RE: Questions about soy and iron....
Posted Sunday, April 1, 2012 at 2:18 PM
Here are the top 10 food sources of iron, according to the USDA's Dietary Guidelines for Americans.
Fortified ready-to-eat cereals
Organ meats (liver, giblets)
Fortified instant cooked cereals
Soybeans, mature, cooked
Pumpkin and squash seed kernels
White beans, canned
Lentils, cooked, ½ cup
Since most meat eaters don't eat much organ meats or oysters, you may end up better off when you switch. Beef doesn't make the list until #12.
As for soy, poor soy, has become very controversial, even though millions of people in the Orient have been eating it for a very long time. They eat the actual bean, freshly made tofu, and other moderately processed foods, not components of soy isolated and concentrated to make pretend meat products. But here we are in modern times. Soy is one of the most genetically interfered with foods, along with wheat and corn. I understand that in the US, if anything is labeled Organic, it cannot be GMO (genetically modified). It may be that many people's problem with soy is the GMO aspect of it, but the science seems to be strong on both sides. If it doesn't bother you, it probably doesn't hurt you either.
I am lucky in that I don't seem to have a problem with organic soy. I buy a sack once or twice a year and make my own soymilk... cheap and dependable.
Director: MEET IRENE - An Unlikely Vegan
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