I'm type O+, and I can't even keep the stuff down.
Reece Jennings <[EMAIL PROTECTED]> wrote:
Thanks for this. I had started using a protein drink for blood type 'A'
folks. It had a Soy base, and I started getting spacy and more irritable
than usual. This was last week, and I remembered why I had stopped using
this product a couple of years ago. It took 3 days, but I gradually got
back to normal. I have always had trouble with Soy, along with a few other
things...
Maurice Jennings
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-----Original Message-----
From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On
Behalf Of [EMAIL PROTECTED]
Sent: Tuesday, July 10, 2007 11:54 PM
To: scifinoir2@yahoogroups.com
Subject: [scifinoir2] Dark Side of Soy
http://www.alternet.org/healthwellness/56087/
As someone conscious of her health, I spent 13 years cultivating a
vegetarian diet. I took time to plan and balance meals that included
products such as soymilk, soy yogurt, tofu, and Chick'n patties. I pored
over labels looking for words I couldn't pronounce. Occasionally an
ingredient or two would pop up among my fake sausages. Soy protein isolate?
Great! They've isolated the protein from the soybean to make it more
concentrated in my veggie dogs. Hydrolyzed soy protein? I never successfully
rationalized that one, but I wasn't too worried. After all, in 1999, the FDA
approved labeling found on nearly every soy product I purchased: "Diets low
in saturated fat and cholesterol that include 25 grams of soy protein a day
may reduce the risk of heart disease." Soy ingredients are not only safe --
they're beneficial.
After several years of consuming various forms of soy nearly every day,
something wasn't right. I felt reasonably fit, but somewhere along the line
I'd stopped menstruating. I couldn't figure out why my stomach became so
upset after eating edamame or why I was often moody and bloated. It didn't
occur to me at the time to blame soy, heart-protector and miracle food.
When I began studying holistic health and nutrition, I kept running across
risks associated with eating soy. Endocrine disruption? Check. Digestive
problems? Check. I researched soy's deleterious effects on thyroid,
fertility, hormones, sex drive, digestion, and even its potential to
contribute to certain cancers. For every study that proved there was a
connection between soy and reduced disease risk, others cropped up to
challenge these claims. What was going on?
"Studies showing the dark side of soy date back 100 years," says Kaayla
Daniel, PhD, clinical nutritionist and author of The Whole Soy Story: The
Dark Side of America's Favorite Health Food.Ê "The 1999 FDA-approved health
claim pleased big business, despite massive evidence showing risks
associated with soy, and against the protests of the FDA's own top
scientists. Soy is a global four-billion-dollar industry that's taken these
health claims to the bank." Besides heart health, the industry says that soy
consumption can alleviate symptoms associated with menopause, reduce the
risk of certain cancers, and lower levels of LDL, the "bad" cholesterol.
Epidemiological studies have shown that Asians, particularly in Japan and
China, have a much lower incidence of breast and prostate cancer than in the
US, and many of these studies trace the results back to a traditional diet
that includes soy. Daniel says a common misconception is that Asians are
consuming more soy than they actually are; soy accounts for only about 15
percent of their total calories, or nine grams per day. Asian diets include
small amounts of primarily fermented soy products, such as miso, natto, and
tempeh, and some tofu. By contrast, in the US, processed soy food snacks or
shakes can contain over 20 grams of soy protein in one serving.
"There is important information on the cancer protective values of soy,"
says Ed Bauman, PhD, clinical nutritionist, head of the Bauman Clinic in
Sebastopol and director of Bauman College of Holistic Nutrition, who
cautions against painting the bean with a broad brush. "As with any food, it
can have benefits in one system and detriments in another. If there is an
individual sensitivity, one may have an adverse response to soy. And not all
soy is alike," he adds, referring to processing methods and quality.
Soy is indigenous to Eastern Asia, where it was once considered toxic and
used only as a cover crop. It was eventually fermented for better
digestibility; it had long been known that soy caused extreme digestive
distress if consumed raw or undercooked. Fermenting soy deactivates these
harmful constituents and creates health-promoting probiotics, the good
bacteria our bodies need to maintain digestive and overall wellness. Daniels
mentions that Asian populations may have had success with soy because they
are consuming primarily the fermented forms.
As soy moved west, it became a new addition to the diets of Europeans and
Americans. "Soy is not a native food to North America or Europe, and I think
you have issues when you move food from one part of the world to another,"
Bauman says. "We fare better when we eat according to our ethnicity. I think
soy is a viable food, but we need to look at how it's used and maybe
consider using other food stock that's more indigenous."
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