Many people believe that eating soy is a healthy alternative to eating meat. It is true that in some countries such as Japan, eating small amounts of fermented soy has been shown to contribute to overall health by lowering breast and prostate cancer, osteoporosis, etc.. But it is important to clarify that the soy they refer to is different than soy that has been genetically modified, contaminated with carcinogenic herbicide and pesticides, and manufactured into an unnatural food source.
Our brain is loaded with estrogen receptors. When processed soy is consumed on a regular basis, the brain is denied this important hormone. A study of older men found that “….cognitive impairment was identified in four percent of men with the lowest tofu intake, compared to 19% of those with the highest intake; low brain weight was observed in 12% of subjects with the lowest tofu intake and 40% of men in the highest category.” Analysis also revealed that tofu eaters had not only over 3 times the number of strokes, but 7 times the amount of moderate to severe brain impairment.”
If this doesn’t make you “rethink” tofu, maybe you have been eating too much of it!
Grodstein F, Mayeux R, Stampfer MJ, Tofu and cognitive function: Food for thought, JAmer Coll Nutr 19;2:207-209, 2000
White LR, Petrovitch H, Markesbery W, et al, Brain aging and midlife tofu consumption, JAmer Coll Nutr 19;2:242-255, 2000