Strict vegetarian avoiding soy...HELP!?

Question

I need to eliminate soy from my life. Sad, but true. Can anyone with soy allergies help me out with some advice? I don't consume any animals products at all (well, except for honey). I'm mostly wondering about margarines (as healthy as possible if there is such a thing) and dressings. It pretty much seems like when it comes to anything even remotely creamy (Vegenaise, dairy-free ranch, goddess dressings, etc.) it's either soy or nothing. If you avoid soy like the plauge and are also a strict vegetarian, please help me with some advice and helpful hints. I'm becoming depressed!

Does anyone know of any general products they keep handy for adding creaminess to potatoes, soups, etc. that is NOT dairy or soy???

Re; above detail, something a bit thicker than almond or rice milk.

Has anyone tried thickening nut milks or rice milk with somthng to use as a base for dressings?

GreenGhost:
No one has "convinced" me of anything. All the pieces have fit together with my own symptoms. I started having hives and suspected a soy allergy, as it was the ONLY thing different that I had added to my diet recently. When I tested this theory by consuming a large quantity of soy, to see if my hive would worsen, I got a huge lump in my throat that scared the hell out of me because I was afraid I wasn't going to be able to breathe. So, I cut out major sources of soy (burgers, milk, etc.), but my hives didn't go away. The other day I splurged and had tacos made with soy and guess what? I got the lump in my throat again. So I spent hours researching and you know what I found?

...

The thyroid is exactly in the spot I have been having swelling.

Chronic hives can be an indication of thyroid problems.

Soy can aggravate thyroid problems.

I don't think I'm really reaching here. It would be awfully coincidental that shortly after GREATLY increasing my soy intake I suddenly get non-allergy hives which can be linked to thyroid issues and my thyroid starts swelling.
As I mentioned in the anti-soy question you referenced, I don't know if soy caused the issue or not. I doubt it. But, I am convinced (from my OWN experience) that it aggravated it. I think there is such a thing as too much soy and I'm not taking a chance. I'll make my own dressings and make bean burgers instead of soy, thanks. I'm going with common sense here.

My blood test results came back this afternoon and show a high number for TSH. I've been referred to an endocrinologist.

Believing everything the soy industry says seems just as silly as believing everything Weston Price says.

As for iodine, I picked up some kelp supplements because I, too, thought maybe there was an iodine deficiency at work here. But I live in America. Everything has iodized salt in it. The chance that I'm iodine deficient is pretty slim. I took two doses and then decided to wait and see what the doctor advised since I read that dosing yourself with iodine supplements could exacerbate the problem.

Greenghost: Thank you for the info. I had indeed assumed that processed foods were supplying me with iodine. I tried an iodine patch test. I don't know how reliable it could possible be, but the iodine stain was gone from my body within an hour. At this point I don't know what to think. Maybe whatever issue I'm having is there by hereditary, made worse by lack of iodine and went into full effect because of going from soy sometimes to soy several time a day every day. I realize there's been studies done that support your pro-soy stance, but I know what happened to ME when I ate large quanties of soy recently. The swelling of my thyroid is directly related to when I've eaten a lot of soy. I only got these symptoms (swelling and hives) when I started eating way more soy. I believe my own body's reaction more than I do any test at this moment. I do thank you though and I will be more critical and look for bias when reading anti-soy lit in the future.

