Soy sprouts hold hidden dangers
Soy sprouts are often added to salads and sandwiches, blended into smoothies, baked into bread, or turned into soy flour and milk. They are valued for high protein content and contributions to heart health. However, despite the benefits, soy sprouts can also be the source of food allergies and weakened immune systems, especially among women. Discover the dangers soy sprouts pose and decide if consumption is worth the risk.
Allergies
Soy sprouts are extremely reactive to the immune system, according to Dr. Stuart Berger. Consumption of soy sprouts can trigger allergic symptoms, such as heightened adrenaline, itching in the throat, hives, and digestive discomfort. Most allergic reactions are mild, but can worsen with repeated exposure. At the highest risk are those people who already exhibit allergic reactions to milk and dairy. Children who are exposed to soy sprouts and other soy products at an early age can also develop allergies, and as such, infant exposure to soy should be avoided entirely, according to Dr. Joseph Mercola.
Women's Health
Women are a high-risk demographic when it comes to soy sprouts, partly because of soy's high estrogen content, which, according to Mercola, can alter a woman's chemical balance in negative ways. Soy sprouts also contain enzymes that block proper digestion, inhibit oxygen transference in the blood stream, and contribute to thyroid dysfunction, breast cancer, and cause kidney stones in women. The main way to avoid these unhealthy effects of soy sprouts is to make sure that soy intake is in a fermented form, such as miso. Proper cooking of soy sprouts before consumption can also downplay the unhealthy symptoms while heightening benefits like nutrient absorption and cancer prevention.
Illness
In 1999, the U.S. Food and Drug Administration (FDA) listed uncooked soy sprouts as a serious source of illnesses, especially among the elderly and children, or anyone with a weakened immune system. Soy sprouts can be exposed to high levels of bacteria during growth, and have been identified as containing E. Coli and Salmonella viruses. If not properly washed and prepared, this bacteria can be transferred to the human host. Contaminated sprouts can cause food poisoning, with symptoms of fever, stomach cramps, and diarrhea, sometimes severe enough to require hospitalization. Advisories are still in effect concerning proper care and consumption of soy sprouts, and the FDA has stepped up its monitoring of sprout facilities to ensure sanitary development and harvesting is enforced.
Tags: allergic reactions, dangers sprouts, especially among, immune system, sprouts also, weakened immune
