How To Kick Your Thyroid’s Ass: Two Hidden Sources of Soy at Your Breakfast Table

How To Kick Your Thyroid’s Ass: Two Hidden Sources of Soy at Your Breakfast Table

I was so inspired by a live-streaming speech given by Sally Fallon Morrell, the president of the Weston A. Price foundation, this week at the Wise Traditions Conference on how and what to eat (that is, real, whole, traditionally-prepared foods). This woman is truly a food science and food history genius and her lecture really drives home the point: do not trust industrial/processed food to sustain us or nourish us. If anything, trust processed food to send us into a diseased state. This is because we are expecting for-profit companies to sell us high quality and high-nutrition goods. Quite frankly, it ain’t gonna happen. Instead, giant food manufacturers sell chemical concoctions and processing byproduct waste as foods safe to consume. Or, as Sally Fallon brilliantly put it, “The goal is to make fake foods out of the products of commodity agriculture.” The food is highly manipulated, sterile, and artificially constructed — nothing as naturally occurs in nature. Why wouldn’t it be destructive to our bodies?

In an article on the fake foods and chemicals invading our diets, Fallon touches on one of the staples of any typical American breakfast — orange juice. How terrible could that be? Well, she says, “Have you ever wondered why processed orange juice stays cloudy, why the solids do not settle? This is because soy protein combined with soluble pectin is added, and this keeps the juice permanently cloudy. It might be interesting to know, for those of you who are allergic to soy.”

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