Answer 1

Hi, sweetie. I had a hunch you would be dealing with this! I avoid soy in all forms. For vegetable shortning, I use Spectrum organics palm oil (super expensive, but worth it) For creaminess, I use a tahini paste alot (I just buy sesame seeds in bulk and whirl them up in the blender with a little sesame oil) You can add creaminess to alot of things with the tahini. I also make my own rice and nut milks, and usuallly add some sesame and flax to that for a bit more richness. For dressings, I use sunflower oil and the nutmilks, but I thicken it with tahini or nutritional yeast. Soy is SO hard to avoid, because its in everything-including many cosmetics, shampoos, cleansers, etc. You can also make a paste or butter from sunflower seeds or flax seeds for adding a creamy texture to things. I had to rethink my stance on milk because of so many other dietary restrictions-now, I use raw, organic milk, fresh from my happy, well pampered cow. I churn the cream into butter and make cheese with it-I sometimes add cream to different dressings. Perhaps you could find a local source? I hope this helps a bit. Consider yourself lucky, though, my dear. I have to avoid wheat, eggs, and many other foods too. It sucks! Also keep in mind that most vegetable oils are soy based. edit: you can thicken rice or nut milk with a little tapioca starch or corn starch-just preheat the milk, disolve the starch in a little cold milk, then stir the cold into the hot-stir for about a minute over medium heat-the only problem with this is that is does seperate when you refrigerate, so it has to be used right away

Answer 2

It's actually not hard to be a veg and not use soy, I was a 'soy-free' veg for quite a while since soy products didn't become commonly available until the mid-'70s.

However, based on comments you've made today, in answers to other questions, it appears someone has convinced you that you have thyroid problems and so need to avoid soy products.

Soy does NOT cause thyroid problems!! IF (and only IF) you are deficient in iodine, soy consumption *may* cause an aggravation of the underlying iodine deficiency! Anti-veg forces seized on that minor issue after failing to cut soy's inroads on dairy and meat sales with the other bogus claims they've raised.

Since you aren't technical (to my knowledge) I spent a few hours digging around the web (I've got *slow* I-net) and found a 'layman' oriented article that explains the issue (and it's history) in detail (and includes footnote to the underlying science). This link is to a PDF:

http://talksoy.com/pdfs/SCNv14n3.pdf

The most useful advice and helpful hints I can give you are to consult a medical doctor if you suspect thyroid dysfunction. The blood test is simple, straightforward and definitive! If any abnormalities are found, the resolution is simple; increase your consumption of iodine by using iodized salt or foods containing iodine. Alternately you could simply choose to visit your local health food store and purchase a supplement.

Per chance have you been listening to the insane ramblings of a weston price raw milk advocate that claims to lead a vegan life whilst supposedly keeping a pampered cow? That claims to make their own raw milk cheese, yet speaks of the wonders of Cabot cheese? That even makes the ridiculous (and dangerous) claim that if you're allergic to dairy you can drink raw milk without harm?

Edit:

Actually, I don't believe everything the soy industry says, I don't believe anything *anyone* says until I see their data and how it was obtained. I did give you a link to a soy industry publication because that particular publication addresses the 'issue' of soy supposedly causing thyroid damage, provides citations to studies from both sides and shows peer reviewed studies that show an underlying iodine deficiency has been the real causative factor in every case studied. Independent peer reviewed research has shown that soy doesn't change (increase or decrease) iodine levels in the body and has also show that soy makes no difference in cases of iodine overdosage. That's why I suggested boosted iodine consumption, if any research had show that soy could create problems with high iodine levels I would have instead suggested having iodine levels tested to determine what your exact levels are.I AM glad that you're seeing real medical personnel! I was under the assumption (that like most people asking Q's on YA) that you were solely self-treating.

You have made one critical assumption that most folks make, salt is in everything but it's NOT iodized! Even restaurants rarely use iodized salt, the main destination of iodized salt is grocers shelves. Manufacturers almost always use pure NaCl in their products. Iodized salt is only used when the ingredient panel says iodized salt, if it just says salt, sodium chloride or NaCl there's no added iodine. Sea salt normally has minuscule amounts of iodine also (another popular misconception) unless it's been iodized.

BTW; the reason I come down so hard on this is that the foods most likely to cause problems are cruciferous vegetables, peanuts, canola oil and spinach! You may wish to look up this study:
"Bioactive organosulfur phytochemicals in Brassica oleracea vegetables" by G.S. Stoewsand.

