Beware of soy vegetable broth in your canned tuna!
The Food and Drug Administration lists the mercury level of "canned albacore tuna" at .353 parts per million. This figure fails to account for the differences between larger, older, long line-caught albacore and smaller, locally-caught albacore. In a recent study by Oregon State University, these smaller tuna were found to have an average mercury content of .140 parts per million. This is less than half of the mercury level of albacore you are likely to find in your supermarket, and nearly the same as "canned light tuna" which the FDA rates at .118 parts per million.
Go to www.CannedAlbacoreTuna.com to find young, lower mercury canned tuna that is free of soy vegetable broth. http://cannedalbacoretuna.com/canned_albacore_tuna_health_information.html
This tuna is caught in the coastal waters of Washington and Oregon. It is hand filleted, hand packed, and canned here in the USA. The only liquid in our can is what naturally cooks out of the tuna during the canning process. Although the price is a bit higher, you are getting more tuna for your money. Stop paying for water and vegetable broth. Not only this, you are getting healthier tuna that is far better tasting.
Soooo, what’s wrong with soy? Glad you asked!
Summary of Soy Dangers
Babies fed soy milk have the estrogenic equivalent of at least five birth control pills per day.
A high intake of phytoestrogens during pregnancy may have adverse effects on the developing fetus and the timing of puberty.
High levels of phytic acid in soy inhibit absorption of calcium, magnesium, copper, iron and zinc.
Trypsin inhibitors in soy interfere with protein digestion.
Soy phytoestrogens disrupt endocrine function and can cause infertility and promote breast cancer.
Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism.
Vitamin B12 analogs in soy are not absorbed.
Soy foods increase the body’s requirement for vitamin D.
Fragile proteins are denatured during high temperature processing of soy.
Processing of soy protein causes the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing.
Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
Source: The Weston A. Price Foundation, PMB Box 106-380, 4200 Wisconsin Avenue, NW, Washington, DC 20016, (202)333-HEAL http://www.soyonlineservice.co.nz/ http://www.westonaprice.org/soy/index.html
Daniel, Kaayla, Ph.D. , The Whole Soy Story, the dark side of America’s favorite health food, New Trends Publishing, Inc. Washinngton, DDC 20007, 2005; Orders: 1-877-707-1776