Macronutrient Breakdown for a Soy-Free Vegetarian Diet?

Curious as to what the "standard" macronutrient breakdown should be for a vegetarian. Considering that a soy-free diet would involve a lot more legumes, beans and whole grains, the amount of carbs in a vegetarian diet is naturally higher. What should the ratios be to be healthy and lower the risks associated with high carb diets? Macronutrient Breakdown for a Soy-Free Vegetarian Diet?
It's very good to hear that the vegetarian community is beginning to take notice to the negative health effects of soy.



Here are a couple of facts for you:

Myth: Soy estrogens (isoflavones) are good for you.

Truth: Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. Eating as little as 30 grams (about 4 tablespoons) of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue.



Myth: Soy foods are safe and beneficial for women to use in their postmenopausal years.

Truth: Soy foods can stimulate the growth of estrogen-dependent tumors and cause thyroid problems. Low thyroid function is associated with difficulties in menopause.



Consumption of unfermented soy products is probably not such a good idea. Unfermented soy contains high levels of a number of compounds that can: block the absorption of calcium, magnesium, iron and zinc; stunt growth; and alter hormone levels, disrupting menstruation, lowering testosterone, increasing the risk of breast cancer, and causing thyroid and prostate complications. Unfermented soy includes things like soy milk, soy burgers, soy hot dogs, and tofu.





Sorry....sounds like your dad is correct!



Here's the link that provides lots of info about soy:

http://www.frot.co.nz/dietnet/basics/soy鈥?/a>