Soy is getting the press because of anti-soy, anti-veg propagandists.

Answer 3

Hi,
don't be depressed, there are many alternatives. Please make sure that you get enough proteins, like beans, peas or nuts. I'm a veggie myself and although I can eat soy and like it, I'm looking for other options too. Maybe rice "milk" could be used for creamy sauces or dressings, with vinegar and oil. I haven't tried this yet, but it should work. But I wouldn't know how to thicken it,e.g. to go with baked potatoes or in a salad. With the usual vegetarian thickening substances at the health store maybe, like "Agar Agar"? But I found some sites which offer some good advice and recipes, I hope you find something you like.

Answer 4

If you are looking for a protein source that is a good substitute and your allegry is soy-specifc versus legumes in general you may try vegetarian meat subsitutes made from lentils. Whey powder is also a decent subsitute. For creaminess in stove-top veggie dishes I sometimes add flax seed to a recipe I am cooking as it releases a healthy oil. Adding creamed avocaod can help; however, you must use the batch then as it does not preserve well. A tad of olive oil goes a long way in a recipe for adding creminess, too.

Answer 5

Veganism is greater than a vitamin, this can be a tradition. It is some way of residing that seeks to exclude, so far as viable and plausible, all varieties of exploitation of, and cruelty to, animals for meals, apparel and every other motive. Vegans do not eat meat, dairy, eggs, leather-based, wool.. and many others. or something proven on animals. Strict vegetarians get rid of all animal merchandise from their vitamin - no meat, eggs, dairy.. and many others. Vegetarians exclude meat (incl. fish) and slaughter by means of-merchandise from their vitamin.

Answer 6

I agree with beebs, tahini oil will help, i use the asian kind for noodles, & its so nice. Nut milk is a good idea, maybe homemade cashew cheese & butter. It can certainly be added to dishes for creaminess. I also heard that if you heat up some veggies enough (like broccoli) it will turn into a creamy mush, but Ive never tried that. For dressing, thats easy. Try vinaigrettes, avocados for creaminess, and much more. I suggest maybe a raw vegan cookbook full of raw salad dressing recipes, as raw dressings almost never contain soy.

Answer 7

Have you tried hemp milk? It adds great creaminess.

If you want to thicken something use arrowroot. You can find it in the spice section. Also agar agar which is found in the Asian section.

Margarin is still from milk. It's just highly chemically altered. You're better off with plain butter. Use unsalted. It's easier to digest.

You should look up recipes on vegan raw food websites. They have all sorts of tips and tricks for things like getting salad dressing out of cashew nuts and olive oil.

Don't panic. Food is good.

Answer 8

Congratulations for ridding your diet of soy! Try raw, organic cashews, the most versatile staple in your kitchen. I use this to add creaminess to many recipes.

For cashew cream: place two cups raw cashews in a good blender. Add water to not quite cover the cashews. Blend until creamy, about three minutes or so, adding a bit more water if necessary to blend. For cashew milk, after the initial blending, continue to blend while adding water to the top of the blender's carafe. You can make mayonnaise by blending cashews with extra virgin olive or hemp oil, lemon or lime juice, and salt. Cashew cream will be a fab base for creamy dressings, sauces, and soups. Cashew cream shoud be white, and sweet, if it is not then the cashews are not truly raw or of poor quality or both.

Coconut cream concentrate is fabulous in many soups, preferable to coconut milk, and of course essential to Thai cooking. You can get it at tropicaltraditions.com.

Tahini is lovely in dressings, as is hemp nut butter.

Use unhydrogenated coconut oil wherever you would use butter or margarine.

All of the above are unbelievably healthy and delicious. Bon apetit!

Answer 9

Sounds bad I am a vegatarian and if I did'nt have soy I would not be able to handle it! all though I do need to cut back a little but soy has alot of protein it may be hard for you to have a good source of protein with out soy!