There is currently much talk in coeliac communities about soy. Soy is a fairly new food group and has been increasingly added to foods to keep costs down. It is often added to foods designed for the coeliac and gluten intolerant market.
I was going to wait until I had gathered further information before adding a post about soya here in the forum. I thought that I would add it sooner rather than later as this food could be affecting some who have excluded all gluten from their diets and yet still feel unwell. So here's what I have found out - I may modify the information when more comes to hand.
Soya has the same ability as gluten to cause extensive damage and atrophy of the villi in the small intestine. So much so, that doctors allegedly cannot tell when they do a biopsy whether the atrophy has been caused through gluten or soya.
This is a cause for concern as if we are taking gluten out of our diets and still consuming soya will there be a proportion of us who will always have some evidence of coeliac symptoms and shortage of essential vitamins and minerals? If anyone is taking prescribed vitamins and minerals long term - are they eating soya - and if so could this be the cause of the vitamin/mineral shortage?
It appears that the medical profession has known of this problem for quite a while - this is a French paper from 1976:
(Other information about soya but not directly related to the above post.)
Note: Other names used for Soya are as follows - hydrolyzed vegetable protein (HVP); vegetable oil or MSG (monosodium glutamate); textured vegetable protein (TVP); textured plant protein; vegetable protein concentrate.
Brain Atrophy - links to soya:
Eczema - links to soy and dairy:
Further note: it is alleged that unfermented soy products may be harmful to health in other ways too, as they have high phytate content and sometimes are contaminated with aluminum.
Animals connected to villi atrophy from soya: