Soy and Cancer?

If you’re still ditching meat and dairy for soy, listen to this:

In 1992, the Swiss Health Service estimated that two cups of soy milk per day provides the estrogenic equivalent of one birth control pill…and infants fed soy formula the equivalent of 5!

Which is a phenomenon attributable to the plant hormones in soy that mimics estrogen in humans and wreak havoc on the body.  With these ‘natural’ phytoestrogens in soy being no better than the xenoestrogens in cosmetics, pesticides, plastics, and insecticides (PCBs, BPA, pthalates).


As discussed in the past, this is because plants needs to protect themselves – especially when it’s the seed.  So they have defense mechanisms that negatively affect the mammal trying to consume them.  And sometimes, like in the case of soy (or wheat), this damage is extreme, with powerful defenses like phytoestrogens that bind to estrogen receptor sites and cause a host of health problems:

What’s sad, is that most of us our unknowingly consuming large amounts of this stuff – as an additive in our food and in the feed of our foods food.

“The estimated per capita consumption of soybean oil increased more than 1000-fold from 1909 to 1999.”


Despite clear evidence that anything above 36g/day is toxic to humans and livestock, and plenty to suggest that soy is more than likely cancer inducing:

Including some nice visuals on the increase in estrogen-dominant cancers (breast and prostate) over the same time period. That are obviously speculative, but provide a big enough spike to make you question whether or not there’s a causative effect.


Clearly, there’s a long list of other cancer-causing factors that increased over this same time period (ex: obesity, sugar), but based on what we know about soy, it wouldn’t be surprising.  Especially in those that go above and beyond the soybean oil additives and grain-fed meat, to drink soy milk, eat tofu, and treat it like a superfood.  Even though I’ve made it pretty clear in the past that we shouldn’t be adding soy to our diet or using it as a replacement for meat.  As even the Japanese and Chinese (that we’re led to believe eat tons of soy) stay well below 15g/day, and treat it like a fermented CONDIMENT – not a dietary staple!

Perhaps because, in addition to the estrogen-dominant cancer and infertility connection, they understand that soy isoflavones are linked to thyroid disruption – the hormone that regulates how the body uses energy and grows, and how it reacts to other hormones.

“A Japanese study at the Ishizuki Clinic found that just 35mg of isoflavones per day caused thyroid suppression in healthy individuals in just three months….a glass of soy milk contains about 45mg.” – Dr. Kaayla Daniels, The Whole Soy Story

Interestingly, the isoflavones in soy promote a hyperactive thyroid at first (high energy), but quickly turns into a hypoactive one (low energy). Which could explain why some mention feeling fantastic when replacing other proteins with soy or adding soy to their diet, until the fat storage, hair loss, and poor energy kicks in.

Not to mention the coronary heart disease, and speculative (but understandable) increased risk of thyroid cancer.


That realistically, could be explained by xenoestrogens not phytoestrogens, and excess body fat not excess soy latte’s.  Although, it shouldn’t change the fact that soy is only safely consumed as a fermented condiment, and can be especially damaging as a protein staple or daily additive.

As this clinician puts it:

“Why should soy or products containing isoflavone be recommended, if the positive effects are only negligible but the adverse effects serious?”

And when the reward is achievable elsewhere, without any risks.

Stay Lean!
Coach Mike


More Beans = Less Nutrients

No Increase in Cancer From Red Meat

Soy is a Condiment NOT a Meat Replacement