It’s not the sushi.*

It’s the edamame.

Soy is not a health food, and here is why it should be avoided, especially during pregnancy:

It is high in phytic acid, which blocks your body from absorbing calcium, copper, magnesium, zinc and iron (responsible for the development of baby’s skeleton, teeth, and brain.)

Soy obstructs protein digestion and absorption, because of an “enzyme inhibitor” called trypsin, one of many “anti-nutrients”.

Another of these anti-nutrients are goitrogens, which interfere with the absorption of iodine (needed to produce thyroid hormones, which your baby does not produce on his/her own until the second trimester. Iodine and thyroid hormone are responsible for brain development. Even a small deficiency can be responsible for hyperactivity and ADD in children.

Soy contains phytoestrogens, which can disrupt normal hormone function, possibly contributing to fertility issues and miscarriage.

An estimated 94% of soy crops are GMO (genetically modified organisms) so that they can tolerate high doses of the pesticide, glyphosate (toxic to developing babies), which ends up remaining on the soy you ingest.

Aluminum (toxic to the developing fetal brain) is present in soy products –  probably from the tanks in which soybeans are processed (acid washed), or from added aluminum chloride.

Fermented, non-GMO, organic soy (soy sauce, natto, tempeh and miso) is preferable, but still only recommended on occasion.

(*Stay tuned for the accurate and full Eating-Sushi-During-Pregnancy-Lowdown.)