Is Soy Cruel and Unusal Punishment?

I just got this announcement, and I didn’t even want to wait to publish it. If you’re unsure of the dangers of soy, PLEASE read this!


Too Much Soy Causes Serious Health Problems, Plaintiffs Claim

Washington, DC, June 26, 2012 — Plaintiffs in the lawsuit Harris et al. v. Brown, et al., Case No. 3:07-cv-03225 have submitted testimony of four qualified experts confirming the claim that large amounts of soy in the prison diet can cause serious health problems. In 2004, the state of Illinois began using large amounts of soy in prison menus to save money and use less meat.

Sponsored by the Weston A. Price Foundation, a nutrition education non-profit foundation, the lawsuit claims that the soy being fed to the plaintiffs, in the amounts being fed to them, constitutes cruel and unusual punishment in violation of the eighth amendment to the Constitution, as well as a denial of plaintiffs’ liberty in violation of their due process rights under the fourteenth amendment to the Constitution.

Plaintiff health complaints include chronic and painful constipation alternating with debilitating diarrhea, vomiting after eating, sharp pains in the digestive tract, especially after consuming soy, passing out, heart palpitations, rashes, acne, insomnia, panic attacks, depression and symptoms of hypothyroidism, such as low body temperature (feeling cold all the time), brain fog, fatigue, weight gain, frequent infections and thyroid disease.

Public Health Expert Sylvia P. Onusic, PhD, submitted an analysis of prison menus showing that soy protein in prison meals approaches 100 grams per day, four times greater than the amount recommended by the Food and Drug Administration. Soy protein is added in large amounts to meat patties, meat mixes and sauces, and in smaller amounts to almost all baked goods. The soy in the prison food is a deliberate artificial manipulation using processed soy products, manufactured using highly technical process and toxic chemicals

Toxicologist Mike Fitzpatrick, PhD, provided evidence that even 50 grams of soy can cause thyroid problems, including thyroid cancer. Soy contains compounds called phytoestrogens, which depress thyroid function and cause endocrine disruption.

Physician David Brownstein, MD, submitted his opinion that the amount of soy fed to the plaintiffs is, to a reasonable degree of scientific certainty, responsible for causing their health problems, including gastrointestinal distress and bowel dysfunction, vitamin deficiencies (vitamins B12 and D) as well as thyroid disorders.

Laboratory analysis expert William Shaw, PhD, noted that soy protein has the highest oxalate level of any known food and that the prisoners are receiving hundreds of milligrams of oxalates per day. According to Shaw, virtually all of the plaintiffs’ health problems can be explained by their high-oxalate diet. The toxicity of oxalates is well established; oxalates can deposit sharp crystals not only in the kidneys, but in virtually every tissue and organ of the body, including joints, heart, blood vessels, teeth, gums, eyes, skin, brain, nerves, thyroid and thymus glands. Oxalates also block the absorption of many essential minerals, leading to malnutrition.

The defendants have responded by arguing that the Illinois prisoners receive only minimal amounts of soy protein in their diets.

“Presiding judge Harold Baker has stated the importance of scientific and medical testimony in the case,” says Sally Fallon Morell, president of the Weston A. Price Foundation. “We have provided both the science and the medical evidence and look forward to the next steps in this trial.

The Weston A. Price Foundation is a 501(c)(3) nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for its 14,000 members, supports 572 local chapters worldwide and hosts a yearly international conference. The Foundation phone number is (202) 363-4394,,

Slow Cooker Jambalaya

Prep time: 30 minutes—but you get lunch for a week!

1 large onion, diced

4 cloves garlic, minced

3 stalks celery, diced

2 carrots, diced

2 medium red bell peppers, chopped

1 med green bell pepper, chopped

1 bunch kale, chopped; split into two batches

2 c frozen or fresh okra, chopped

1 can (15 oz) crushed tomatoes

1 c brown rice

1 (12 oz) package Andouille sausage cut into ½ in. rounds

2 t Tabasco sauce

4 T fresh thyme, mince OR 4 t dried

1 t salt (smoked salt is best)

1 t ground pepper

4 c chicken broth


3 T fresh parsley, minced

1 lb shrimp, peeled and deveined (pre-cooked is okay, just add them at the very end)


Add all ingredients in the first group to a slow cooker in the order listed. Only use ½ the kale.

Cover and cook on low for 8 -9 hours

One hour before it’s done cooking, toss in parsley, shrimp and second half of kale. Stir well.


Makes 6-8 servings.

This is a full meal, so no need to add anything else. Just eat or freeze and eat later!


This recipe was only slightly modified from Judith Finlayson’s healthy slow cooker. Check it out here:

Check out these other sites for more slow cooker recipes: