Scary Facts About Edamame: This is Why You Should Avoid Edamame at All Costs

The first documentation of edamame is found from 1275, when a Japanese monk Nichiren wrote a note to thank a parishioner for the gift he was given of “edamame” which was left at a temple.Edamame consists of immature soy bean pods which are harvested before the pod hardens.

Edamame were first marketed in 2008 when they were grown in Europe in order to be sold commercially and since then, in the form of alternative protein their popularity never stopped increasing.

Many people say that edamame are “a powerhouse of nutrition”.

The truth is, most of you will disagree on this once you get past all the hype. Here are some facts about this soy bean.

Scary Facts About Edamame: This is Why You Should Avoid Edamame at All Costs

• Phytoestrogens are plant based estrogen mostly found in soy and they mimic the estrogen in your body. If you consume high amounst of phytoestrogen there is a huge possibility to catch a disease such as breast cancer, uterine fibroids, endometriosis, infertility and low libido.
• Many of you who have a habit of doing diets, be careful of Phytlates , and ingredient found in soy that blocks mineral absorbtion. So, diets high in phytlates can contribute to mineral deficiencies in third word countries.
• Soy can also damage thyroid function since it is the king of cell Goitrogens (thyroid supressors). In U.S.A, especially women have pandemic thyroid problems.
• Scientists say that huge exposure to phytoestrogen can have impacts on ferility. There is a risk for the reproductive system of human females as a fetus, infants, children and adolescents.
• Also found in Soy, Trypsin inhibitors, inhibits proper digestion of protein.
• In the end, the highest percentages of contamination by pesticides in our food is 93% of genetically modified soy.

Edamame Recipe – Best way to prepare it: edamame & corn succotash

Ingredients

• 1 tbsp butter (or vegan butter)
• 1 tbsp olive oil
• ½ red onion, chopped
• 1 garlic clove, minced
• 1 tbsp lemon thyme leaves (or regular thyme)
• 1 red bell pepper, chopped
• ½ jalapeno, chopped small
• ½ c green beans, chopped
• 1 tsp agave syrup or honey
• ½ small lemon, juiced
• ½ c corn
• ½ c edamame
• 2-4 tbsp coconut milk
• 1 c arugula
• ¼ chopped basil
• 2 tbsp chopped mint
• ¼ c slivered toasted almonds
• salt & pepper, to taste

Instructions

1. Heat oil and butter in a large skillet over medium heat. Add onion, salt, and pepper and cook until onions are translucent, about 1 min. Add garlic and thyme leaves and cook for about 30 seconds more. (You don’t want your garlic to burn).
2. Add peppers and green beans and cook, stirring gently for 1 minute. Add agave and lemon juice and stir.
3. Add corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
4. Remove from heat. Stir in arugula and herbs so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle almond slices on top.
5. Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.