturally turn into lactic acid as the vegetables start to naturally ferment and the lactic acid acts as a preservative. These foods are really designed to be eaten as condiments and enjoyed with most meals. They contain powerful enzymes, good gut bacteria and even anti-cancer substances. You can read more about this topic here:  Lacto-Fermentation.


I am attempting to make homemade sauerkraut for the first time ever. I recently bought a sauerkraut crock – it is just a plain crock like this one:


 


Although I sort of wish I had gotten this one since it “self-burps” and also forms an airlock seal:


 


I thought I better start putting it to good use. Our Nourishing Ways of West Michigan group (which is the local chapter of the Weston A. Price Foundation), had a “Foods with Culture” night last month. A regular attenders’ husband (thanks John D!) brought this Homemade Sauerkraut and it was TO.DIE.FOR. I think once you taste REAL sauerkraut you will never want to eat the store-bought kind again! I’ll post pics and further instructions (and my success or flop!) coming soon, but for now I’ll leave you with the recipe in case you want to experiment along with me!!!


*Note, I only had 3 heads of cabbage, so I just altered recipe accordingly, but here is the original one:


HOMEMADE SAUERKRAUT


about 7-9 heads of cabbage, shredded or diced small


1 Tbsp salt per head of cabbage


2 cloves garlic per head of cabbage


1 onion per head


1 bunch of dill


You basically want to beat, squeeze and/or smash the cabbage as you are adding it to crock (or whatever you are making it in). You can squeeze it with your hands, just crushing and squeezing as you add it OR you can use something to smash down as you are adding it. The salt will begin to naturally draw the water out of the cabbage. This water (or brine as it is called since it is mixing with the salt) is what will preserve it. The cabbage mixture needs to eventually all be COVERED completely by this brine. I read some sauerkraut instructions at Wild Fermentation that said if your sauerkraut mixture isn’t below the brine by about 24 hrs after initially making it then you will need to make your own brine to be sure it all can be submerged below it. (Making your own is easy – just dissolve 1 Tbsp salt in 1 cup of water). I needed to do this yesterday – adding about 4 cups of brine to be sure it was all submerged.  Most crocks come with a weight, but mine didn’t it. You really need to have something heavy to push the sauerkraut mixture below the brine – most instructions say to use a plate with a weight/rock on top, etc. A friend suggested her grandma always filled up a garbage bag with water and used that on top in place of a weight. It conforms to the inside of the crock and will form an airtight pressure on top. SO, that’s what I’m trying!


I’ll let you know how it works! I’m supposed to check it every couple of days and remove any scum/mold that forms. Hopefully in about 4 wks I’ll have some delicious homemade sauerkraut!


By the way, there is a book I recently purchased that goes along with the Wild Fermentation website I mentioned above. I have only started getting into fermented foods, but this looks to be a great resource on all thing fermented (think veggies, beer, etc):




 ****UPDATE: See my finished sauerkraut over at THIS LINK!*****


I’ll share more in the coming weeks on how my sauerkraut is doing, but for now I’d love to know if you have ever tried to make homemade sauerkraut? How did it turn out???




    
            

            
            

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