PSYOP warrors whimp out with estrogen-laden MISO

bowl-of-horror  miso
Pseudoestrogen-laden miso soup (R) of Japan is one hazards for men over age 35 living here (citation).

Now the poor guys in the US Department of Defense’s “PSYOP” (Psychological Operations) are being forced into virtual chemical castration by renaming of their unit to “MISO” –Military Information Support and/to Operations.

Wired.com quotes one of the many unhappy members of the newly-whimped “MISO” unit saying, “Some of us joined Psychological Operations because it sounded awesome for its name alone.”

biohazard miso soup and japanese soy poison

MISO: Is it soup yet?
PSYOP Regimental Blog: June 23, 2010 … The Secretary of Defense has approved the recommendation to change PSYOP to Military Information Support and/to Operations MISO. The Army Chief of Staff, General George W. Casey, Jr. has directed his staff to develop and orchestrate a plan designed to replace “PSYOP” with MISO in the Army and presumably DOD lexicon and branches….more….

*Note: Men engaged in heavy labor or intensive exercise can thrive eating soy-based foods like miso. However, white-collar men living modern sedentary lifestyles who are over the age of 35 years will find the soy-heavy Japanese diet will grow the proverbial tits-on-a-boar.

Refer to the dangers of soy (google links) such as:
. . . . How good is soy? (CNN.com)
. . . . Study Links Soy to Lower Sperm Counts (WashingtonPost.com)
. . . . Bust up with F’cup Cookies (bigger boobs with soy…3Yen.com)
. . . . Finally, a use for Japanese ‘miso’ (3Yen.com)

miso sucks bigtime
via sizeofguam’s
flickr

bowl-of-horror  miso
via maynard’s
flickr

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Taro

I'm a pale, alien, quadruped who has worked for 25+ years at "Maybe-the-Largest Inc." in Tokyo.

2 thoughts on “PSYOP warrors whimp out with estrogen-laden MISO”

  1. Excerpt From: Lierre Keith. “The Vegetarian Myth.” iBooks.
    Tofu Intake is Associated with Poor Cognitive Performance among Community-Dwelling Elderly in China

    Soy started out as a legume that was rotated with other annual crops throughout Asia. Because it can fix nitrogen, soy was used as a green manure. The Chinese characters for barley, millet, rice, and wheat are pictures of the grains, because it’s the edible parts that matter. The character for soy shows the roots, because it was grown as a cover crop, not a food. Soy contains so many anti-nutrients that it isn’t edible for humans without a lot of processing, substantially more than other seeds.

    First of all, soy contains trypsin inhibitors. Trypsin, you’ll remember, is a digestive enzyme produced in the pancreas. That’s why eating soy causes gas, bloating, pain, and diarrhea. Fermenting soy will deactivate most of the trypsin inhibitors. In a study of fifty Asian cultures, the people that had found a way to disable the trypsin inhibitors were the only ones that considered soy edible. Miso, which is highly fermented, entered the cuisine of Asia sometime between the second century BCE and the fourth century CE. Tofu, which is not fermented, was invented in 164 BCE., and tempeh, which is fermented, was probably developed in the 1600s. Monks took “to tofu because it helped them keep their vows of sexual abstinence: soy’s phytoestrogens lower testosterone levels, and hence their libidos. “Except in areas of famine,” writes soy expert Kaayla Daniel, “tofu was served as a condiment, consumed in small amounts, usually in fish broth, not as a main course.” The Chinese ate soy as a protein source only when they were starving— when they also ate their children.

    Fish broth is a key detail in the story of soy. If you make it past the intestinal distress caused by the trypsin inhibitors, the next problem with soy is the phytates. Phytates, remember, bind with minerals in your digestive tract, making them inaccessible. Soy has such a high level of phytates that no amount of soaking or fermenting will disable them all. You can see the wisdom in serving soy with fish broth, as the broth provides a large dose of minerals to counteract the phytates.”

    “Soy is also a known goitrogen. Researchers have known since the 1930s that soy can suppress and permanently damage your thyroid if you eat enough of it. Kaayla Daniel writes,
    “soy proponents scoff at the notion that soy causes thyroid problems because, they say, goiter is not a problem in Asia. In fact, the New York Times has reported an epidemic of cretinism in impoverished rural areas of China where iodine deficiency is widespread and poverty forces people to eat more soy than the small quantities that are the norm…. In Japan, where soy consumption is the highest of any country in Asia, thyroid disease is widespread. After all, Hashimoto’s thyroiditis, the autoimmune form of hypothyroidism, was first detected in Japan, and the prevalence there of thyroid disease has motivated Japanese researchers to undertake important studies proving the adverse effects of soy foods on the thyroid gland.”

    In 1980, government researchers in Britain identified soy-dependent vegans as a population at risk for thyroid disease. Since then, the British Committee on Toxicity (COT) has added to that list infants fed soy formula and adults using soy foods or soy supplements. Researchers have known since the 1950s that “soy foods cause thyroid damage, especially in infants. The insult is so strong that for some infants “hypothyroidism persists despite medication.” In a study done on healthy Japanese adults, thirty grams of soy for thirty days was enough to provoke thyroid disruptions.”

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