Managing Your Diet Without Soy

Food intolerance and allergies appear to becoming more common.  Some of this increased frequency can be related to the over-reliance of processed, manufactured products that we consume.  This is certainly the case with intolerance to soy products.  Food allergies cause a lot of disturbance to our equilibrium, and many people do not realize their symptoms are a direct consequence of their diet.        

If you find yourself feeling more tired than usual, unexplained itching or a rash, nausea and vomiting, bloated stomach, constipation, diarrhea, and even difficulty breathing; and there is no other apparent reason for these conditions, then you may have developed intolerance to soy products.  For further information on symptoms of soy intolerance and allergy, see the links below.  Although the list of symptoms attributed to soy intolerance is quite extensive, intolerance and allergies are rarely life-threatening, but it is bothersome nonetheless.

Most allergies and intolerance can be controlled simply by eliminating the offending product from the diet. However, this technique can be particularly problematic when we see just how much food manufacturers rely on this versatile bean.

 Derivatives of the soybean can be found in;

·       Fast-food products (processed meat, bun, vegetable oil)

·       Soy milk

·       Flour (bread, bakery goods, cookies, crackers, pasta, pancakes, waffles)

·       Infant formula

·       Store bought pasta sauces

·       Rice side dishes and gravies

·       Canned goods, including soups and tuna fish

·       Chocolate and candy

·       Asian cuisine

·       Most store-bought salad dressings

·       Chips

·       Coffee whiteners and pre-whipped toppings

·       Meal replacement drinks

·       Sour cream

 Keep in mind that there is no disputing the benefits of soy protein in the diets of individuals who do not suffer negative effects from consumption.  In fact, the health benefits and resourcefulness of the soya bean, combined with a necessity to economically feed the growing global population, has encouraged the perpetual increase in harvesting.  The U.S. is the largest producer of soy, and as a result, it has become a popular staple in our nutrition.   Soy is a vital resource for vegetarians for its high protein content and because it is also packed with essential amino acids. Tofu can easily form the basis of any meat-free meal; still, for some, it is not an option.